Juana & SR's Grill (with Hype)

[SR]

Finishing up this Emeril recipe with a leftover pot roast....

http://www.foodnetwork.com/recipes/emer ... ecipe.html

[Juana]

Finishing up this Emeril recipe with a leftover pot roast....

http://www.foodnetwork.com/recipes/emer ... ecipe.html

Nice! I'm going to be smoking a brisket and a couple Boston Butts this weekend.

[SR]

, there needs to be a bridge to the exercise thread here.

[Juana]

, there needs to be a bridge to the exercise thread here.

As well as sponsorships from diabetic and heart medications

[Hype]

Reviving this thread. Last week I corned a 4lb beef brisket, and today I'm smoking it with apple wood to make pastrami for "Easter/Passover" on Sunday.

[Larry B.]

I made hamburgers last night for the first time ever. They were more than decent, but next time will be even better. Hopefully I'll find meat with a bit more fat, and I should've been more generous with the sauce (made with yogurt, mayo, chili and garlic). Could've had a bit more onion and lettuce too, to be honest.

[Hype]

I made hamburgers last night for the first time ever.

Over the years, you and others have shared a lot of strange things, but that may be the strangest thing I've ever read on these boards. Maybe stranger than Creep not eating vegetables.

Obviously you've eaten hamburgers... maybe it's just very North American to make your own hamburgers? Like, even in a frying pan/oven?

Speaking of which, the best method I've found for hamburgers is to look for 100% ground chuck, with a fairly high fat content. If you can't get that, at least medium ground beef. Don't add anything to them, just form fairly loose, fairly thick patties. Try not to pack them too tightly. Kosher salt each side once they're on the the grill, or in a very hot frying pan. Pepper after they're cooked.

[Hype]

Reviving this thread. Last week I corned a 4lb beef brisket, and today I'm smoking it with apple wood to make pastrami for "Easter/Passover" on Sunday.

Hit the stall around 144 degrees. Supposed to steam it to 203 to finish, but I didn't have a steamer, so I'm trying to do a version of the "Texas crutch" where you wrap tightly in tinfoil with a few ounces of liquid (beer). But I switched to the oven so I can keep the temp consistent... meanwhile, the brisket dropped to 133... so now I'm just waiting and hoping that this works. Supposed to take 2-3 hours. Also managed to burn myself a few times and make a huge mess trying other ways to steam the damn thing.

[Matz]

Over the years, you and others have shared a lot of strange things, but that may be the strangest thing I've ever read on these boards. Maybe stranger than Creep not eating vegetables.:

No vegetables!?

[Hype]

Over the years, you and others have shared a lot of strange things, but that may be the strangest thing I've ever read on these boards. Maybe stranger than Creep not eating vegetables.:

No vegetables!?

Or fruit... I forget. But I remember thinking it was a weird food thing. I guess for me not ever having made a hamburger is like not ever having made tacos...

[clickie]

Any recommendations for things to put this stuff on?

Its not bad on cucumber slices with some olive oil.

[Hype]

Any recommendations for things to put this stuff on?

Its not bad on cucumber slices with some olive oil.

Is that like Mrs. Dash?

... my homemade pastrami finally hit 203 degrees and is now cooling a bit before I toss it in the fridge for Sunday. If it looks good when I cut into it, I'll post a photo. Otherwise... meh. Definitely thinking that that was way too much work for some deli meat.

[Juana]

Nice I got some nice scrimps that I will be preparing this evening



And I have about 90 lbs of crawfish for tomorrow

[perkana]

Any recommendations for things to put this stuff on?

Its not bad on cucumber slices with some olive oil.

I put it on lemon/lime, oranges, jícamas, cucumbers, watermelon, tomatoes, mango...and in micheladas yum!
It tastes better with extra lime juice, well for me at least.

[perkana]

Any recommendations for things to put this stuff on?

Its not bad on cucumber slices with some olive oil.

Is that like Mrs. Dash?

It's chili pepper powder with some lime. I love the sauce version too.

[SR]

Any recommendations for things to put this stuff on?

Its not bad on cucumber slices with some olive oil.

Rim a margarita glass

[Hype]

Serving the pastrami today (classic rye and mustard, with optional sauerkraut). Here are a couple of pics, since I think it turned out pretty well.





I didn't take photos of the process, but just imagine that hunk of meat in a dark brine in a fridge for a week, then in a Weber kettle for the better part of a day. Then in an oven for the rest of that day, wrapped in foil with half a beer to help it steam.

The rub is mostly black pepper and coriander.

[Artemis]

I think this potato salad would also pair well with your pastrami. I've made this recipe many times and it is always a hit.

http://www.epicurious.com/recipes/food/ ... tte-106617

[Hype]

I think this potato salad would also pair well with your pastrami. I've made this recipe many times and it is always a hit.

http://www.epicurious.com/recipes/food/ ... tte-106617

That does look good, but I'm going full Jew and making latkes (but I'm frying them in duck fat... no idea if that's kosher).

[Artemis]

I think this potato salad would also pair well with your pastrami. I've made this recipe many times and it is always a hit.

http://www.epicurious.com/recipes/food/ ... tte-106617

That does look good, but I'm going full Jew and making latkes (but I'm frying them in duck fat... no idea if that's kosher).

Yum! I like your potato dish better. Duck fat and potatoes is the best!

[Juana]

Nice that turned out awesome Hype. Today I will be making a duck, some crawfish, prawns, and we have had the brisket on since 9PM last night, so it should be a pretty good Easter.

[Larry B.]

I made hamburgers last night for the first time ever.

Over the years, you and others have shared a lot of strange things, but that may be the strangest thing I've ever read on these boards. Maybe stranger than Creep not eating vegetables.

Obviously you've eaten hamburgers... maybe it's just very North American to make your own hamburgers? Like, even in a frying pan/oven?

Speaking of which, the best method I've found for hamburgers is to look for 100% ground chuck, with a fairly high fat content. If you can't get that, at least medium ground beef. Don't add anything to them, just form fairly loose, fairly thick patties. Try not to pack them too tightly. Kosher salt each side once they're on the the grill, or in a very hot frying pan. Pepper after they're cooked.

I mean, I had made frozen hamburgers before, obviously... but never made them from scratch.

For next time, I will try to get ground beef with a higher fat content... the only thing I could buy had 7% fat, but it wasn't nearly as dry as I thought it'd be. I'll probably make a second batch next Friday with 10% fat and all my expertise. Will post some pictures if they turn out alright.

[Hype]

This is the burger video that changed my life:

[Matz]

[clickie]

Serving the pastrami today (classic rye and mustard, with optional sauerkraut). Here are a couple of pics, since I think it turned out pretty well.





I didn't take photos of the process, but just imagine that hunk of meat in a dark brine in a fridge for a week, then in a Weber kettle for the better part of a day. Then in an oven for the rest of that day, wrapped in foil with half a beer to help it steam.

The rub is mostly black pepper and coriander.

Looks tasty. The bark on that thing is a work of art.