You Most Likely Can Afford - Super-Moist Food Porn

[WillieMcFML]

most likely cannot afford

is that kobe/wagyu filet?

i've never had kobe/wagyu (i think i've had a "kobe " burger once but not the same thing), what does it taste like? like beef bacon?

pretty crazy you can slice it that thin and it still holds its shape cause of all that fat

[LegallyNonBindingPosts]

fire

all turkey and beef krave jerkys are good. chili-lime and 1 or 2 other excessively capsicumed variety get soaked in water a few minutes prior to eating. pepper seeds and powder float off.

[TheXFactor]

TACO BELL® EXPOSES THE NAKED CHICKEN CHALUPA, LAUNCHES NATIONWIDE ON JANUARY 26th 2017

The shell is the chicken. The chicken is the shell.

[Daly]

Going to try something new. A bacon wrapped mushroom and Munster cheese bread crumb stuffed smoked pork loin.

Going on the smoker Easter morning. I'll report back.

[WillieMcFML]

Going to try something new. A bacon wrapped mushroom and Munster cheese bread crumb stuffed smoked pork loin.

Going on the smoker Easter morning. I'll report back.

godspeed man, but why are you prepping it two days early (especially the cheese)?

[Daly]

Smash hit. Probably use more cheese next time and change up the stuffing a little bit by all and all this won't be my last one.

[Daly]

Feeling inspired. Local award winning BBq place makes New York style Pastrami on Monday nights. I broke ranks last night from his ribs and gave it a try. Holy Fucking Shit.

I spent 3 hours online between BBq sites and YouTube on how to brine, desalinate, rub, smoke, steam and char a Pistrami. Whole process takes 3-4 weeks to be done right.

I'm shooting for serving on Memorial Day Weekend.

[Daly]

Step one, the brine.

Chunks of onion, garlic, salt, pink salt well boiled.

We going to let this cool down and soak the Brisket in it for 3.5 weeks flipping it over Daly (daily) as we go.

[Daly]

Brine day 4

[LarryLaffer]

@Daly

do you have a meat slicer? Not an electric knife you carve a turkey with but a real deal deli slicer.

if you don't, you should head over to a cooking supply store and get one.

[Daly]

@Daly

do you have a meat slicer? Not an electric knife you carve a turkey with but a real deal deli slicer.

if you don't, you should head over to a cooking supply store and get one.

I bought a Brisket knife a few months back and it was a godsend purchase. A real deli slicer is a great asset but when dealing with Brisket cuts of meat where cutting against the grain is a necessity a sharp long knife is the way to go.

Plus if anyone breaks in the house and I can't get to my gun this is probably the most lethal thing in the house.

[Daly]

Brine day 11. The outside is grey to the point where is looks bad. If you spread the beef the flesh is as pink as a pussy.

[Tellafriend]

This is going to be awesome. Good for you for doing this.

[Tellafriend]

Brine day 11. The outside is grey to the point where is looks bad. If you spread the beef the flesh is as pink as a pussy.

So, where are we at with this?!

[Daly]

Brine day 11. The outside is grey to the point where is looks bad. If you spread the beef the flesh is as pink as a pussy.

So, where are we at with this?!

Day 14. The meat is as pink as one of Krypts Whores.

[Daly]

Day 21. 3 more days and it's coming out and doing multiple 4 hour desalination baths on Friday into Saturday morning. The it gets dried and rubbed ready for a Sunday AM smoking.

The innards have really picked up the pink salt.

[Daly]

Day 24 - let the desalination begin.

[Tellafriend]

I'm going to have to get some cold cuts this weekend. GL with it. Keep posting pics.

[Daly]

And we are now ready for 4AM tomorrow.

[Daly]

Ok so small change in plans here. Need to be able to serve at 2 tomorrow and I'm unsure how long it will take to steam the Pastrami once it gets smoked to 155 and for that matter I'm not sure how long it will take to hit 155.



I cranked up the smoker tonight and I'm going super low and slow. If I have to take it off and let it sit for a while overnight I'm ok with it.