Here’s the rest of the brisket after smoking and chilling. I decided against using the slicing machine and went with a cleaver.
The first half sliced easily when it was still warm but it was a bit stiff when chilled.
I ended with about eight pounds of sliced pastrami. The portions went into vacuum bags for freezing. The ends were bagged for eventual hash dishes. I have them tucked away into various spaces within the two freezers we have in the kitchen because there is no joy in rediscovering a bag in a frosty recess while browsing if they are all in the same place.
I give the veggies a head start in the skillet and then add the pork. This most often goes for sammich fixings but I will occasionally cook an egg or three along with it. It’s also great for tacos or burritos. I’ve also been known to add in diced potatoes. Those are bell peppers but other kinds will do nicely, depending on your need for heat.
The squirrels are getting bolder. We saw more this past week while reviewing the camera data than I can remember seeing before. I have picture, somewhere, from way back when. I think had 11 squirrels around that automatic spinner feeder I had out for a few years. That was the feeder that the raccoons finally defeated.
I linked to this steak dinner before but I thought it deserves better. The fries have a drizzle of the pan sauce, it’s heavy on the garlic. The chimichurri on the steak found its way onto a few of those fries before the meal was finished. There is a ton of garlic in with the parsley, too.
I mentioned wiping down the plate with a crust of bread to get all of the yolk in the BELT post but didn’t show you this yolk pic then. Pics or it didn’t happen!
I cooked this Cajun spice encrusted tilapia in just a little oil. It has my famous fermented hot peppers on top. We’ve had several servings of mac and cheese off of the last batch I made. I used plenty of milk in my cheese sauce, it was pretty loose and didn’t tighten up much in the fridge. If I remember correctly the white sauce was 2 cups of milk, 4 Tbs flour, 4 of butter, and 2 tsp of the citrate. Not sure how much cheese was added but 1/2 lb is ballpark. I think there were 2 handfuls of the mac.
I thawed a pound of pork sausage I’ve had for ages. I thought it needed more garlic and pepper so 8 minced cloves went in, and several grinds of black pepper plus another sprinkle of sage. I used about half for the gravy and made patties from the rest. The biscuits are from frozen, cooked in my air fryer. Just a solid breakfast for dinner.