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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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02-08-2010, 11:39 AM | #1 |
is one Smokin' Farker
Join Date: 08-18-08
Location: Corte Madera, CA
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First Pastrami...pron
Decided to give pastrami a try. Followed the Virtual Weber Bullet method as closely as I could.
All in all it turned out very good. Good curing and great flavor. Smoked it to 165* on UDS after the three day cure with TQ and spices. It wasn't pull-apart tender at first so the first sammies the meat sort-of came out in big pieces and was a bit chewie even though it was sliced paper thin. So I foiled and sent back into the oven at about 225ish until I reached a meat temp of 200*. After that the pastrami was very tender. Not quite as juicy but still VERY good. Didn't last long. I know the recipe calls for smoking to an internal temp of 165* but is the pastrami supposed to be sort-of chewie? Do others cook to higher internal? Hershey just got a small taste but he liked it too!
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2004 Weber Performer [COLOR=darkgreen][B]GREEN[/B][/COLOR] UDS [COLOR=darkorange][B]Orange[/B][/COLOR] Super-Duper Fast '08 Weber Genesis Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) and a Pyro FIL |
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02-08-2010, 11:52 AM | #2 |
Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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Nice looking grub right there.
Jeff
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You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
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02-08-2010, 11:53 AM | #3 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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I think the trick to good N.Y. deli pastrami is to cure it then dry rub with a good pastrami rub, smoke it till 165/170 then steam it till 200 internal temp. Mine is steaming as we speak.
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02-08-2010, 11:55 AM | #4 |
Babbling Farker
Join Date: 11-26-08
Location: Ormond Beach, Florida
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Interesting Skidder, What do you use to steam it, just water?
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Weber Spirit E-310 Gasser 1 - Big Green Egg - Large 2 - 22.5 Weber Kettles 2 - 18.5 Weber Kettle 1 - WSM Mini I live in fear that my Wife will sell all my "TOYS" when I die for WHAT I told her I paid for them!! |
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02-08-2010, 12:00 PM | #5 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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Yeah what I did was ball up some aluminum foil cause I'm not sure if the wife has a steamer setup. Then I added about an inch of water and am waiting till it hits 200. It;s at 190 now after about a half hour.I used thirdeyes recipe for the most part.Then I steamed it to the Lakeside Smoker way.
http://playingwithfireandsmoke.blogs...-pastrami.html http://lakesidesmokers.blogspot.com/...1_archive.html |
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02-08-2010, 12:11 PM | #6 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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That is a good looking hunk of meat, I always steam before serving, it provides that final tenderizing of the meat. You can steam it whole (traditional style) or steam the slices, which works almost as well.
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-08-2010, 12:25 PM | #7 |
Babbling Farker
Join Date: 02-02-08
Location: Westfield,Ma.
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This was store bought corned beef that I soaked for about 15 hrs. It came out pretty good but next time I will soak it longer and cut back a bit on the fresh black pepper. It was a tad salty and it had to much pepper flavor for me. But all in all I will do it again.
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02-08-2010, 03:08 PM | #8 |
On the road to being a farker
Join Date: 07-22-09
Location: Hollywood, FL
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Now I'm curious..if steamng a pastrami makes it tender and moist can't you do the same to a brisket after smoking it? My briskets invariably turn out tough and dry.
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02-08-2010, 03:12 PM | #9 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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The pastrami looks great and Hershey is cute.
I was going to suggest steaming as well.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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02-08-2010, 03:14 PM | #10 |
is one Smokin' Farker
Join Date: 08-18-08
Location: Corte Madera, CA
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Good call on the steam bath. May try that next time. In the end it sounds like you need to get the Pastrami up to around 200. The first sammies I made with this one I did steam the meat prior to putting on sandwiches but still a bit rubbery. I may not have steamed it enough?
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2004 Weber Performer [COLOR=darkgreen][B]GREEN[/B][/COLOR] UDS [COLOR=darkorange][B]Orange[/B][/COLOR] Super-Duper Fast '08 Weber Genesis Gasser SJG Tamale Pot Mini Smoker (SJG was a rescue) and a Pyro FIL |
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02-08-2010, 03:23 PM | #11 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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I saw a t.v. show that outlined how Carnegie deli in NY does pastrami, and they load the whole pastramis in a steamer cabinet for an hour before bringing to the floor, where it is held in a steam cabinet for hot service as well. So I suspect it takes to a lot of cooking. I think pastrami is supposed to be a little on the dry side prior to steaming
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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02-08-2010, 03:43 PM | #12 |
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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It's all in the finishing. I do both the foil and pressure finishes, the latter being my favorite. I may try a steam finish on my next one
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02-09-2010, 06:24 AM | #13 |
Knows what a fatty is.
Join Date: 10-10-09
Location: Sugar Land, Texas
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I have a WSM on the way and a good pastrami recipe. I plan on doing a couple of flats for pastsrami. I assume you can vaccuum seal them just like brisket and freeze them.
Any problem? Would you treat it any differently than brisket when defrosting and reheating? |
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02-09-2010, 06:28 AM | #14 |
Babbling Farker
Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
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Good looking piece of meat there. I usually bring it up to 190. Gonna do another one today also...
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