Quote:
Originally Posted by KC911
Oh my gawd...I'd be SOOOO fat.....before Thanksgiving even gets here  ! Impressive indeed...yummmmm |
Thx.
It takes quite a bit of effort to run that Pit...it isn't a set the temp and wait for the bell to ring thing. As they say practice makes perfect. I am doing things now that require prep time like Bacon and Pastrami (corned beef).
I know that the Pastrami or even just the Brisket version is not a dinner for tonight item because of the long smoke times, so I do a relatively quick item like the ribs and beans..The Pork I saw done on a cooking show, so I said, "Why the he11 not?" To make that Pit pay for firing it up, I load it up.
To go with the Pastrami...I am going to make homemade Kosher Dill Pickles...
Next on the list is to do an Eggplant Parma....done in the Lasagna style...Make the gravy, fry the bread crumbed plant and layer with Mozzarella, Parma and Ricotta. Put in oven... I will freeze most of that in vacuumed sealed bags...easy to pull out and reheat and it is delish.