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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 03-20-2008, 03:39 PM   #16
K I N G P I N
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This weekend I took an eye round corned beef, soaked it in water and changed the water twice, rolled it in black pepper, garlic powder, onion powder and coriander. Smoked till 190, wrapped in foil. I put it in the frig and had it on St. Patrick's day. I steamed it to heat up. Came out awesome, wife said the the pepper was too hot, it was a fresh batch, just bought.
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Unread 03-24-2008, 09:03 AM   #17
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I ended up smoking my Pastrami to 170-175 cooled and refrigerated overnight. On Easter morning I steamed it for 3 hours in a covered cast iron pot with a steamer basket on my stove top. I gotta tell you the end product was just like I remember from Katz Deli in NYC. Moist, Tender and flavorful. Give it try.

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Unread 03-24-2008, 09:42 AM   #18
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Quote:
Originally Posted by YankeeBBQ View Post
I ended up smoking my Pastrami to 170-175 cooled and refrigerated overnight. On Easter morning I steamed it for 3 hours in a covered cast iron pot with a steamer basket on my stove top. I gotta tell you the end product was just like I remember from Katz Deli in NYC. Moist, Tender and flavorful. Give it try.

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Looks great! I notice on you blog pictures of the pastrami your use of a faster and more accurate BLUE thermapen.
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Unread 03-24-2008, 10:18 AM   #19
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I get my pastrami from my local grocery store and take it home and boil it in a water and spicy mustard mixture. When it's done, I pat it dry and make a sandwich with saurkraut and some extra mustard.
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Unread 03-24-2008, 10:44 AM   #20
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From what I've heard if you boil/steam your pastrami you are more likely to also steam/boil your ribs. (Not my point of view, just something I've heard. Somewhere. From someone.)
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Unread 03-24-2008, 10:49 AM   #21
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From what I've heard if you boil/steam your pastrami you are more likely to also steam/boil your ribs. (Not my point of view, just something I've heard. Somewhere. From someone.)
Don't knock it till you try it Pastrami is not exactly BBQ to begin with. Many Cold cuts and sausages are steamed or boiled somewhere in the process. I was trying to recreate something I had in NYC which is a far superior product then you will buy in your supermarket Deli. But hey to each their own.

Oh and I never claimed to know anything about cooking ribs.
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Unread 03-24-2008, 10:58 AM   #22
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I am a HUGE fan of Katz' pastrami and have eaten plenty of it.That being said I think better had get me some of yours so that i can judge it
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Unread 03-24-2008, 11:11 AM   #23
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Quote:
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I am a HUGE fan of Katz' pastrami and have eaten plenty of it.That being said I think better had get me some of yours so that i can judge it
I can guarantee it would place at least 13th in a Pastrami Competition. Maybe I'll cook some for New Holland. Let me know if you get in.
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Unread 03-24-2008, 11:29 AM   #24
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I can guarantee it would place at least 13th in a Pastrami Competition. Maybe I'll cook some for New Holland. Let me know if you get in.
Good one. Looking forward to it and i will bring the rye. I will be at New Holland regardless if i get in.
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Unread 03-24-2008, 04:19 PM   #25
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Smoke it until 165 then slice amount needed and steam the slices just prior to serving.
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