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-   -   New York Style Pastrami.... (http://www.bbq-brethren.com/forum/showthread.php?t=77173)

Mad Max 01-28-2010 10:16 PM

New York Style Pastrami....
 
Had 2 corn beef flats, in my freezer and decided to make some New York Style pastrami (finished in steam). First, I soaked the flats, for about 24 hours to get some of the salt off.
http://i239.photobucket.com/albums/f...n/IMG_0106.jpg

Prepared the rub, which included, black pepper, onion powder, granulated garlic, ground coriander, and dried thyme.
http://i239.photobucket.com/albums/f...n/IMG_0116.jpg

Then rubbed the flats, usually, I like to let it sit overnight in the rub, but, a cold front is headed this way, so I went staright to the smoker.
http://i239.photobucket.com/albums/f...n/IMG_0117.jpg

http://i239.photobucket.com/albums/f...n/IMG_0118.jpg

http://i239.photobucket.com/albums/f...n/IMG_0119.jpg

The smoker was fueled with reg. Kingsford and four pieces of cherry wood.
http://i239.photobucket.com/albums/f...n/IMG_0120.jpg

The smoker was holding steady at 230 degrees, and took the flats to a 145 internal temp.
http://i239.photobucket.com/albums/f...n/IMG_0121.jpg

Slicing...
http://i239.photobucket.com/albums/f...n/IMG_0122.jpg

To add the steam-like part, I put the slices in the pressure cooker, for 20 minutes, with beef broth. This is what it look like....
http://i239.photobucket.com/albums/f...n/IMG_0124.jpg

Can't wait to make a nice sammie with swiss, rye bread and deli mustard and a half pickle. I miss Katz! Enjoy!

Midnight Smoke 01-28-2010 10:33 PM

Very nice! Another need to try!

Desert Dweller 01-29-2010 06:25 AM

Good lookin Pastrami. I have not done the steam method. How tender was it? Juicy?

chopshop 01-29-2010 08:30 AM

Can't wait to make a nice sammie with swiss, rye bread and deli mustard and a half pickle. I miss Katz! Enjoy!



you aint lying about katz. the best pastrami ever, though yours doesnt look so shabby. i have a place about a mile from me and its owned by the same family. they use the same corned beef and pastrami and its amazing. @ 23.99 a lb it should be but money well spent

Mad Max 01-29-2010 12:35 PM

Quote:

Originally Posted by Desert Dweller (Post 1160890)
Good lookin Pastrami. I have not done the steam method. How tender was it? Juicy?

Very, Very tender and juicy. You do lose a lot of the crust or bark, in the pressure cooker, but the moisture is worth it. Took a couple of a pics from the sammies I made for lunch, will post them in a few.

Quote:

Originally Posted by chopshop (Post 1161007)
Can't wait to make a nice sammie with swiss, rye bread and deli mustard and a half pickle. I miss Katz! Enjoy!



you aint lying about katz. the best pastrami ever, though yours doesnt look so shabby. i have a place about a mile from me and its owned by the same family. they use the same corned beef and pastrami and its amazing. @ 23.99 a lb it should be but money well spent

The last time I went up north, I was visiting my god-daughter and her Dad (HAV), when, an in-law cousin, came home with a tray full of pastrami, from Katz'. It had to be at least 2 #'s worth, no bread just pastrami, and we just finished having some healthy size burgers, but I couldn't pass up the offer. It was absolutely perfect! I would pay the 23.99 a #. Thanks for the comments.

Mad Max 01-29-2010 01:28 PM

The reward....
 
This is the sammie, I made for my wife and Dad, today! They just loved them. Used Rye Bread, Gulden's Spicy Mustard, Swiss cheese and pickle on the side, hold the slaw.
http://i239.photobucket.com/albums/f...n/IMG_0125.jpg

Ready for the toaster oven....
http://i239.photobucket.com/albums/f...n/IMG_0126.jpg

The piece du resistance...
http://i239.photobucket.com/albums/f...n/IMG_0127.jpg

chambersuac 01-29-2010 01:56 PM

excellent

Mad Max 01-29-2010 02:49 PM

Quote:

Originally Posted by chambersuac (Post 1161453)
excellent

Thanks.

Bogus Chezz Hawg 01-29-2010 09:01 PM

Nice! I'll bet that made some great sammies!

big brother smoke 01-29-2010 09:21 PM

Outstanding sammie, Max!

Mad Max 01-30-2010 10:55 AM

Hopefully, tomorrow we'll have pastrami hash and fried eggs. :wink:

Jay Bird 01-30-2010 01:39 PM

Oh yeah! That looks fine.


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