No one is doing hand crafted unique Krauts like Pigeon Cove Ferments is. Ridiculous flavors. Like bananas, it’s so crazy good.
Visit their site and get their stuff here-
Dylan & Kristen L’Abbe-Lindquist Pigeon Cove Ferments
Probiotics www.pigeoncoveferments.com & https://www.facebook.com/PCFKrauts/
OUR KRAUTS ARE CURRENTLY AVAILABLE AT THE FOLLOWING RETAIL LOCATIONS:
Lanesville Package Store
1080 Washington St.
Gloucester, MA 01930
www.thetrustees.org (Appleton Farms)
I’m all about value, and when Stop and Shop East Gloucester had Corned Beef Brisket for $1.67/ lb I had to pick one up just on principal alone. I’d never cooked one but it just might be about the easiest thing I’ve ever smoked.
Took it out of the package, trimmed up any really thick globs of fat and patted it dry with paper towels, then applied Black Pepper all over.
Set up the Weber 22 inch One-Touch Premium using the snake method and cherry chips and a chunk of apple wood for smoke.
Cooked between 235-300 til it reached 195 internal.
Wrapped in foil and let rest for an hour.
Sliced thin for sandwiches.
Piled on a bun with some spicy mustard. Easy and delicious. I won’t pass on a deal like that again.
One of each of the following that can be found at any self respecting Hardware Store. This one was Ace Hardware at Gloucester Crossing.
1-1/4 Diameter 1/4-20 Female thread general purpose ball knob.
1/4-20 1 inch hex bolt.stainless
1/4 lock washer stainless
1/4-20 nut stainless
1/4 inch drill bit. Go slow. Once drilled feed the bolt through the drilled lid vent tab, then slide the lock washer and next the nut. Tighten and then screw the ball knob on. Done.
First make a horizontal cut in the Ribeye creating a pocket to add all our fixins.
Chop up some roasted red peppers and pepperoncini and add your favorite seasoning. I used Montreal seasoning, you can use whatever you like.
Stuff it with that yummy gorgonzola and then add the peppers.
A couple of wooden skewers to seal the pocket. It’s a good idea to soak the skewers in water for a bit so they’re less likely to burn when we sear the steaks.
After sealing the pocket a rub with EVOO and then Montreal Steak Seasoninng.
A full chimney of coals into the charcoal basket on one side of the kettle with a chunk of pecan for smoke. Next place the steak on the other side of the kettle for indirect cooking. It will absorb some nice smoke flavoring and slowly climb internal temps.
Once the steak hits an internal of 110, place it directly over the coals for about a minute on each side, enough to produce some nice hash marks.
Talk about a flavor packed steak.
Saw this at the Stop and Shop East Gloucester. Normally priced at $4.80 a lb and they had a case if them at $1.67lb.
I grabbed one but have never done a corned beef brisket and don’t know what they’re normally priced at.
I’ll let y’all know how it goes.