What's your next Meat Project?
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calldoctoday It might of been a small pastrami, but it looked mighty good and nothing better than a Reuben sandwich for a meal. The Guinness and Irish Whiskey are nice to round everything out.
johnsbrewhouse Thank you. I am going to try something different tomorrow. We will have to see how it tuns out. Margaret is working on a goulash of sorts that we came up with. Leftover juices, carrots, & potatoes from the corned beef mixed with another cabbage from the garden & some Italian sausage, hamburger, diced tomatoes, & sundried tomatoes & more peppers. We will see how it tastes, but the idea of it sounds great.
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johnsbrewhouse Thank you. I am going to try something different tomorrow. We will have to see how it tuns out. Margaret is working on a goulash of sorts that we came up with. Leftover juices, carrots, & potatoes from the corned beef mixed with another cabbage from the garden & some Italian sausage, hamburger, diced tomatoes, & sundried tomatoes & more peppers. We will see how it tastes, but the idea of it sounds great.
calldoctoday I had to put what I had left in the freezer. The bottomless pit was eating it all up, he about finished all my corned beef off in two meals. The freezer is the only way I can save things, he won’t defrost them, just stand there with the fridge door open looking for food to jump out.
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calldoctoday I had to put what I had left in the freezer. The bottomless pit was eating it all up, he about finished all my corned beef off in two meals. The freezer is the only way I can save things, he won’t defrost them, just stand there with the fridge door open looking for food to jump out.
johnsbrewhouse That was a great laugh for a late night! Those frozen pastramis are not too tender.
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johnsbrewhouse That was a great laugh for a late night! Those frozen pastramis are not too tender.
calldoctoday I have a 16 lb. corned beef in the freezer that I bought last week that I will probably process in a couple of weeks and make another pastrami and more corned beef to vacuum seal and stock up the freezer for later.
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calldoctoday I have a 16 lb. corned beef in the freezer that I bought last week that I will probably process in a couple of weeks and make another pastrami and more corned beef to vacuum seal and stock up the freezer for later.
johnsbrewhouse That’s a big one. I think I will do about a six pounder next. I usually do about a 10 pounder & brine them myself. This was just not a good year around here for locating decent briskets at a fair price.
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Well, I gotta go. One of my sons is waiting for me to help him make some homemade yoghurt & butter milk.
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Well, I gotta go. One of my sons is waiting for me to help him make some homemade yoghurt & butter milk.
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Well, ere is a we bit of pastrami. It was a wee bit as it ended up being the smallest I had ever ended up with.
I cooled it over night, sliced a little bit off, steamed it, & put it on that wee bit of Jewish Rye. Of all the times I was looking for some nice good stuff for Reubens, I could not find it. But, the taste was 
not wee, it was big & bold. Included with home fermented kraut & homemade Russian dressing. So that is what matters I suppose, taste
. So now, I will have to have a wee dram of dew & a bit of Guinness to wash it all down.calldoctoday wow, that looks terrific. I’m ready for St. Paddy’s day part two now.
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Well, ere is a we bit of pastrami. It was a wee bit as it ended up being the smallest I had ever ended up with.
I cooled it over night, sliced a little bit off, steamed it, & put it on that wee bit of Jewish Rye. Of all the times I was looking for some nice good stuff for Reubens, I could not find it. But, the taste was not wee, it was big & bold. Included with home fermented kraut & homemade Russian dressing. So that is what matters I suppose, taste . So now, I will have to have a wee dram of dew & a bit of Guinness to wash it all down.calldoctoday great looking pastrami, I bet it even tastes better than it looks.
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Pivodog nice looking particle definition, betting they taste great
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Well, ere is a we bit of pastrami. It was a wee bit as it ended up being the smallest I had ever ended up with.
I cooled it over night, sliced a little bit off, steamed it, & put it on that wee bit of Jewish Rye. Of all the times I was looking for some nice good stuff for Reubens, I could not find it. But, the taste was not wee, it was big & bold. Included with home fermented kraut & homemade Russian dressing. So that is what matters I suppose, taste . So now, I will have to have a wee dram of dew & a bit of Guinness to wash it all down.calldoctoday Out of Sight, Doc!! That looks dynamite!!
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calldoctoday wow, that looks terrific. I’m ready for St. Paddy’s day part two now.
GWG8541 Thank you. It was indeed delicious. Phase II is now coming right at you. It does not look as good as I envisioned, but the taste is great.
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calldoctoday great looking pastrami, I bet it even tastes better than it looks.
YooperDog Thank you. The taste was great.
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calldoctoday Out of Sight, Doc!! That looks dynamite!!
@dennyo-s Thank you, I really appreciate that!
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It’s been a while since I have posted…been pretty busy. Saturday I actually had some time to make some brats. Made 12.5 lbs of jalapeño popper brats and 12.5 lbs of Supreme pizza brats.
I added 1 lb of frozen chopped up cream cheese, 1 oz of extra jalapeño flakes, and 1 lb of par cooked bacon. Haven’t sampled the brat off the grill yet but the test patty was good. They will be too hot for my kids though.
The Supreme pizza brat I added 1 lb of high temp mozzarella and 1 lb of pepperoni in the stick form. I just did a course grind on the pepperoni. The test patty from this was amazing!!! My kids loved it as did I. This would be great with some pizza sauce and some extra mozzarella on a bun then toasted in the oven!!!
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They looks just wonderful. Better grill one tonight.
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It’s been a while since I have posted…been pretty busy. Saturday I actually had some time to make some brats. Made 12.5 lbs of jalapeño popper brats and 12.5 lbs of Supreme pizza brats.
I added 1 lb of frozen chopped up cream cheese, 1 oz of extra jalapeño flakes, and 1 lb of par cooked bacon. Haven’t sampled the brat off the grill yet but the test patty was good. They will be too hot for my kids though.
The Supreme pizza brat I added 1 lb of high temp mozzarella and 1 lb of pepperoni in the stick form. I just did a course grind on the pepperoni. The test patty from this was amazing!!! My kids loved it as did I. This would be great with some pizza sauce and some extra mozzarella on a bun then toasted in the oven!!!
ND Mike look great! What else was in the pizza brat for flavor besides pepperoni, any tomato ?
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ND Mike look great! What else was in the pizza brat for flavor besides pepperoni, any tomato ?
Dave in AZ It has tomato powder in the mix
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ND Mike look great! What else was in the pizza brat for flavor besides pepperoni, any tomato ?
Dave in AZ It is the Walton’s Supreme pizza brat. There is an ingredient list. I can’t remember right off hand but I can tell you that it is amazing seasoning!
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Dave in AZ It is the Walton’s Supreme pizza brat. There is an ingredient list. I can’t remember right off hand but I can tell you that it is amazing seasoning!
ND Mike ahh got it! I’m not used to thinking of seasoning mixes… I always like to make my own seasoning, based off what I’m targeting, using spices from recipes. This Walton’s place is the first I’ve ever bought a spice blend! Well, besides Lemon Pepper or Tony Chacheres cajun blend lol. I did try the Willies snack stick blend for my first spice mix, it was good.
I guess I need to get spice blends in my mind, I’m seeing folks make Philly cheesesteak, pizza supreme, jalapeno popper brats… I was thinking they were concocting great blends, but I guess they were probably using some Walton’s spice mix.
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