Pastrami Rub Recipe:

½ cup Restaurant Ground Black Pepper
¼ cup Sugar in the Raw
2 Tablespoons Granulated Garlic
2 Tablespoons Ground Coriander
1 Tablespoon Ground Mustard
1 Tablespoon Onion Powder

Start Out With

One or Two Corned Beef Brisket Flats
*Try and find one that is uniform in thickness, lean and able to slice well.



Pastrami Rub Recipe:

½ cup Restaurant Ground Black Pepper
¼ cup Sugar in the Raw
2 Tablespoons Granulated Garlic
2 Tablespoons Ground Coriander
1 Tablespoon Ground Mustard
1 Tablespoon Onion Powder



Soak the Briskets overnight in Cool Water, changing the Water every 4 hours to remove the salt.

Drain the Bricet and pat dry, rub in Pastrami Rub on entire Brisket and place on a rack at room Temperature for 1 hour.



The Smoke!

Pre-Heat Smoker to 250f

Smoke with wood of your choice at 250f for 4 hours.

Remove from smoker and place on a rack in a metal pan and add beef Broth or your choice of liquid to the pan. cover with foil to make air tight and return to Smoker or Oven without smoke until Internal Temperature of 202f is reached. Remove, cover with towels and allow to rest for at least 1 hour.

You may carve at this point but I reccomend allowing brisket to get close to room temperature then refrigerating over night. Slice in the morning and freeze what you will not be using in  a few days.

*I take ends before I put in fridge over night...... Enjoy!




Chicken Fried Steak



  • 4 (1/2 pound) beef cube steaks
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon black pepper
  • 3/4 teaspoon salt
  • 1 1/2 cups buttermilk
  • 1 egg
  • 1 tablespoon hot pepper sauce (e.g. Tabasco(TM))
  • 2 cloves garlic, minced
  • 3 cups vegetable shortening for deep frying
  • 1/4 cup all-purpose flour
  • 4 cups milk
  • kosher salt and ground black pepper to taste


  1. Pound the steaks to about 1/4-inch thickness. Place 2 cups of flour in a shallow bowl. Stir together the baking powder, baking soda, pepper, and salt in a separate shallow bowl; stir in the buttermilk, egg, Tabasco Sauce, and garlic. Dredge each steak first in the flour, then in the batter, and again in the flour. Pat the flour onto the surface of each steak so they are completely coated with dry flour.
  2. Heat the shortening in a deep cast-iron skillet to 325 degrees F (165 degrees C). Fry the steaks until evenly golden brown, 3 to 5 minutes per side. Place fried steaks on a plate with paper towels to drain. Drain the fat from the skillet, reserving 1/4 cup of the liquid and as much of the solid remnants as possible.
  3. Return the skillet to medium-low heat with the reserved oil. Whisk the remaining flour into the oil. Scrape the bottom of the pan with a spatula to release solids into the gravy. Stir in the milk, raise the heat to medium, and bring the gravy to a simmer, cook until thick, 6 to 7 minutes. Season with kosher salt and pepper. Spoon the gravy over the steaks to serve.



2/3 cup hot pepper sauce (such as Frank's RedHot®)
1/2 cup cold unsalted butter
1 1/2 tablespoons white vinegar
1/4 teaspoon Worcestershire sauce
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
salt to taste

Combine the hot sauce, butter, vinegar, Worcestershire sauce, cayenne pepper, garlic powder, and salt in a pot and place over medium heat. Bring to a simmer while stirring with a whisk. As soon as the liquid begins to bubble on the sides of the pot, remove from heat, stir with the whisk, and set aside for use.

Cheesy Baked Fish

1lb Fish Fillets (Ment for smaller size fillets under 8oz)
1/2 Cup Unseasoned Breadcrumbs
1/4 Grated Parmeson Cheese
1/2 Cup Milk
1/2 Teaspoon Salt
1 Tablespoon Butter
1/2 Cup Grated Sharp Chedder Cheese


Pre Heat oven to 400F

Add Salt to Milk in small bowl and mix

Mix Breadcrumbs and Parmesan Cheese in another bowl

Dip Fish fillets in Milk then coat with Breadcrumb and cheese mixture

Place a slice of butter on top of each piece of fish

Drop Chedder Cheese on the Fish

Bake for 15 minutes or until done




My favorite Christmas Eve dish!
This is the way my Great Grandmother made it. So simple to make! Even if you do not like anchovies you will love this!

1# - Uncooked Spaghetti
4 - 2oz cans of Anchovies in Olive Oil
2 - Cloves of Garlic

Start Water for Spaghetti.
Open all for cans of anchovies enough to drain Olive Oil into a small Gravy Pot.
Peal and slice garlic into 1/4s and add to Olive Oil
Under low heat until Garlic is nicely browned.
Remove Garlic and discard.
Add anchovies and constantly stir until hot oil breaks them down in very small pieces.
Turn off heat.
Continue with spaghetti until done and remove 1 1/2 cups of water from Spaghetti and add to anchovies and oil mixture.
Reserve another cup of water and set back.
Drain DO NOT RINSE spaghetti.
Return Spaghetti to Pot it was cooked in and add Anchovy mixture and stir in.
Cover tightly and allow to rest 30 minutes (should be almost soupy)
Spaghetti should absorb all of the liquid and swell. Add more reserved pasta water if needed.
This is best after resting over night but who can wait that long?
Serve with lots of Shake Cheese and maybe a bit of red pepper flakes!

Apple City Barbecue Sauce:
1 cup ketchup
2/3 cup seasoned rice vinegar
1/2 cup apple juice or cider
1/4 cup apple cider vinegar
1/2 cup packed brown sugar
1/4 cup soy sauce or Worcestershire sauce
2 teaspoons prepared yellow mustard
3/4 teaspoon garlic powder
1/4 teaspoon ground white pepper
1/4 teaspoon cayenne
1/3 cup bacon bits, ground in a spice grinder
1/3 cup peeled and grated apple
1/3 cup grated onion
2 teaspoons grated green bell pepper
Combine the ketchup, rice vinegar, apple juice or cider, cider vinegar, brown sugar, soy sauce or Worcestershire sauce, mustard, garlic powder, white pepper, cayenne, and bacon bits in a large saucepan. Bring to a boil over medium-high heat. Stir in the apple, onion, and bell pepper. Reduce the heat and simmer, uncovered, 10 to 15 minutes or until it thickens slightly. Stir it often. Allow to cool, then pour into sterilized glass bottles. A clean glass jar that used to contain mayonnaise or juice works real well. Refrigerate for up to 2 weeks.
Magic Dust:
1/2 cup paprika
1/4 cup kosher salt, finely ground
1/4 cup sugar
1/4 cup powdered mustard
1/4 cup chili powder
1/4 cup ground cumin
2 tablespoons ground black pepper
1/4 cup granulated garlic
2 tablespoons cayenne pepper
Mix all ingredients and store in a tightly covered container. You'll want to keep some in a shaker next to the smoker, grill, or stove. Keeps indefinitely but won't last long.

Grandma's Rice Pudding


1 1/2 Cups of Cooked Rice

1/4 Cup of Rasins

1 1/2 Cups of Milk

1/2 Cup of Sugar

1 teaspoon of Nutmeg


Place rice and raisins in a greased 1-qt. casserole. In a mixing bowl, beat the eggs, milk, sugar and nutmeg; pour over rice. Bake, uncovered, at 375° for 45 minutes or until a knife inserted in the center comes out clean. Cool. Pour milk over each serving if desired. Yield: 4-6 servings.

Fish Preperation

Fillet fish and leave skin on. Fillets may be cut in half for smaller smoker racks.


Dry Brine

4 Cups of Dark Brown Sugar

1 Cup of Non-Iodized Salt

10 - 15 Cloves of Garlic 

Mix well.

*This amount should handle Eight 4-5 pound Steelhead adjust as needed.


Apply Brine

Rub a generous amount of dry Brine to the flesh side of the Fillets. Lay them Skin Side Down in a large Glass or Plastic Container. You may stack them on top of each other. Cover and refrigerate 6 to 8 hours. For smaller fish such as stocked trout reduce time to 4 hours.


Air Dry


Rince Brine of of fillets with cold water rubbing gently. Pat dry with paper towels and place on your smoker racks in a coold place, room temerature or cooler. Allow to dry for 4 to 6 hours. They will form a skin on the meat side. A small fan may help.

Smoke Em Up!

Use smoke through out whole process. Dampers wide open and small bowl of water NOT OVER HEAT SOURCE.

Preheat Smoker for at least 15 minutes to 110F

Smoke for 1 hour.

Raise Temperature to 120F 

Smoke 1 Hour

Raise Temperature to 130F

Smoke 1 Hour

Raise Temperature to 140F

Smoke 1 Hour

Rasie Temperature to 150F

Smoke 1 hour

Raise Temperature to 160F

Smoke 1 Hour

Internal Temp Should be at least 125F in the thickest part of the fillet.

Remove from Smoker and allow to cool. Wipe off any oils Seal up and store. I usually vaccume seal and freeze what will not be consumed over the next few days.