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Topic: CFB 51 Cookbook, equipment discussion, techniques

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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1232 on: March 09, 2024, 10:14:42 AM »
Yeah I've seen pictures of those things.  It's an Iowa or Indiana thing, isn't it?
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MarqHusker

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1233 on: March 09, 2024, 11:05:34 AM »
Yes, they are glorious.   Some mayo, red onion and pickels.   IA and IN have solved it.
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1234 on: March 09, 2024, 12:12:47 PM »
Eastern Iowa more prevalent than Western
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1235 on: March 10, 2024, 05:31:05 PM »
I'd eat it up!

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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1236 on: March 11, 2024, 09:41:56 AM »
I'm gonna suggest to the cook at my local bar that they offer it w/o the bun will white gray 
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1237 on: March 11, 2024, 12:04:13 PM »
Quote from: FearlessF on March 11, 2024, 09:41:56 AM
I'm gonna suggest to the cook at my local bar that they offer it w/o the bun will white gray

Sounds good.  I had a delicious chicken fried steak with cream gravy on Saturday night at the Grist Mill in Gruene, Texas.  One of the best I've ever had.
« Last Edit: March 11, 2024, 12:12:05 PM by utee94 »
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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1238 on: March 13, 2024, 01:33:05 PM »
Anyone ever tried pastrami ribs? Guy on a homebrew forum was talking about them (pic below is his, not mine).

Cure baby back (or spare if you prefer) ribs the same way you'd cure brisket for pastrami. And apparently it's quicker (3-5 days) due to not being as thick. Soak in water to remove some of the salt, then season as you'd do for pastrami and throw on the smoker. 

I'm thinking I need to try this...

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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1239 on: March 13, 2024, 11:08:53 PM »
I'd try it

Love smoked pastrami 
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1240 on: March 13, 2024, 11:24:54 PM »
Block 16 in Omaha

open from 5-8!!!

beef cheek empanadas

Braised beef cheek, glazed cippolini onion, potato, curds and natural jus in crispy fried Empanada dough. With fries, a drink and gravy for dunking.

[img width=500 height=332.987]https://i.imgur.com/6e574Av.png[/img]
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1241 on: March 14, 2024, 05:59:56 PM »
Quote from: FearlessF on March 13, 2024, 11:08:53 PM
I'd try it

Love smoked pastrami
Isn't all pastrami smoked?

What we call "pastrami" is basically smoked corned beef, right?  And corned beef is made from brisket?  So pastrami is a brined/cured/smoked brisket? 

Note: I'm not a NY deli owner, nor did I stay at a Holiday Inn Express last night, that's just my general understanding.

Anyway, I'd certainly give those pastrami ribs a try.
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1242 on: March 14, 2024, 06:43:46 PM »
Quote from: FearlessF on March 13, 2024, 11:24:54 PM
Block 16 in Omaha

open from 5-8!!!

beef cheek empanadas

Braised beef cheek, glazed cippolini onion, potato, curds and natural jus in crispy fried Empanada dough. With fries, a drink and gravy for dunking.

[img width=500 height=332.979]https://i.imgur.com/6e574Av.png[/img]

Barbacoa empanadas look good to me, I'd eat those, too.
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1243 on: March 14, 2024, 08:20:25 PM »
Quote from: utee94 on March 14, 2024, 05:59:56 PM
Isn't all pastrami smoked?
I'm not sure "smoke" is a part of all pastrami
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1244 on: March 15, 2024, 09:50:51 AM »

Quote
Pastrami is made from beef brisket that has been cured, coated in spices, cold smoked and then steamed. Pastrami's thick coat of spices typically includes crushed black pepper, coriander, mustard seeds, garlic and other spices that might be included in a pickling spice mixture.


https://www.foodnetwork.com/how-to/packages/food-network-essentials/corned-beef-vs-pastrami#:~:text=Pastrami%20is%20made%20from%20beef,in%20a%20pickling%20spice%20mixture.
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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1245 on: March 15, 2024, 10:09:03 AM »
I agree, but I'm not sure everyone uses smoke all the time

perhaps then it's something else by definition
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