Whats better than a full smoker?

Discussion in 'General Discussion' started by mowin, Nov 1, 2015.

  1. mowin

    mowin Master of the Pit

    Well, two. Actually 1 1/2, but close enough.

    It's finally cool enough for some smoked cheese. Got 6# of x-sharp cheddar, 2# pepper jack, and 2# of cabbot smoked cheddar and bacon. Like this cheese, but it has zero smoke flavor, so I'm gonna add some. Decided to add some hard boiled eggs to fill up the second shelf. Plan on giving it 4 hrs with apple in the amnps. Eggs get 1 1/2 hrs. Let the cheese rest overnight in the fridge befor vac sealing for a 4-6 week nap.

    On the GMG pellet muncher.. 3 yard birds brined overnight, the rested in the fridge uncovered overnight before rubbing 2 with black pepper, onion and garlic powder. The other has a rub I thru together. I also have a 3.25# corn beef I soaked for 12 hrs changing the water several times and rubbed with black pepper, paprika, coriander, onion powder. Didn't have any pickling spice except the anemic little package that comes with the corn beef. This will be my first time trying pastrami from a CB. Using GMG gold blend in the hopper and the amnts.

    Birds will be pulled at 165* IT in the breast, 175* in the thigh. Strammi 165* then steam to 200*

     
    Last edited: Nov 1, 2015
    crazymoon likes this.
  2. bauchjw

    bauchjw Master of the Pit

    Looks spectacular! I am so lazy today you're making me feel guilty! I'll be waiting to see how it all comes out. Quick stupid question, do you peel the egg?
     
  3. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    M, Looking good !
     
  4. crankybuzzard

    crankybuzzard Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Yep, just the picture made me happy!
     
  5. b-one

    b-one Smoking Guru OTBS Member

    Looks like fun,keep the updates flowing!
     
  6. garyhibbert

    garyhibbert Smoking Guru OTBS Member ★ Lifetime Premier ★

    Looking good

    [​IMG]

    Gary
     
  7. mowin

    mowin Master of the Pit

    Thanks guys..

    Bauchjw, yes they are peeled.

    Here's some more qview.. sorry for the blurry pic... birds at 120* strammi at 112*

    Birds resting comfortably before carving

    Strammi ready for a steam bath

    This bird didn't make it.

    Strammi is in the oven steaming away..
     
  8. mowin

    mowin Master of the Pit

    Oops, forgot the cheese pic.
    Gonna be a looong 4-6 weeks...
     
  9. mowin

    mowin Master of the Pit

    And the last piece of the puzzle. Steamed the strammi to a IT of 200*.
    This was my first attempt at pastrami from a corn beef, and although a tad salty, it is incredible. Soooo juicy and tender..
    This is where I need to thank everyone on this site for all the great ideas and recipes, and for being so eager to help everyone make some awesome food. Thank you......


    [​IMG]
     
    Last edited: Nov 1, 2015
    bauchjw likes this.
  10. mowin

    mowin Master of the Pit

    Craymoon, thanks for the point.. it's my first point. :sausage:
     
  11. bauchjw

    bauchjw Master of the Pit

    Great job! Inspiring q view!:points:
     
  12. mowin

    mowin Master of the Pit

    Thanks for the kind words, and for the point.
     
  13. Whats better than a full smoker? Eating the stuff that comes out of the smoker. Looks like you will have some fun with that. Good looking grub.
     

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