Boatboy24
No longer a newbie, but still clueless.
I have a spare corned beef brisket flat in the fridge and plan to make pastrami from it in the near future.
What's for Dinner?
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I have a spare corned beef brisket flat in the fridge and plan to make pastrami from it in the near future.
Boatboy24
No longer a newbie, but still clueless.
No pics, but tonight, I did some burgers. Coarse grind 2x using 50/50 chuck and short ribs. Just a healthy dose of S&P on each side, then cooked over charcoal on the Performer and topped w/ American cheese. OMG, DNS!
Salisbury.
Last night I made burgers. The 1/4 I got was a 2 year old steer. Grass fed and finished on grain for 3 months. The steaks are not what they could be (leaner than I like), but the compromise for the flavour is worth it.
Served with a salad, I ate two and spared extra noodles.
Sensational.
Last night I made burgers. The 1/4 I got was a 2 year old steer. Grass fed and finished on grain for 3 months. The steaks are not what they could be (leaner than I like), but the compromise for the flavour is worth it.
Served with a salad, I ate two and spared extra noodles.
Sensational.
Me too! I make home made corned beef now and then, takes about 10 days, and never seem to have the patience or willpower to go one more step for pastrami. Someday.
St. Patrick's Day Nachos! 
What have we got going on here? That aint no tortilla chip.
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They were really good!What have we got going on here? That aint no tortilla chip.
Would definitely make again! https://www.delish.com/cooking/recipe-ideas/a35822404/st-patricks-day-nachos-recipe/
Mine too, Mike. Years ago I took it upon myself to find the best Reuben in the country and I tried them in places from coast to coast. I was working in Sales at the time and the job involved a lot of travel. The best one I ever found was in a little bar/restaurant in Columbus, Indiana. I do not recall the name of the establishment, but their Reuben was outstanding.
By the way, you misspelled "sangwige."
If anyone is ever in the Palm Springs, CA area the absolute best Reuben I have ever had was at Sherman's Deli. They even made it on an episode of Triple D' a while back.
https://shermansdeli.com/
https://shermansdeli.com/
I might have to give that a try. Did you make the corned beef? I can't do that to the beef brisket I have, it's getting the royal treatment. I do have a bison brisket which is much leaner and likely this is the perfect use for it.They were really good!
https://www.delish.com/cooking/recipe-ideas/a35822404/st-patricks-day-nachos-recipe/
Sadly, I have been through palm springs 3 times. 3 wasted opportunities, it seems.
I bought a packaged Corned Beef and then followed the directions on the recipe. I cooked it in a CI Dutch Oven for 3 hours at 325F and I was thinking thats not nearly enough time for a brisket to be "shredable" and it wasn't. So I had to cut it up and chop it by hand. Great flavor still. The pre-boil step helped take away some of the saltiness.
It's been a while....
https://localmenu.katzsdelicatessen.com/menu-and-local/katzs reuben.html
One place I could definitely eat myself into a coma.
https://localmenu.katzsdelicatessen.com/menu-and-local/katzs reuben.html
One place I could definitely eat myself into a coma.
Sunday is going to be "pizza night", but have been watching so many Youtube videos and reading books that I had to do a trial run of New Haven style pizza tonight. Normally a NH style pizza is done in a coal or oil fired oven at a much higher temp that I can get in my oven. But modifying the hydration level (raising it) and using the broiler at the end, you can get a really good facsimile of the original. Really thin crust, so can eat a few more pieces and not fill up.
Mootz pizza:
Clam pizza:
Mootz pizza:
Clam pizza:
Chicken and dumplings over mashed taters.
Not too cold and sunshine so fajitas on the grill, Jalapeño poppers and a Corona. 
Tonight's dinner was simple -- NY Strip, baked potato, and steamed carrots.
went old Italian school
olive oil pasta -garlic with hot chile peppers and a little parmesan cheese on top
and chicken cutlets - corn bread on the side - and of course a little juice wash it down - my 2020 Dolceltto and Barbera blend
olive oil pasta -garlic with hot chile peppers and a little parmesan cheese on top
and chicken cutlets - corn bread on the side - and of course a little juice wash it down - my 2020 Dolceltto and Barbera blend
Home alone with the doggie. Whipped up a sourdough 00 pizza crust last evening, was left out at room temps all night/day. Incredible flavor, easy to pull, loved it! Cooked inside, steel had a 565*F reading, finished it on top on the stone using the broiler. Bottom of the crust had some nice dark areas (leoparding).
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