Cooking thread
March 17th, 2018 at 2:01:17 AM permalink | |
Fleastiff Member since: Oct 27, 2012 Threads: 62 Posts: 7831 | With reference to a type of cookbook, what does the phrase Hail Mary mean? |
March 17th, 2018 at 5:46:57 AM permalink | |
DRich Member since: Oct 24, 2012 Threads: 51 Posts: 4967 |
I make my chili with a tomato sauce base and I put Frito's in the chili when I eat it. At my age a Life In Prison sentence is not much of a detrrent. |
March 19th, 2018 at 6:51:35 AM permalink | |
Mosca Member since: Oct 24, 2012 Threads: 22 Posts: 730 |
I have no idea, but I'm going to guess that it is recipes that could be made in the time it takes to say a Hail Mary? (Hyperbolically speaking, of course.) |
March 19th, 2018 at 6:59:11 AM permalink | |
Mosca Member since: Oct 24, 2012 Threads: 22 Posts: 730 | The best thing about March 18th is that corned beef is usually half price. Take a 3-4 lb corned beef brisket and soak it in cold water for a couple-three days, changing the water every 12 hours. Make a rub of 4 tablespoons coarsely and freshly ground black pepper 2 tablespoons ground coriander 1 teaspoon mustard powder 1 tablespoon brown sugar 1 tablespoon paprika 2 teaspoons garlic powder 2 teaspoons onion powder Femove the corned beef from the water, pat it dry, and coat it with the rub. Prepare a grill for 2 zone cooking, and heat it to a steady 250*. Add a few wood chunks, enough to smoke for about 2 hours. Put the meat on the low heat side of your cooker and leave it there until it hits about 205* internal. This could be anywhere from 8-16 hours, depending on lots of things. When it hits temp, remove it from the grill, wrap it in foil, then in a clean towel, than put it in a cooler for at least an hour. Remove it from the cooler, towel and foil, then slice the best pastrami you have ever eaten in your life. |
March 19th, 2018 at 10:50:18 AM permalink | |
Evenbob Member since: Oct 24, 2012 Threads: 146 Posts: 25011 |
Or just go to the deli in the store and buy a pound for $8.99 and save yourself 5 hours of work. If you take a risk, you may lose. If you never take a risk, you will always lose. |
March 19th, 2018 at 3:39:53 PM permalink | |
Mosca Member since: Oct 24, 2012 Threads: 22 Posts: 730 |
There's a difference. $8.99/lb pastrami is crap compared to this. This is something that you have to walk away from to keep from eating it all. |
March 19th, 2018 at 3:45:00 PM permalink | |
Evenbob Member since: Oct 24, 2012 Threads: 146 Posts: 25011 |
My time is worth more than that. The most I'll do to meat is brine it because all I have to do it stick it in a bag of salt water for 24 hours and throw it in the pressure cooker. If you take a risk, you may lose. If you never take a risk, you will always lose. |
March 19th, 2018 at 3:57:36 PM permalink | |
Mosca Member since: Oct 24, 2012 Threads: 22 Posts: 730 |
Same reason I don't learn to count cards, I guess. I love making smoked meats. There's as much joy in the process as there is in the finished product. |
March 19th, 2018 at 4:06:13 PM permalink | |
DRich Member since: Oct 24, 2012 Threads: 51 Posts: 4967 |
I enjoy making my own beef jerky but yet I rarely do. At my age a Life In Prison sentence is not much of a detrrent. |
March 19th, 2018 at 6:25:52 PM permalink | |
Mosca Member since: Oct 24, 2012 Threads: 22 Posts: 730 |
Once a year for the pastrami, when corned beef is cheap. Otherwise I’m smoking the usual stuff like briskets, pork butts, ribs, chicken, etc. |