2/19/2017 – Yesterday bought a 3.54 lb. beef shoulder roast, 3″ thick, at HEB for $2.27/lb. Some marbling. This morning did this. Continue reading
2/18/201
7 – Split large, fresh jalapenos, removed seeds, and pulp. Lightly fired thin bacon strips. Inserted slices of my faux (not cured) pork chorizo with a thick sliver of Monterey jack cheese then wrapped with the hot lightly fried bacon. Sprinkled on Cojita cheese to fill in the gaps around the tasso and the Monterey jack. Spinkled on cajun seasoning on the top of the rolls. Continue reading
Made this in Feb/March 2017 and liked it.
Ingredients
- 1 c. mayonnaise
- 1/2 c. chill sauce Ketchup + 2 count of Siriachi – as we had no chili sauce
- 2 Tbsp. red white wine vinegar – as we had no red
- 1 tsp 1 Tbsp. sugar
- 1/2 tsp. garlic powder
- 1/2 tsp. paprika – Used sweet Spanish
- 2 shakes of Worcestershire sauce
- black pepper, to taste
- 1-1/2 tsp horseradish — Mary said it was a “glob” and used the handle of a regular teaspoon
- 2 to 3 Tbsp. chopped dill pickles
Instructions
- Place all ingredients, except chopped pickles, in a blender and blend until smooth and thoroughly mixed together.
- Pour into a medium-sized bowl and stir in the chopped pickles.
- Refrigerate for at least 3 hours to set up.
Note – The struck out items above were in the original recipe.
2/12/2017 – Sunday Lunch – Made a Rueben sandwich with this Russian Dressing made yesterday, my Corned Beef, and my Kraut that has been fermenting for three weeks. By itself, it is very spicy in that it catches up with you. On the sandwich, we added extra and it was not at all too spicy.
2/18/2017 – Used it on the rye bread left from last week with Honey Glazed Ham and tomato slices. Very good but did not seem as spicy and had a slight sweetness about it.
3/3/2017 – Had some of the same batch and it was good.
Very Simple. Cabbage is browned in butter along with onions. Made to serve with corned beef and boiled new potatoes. Would be good with beef or pork with it butter base. Extracted from here. Continue reading
- 3 tablespoons yellow mustard seeds;
- 2 1/2 tablespoons brown mustard seeds;
- 1/3 cup dark ale or beer good quality;
- 1/3 cup apple cider vinegar;
- 1 tablespoon honey or brown sugar or both if you like it sweet.
- I blend in 2 tablespoons of good quality EVOO.
- salt to taste.
- sometimes add a little horseradish to give more heat and flavor
Grind mustard seed, mix ingredients, put in container and let rest for at least 24 hours. I like to make a huge batch. Keeps in the frig for months just keeps aging.
Mustard for turkey use white wine and white wine vinegar.
Smokin’ Vegas posted this here at SMF.
3/12/2017 – Made first batch without the sugar and used Medra Negro for the beer. Very strong. Need to add some sugar and let mellow.
From Chef JJ – Pastrami Rub from Corned Beef
2T Black Peppercorns
1T Coriander Seed
1T Dry Minced Onion
1T Dry Minced Garlic
1tsp Allspice Berries
1tsp Mustard Seed
1tsp Dry Thyme Leaves
3 Bay Leaves, crumbled
1tsp Juniper Berries ( Skipped, I was out )
All Spices are Whole and were toasted in a dry pan over Medium heat until fragrant.
Let the Spices cool then Grind in a cheapo Coffee Grinder until slightly less than Coarse. The Garlic and Onion do not need to be toasted. If grinding do so only slightly as the Minced size is pretty close to perfect for Pastrami.
Used this in my first Corned Beef.
Foamheart’s Corned Beef Brine
4# flat probably less than 20% fat.
1/2 Gal water (including ice)
1/2 C Sugar
1/3 C Canning Salt
2t. #1 Cure
2 Garlic toes, (don’t worry I didn’t use the good hard necks)
1/3 t. Ground Cloves
2 large Bay Leaves
1/2 t. Coriander
1/2 t. Mustard Seeds
1 t. Thyme
1 1/2 T cracked pepper
Foamheart’s Pastrami
6 T coriander.. from my cilantro plants that went to seed
4 T tellichery pepper corns
3 tsp garlic powder… ground from my dried garlic I grow (6 tsp would have been better)
4 tsp yellow mustard seed
2 tsp pickling salt (I figured there was enough salt in the brine.. ended up being right…)
1/4 C Demerara sugara
This cook follows closely the Cure Calculator plus Chef JJ’s brine/rub. Turned out great other than the MES failing after 2 hours then overcooking the thin pieces in the convection oven until they were a bit tough. See advice at bottom of this post on times and temps. The brine/rub and cure process worked out fine. Continue reading
This smoke would have used cheese from Kroger that was on sale (of course) and following primarily Mr. T’s advice at SMF. 
The cheese to be smoked was a sharp Cheddar and Pepper Jack but the MES would not run below 90 degrees given the Amazen tray inside the MES and the ambient temp. Continue reading
Fat Trimmed and Sectioned
2/4/2017, 6:30 AM – Trimmed an 8 lb. pork shoulder as instructed here to expose the money muscle, the horn, and the middle section but separated the three pieces to be able to pull the money muscle at 160. Rubbed in Jeff’s Original Rub fairly heavy to those plus the three small pieces for tasso. Continue reading
Garlic Aioli
- ¾ cup mayonnaise
- 1 teaspoon minced garlic (about 1 garlic clove)
- 2 pinches of black pepper
- 1 tablespoon lemon juice or white wine vinegar
- 1 tablespoon chopped chives (I used Gourmet Herbs slightly dried chives)
From http://www.stuckonsweet.com/pulled-pork-sliders-with-garlic-aioli/#_a5y_p=4812901