So yesterday I took the corned beef I found a week or so ago and covered it with ground pepper and coriander seed. Then I put it into the smoker about 9AM, kept an eye on the temperature all day and finally about 9PM pulled it out and put it into the oven at 190F in a covered corning ware dish. This morning it was falling apart tender and it's very tasty. I'll warm it up later for 4th of July guests . . . altogether a successful experiment.

Later today I'll fire up the smoker again for chicken thighs. Probably just a touch of lemon pepper or maybe lime pepper seasoning. Those only take 90 minutes to 2 hours.

Now I've got to make some macaroni salad, per a request.

Bill Ranck
Blacksburg, VA

On Sat, 4 Jul 2015 09:17:32 -0700 (PDT), "
> wrote:

> Now I've got to make some macaroni salad, per a request.

I just saw this one and it looks pretty good to me. No mayo either.
http://www.afamilyfeast.com/mediterranean-pasta-salad/

--

sf

On Saturday, July 4, 2015 at 1:49:33 PM UTC-4, sf wrote:
> On Sat, 4 Jul 2015 09:17:32 -0700 (PDT), "
> > wrote:
>
> > Now I've got to make some macaroni salad, per a request.
>
> I just saw this one and it looks pretty good to me. No mayo either.
> http://www.afamilyfeast.com/mediterranean-pasta-salad/

That does sound good, except for the tomatoes but that is just a thing with me and raw tomatoes, but I do like the feta cheese and olives and the sauce sounds good. I may have to try that some time. I already made my "famous" macaronic salad which was requested by a friend. It does include mayo, just not too much which is the downfall of most in my opinion.

Bill Ranck
Blacksburg, VA

On Sat, 04 Jul 2015 10:49:26 -0700, sf > wrote:

>On Sat, 4 Jul 2015 09:17:32 -0700 (PDT), "
> wrote:
>
>> Now I've got to make some macaroni salad, per a request.
>
>I just saw this one and it looks pretty good to me. No mayo either.
>http://www.afamilyfeast.com/mediterranean-pasta-salad/

I wouldn't have thought to put mint, basil and oregano together. I'll
give it a try tomorrow by combining it with my Greek pasta salad.
Janet US

On Saturday, July 4, 2015 at 9:17:37 AM UTC-7, wrote:
> So yesterday I took the corned beef I found a week or so ago and covered it with ground pepper and coriander seed. Then I put it into the smoker about 9AM, kept an eye on the temperature all day and finally about 9PM pulled it out and put it into the oven at 190F in a covered corning ware dish. This morning it was falling apart tender and it's very tasty. I'll warm it up later for 4th of July guests . . . altogether a successful experiment.
>
Pastrami I have had can be xliced,against the grain. This "falling
apart tender" does not sound like a goal has been reached to me.

A man who started his own deli told me his pastrami came from the navel
This did seem like TMI, but whatever.

On Saturday, July 4, 2015 at 9:59:50 PM UTC-4, wrote:
> > I'll warm it up later for 4th of July guests . . . altogether a successful experiment.
> >
> Pastrami I have had can be xliced,against the grain. This "falling
> apart tender" does not sound like a goal has been reached to me.

I was able to slice it just fine, but it tended to fall apart as it was being picked up to put on a sandwich. Folks at our 4th of July party enjoyed it. I thought it was a bit too spicy, others said it was just right. It was all consumed though . . .

Bill Ranck
Blacksburg, VA

On 7/5/2015 10:32 AM, wrote:
> On Saturday, July 4, 2015 at 9:59:50 PM UTC-4, wrote:
>>> I'll warm it up later for 4th of July guests . . . altogether a successful experiment.
>>>
>> Pastrami I have had can be xliced,against the grain. This "falling
>> apart tender" does not sound like a goal has been reached to me.
>
> I was able to slice it just fine, but it tended to fall apart as it was
> being picked up to put on a sandwich. Folks at our 4th of July party
> enjoyed it. I thought it was a bit too spicy, others said it was just
> right. It was all consumed though . . .

I would have eaten my share, it sounds delicious.

How did the macaroni salad turn out? I could go for some,
do you have a recipe? Or did I miss it.

nancy

On Sunday, July 5, 2015 at 12:36:39 PM UTC-4, Nancy Young wrote:
> On 7/5/2015 10:32 AM, wrote:
> > I was able to slice it just fine, but it tended to fall apart as it was
> > being picked up to put on a sandwich. Folks at our 4th of July party
> > enjoyed it. I thought it was a bit too spicy, others said it was just
> > right. It was all consumed though . . .
>
> I would have eaten my share, it sounds delicious.
>
> How did the macaroni salad turn out? I could go for some,
> do you have a recipe? Or did I miss it.

I have a vague "recipe" that I posted a while back. I cook up 1lb of macaroni (or other pasta) slice up celery (about 3 ribs) into very small pieces, shred about the same amount of carrot, add a small jar of sweet pickle relish (or "salad cubes" if the store has them) about 1/2 cup of shredded cheese and finally just enough mayo to coat. To me the 2 things that go wrong with pasta salad are overcooked pasta and too much mayo. If it's swimming in mayo I really don't want it, and if the pasta is mush, same thing.

I will sometimes add other thing, but the above is the basic recipe.

The smoked chicken thighs were also well received. 2 Hours in the smoker and then just kept them on a warm section of the grill, but they didn't stay there long as folks grabbed them.

Bill Ranck
Blacksburg, VA

On 7/5/2015 9:14 PM, wrote:
> On Sunday, July 5, 2015 at 12:36:39 PM UTC-4, Nancy Young wrote:

> I have a vague "recipe" that I posted a while back.

Thanks so much for the recipe, I haven't had macaroni salad
in ages.

nancy

On 7/5/2015 9:14 PM, wrote:
> On Sunday, July 5, 2015 at 12:36:39 PM UTC-4, Nancy Young wrote:

>
> add a small jar of sweet pickle relish (or "salad cubes" if the
> store has them)

PS I had to look up salad cubes. Never saw such a thing
in my life.

nancy