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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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03-07-2009, 08:48 AM | #16 | |
is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
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Yes, I agree, you need the steam finish to be a true New York Pastrami.
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Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com |
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03-07-2009, 08:56 AM | #17 |
is One Chatty Farker
Join Date: 06-22-04
Location: Islip NY
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to save time at the store i used a dunphy & cork corned beef with very good results for store bought cooked until 170. the salt content wasnt to bad and i would finish buy cutting the meat and heating in a little water so that would take out ant reamaining salt which is like the steaming part.
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Will B WILLIE PALOOOOZA 2017 Will Happen http://williepallooza.blogspot.com/ www.williebsbbq.com 38th IS ALMOST LIKE WINNING |
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03-07-2009, 09:03 AM | #18 | ||||
somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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The quest for a good pastrami is a long one because like Phil mentioned, the threshold for saltiness is way different from one person to the next. Finding the right brand of corned beef, and working with the soak time you prefer is necessary to reproduce the quality you like. Lastly, both the smoking technique and the finish method need to be dialed in. The finish is what's important....and there are several ways to finish it off. For the ultimate control over the whole method, another thing to consider is corning your own (and you don't have to use brisket, chuck works good) beef from scratch, and Dave Stamper's technique is a great one. Click HERE. I still use a soak out and rest following the cure, but for a baseline do one following his technique before doing any personal adjustments. Anyways, using store bought corned beef, I like the Grobbel's brand of corned beef (my Sam's carries it), a 24 to 30 hour soak out (changing the water a few times) an overnight rest in the fridge, a smoke until the internal is 150°. A 20 minute pressure finish is my current favorite..(it takes the internal up to 200°, but keeps it super moist and tender)
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
Last edited by thirdeye; 03-07-2009 at 09:19 AM.. |
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03-07-2009, 09:29 AM | #19 | |
Knows what a fatty is.
Join Date: 05-12-08
Location: Overland Park, KS
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Pics to follow.
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bbqdano American BBQ Systems model All Star, CS-570 & TG-300 pellet grills, Broilmaster P3, and lastly, Superfast Red Thermapen |
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03-07-2009, 06:51 PM | #20 |
Knows what a fatty is.
Join Date: 05-12-08
Location: Overland Park, KS
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First attempt at pastrami was a moderate success. Pictures won't upload for some reason..... I know, no pics, didn't happen. (Anyone else having trouble uploading?)
Regardless, the salty issue is real. The finished product is certainly edible but you better like a salty & spicy sandwich. The wife & I figure not bad for the first attempt. An electric meat slicer would make a difference since thin slices are difficult by hand. Pics to follow soon, hopefully.
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bbqdano American BBQ Systems model All Star, CS-570 & TG-300 pellet grills, Broilmaster P3, and lastly, Superfast Red Thermapen Last edited by bbqdano; 03-07-2009 at 07:45 PM.. |
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03-07-2009, 07:11 PM | #21 |
Babbling Farker
Join Date: 03-14-07
Location: Culpeper, Virginia
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I do, but I like salt on bacon...Can I have the leftovers! I bet it was good, keep doing it and you will get it just the way you like it!
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Certified Master Judge #5382 What is best in life? "To crush your BBQ opponents, to see them driven before you, and to hear the lamentations of their women." |
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03-07-2009, 08:36 PM | #22 |
Knows what a fatty is.
Join Date: 05-12-08
Location: Overland Park, KS
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Pastrami & Fatty pics. Will keep working on the right combination of salt & spice.
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bbqdano American BBQ Systems model All Star, CS-570 & TG-300 pellet grills, Broilmaster P3, and lastly, Superfast Red Thermapen Last edited by bbqdano; 11-22-2009 at 09:10 PM.. |
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03-07-2009, 09:10 PM | #23 |
somebody shut me the fark up.
Join Date: 05-03-07
Location: New Baltimore, Mi.
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X2!
Tagging this to make my own, Thanks!
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Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013 |
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03-08-2009, 10:01 PM | #24 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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I pulled the remaining half of the pastrami we makde last week out of the fridge.
gave it a simple steaming in a bamboo steamer till temps inside were... well I was targeting 190 before sampling. Well that didnt happen.. i got it up to about 170 and jackie came down hungry. So we sliced a piece off... and another and another.. and another..... What a difference!!! That steaming step really is what makes it.. it removed all the excess saltiness, changed the texture and it was really pastrami. We ate the entire thing while the steamer was still setting in the pot. We sat at the table with a jar of mustard, a slicing board, carving knife, and everyone had a fork.. so.. the first half of this hunk of meat was a flop last week.. and the second half a week later.... success!. It can only get better from here.. THANKS everyone for straightening me out. (How the hell do you guys take those close ups?)
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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03-08-2009, 10:09 PM | #25 |
Babbling Farker
Join Date: 08-24-08
Location: Appleton, Wi
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(How the hell do you guys take those close ups?)
Thats funny
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Ken WSM Char-Griller Super Pro w/SFB Grill Sargent Turkey / Fish Fryer Weber Ranch Kettle "Lucky Girl" (A Stamp, 1979), [COLOR=darkorange][B]ORANGE THERMAPEN[/B][/COLOR] [COLOR=black]Proud member of the Zero's :thumb:[/COLOR] |
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03-08-2009, 10:13 PM | #26 |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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yeah yeah.. i know.. get closer..
Well, Thirdeye, Curt, RTD takes food pron and it looks like artwork, I take it and it looks like roadkill.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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03-08-2009, 10:23 PM | #27 |
Full Fledged Farker
Join Date: 10-07-08
Location: Lee's Summit, MO
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Check and see if your camera has a macro mode. That should point you in the right direction.
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[B][FONT=Tahoma][SIZE=3]Jason Day[/SIZE][/FONT][/B] [FONT=Tahoma][URL="http://www.BurntFingerBBQ.com"]Burnt Finger BBQ[/URL] | [URL="http://www.bbqaddicts.com/blog/"]BBQ Addicts[/URL] | FEC100 | PG500 | Akorn Kamado | 22.5" Weber Kettle [/FONT] |
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03-08-2009, 11:01 PM | #28 |
somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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I'm definitely giving the steaming a try, since I don't have a pressure cooker.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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03-09-2009, 01:48 AM | #29 |
is One Chatty Farker
Join Date: 12-06-06
Location: West Islip, NY
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Our Pentax actually has a FOOD mode!!! I could not believe it when Tricia found it.
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Greg Head Cook - Team BigBarryQ KCBS Member Webers: Smokey Mountains (2 18.5" and a 22.5") - Performer 22" Silver - Go AnyWhere Charcoal - Smokey Joe Platinum - Craigslist Silver Gasser BBQ - Bring Beer Quick! In the Land of the Pig, the Butcher is King! |
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03-09-2009, 09:27 AM | #30 | |
Grand Poobah and Site Admin
Join Date: 08-11-03
Location: Long Island, NY
Name/Nickname : Phil
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Quote:
and this is NOT to say that all of a sudden my pictures will be in focus. for some reason whenever I hold a camera, it seems I have the hands of a drunken surgeon.
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Site Administrator and Grand PooBah CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Built Shirley built to feed our Veterans(A.K.A "Abrams"), 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning Spicewine w/stoker, 2 XL BGE, 1 Mini BGE, 2 Pit Barrel Cookers, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a Blackstone 36 and 17, a covered, pellet pooping FEC100, and our duck died. :( News Flash: "A mans worth is judged by the weight of his integrity " You know your getting older when you choose your cereal for the fiber, not the toy Smoke on KC. WWW.BBQ-BRETHREN.COM |
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