Juana & SR's Grill (with Hype)

[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.

[Hype]

It was pretty tasty! Steaming it softened the bark more than I'd have liked, but I guess that's how pastrami is supposed to be.

I've got some ribs in the freezer that need smoking, but that's a much easier project.

[Juana]

Round one we ended up doing 4 sacks yesterday

[Hype]

That looks amazing, but I have to admit I've never eaten crawfish. It's on my bucket-list -- the list of things I would eat out of a bucket.

[Juana]

That looks amazing, but I have to admit I've never eaten crawfish. It's on my bucket-list -- the list of things I would eat out of a bucket.

I love them this is literally my favorite time of year I try to it every couple weeks during the season. We also had about 20 lbs of prawns as well. It was a nice easter.

[clickie]

Round one we ended up doing 4 sacks yesterday

Those look like decent size too, mostly big ones. Leftovers probably made a for a good etouffee or gumbo.

Hey Juana you ever start that catfish or tilapia farm u mentioned?

[Juana]

Yeah we started it, we have tilapia out there right now trying to get another tank for cat fish. It's also basically turning into a horse rescue.

[SR]

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.

This looks fuckin amazing for a couple of reasons....first is obvious....the second is pastrami is too effin expensive; I am NOT cheap, but it almost a resentment to enjoy a sandwich ....Aight, the barks texture will congeal when it's chilled so that should have happened. But, then you need a slicer. Do you have one?....or did you use a really sharp knife and scrape? or just try for the surgical thin slice?

For me:

Cold Pastrami: Rye, Swiss, White Trash Yellow Mustard (French's) , Pastrami
Hot Pastrami: Dirty Water Pastrami, French Roll, Dijon/Horseradish Blend

[SR]

Round one we ended up doing 4 sacks yesterday

They're like oysters to me; I can eat them forever. Pair beautifully with Reisling

[Hype]

This looks fuckin amazing for a couple of reasons....first is obvious....the second is pastrami is too effin expensive; I am NOT cheap, but it almost a resentment to enjoy a sandwich ....Aight, the barks texture will congeal when it's chilled so that should have happened. But, then you need a slicer. Do you have one?....or did you use a really sharp knife and scrape? or just try for the surgical thin slice?

For me:

Cold Pastrami: Rye, Swiss, White Trash Yellow Mustard (French's) , Pastrami
Hot Pastrami: Dirty Water Pastrami, French Roll, Dijon/Horseradish Blend

High praise. Thanks. You''re right. That brisket cost me $28. We saw a brined (uncooked) pastrami HALF the size for $52. But if you figure say, $2 per 100g for sliced deli pastrami... this is 200x that. The sandwiches at the Carnegie Deli are $30!

I used a VERY sharp knife and cut it fairly thick when it was hot, thin/shaved when it was cold. I admit I could have used a slicer, but it was still good.

[SR]

I've gotta try that.

Spring is here....end of May has my favorite fruit coming back....white nectarines, white peaches, berries, watermelon....I'm stoked. I really didn't get into the stews and braising this winter which is odd because by our standards we actually had a winter....lots of rainy days and some relative cold.

I'll do something interesting soon.