Gravy's Cooking Thread

Behemoth said:

Hey Flaw. Way to go on lots of those cooks! Gonna need that pastrami brine/rub recipe.

Have you done a redemption prime rib yet?

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• 1 (3 1/2 to 4-pound) Certified Angus Beef ® brisket flat
• 3 quarts water, divided
• 3/4 cup packed brown sugar
• 2/3 cup kosher salt
• 1 tablespoon curing salt, Instacure #1 (also known as Prague powder or saltpeter)
• 2 teaspoons whole coriander seeds
• 2 teaspoons yellow mustard seeds
• 2 teaspoons black peppercorns
• 1 teaspoon red chili flakes
• 1 cinnamon stick, crushed in pieces
• 8 whole allspice berries
• 3 bay leaves, hand crushed
• 2 tablespoons ground black pepper

1. In a large stockpot combine 1 1/2 quarts water, brown sugar, kosher salt, Instacure, coriander, mustard seeds, peppercorns, chili flakes, cinnamon, allspice and bay leaves. Bring to a boil to dissolve salt and sugar. Remove from heat. Add remaining 1 1/2 quarts of water in the form of ice and water to chill brine quickly. Cool to below 40°F.
2. Lay brisket in a large container and cover with brine. Cover tightly and refrigerate for 6 days, turning every 2 days.
3. Prepare smoker. Prepare smoker to a low temperature (200 - 225°F) with wood like apple and hickory. I cooked mine around 250 F entire time, took 8-9 hours. Wrapped in foil about 6 hours in where color was where I wanted it.
4. Remove brisket from brine and rinse; discard brine. Thin layer of mustard on entire meat then Season evenly on all sides with 50% ground black pepper and 50% coriander
5. Smoke on low for 7 hours until brisket’s internal temperature reaches 150°F. Wrap pastrami with two large sheets of aluminum foil and continue cooking until internal temperature reaches 185°F, approximately 2 hours.
6. Allow pastrami to rest 30 minutes, remaining wrapped. Slice thinly against the grain to serve.

Behemoth said:

I mean you didn’t seem too happy with your first cook. Have you done another with better results.

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Flaw said:

No I haven't yet. Probably will try to redeem myself with it soon. I also want to do a beef Wellington though. May do that first.

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Lanx said:

Unsatisfying :/

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Jalynfane said:

I make this Eggnog every year and can't stop chugging it. This year was even better since the eggs were from our chickens instead of the store. I omit the alcohol in ours (addiction issues) but the amount used should get you nice and fucked up w/o realizing you are drinking booze.

Ingredients 8 servings 16 servings 24 servings
Fresh Eggs 4 8 12
Sugar 1/2 cup 1 cup 1 1/2 cups
White Rum 1 cup 2 cups 3 cups
Milk 1 1/2 cups 3 cups 4 1/2 cups
Whiskey 1 cup 2 cups 3 cups
Heavy Cream 1 cup 2 cups 3 cups
Ground Nutmeg Enough to sprinkle on servings.


Instructions

You are doing things gently and slowly to preserve the eggnog's fluffiness.
A good whisk for the stirring and a high speed mixer for the egg-whites and cream helps this process immensely

Separate eggs into yolks and whites in separate bowls. I put the whites into the mixer and the yolks into another bowl.
Beat egg-yolks with 1/2 of sugar, set aside.
Beat egg-whites until stiff, then mix in other 1/2 of sugar.
Pour the yolks into the whites and mix together slowly.
Stir in white rum slowly. I've tried dark rum and it works.
Stir in milk slowly (see below for dairy intolerance)
Stir in whiskey slowly (Bourbon, Canadian, Sour Mash. I use Jim Beam or Jack Daniels)
Stir in 1/2 of cream slowly
Whip rest (1/2) of cream and fold it into the mixture carefully. Notes on how to fold below.
Serve at room temperature by ladling the eggnog into cups and sprinkle nutmeg on the top. Information on nutmeg grinders below. Try to get some of the foam and some of the liquid (if not fully mixed) in each cup.

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