Corned beef, pastrami and brisket, oh my.

[DParker]

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.

[Swamp Fox]

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.

[Swamp Fox]

It's my fervent hope that Melania knows how to make a good potato salad ...

Yeah, it'd be a shame to have to kick her to the curb for having nothing to offer.

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/

[bluecat]

Man, it ain't easy getting a smoker up to temperature...and keeping it there...when it's 37°F with 20 MPH winds outside.

No pics? What kinda...

[Swamp Fox]

Wait til he tries it with wood, or at least charcoal ... LOL

[DParker]

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.

[bluecat]

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.

[Swamp Fox]

How about the end result? A 9 lb (originally) pork shoulder reduced to just under 6 lbs of finished pulled pork.

That looks respectable.

[Swamp Fox]

Don't throw any of that brown ketchup crap on it ...


LOL

[DParker]

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