Smoking, grilling and curing foods, etc.

Yogurt mint chutney on lamb curry:

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Looks great, and a good warmer for a cold evening.
 
Just finished trimming up a brisket and getting it in brine, Lopped about 2 lbs. of the thin flat off and will grind it for burgers. The rest (~7 lbs.) will be corned beef for St. Pat's Day. I'll be smoking it for about 3 hours and then braising for a couple more before adding the veggies to cook in the liquid. No spuds, because the wife does an Irish dish called Colcannon. It's mashed spuds mixed with cabbage that's been sautéed with bacon and onions.
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Not your average Irish blend comfort food. This in goooooooooooooood !
 
I'm ready for the end result.

I did my 1st corned beef a couple weeks back. I didn't smoke as the weather was not cooperating. I pressure cooked it in the instant pot with a couple cups of beer and some bay, pepper, mustard, and coriander thrown in. It turned out great!
 
thunderwagn said:
I'm ready for the end result.

I did my 1st corned beef a couple weeks back. I didn't smoke as the weather was not cooperating. I pressure cooked it in the instant pot with a couple cups of beer and some bay, pepper, mustard, and coriander thrown in. It turned out great!
Click to expand...

Did you dry brine, or wet?
 
I've pretty much adapted my recipes to wet brining, since buying a pound of Prague Powder #1, and cut down on the salt too. Saves a lot of rinsing & soaking time.
 
Beef ribs ;)

Marinated in a homemade chili sauce. With later on some soy spritzed on them.

On the wsm
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Almost done
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Left some on low heat going throughout the night. And no, they didn't burn!
They are very dry, but I actually really like them like that.
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