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Thread: Corned beef, pastrami and brisket, oh my.

  1. #151
    Senior Member DParker's Avatar
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    Well, after 24 hrs in the fridge the potato salad was a little better, but still not as good as I was expecting. There's a little heat from the crab boil, but other than that it's a bit bland, honestly It needs some more herbs and/or spices of some sort. Some dill would help but I'm not sure what else.
    Don't go ninja-in' nobody don't need ninja-in'.
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  2. #152
    Senior Member Swamp Fox's Avatar
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    Looking at it now, I bet 5 el bees of taters soak up a lot of flavor. And there's the mayo cutting some of the spice/tang as well.

    The first thing that comes to my mind is tripling all the herbs and spices (I mean flavor components like mustard, etc. ) and going from there.

    Next stop would be to add cayenne pepper, and the stop after that would be thyme.

    Once I found a stage I liked, if it were still missing something elusive, I'd throw some Liquid Smoke at it and see what happened.

  3. #153
    Senior Member Swamp Fox's Avatar
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    Quote Originally Posted by Swamp Fox View Post
    It's my fervent hope that Melania knows how to make a good potato salad ...
    Quote Originally Posted by DParker View Post
    Yeah, it'd be a shame to have to kick her to the curb for having nothing to offer.
    Quote Originally Posted by Swamp Fox View Post
    She probably knows this already, but it's up to her to save this presidency ...

    Magazine Editors Turn A Blind Eye To Melania

    https://nypost.com/2018/04/14/magazi...ye-to-melania/

  4. #154
    Senior Member bluecat's Avatar
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    Quote Originally Posted by DParker View Post
    Man, it ain't easy getting a smoker up to temperature...and keeping it there...when it's 37F with 20 MPH winds outside.

    No pics? What kinda...
    Zombie Response Team

    I write English not so well, but this thin string for sewing or fabric-making my funny wheel getickles. Baron von Schtupp

  5. #155
    Senior Member Swamp Fox's Avatar
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    Wait til he tries it with wood, or at least charcoal ... LOL

  6. #156
    Senior Member DParker's Avatar
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    Quote Originally Posted by bluecat View Post
    No pics? What kinda...
    How about the end result? A 9 lb (originally) pork shoulder reduced to just under 6 lbs of finished pulled pork.

    Don't go ninja-in' nobody don't need ninja-in'.
    - Diemon Dave

  7. #157
    Senior Member bluecat's Avatar
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    Thank you. Just understand you can't come in here with your blue tooth gizmos and gadgets, wave a few spices around and not include pictures. It ain't right.
    Zombie Response Team

    I write English not so well, but this thin string for sewing or fabric-making my funny wheel getickles. Baron von Schtupp

  8. #158
    Senior Member Swamp Fox's Avatar
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    Quote Originally Posted by DParker View Post
    How about the end result? A 9 lb (originally) pork shoulder reduced to just under 6 lbs of finished pulled pork.


    That looks respectable.

  9. #159
    Senior Member Swamp Fox's Avatar
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    Don't throw any of that brown ketchup crap on it ...


    LOL

  10. #160
    Senior Member DParker's Avatar
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    Quote Originally Posted by bluecat View Post
    Thank you. Just understand you can't come in here with your blue tooth gizmos and gadgets, wave a few spices around and not include pictures. It ain't right.
    You're right. I'm scum. As penance I shall post the recipe I used for the rub. I was pretty pleased with the sweet/mild heat balance it delivered.

    For each 5 lbs of meat:

    1/4 cup paprika
    1/4 cup dark brown sugar
    3 Tbsp kosher salt
    1 tsp ground black pepper
    2 Tbsp garlic powder
    1 Tbsp dried oregano
    2 tsp chili powder
    Don't go ninja-in' nobody don't need ninja-in'.
    - Diemon Dave

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