Thought I would try and do a Pastrami and see how it goes, well one sh*t run after another.
No problems nice rub and the smoker loaded with apple wood. Going well then checked again no flame.
Restart ok temperature back up and smoke billowing out. Came back out and no flame, checked gas bottle and empty.
Ok no problems fresh bottle on caravan, find caravan key you have to be joking where in hell did I leave it. Ok found, get key for bottle lock from inside van take bottle inside to smoker weight to much pulled the muscles on the spine again. All I need!
Set up new bottle and fire away, come out again no fire, this happened twice so took it inside and put it in the oven. Just hoping it was smoked enough
Checking internal temperature to make sure it was cooked and success at last. Let it rest and the boss wants to try. So cut a couple of slice and O hell it is better than any store bought that is for sure and just enough smoke, So good the boss said Pastrami toasted sandwiches for dinner. Being a sensible husband I agreed.
Dam excellent suggest, so will give the gas ring in the smoker a good clean tomorrow and check it out. Pastrami and bacon homemade now no store bought crap demands the good wife.
Have a great weekend folks cheers
Robert’s Cooking
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RobertNotBob
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Re: Robert’s Cooking
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RobertNotBob
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Re: Robert’s Cooking
Bernie yes started with a Woolies corn beef as they are the best from a supermarket.
Shirley not sure just a Woolies corn beef and spices . Apple wood smoke and that is it, no wheet or any thing else.
Shirley not sure just a Woolies corn beef and spices . Apple wood smoke and that is it, no wheet or any thing else.
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T1 Terry
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Re: Robert’s Cooking
Just so I get it right, corned beef not a piece of silverside or brisket? Once made the mistake of mixing the two and put the corned beef in the oven, some what salty but edible, but boiling the silverside didn't go well at all, even the dog was suspect about eating it 
T1 Terry
T1 Terry
A person may fail many times, they only become a failure when they blame someone else John Burrows
Those who struggle to become a leader, rarely know a clear direction forward for anyone but themselves
Those who struggle to become a leader, rarely know a clear direction forward for anyone but themselves
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RobertNotBob
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Re: Robert’s Cooking
Terry yes a piece of beef that has been corned, in Australia they use the cut from the rear legs referred to as silverside this gives a bit of confusion when people say corned silverside or corn beef. They are the same.
In the USA they use brisket, corn it and call it corn beef. Clear as the sky at the moment.Cheers
In the USA they use brisket, corn it and call it corn beef. Clear as the sky at the moment.Cheers
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Shirley
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Re: Robert’s Cooking
Robert, Woolies corned beef use to have gluten free on the bags but it doesn't anymore, so guess it didn't qualify to be labeled gluten free.
Some Woolies hams are labeled gluten free.
Some Woolies hams are labeled gluten free.
Shirley & Bruce.
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RobertNotBob
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Re: Robert’s Cooking
Shirley next time you ar3 in ask the butcher, if he say’s yes ask where you can find that in writing so you know you are safe. Not doubting his word just needing written confirmation, cheers
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T1 Terry
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Re: Robert’s Cooking
I wonder how a corned mutton leg would go in the smoker ... any hints on what you rub into the meat before smoking it?
T1 Terry
T1 Terry
A person may fail many times, they only become a failure when they blame someone else John Burrows
Those who struggle to become a leader, rarely know a clear direction forward for anyone but themselves
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RobertNotBob
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Re: Robert’s Cooking
Depends what you like Spicey, Jamaican, creole ,cajun. Simple veal one would go well.
Leg of Lamb or Mutton
This recipe is based on rosemary and garlic are classic seasonings for lamb and mutton because it enhances the flavor and brings out the best qualities of the meat.
Course. Sauces and Condiments.
Cuisine. American.
Makes. Enough for a 6 pound shoulder or leg of lamb
Takes. About 10 minutes to prepare
Ingredients for the rub
1/2 tsp kosher or sea flake salt per 500g
1 1/2 tablespoon dried rosemary leaves, broken or crushed a bit by hand
1 tablespoon whole mustard seeds
3 tsp ground black pepper
3 tsp paprika
1 tsp ground bay leaves, Grind to a powder or may taste bitter.
10 cloves of garlic, peeled and pressed, or minced
To make a paste
Add 4.5 tablespoons water
For the dry brine
About the bay leaves. These are usually sold whole, so you'll need to grind them yourself in a spice grinder, blender, food processor, or coffee grinder.
Method
1) Dry brine a leg of lamb, rack of lamb, or lamb shoulder a few hours before cooking time, overnight is better. You want the salt to have a chance to soak in.
2) Mix the rub ingredients together in a bowl. You can store this for later use or you can mix it with the water to make a paste and use it right away.
To use it, coat the meat with the paste or dry rub. Can give the lamb a light spray of olive oil to help the dry rub stick.
Leg of Lamb or Mutton
This recipe is based on rosemary and garlic are classic seasonings for lamb and mutton because it enhances the flavor and brings out the best qualities of the meat.
Course. Sauces and Condiments.
Cuisine. American.
Makes. Enough for a 6 pound shoulder or leg of lamb
Takes. About 10 minutes to prepare
Ingredients for the rub
1/2 tsp kosher or sea flake salt per 500g
1 1/2 tablespoon dried rosemary leaves, broken or crushed a bit by hand
1 tablespoon whole mustard seeds
3 tsp ground black pepper
3 tsp paprika
1 tsp ground bay leaves, Grind to a powder or may taste bitter.
10 cloves of garlic, peeled and pressed, or minced
To make a paste
Add 4.5 tablespoons water
For the dry brine
About the bay leaves. These are usually sold whole, so you'll need to grind them yourself in a spice grinder, blender, food processor, or coffee grinder.
Method
1) Dry brine a leg of lamb, rack of lamb, or lamb shoulder a few hours before cooking time, overnight is better. You want the salt to have a chance to soak in.
2) Mix the rub ingredients together in a bowl. You can store this for later use or you can mix it with the water to make a paste and use it right away.
To use it, coat the meat with the paste or dry rub. Can give the lamb a light spray of olive oil to help the dry rub stick.