Quote:
Originally Posted by FlyBoeingJets  ARGH! Mission to Pastrami scrubbed for today. Had something come up and I forgot to pull it out of the fridge this morning and let it stand at room temperature.
New launch window for tomorrow. Watch for the smoke. |
Changed my mind. It's on. Just gonna have to tend the flame a little later into the evening than I wanted to originally.
Should have the smoker pre-heated within the next thirty minutes. Five hours later I'll have my hot salty meat ready. Pics to come shortly.
I also changed the pastrami rub recipe a tad. Here's the new one (changes in
bold):
2.5 tablespoons kosher salt (decreased the amount of salt)
4 tablespoons paprika
3 tablespoons coriander seeds
3 tablespoons brown sugar
2 tablespoons cracked black peppercorns
1 tablespoon coarsely ground black pepper (added for additional peppery flavors)
2 tablespoons yellow mustard seeds
1 tablespoon white peppercorns
1 tablespoon dried minced onion (who doesn't like onion?)
1 teaspoon dried minced garlic (8 fresh cloves can be substituted) (substitude the dried for the fresh. Same effect, I'm told, and easier to work with in a dry rub.)
Into a food processor for 30 seconds to evenly mix.
We are
GO for lunch! T-minus 4:18.
Now, to wait. This should make it go faster:
FlyBoeingJets
