Something you've been meaning to try?

[LenB]

I've never made German-style sour Kraut, but Kimchi is both easy and good. Use a good quality fish sauce, gochugaru (the Korean-style red pepper), and of course, fresh napa cabbage.

(I have experience with the cabbage. I had one lying around for a while, and figured, "Well if it's starting to get old, why not ferment it?" That was a bad call.)

 

[TheCaptain]

Did homemade pastrami last sunday in the smoker for the first time. Omfg! There is no going back to store bought.

Last of it will ne dinner tonight :drool:

 

[GorillaGrunt]

Haven't made corned beef yet; it's been on my list for something like 2 years, but when I do I'm doing two so that one can become pastrami.

 

[TheCaptain]

Actually what I did was get a large 5.5# flat, corned it, cut it in half and one half became st. paddy's dinner the other half became pastrami.

I smoke brisket several times a year but will be doing pastrami more. The pastrami reheated beautifully, steamed on a bed of sauerkraut with a fried egg on top. Fork tender, no knife needed.