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Re: Superbowl Food
Posted: Sun Feb 06, 2011 11:09 pm
by steve817
WildBill wrote:steve817 wrote:I'm making a homemade pastrami.
Details please. I made it once, but would like some tips.
I should have said semi-homemade. Started with a Hormel corned brisket and combined black pepper, juniper berries, and the spice pack that came with the brisket. It tasted really good but I failed to plan ahead and was hurting for time. I ended up cooking it at a higher temp to speed it up and sacrificed some tenderness. Since it was sliced so thin it didn't really matter.
Re: Superbowl Food
Posted: Sun Feb 06, 2011 11:20 pm
by pbwalker
We had a feast this year...had a few friends over.
Hickory Smoked Brisket (2 x 6lb briskets smoked for 10 hours)
Homemade Cheese Curds (yeah, we were going for the Packers)
Black Pepper Crusted Venison Backstrap Bites with a Mocha Merlot reduction sauce (the idea came to me in the shower one day, and it was a hit! If anyone wants the recipe, let me know!)
Green Peppers, Onion, and Sausage on the Discada.
All this combined with three different types of venison sausage a good friend brought over, a crock pot of venison chili, and chopped BBQ...well, we should all have gout in the morning, along with about 5lbs of extra weight around the waist. :-)
Re: Superbowl Food
Posted: Mon Feb 07, 2011 8:08 pm
by 68Charger
pbwalker wrote:We had a feast this year...had a few friends over.
Hickory Smoked Brisket (2 x 6lb briskets smoked for 10 hours)
Homemade Cheese Curds (yeah, we were going for the Packers)
Black Pepper Crusted Venison Backstrap Bites with a Mocha Merlot reduction sauce (the idea came to me in the shower one day, and it was a hit! If anyone wants the recipe, let me know!)
Green Peppers, Onion, and Sausage on the Discada.
All this combined with three different types of venison sausage a good friend brought over, a crock pot of venison chili, and chopped BBQ...well, we should all have gout in the morning, along with about 5lbs of extra weight around the waist. :-)
I seriously hope and pray you live near San Antonio. I know you have left overs! DON'T HOLD OUT!!
Re: Superbowl Food
Posted: Mon Feb 07, 2011 8:14 pm
by pbwalker
68Charger wrote:pbwalker wrote:We had a feast this year...had a few friends over.
Hickory Smoked Brisket (2 x 6lb briskets smoked for 10 hours)
Homemade Cheese Curds (yeah, we were going for the Packers)
Black Pepper Crusted Venison Backstrap Bites with a Mocha Merlot reduction sauce (the idea came to me in the shower one day, and it was a hit! If anyone wants the recipe, let me know!)
Green Peppers, Onion, and Sausage on the Discada.
All this combined with three different types of venison sausage a good friend brought over, a crock pot of venison chili, and chopped BBQ...well, we should all have gout in the morning, along with about 5lbs of extra weight around the waist. :-)
I seriously hope and pray you live near San Antonio. I know you have left overs! DON'T HOLD OUT!!
Tons of leftovers that were eaten for lunch AND dinner today. Next time we have a "gout-fest" like this, I'll save ya a plate!
Re: Superbowl Food
Posted: Mon Feb 07, 2011 8:45 pm
by C-dub
pbwalker wrote:We had a feast this year...had a few friends over.
Homemade Cheese Curds (yeah, we were going for the Packers)
Had them a couple years ago in Wisconsin. The squeaky ones? I didn't care for them. My dogs, that love cheese, wouldn't eat them. My daughter also loves cheese and she spit it out also as fast as the dogs. I didn't think they were terrible. They just weren't for me.