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  5. What did everyone cook today?

What did everyone cook today?

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  • johnsbrewhouseJ johnsbrewhouse

    The finished pastrami after 20 hours of smoking and cooking, along with cooling. The pepper flavor is super. I just picked up another corned beef today since they were on sale for $4.45 lb.IMG_0324.JPG

    G Offline
    G Offline
    gus4416
    Team Blue
    wrote on last edited by
    #10467

    johnsbrewhouse good looking pastrami what is you secret

    johnsbrewhouseJ 1 Reply Last reply
    1
    • johnsbrewhouseJ johnsbrewhouse

      The finished pastrami after 20 hours of smoking and cooking, along with cooling. The pepper flavor is super. I just picked up another corned beef today since they were on sale for $4.45 lb.IMG_0324.JPG

      kyleK Offline
      kyleK Offline
      kyle
      Regular Contributors Veteran Canning Team Blue Power User Sous Vide
      wrote on last edited by
      #10468

      johnsbrewhouse that is one fine looking chunk of meat

      hey vegetarians, my food poops on your food!

      1 Reply Last reply
      0
      • johnsbrewhouseJ johnsbrewhouse

        The finished pastrami after 20 hours of smoking and cooking, along with cooling. The pepper flavor is super. I just picked up another corned beef today since they were on sale for $4.45 lb.IMG_0324.JPG

        zbigjeffZ Offline
        zbigjeffZ Offline
        zbigjeff
        Sous Vide Team Blue Power User Regular Contributors Cast Iron
        wrote on last edited by
        #10469

        johnsbrewhouse AND the drooling marches on!!!

        1 Reply Last reply
        1
        • johnsbrewhouseJ johnsbrewhouse

          The finished pastrami after 20 hours of smoking and cooking, along with cooling. The pepper flavor is super. I just picked up another corned beef today since they were on sale for $4.45 lb.IMG_0324.JPG

          C Offline
          C Offline
          calldoctoday
          Team Blue Power User Regular Contributors
          wrote on last edited by
          #10470

          johnsbrewhouse Great looking pastrami & great looking prices. How big was that one before smoking? I see a whole lot of Reuben Sandwiches in your future.

          johnsbrewhouseJ 1 Reply Last reply
          1
          • GWG8541G GWG8541

            calldoctoday man do those look great. I haven’t had a good colzone in a long time.

            C Offline
            C Offline
            calldoctoday
            Team Blue Power User Regular Contributors
            wrote on last edited by
            #10471

            GWG8541 Thank you. Me neither, but we sure had some those two nights.

            1 Reply Last reply
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            • HerbcoFoodH HerbcoFood

              calldoctoday Do you have an action pic of what the inside looks like?

              C Offline
              C Offline
              calldoctoday
              Team Blue Power User Regular Contributors
              wrote on last edited by
              #10472

              HerbcoFood No, we did not think to take any actions photos. We were too busy gobbling them up. I will try to remember that next time.

              1 Reply Last reply
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              • C calldoctoday

                johnsbrewhouse Great looking pastrami & great looking prices. How big was that one before smoking? I see a whole lot of Reuben Sandwiches in your future.

                johnsbrewhouseJ Offline
                johnsbrewhouseJ Offline
                johnsbrewhouse
                Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                wrote on last edited by
                #10473

                calldoctoday 5 lbs. around 3 lbs. when done.

                1 Reply Last reply
                0
                • G gus4416

                  johnsbrewhouse good looking pastrami what is you secret

                  johnsbrewhouseJ Offline
                  johnsbrewhouseJ Offline
                  johnsbrewhouse
                  Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                  wrote on last edited by
                  #10474

                  gus4416 IBP corned beef primal, rinsed smoked black pepper, Coarse ground pepper, 12 hours on smoke at 225 degrees, cover and put in oven at 200 degrees for 8 hours. That’s it long low cook breaks the collagen down and the fats. Bought another primal today since they were on sale, 15 lbs.

                  1 Reply Last reply
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                  • R RON PARRISH

                    GWG8541 IMG_1092.jpg Cod fillets done with chicken on the run. I took tex77 advice and added a little corn meal. Turned out great!

                    GWG8541G Offline
                    GWG8541G Offline
                    GWG8541
                    Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                    wrote on last edited by
                    #10475

                    RON PARRISH that looks great. Im going to have to give fish a shot with the Chicken on the Run.

                    “You never really die until you end up on the wall at a Cracker Barrel”

                    1 Reply Last reply
                    1
                    • johnsbrewhouseJ johnsbrewhouse

                      The finished pastrami after 20 hours of smoking and cooking, along with cooling. The pepper flavor is super. I just picked up another corned beef today since they were on sale for $4.45 lb.IMG_0324.JPG

                      GWG8541G Offline
                      GWG8541G Offline
                      GWG8541
                      Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                      wrote on last edited by
                      #10476

                      johnsbrewhouse your motivating me to put one in the smoker tomorrow. Looks and sound great.

                      “You never really die until you end up on the wall at a Cracker Barrel”

                      1 Reply Last reply
                      1
                      • R RON PARRISH

                        GWG8541 IMG_1092.jpg Cod fillets done with chicken on the run. I took tex77 advice and added a little corn meal. Turned out great!

                        mrobisrM Offline
                        mrobisrM Offline
                        mrobisr
                        Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                        wrote on last edited by
                        #10477

                        RON PARRISH Oh that fish looks amazing.

                        1 Reply Last reply
                        1
                        • johnsbrewhouseJ johnsbrewhouse

                          The finished pastrami after 20 hours of smoking and cooking, along with cooling. The pepper flavor is super. I just picked up another corned beef today since they were on sale for $4.45 lb.IMG_0324.JPG

                          mrobisrM Offline
                          mrobisrM Offline
                          mrobisr
                          Team Blue Cast Iron Sous Vide Canning Dry Cured Sausage Masterbuilt Military Veterans Power User Regular Contributors
                          wrote on last edited by
                          #10478

                          johnsbrewhouse wow that looks good, where is the kruat and rye bread.

                          johnsbrewhouseJ 1 Reply Last reply
                          0
                          • mrobisrM mrobisr

                            johnsbrewhouse wow that looks good, where is the kruat and rye bread.

                            johnsbrewhouseJ Offline
                            johnsbrewhouseJ Offline
                            johnsbrewhouse
                            Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                            wrote on last edited by
                            #10479

                            mrobisr The rye bread got tossed, was in the fridge and I looked at the heal and saw green and it found it’s way to the round file. The kraut is still at the store because I forgot it today when I was getting my cabbage and carrots along with everything else for tomorrow and what we were out of. It’s hard being the houseman when the wife is still working and earning some of the bacon money. She’s a slave driver, LOL.

                            GWG8541G mrobisrM 3 Replies Last reply
                            1
                            • johnsbrewhouseJ johnsbrewhouse

                              mrobisr The rye bread got tossed, was in the fridge and I looked at the heal and saw green and it found it’s way to the round file. The kraut is still at the store because I forgot it today when I was getting my cabbage and carrots along with everything else for tomorrow and what we were out of. It’s hard being the houseman when the wife is still working and earning some of the bacon money. She’s a slave driver, LOL.

                              GWG8541G Offline
                              GWG8541G Offline
                              GWG8541
                              Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                              wrote on last edited by
                              #10480

                              johnsbrewhouse I just put some in the smoker.
                              20220317_000948.jpg
                              Time to hit the rack and let the smoke work its magic.

                              “You never really die until you end up on the wall at a Cracker Barrel”

                              G 1 Reply Last reply
                              7
                              • johnsbrewhouseJ johnsbrewhouse

                                mrobisr The rye bread got tossed, was in the fridge and I looked at the heal and saw green and it found it’s way to the round file. The kraut is still at the store because I forgot it today when I was getting my cabbage and carrots along with everything else for tomorrow and what we were out of. It’s hard being the houseman when the wife is still working and earning some of the bacon money. She’s a slave driver, LOL.

                                GWG8541G Offline
                                GWG8541G Offline
                                GWG8541
                                Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                                wrote on last edited by GWG8541
                                #10481

                                johnsbrewhouse said in What did everyone cook today?:

                                mrobisr It’s hard being the houseman when the wife is still working and earning some of the bacon money. She’s a slave driver, LOL.

                                That is another reason I went back to work full time. It was easier than the wife’s honey do list.🤣

                                “You never really die until you end up on the wall at a Cracker Barrel”

                                johnsbrewhouseJ zbigjeffZ mrobisrM 3 Replies Last reply
                                3
                                • GWG8541G GWG8541

                                  johnsbrewhouse I just put some in the smoker.
                                  20220317_000948.jpg
                                  Time to hit the rack and let the smoke work its magic.

                                  G Offline
                                  G Offline
                                  gus4416
                                  Team Blue
                                  wrote on last edited by
                                  #10482

                                  GWG8541 that will be delicious after a long slow smoke

                                  1 Reply Last reply
                                  1
                                  • GWG8541G GWG8541

                                    johnsbrewhouse said in What did everyone cook today?:

                                    mrobisr It’s hard being the houseman when the wife is still working and earning some of the bacon money. She’s a slave driver, LOL.

                                    That is another reason I went back to work full time. It was easier than the wife’s honey do list.🤣

                                    johnsbrewhouseJ Offline
                                    johnsbrewhouseJ Offline
                                    johnsbrewhouse
                                    Team Blue Regular Contributors Traeger Power User Veteran Sous Vide Canning
                                    wrote on last edited by
                                    #10483

                                    GWG8541 I can’t go back to work, I loose all my benefits and disability pension. The city medically terminated me so now they have to pay me my regular pension plus an Labor and Industries pension since I was hurt on the job, but I can’t have a paying job. I have a volunteer position in emergency management and a union position that I take no pay for. Of course they don’t have benefits, I rely on the wife to supplement the medicare disability with her job medical. We’ll see where that go’s since she wants to retire early in June.

                                    GWG8541G C 2 Replies Last reply
                                    3
                                    • GWG8541G GWG8541

                                      johnsbrewhouse said in What did everyone cook today?:

                                      mrobisr It’s hard being the houseman when the wife is still working and earning some of the bacon money. She’s a slave driver, LOL.

                                      That is another reason I went back to work full time. It was easier than the wife’s honey do list.🤣

                                      zbigjeffZ Offline
                                      zbigjeffZ Offline
                                      zbigjeff
                                      Sous Vide Team Blue Power User Regular Contributors Cast Iron
                                      wrote on last edited by
                                      #10484

                                      GWG8541 said in What did everyone cook today?:

                                      johnsbrewhouse said in What did everyone cook today?:

                                      mrobisr It’s hard being the houseman when the wife is still working and earning some of the bacon money. She’s a slave driver, LOL.

                                      That is another reason I went back to work full time. It was easier than the wife’s honey do list.🤣

                                      Hehehehe Hehehehe Hehehehe

                                      1 Reply Last reply
                                      0
                                      • G Offline
                                        G Offline
                                        gus4416
                                        Team Blue
                                        wrote on last edited by
                                        #10485

                                        I no it is stPatricks day but a couple nice rib steaks on the grill in upstate NY it is 70 degrees so I think we deserve them Ben a long winter407C7283-8250-4CE0-8BBA-8409CE599839.jpeg

                                        Denny OD 1 Reply Last reply
                                        8
                                        • johnsbrewhouseJ johnsbrewhouse

                                          GWG8541 I can’t go back to work, I loose all my benefits and disability pension. The city medically terminated me so now they have to pay me my regular pension plus an Labor and Industries pension since I was hurt on the job, but I can’t have a paying job. I have a volunteer position in emergency management and a union position that I take no pay for. Of course they don’t have benefits, I rely on the wife to supplement the medicare disability with her job medical. We’ll see where that go’s since she wants to retire early in June.

                                          GWG8541G Offline
                                          GWG8541G Offline
                                          GWG8541
                                          Regular Contributors Cast Iron Sous Vide Canning Team Blue Power User Military Veterans
                                          wrote on last edited by GWG8541
                                          #10486

                                          johnsbrewhouse I have a friend in the same boat as you. It’s definitely being between a rock and a hard spot. I was on my wife’s insurance for a few years, now I’m on/paying my own on a seperate policy. I made more money working PT and on her insurance. I definitely didn’t think that one out far enough.

                                          “You never really die until you end up on the wall at a Cracker Barrel”

                                          GWG8541G 1 Reply Last reply
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