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YGBSM: A slight dry brine for tomorrow's pressure cooker.
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YGBSM: tomato paste, vermouth, fish sauce, olive oil, kosher salt, torch, worcester sauce, brandy and cider vinegar.
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YGBSM: Random food
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YGBSM: Random food
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YGBSM: Random food
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YGBSM: Random food
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YGBSM: Random food
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YGBSM: Random food
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YGBSM: It's going to be a great summer for texas barbecue.
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YGBSM: Pastrami prep. Step one: corn the beef.
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YGBSM: The brisket goes into the pool for ten or so days.
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YGBSM: Let this thing wet age for a week or two. Then break it down and corn it.
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YGBSM: This slab of my home cured pastrami will have to wait another day for its steam bath.
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YGBSM: It won't be proper pastrami without a chill overnight, and a steam bath in the morning.
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YGBSM: 6 hours into the pastrami smoke bath. #experiment
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YGBSM: Very good BBQ. #latergram
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YGBSM: This will be pastrami in 12 hours.
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YGBSM: Random thing I found. Christmas 2010 menu. Among the items for 30+ family feast: jalapeño cheese ball, meat dressing and mincemeat pie.