SD's Sunday Smoke - Pastrami
Pastrami sandwiches are on the menu tonight. 7 pound corned beef to go in the smoker as soon as it gets heated up. Go Giants! Meat soak: Rubbed up:
Forum Discussion
Big Katuna wrote:
Looks awesome. I did beef short ribs sous vide 155 for 24 hours.
They were amazing. Fall apart yet totally juicy. All fat rendered out.
I browned them in butter for about 45 secs per side them made gravy with the drippings.
I've been wanting to try some meaty beef ribs but the price/lbs has been scaring me off.
