Tomahawk Ribeyes, Primo Grills & St. Patrick’s Day Recipes
Mar 8, 2024
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Topics include deals on grills, drama in grilling world, the difference between Cowboy Ribeye and Tomahawk Ribeye, Primo XXL cooker, St. Patrick’s Day recipes, using Blue Plate Mayo, cooking Chuck Roast Blade Steak, and upcoming 'Let's Get to Cookin’ community events
Explore the difference between Cowboy Ribeye and Tomahawk Ribeye cuts for grilling.
Learn about the process of corning meat to create flavorful corn beef pastrami.
Discover the versatility of pellet grills and indoor smokers in the evolving grilling industry.
Deep dives
Smoking Process for Corn Beef Brisket
To create smoked corn beef pastrami, the brisket is soaked for 12 hours with water changes every 4 hours to draw out excess salt. The soaked brisket is then dried and coated with a pastrami rub consisting of coriander, black pepper, garlic, and other spices. It is smoked until reaching an internal temperature of 165 degrees Fahrenheit.
Charm of Pickled Brisket in Corn Beef Creation
The allure of turning a beef brisket into corn beef lies in the process of corning or brining the meat to alter its texture and infuse a salty, briny flavor. This method involves soaking the brisket in a brine solution for about a week, transforming the brisket as a preparation for making corn beef.
1,000 Island Dressing and Ruben Sandwich Appeal
The quintessential Ruben sandwich charms taste buds with a melange of flavors, combining corned beef pastrami with sauerkraut, cheese, and a dressing often identified as 1,000 Island, a tangy and creamy sauce with a hint of horseradish and sweet pickles. 1,000 Island dressing elevates the Ruben experience, turning a simple sandwich into a delectable delight.
Cooking Techniques for Making Pastrami
Pressure cooking and smoking are common methods used to prepare pastrami. The speaker in the podcast shared a technique where they used a pan with beef broth heated to over 200 degrees Fahrenheit to achieve the desired texture. By allowing the steam and liquid in the pan to tenderize the meat, they emphasized the importance of texture in the final product.
Discussion on Grilling Innovations
The podcast episode delves into the growing trend of grilling innovations, such as pellet grills and indoor smokers. The hosts mentioned a combination pellet grill with a flat top griddle, a new product in the market targeted as a Lowe's exclusive. They also touched on the concept of air frying grills and indoor smokers, highlighting the continuous evolution in the grilling industry and consumer demands for multifunctional cooking equipment.
Today on the HowToBBQRight Podcast, we’ve partnered with Schwank to cut y’all a deal on some KILLER grills (00:13). I’m trying to stir up some drama in the grilling world (01:26). Be on the lookout when you’re buying olive oil (14:18)… Primo Ceramic Grills swung by the smokehouse to unveil their new mega sized cooker (21:15)! What the heck is the difference in a Cowboy Ribeye and a Tomahawk Ribeye (25:05)? I pick Malcom’s brain all about gettin’ down and dirty on the BRAND NEW Primo XXL (27:52)! St. Patrick’s Day is right around the corner (32:05)... Here’s some of our FAVORITE ways to use Blue Plate Mayo for recipes at home (34:53)! I ask Malcom about that old pastrami recipe we have on the channel (37:27). Blackstone has a new PELLET GRILL (43:04)? Here’s the BEST ash bucket on the market (47:00)... Y’all ever been to micro wrestling (48:57)? How would Malcom cook Chuck Roast Blade Steak (50:56)? What’s coming up in the 'Let's Get to Cookin’ community (59:09)? Malcom and I are gearing up to go “camping” - our way (1:00:30).
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