Modom (palindr 2010-05-26 06:09:43
It might not have been the perfect sandwich, but it did make me happy.
Last night I smoked a cured brisket, following the recipe in Ruhlman
and Polcyn’s _Charcuterie_ cookbook. Today I sliced it very thin and
made a sandwich with: Rye bread slices, sauerkraut, homemade pastrami,
Oaxaca cheese (okay, I KNOW, but I didn’t have any Swiss and I do live
in Texas, y’all), horseradish mustard. I grilled it till the cheese
melted and the bread was toasty.
The pastrami was a bit too salty –probably because I only used a
three pound brisket, not a five-pound one as called for in the recipe
— and it was a bit bitter from the bark of the pecan wood I used for
smoke fuel. However, it was a really good lunch.
I’m ready to do it again. All that stands in my way is three pounds
And finally, I just discovered this: http://www.sauerkraut.com/
This world is truly excellent.
“Southern barbecue is a proud thoroughbred whose bloodlines are easily traced.
Texas Barbecue is a feisty mutt with a whole lot of crazy relatives.”
–Robb Walsh, Legends of Texas Barbecue Cookbook