Tag: New York
Homemade Buffalo Sauce
Homemade Buffalo Sauce
Buffalo sauce is an American Staple; originating from the Anchor Bar in Buffalo, NY in 1964. This sauce isn’t just good on chicken wings, but any type of proteins such as fried chicken, fried shrimp, fried fish, etc. It is extremely easy to make and tastes better than any bottled sauce that you’d get at a grocery store.
Equipment
- whisk
Ingredients
- 4 tbsp butter
- 1/3 cup Louisiana-style hot sauce
- 1/2 tsp garlic powder
- 2 tbsp cold water
- 2 tsp cornstarch
Instructions
- Melt the butter in a small pot over medium low heat.
- Pour in the hot sauce. Add in the garlic powder. Make a slurry out of the cold water and cornstarch. Whisk in until the sauce is slightly thick.
Pastrami
Pastrami
Pastrami has it’s origins in New York; introduced by Jewish Romanian immigrants in the 1880’s. The pastrami cut comes from the navel portion of the whole beef brisket, but the brisket flat is a suitable choice if you can’t find just that part of the muscle. The brisket gets cured for 6 days, rubbed with a dry rub consisting of coriander, mustard, black pepper, allspice, cloves, crushed red pepper, cinnamon, garlic, ginger, and bay leaves for 3 days. It is then smoked for many hours, then steamed, then broiled quickly to form a crust. A 10 day process to make the best cured meat you’ll ever eat.
Equipment
- large bin for curing
- Electric Smoker
- Probe Thermometer
- roasting pan with rack
Ingredients
- 6 lb flat cut beef brisket
- 1 gallon water
- 1 cup sea salt
- 1 cup brown sugar
- 2 tsp pink curing salts
- 1 tbsp mustard seeds
- 1 tbsp coriander seeds
- 1 tbsp allspice berries
- 1 tbsp whole cloves
- 1 tbsp crushed red pepper
- 2 cinnamon sticks
- 4 bay leaves
- 3” ginger sliced
- 6 garlic cloves minced
Wood Chips
- 1/2 cherry wood
- 1/2 pecan
Pastrami Sandwich
- pastrami sliced
- rye bread
- pickles
- brown mustard
Instructions
- Place the brisket in a bin large enough to cure.
- Mix together the brining ingredients.
- Pour the brine over the brisket, making sure that it is completely submerged. Cure the brisket for 6 days in the refrigerator.
- Once the brisket has cured, rinse off the brine and place on a rack.
- Mix together the dry rub ingredients.
- Rub the dry rub on all sides of the brisket. Let rest in the refrigerator for 3 days.
- When ready to smoke, let the brisket rest at room temp for 2 hours. Preheat your smoker to 250 degrees. Place the brisket in the smoker.
- Smoke the brisket for 8 hours.
- Fill up a roasting pan with a rack with 2” of water. Bring to a boil. Place the pastrami on the rack, making sure that it doesn’t touch the water. Cover. Reduce the heat to medium. Steam for 2 hours.
- Turn on your oven’s broiler. Place the brisket fat side down on a rack on a baking pan lined in foil. Broil for 10 minutes until a crust forms on the pastrami.
- Let rest for 30 minutes before slicing.
