Micro? Oh, micro is the old big. I get it.Good flowers in southern ca. about 850 q, I've seen on Craigslist that is. Ya'll are right about the dispensaries, there out of control. They keep raising the price of an 1/8, calling regular flower "elite" shelf at $65!!! Too many dispensaries macro growing with no regard for people using this as medicine. Soon patients will begin to demand organically grown hand watered micro-grown meds
That's how retail works. Its not all profit. They got over head to cover. If you ever start and run your own business you'll understand.
very carefully
Looks great! Beef on a Kummelweck roll. I just corned a beef and smoked it then steamed it and then topped it with some Emmenthaler and a touch of Kremser buttered the Kaiser roll and melted that cheese. I looked for the pic and can't find it. There is no evidence of that sandwich's existence but there is another brisket going into a turkey bag today LOL
Pretty much the same way you just stated. Depends on what I'm going to do with it really. When I make corned beef, I soak it in a brine. When I make ham I use curing salt, make that shit all pink. You pretty much made pastrami if you smoked corned beef- you just need to soak some of the extra salt out of the brisket first then rub it with a coriander/black peppercorn rub before you smoke it.
That's precisely what I made, Pastrami
it was excellent and I started my fire, popped her on the Big Green Egg with the rub and realized I hadn't de-brined her LOL! So I had to make a second rub and cook her the next day. LOL! Stoner mistakes hey.
Nah you didn't do anything wrong- just often times if you don't pre soak the corned beef before you rub/smoke it it will be uber salty once it's finished. Sounds like you've got yer shit together though!That's precisely what I made, Pastrami
