Easter Bread

My neighbor is now taking food porn pictures. This just came across the wire, a few beautiful loafs of bread my neighbor baked for Easter. I'm hopeless when it comes to baking as I'm not very good at following recipes. But even with a recipe it takes a lot of practice and TLC to produce something as nice as these loafs.

Whats Cookin

I thought I'd start posting results of my home cooking experiments and experiences out on the Competition BBQ trail this summer. I'll try to post pictures and cooking techniques throughout the summer.

Pastrami Hash

Used pastrami, potatoes, carrots, turnips, parsnips, onions and spicy mustard to make this hash... good eats...

Pastrami, Finished Product

The finished pastrami came out pretty well. I brought it to 180* internal and may cook the next one a bit more. Looking forward to a steady diet of pastrami hash with eggs and pastrami on rye with spicy mustard this week!

PASTRAMI

My goal here is to reproduce a real NYC style pastrami. I know, pretty ambitious. Here is how I'm going about it....

I started with a commercial corned beef. Brisket cut. I avoid the top round cuts as I find them too lean for this method.
















Soaked for 24 hrs in cold water, changing the water out a couple of times to remove the excess salt.















I made a rub of mixed pepper, coriander and garlic















Brushed on some yellow mustard














Rubbed:




















Fired up my Big Green Egg:















Will cook at ~250 with some fruit wood
















I'll follow up with some pics of the finished product. I expect to smoke the pastrami for 6-8 hours until an internal temp of ~180 is acheived.