Pastrami. One of my true loves. You don’t have to travel to New York to enjoy it. You can make it at home. Though not very difficult, it requires some patience. I started with a brisket flat (I don’t have a smoker large enough for an entire packer brisket) Once corned, I rubbed it down, smoked it up, steamed it. To accompany this amazing meat I made a loaf of rye and some mustard. Next time I will do the bread in loaf pan so it is more sandwich friendly. So it took three days, but it was a great sandwich. Check out a few pics of the final result.
Meat jacuzzi. A silly food blog I started because I needed a website to use for a technology demo. It started with dinner while cooking some ribeye steaks sous vide. My friend said to me, “What a nice meat jacuzzi!”. Did some searching on the Internet and found that he was not the first person to coin that term. A couple other people had posted their DIY sous vide setups and referenced them as a meat jacuzzi. But, the name was available. I created a quick logo using www.hipsterlogogenerator.com and there you have it.
I figure I can post some fun food pics and recipes here. Feel free to browse around. Here is a picture of some bacon that I cured.