i was up until 6am thursday night (fri morn) smoking pastrami and making a video for our upcoming home-building project.bleary-eyed the next day, lexie was chastising me at the office expressing her concern for my sanity and time management, which, i fully admitted and accepted. but sara proffered, "i'm not sure if it's a problem of time management or a problem of love of meat." yeah, i fully accepted that, too.
it doesn't help that i live in thailand. our thai foundation staff, kaew, asked us what we were laughing so hard at and when told that i was up until 6 smoking meat, she gave me a proud look and a hearty thumbs up. thais and i mututally understand that food is the greatest priority.
ok, i do have to say, not the best pastrami (too salty, a little dry), but i have an idea of how to improve it, and definitely not bad for a first try. the precedence has been broken open for smoking other meats in the future, too.
i made the smoker out of a layered steamer pot with coal and fresh-cut tamarind branches on the bottom for smoke, and two layers above, my cured and dry-rubbed brisket sat on a janky wire mesh that i made from a dismantled wire scooper. with the help of some thai friends and 5 hrs later, i had my pastrami.
3 comments:
O.M.G. you're my hero.
I served it at house church-- two full trays, 2 1/2 loaves of bread. I used the "sandwich spread" from 7-11 which from the ingredients list seems to be a disgusting mixture of cream, sugar, chicken guts, pork guts, and carrots. I used the bread from the guy that has the ovens by HappyLand. The result:
The kids gobbled up all the sandwiches (made with pride by Nong Gaew and Bank) and the adults agreed that the sandwiches were good but the meat was salty. Although a victory in that there was meat at all. Great job.
What does one say to this? I do think congratulations are in order, although I never thought I'd be congratulating you on curing and smoking your own meat. Here's to all your meat-related endeavors! :)
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