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
This cook included a cabbage/carrots/onion side dish and if the meat had not been overcooked it would have been great. Still a lot learned for next time. Continue reading
1/28/2017, 6:30 AM – Had thawed a 7.83 lb. slab of ribs.
Removed silver skin and trimmed off fat. Seasoned with Jeff’s Texas Rub made with granulated garlic and put back into the refer under plastic. They turned out great. Continue reading
Turned out well other than a little too salty. Went by the advice here and this page at Mr. T’s web site. A bit salty and analyzed here. Continue reading