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CTXMustang

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Everything posted by CTXMustang

  1. CTXMustang
  2. CTXMustang
    So I probably won’t be able to slice it thin like I want to... but it’s still gonna have a pretty damn good taste. Planning on putting it on a bagel with little dill, cream cheese, and capers.
  3. CTXMustang
    Dry brine removed Molasses applied Spices in place smoker is going Fingers crossed
  4. CTXMustang
    Burnet and north loop tomorrow evening. Update on the pastrami salmon. Lot of moisture withdrawn from the salmon from the dry brine. Should be ready for the smoker tonight.
  5. CTXMustang
    Will have smoked Bison-Lamb Burgers for y’all on Tuesday.
  6. CTXMustang
    Pastrami from this evening.
  7. CTXMustang
    Salmon pastrami update Removed from wet brine and dry cure/brine now applied Tomorrow the dry cure will be rinsed off I’ll dry the filet, coat it with molasses and apply a pastrami rub and throw it on the smoker.
  8. CTXMustang
    I’ll be applying the dry cure tonight. Cheap beef ribs smoking now as well as a small brisket pastrami that I’ve been curing for 8 days now.
  9. CTXMustang
    Russ & Daughters in NYC does Pastrami Salmon but I’m doing it differently with both a wet and dry cure and then actually smoking it. It’s an experiment/project for me as well but only one way to find out if I have something great or not. TBD but I’ll let y’all know.
  10. CTXMustang
    On the pastrami salmon? Curing it slightly differently... wet and dry brine...and smoking it to use on bagels. Will look sort of like this but a deeper red. Have little left over brisket I’m gonna use for biscuits and gravy instead of sausage tomorrow morning. Will chop up the brisket and reheat with a little fat and use the dirty skillet to make the gravy. Biscuits I’ll make from scratch. Will spend the entire day smoking beef ribs. Edit* It should look closer to this.
  11. CTXMustang
    Didn’t get to cook today as I was speaking with multiple locations about starting my bbq spot. However Monday evening I’ll have Salmon Pastrami for you guys and something smoked tomorrow. Might make a little “Briscuits” and Gravy for a brunch snack. Thinking beef short ribs for the evening.
  12. CTXMustang
    Well done my man! Those look bad ass! Sent from my iPhone using Tapatalk
  13. CTXMustang
    I cut mine into about 2 x 2 inch squares, and used my rub that I make up for pork ribs and chicken. Smoke at 225-250 on an open rack for about 3 hours or until you get the bark that you want on them. Use oak, pecan, or cherry wood. Then come up with a glaze and put them in a foil pan and stir them around to get them coated and cover. When they’re at about 195 internal temp uncover them and let them smoke in the pan uncovered. Pullem off when you’re at 205 internal.
  14. CTXMustang
    What kind of smoker are you using?
  15. CTXMustang
    Food. My bad. I didn’t word that worth a shit.
  16. CTXMustang
    All unfiltered as well. Actually looking into newer cameras because I’m planning to open a spot soon.
  17. CTXMustang
    iPhone 7. I actually felt like the photos lacked quality.
  18. CTXMustang
    Pork Belly Burnt Ends
  19. CTXMustang
    Couldn’t help myself tonight
  20. CTXMustang
    From two nights ago. St. Louis ribs with a smoked Serrano Peach Sauce.
  21. CTXMustang
    Italian herb and Parmesan sausage balls
  22. CTXMustang
    St Louis Style ribs
  23. CTXMustang
    Don’t know if it’s been mentioned but Mum Foods Pastrami, Beef Rib, and Sausage at the Mueller, Lakeline, and Barton Creek farmers market on Saturday & Sundays have been legit. They just opened a delicatessen at the old Eastside Cafe on Manor Road. No BBQ there for now but you can get it at the farmer’s markets. Daniel Vaughn wrote an article about their pastrami. Give it a go if you haven’t yet! https://www.google.com/amp/s/www.texasmonthly.com/bbq/mum-foods-pastrami/amp/
  24. CTXMustang
    If Snow’s can make the number 1 spot being opened 1 day a week then Leroy and Lewis deserve to be in discussion because everything they make is next level. Sent from my iPhone using Tapatalk
  25. CTXMustang
    Put this pork loin in a peppercorn brine then reverse seared it with a garlic and rosemary crust and bathed it in butter.

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