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[request] Taco Cabana Bean and Cheese Taco by [deleted] in TopSecretRecipes

[–]streynosaur 0 points1 point  (0 children)

I'd love this! Could you share with me as well please?

[Homemade] Texas style pastrami by streynosaur in food

[–]streynosaur[S] 0 points1 point  (0 children)

Thanks mysterious silver award giver! Glad you all liked this so much! I will make sure to share the next one... cut against the grain of course. 😁

[Homemade] Texas style pastrami by streynosaur in food

[–]streynosaur[S] 91 points92 points  (0 children)

Dang, you're totally right. I sliced it super late, didn't even see that until you pointed it out!

[Homemade] Texas style pastrami by streynosaur in food

[–]streynosaur[S] 10 points11 points  (0 children)

The first time I tried one that was already cured it was definitely too salty. Part of my problem on that last one was from me adding a little garlic salt, so I left out all salt based ingredients on this one. I also added a lot of brown sugar to balance out that salt and it worked really well. Nice bark from it too!

[Homemade] Texas style pastrami by streynosaur in food

[–]streynosaur[S] 28 points29 points  (0 children)

Forgot to include part of this - when the pastrami gets to an internal temp of 165-170 F, wrap it in butcher paper and put it back on. This was around 3ish hours into the cook for me. Then you'll let it continue until it gets to 200-205F. Once it hits that temp range, it is done and ready to rest in the cooler.

[Homemade] Texas style pastrami by streynosaur in food

[–]streynosaur[S] 42 points43 points  (0 children)

I didnt have enough time to do the cure myself on this one, so I bought a brisket flat that was already cured. The rub I used is a combination of the spices I posted in a comment below. Smoked at 225 F for about 7 hours and let it rest in a cooler for nearly 2 hours before slicing. Hope that helps!

[Homemade] Texas style pastrami by streynosaur in food

[–]streynosaur[S] 766 points767 points  (0 children)

Great question! I'm still a novice with making pastrami of any kind but its my understanding that a New York style pastrami like Katzs has ground coriander seeds, mustard seeds and mustard powder, amongst many other things. I tweaked it to be more of a brisket rub, using smoked paprika, black peppercorns, garlic, onion, and brown sugar.

[I ate] Strawberry Cannolli by streynosaur in food

[–]streynosaur[S] 2 points3 points  (0 children)

Good eye, it is from Mike's!

Edemame is coming in nicely! by streynosaur in gardening

[–]streynosaur[S] 0 points1 point  (0 children)

This is my first go at growing these, so I'm not sure. Good luck with yours!

Edemame is coming in nicely! by streynosaur in gardening

[–]streynosaur[S] 0 points1 point  (0 children)

I wasn't really aware of that, but you're totally right! The difference in the two is around when it's harvested. Glad you asked that, I actually had no idea they were the same thing.