High Plains Blazin' Sunday Shenanigans - Pastrami 2-ways & Stuff

ShadowDriver · 07-22-2018, 11:42 AM

It's been a busy weekend. It's nice to finally have a day at home with the family.

Started the day with a little baking therapy.

Browned off a couple of slices of fatty. Fried up an egg, and hit it with some cheese.

Took care care of the ladies' breakfasts, then got down to business for the day.

With all of JasonTQ's discussion of corned this and that (and the fact that I need to build space in the deep freezer), I decided to make pastrami.

I'd recently found a Half-Price Sale on Corned Brisket flats, and I also decided to try my hand at a light corning/brining of some baby backs (only had 1 overnight in the brine due to my crazy schedule). Cut the rack in half, so we'd also have some more traditional-style ribs if the pastrami-d ribs don't work out.

I hit those with a pastrami rub off ThirdEye's Pastrami webpage.

I hit the other half-rack of baby backs with our Wicken Yanks Original... hadn't used this in a LONG time.

Smoker's starting up. It's bloody hot out there. Cold seltzer and Mexican beer in the fridge for hydration.

More to follow.

16Adams · 07-22-2018, 11:46 AM

Outstanding. Enjoy your day!!

jermoQ · 07-22-2018, 11:54 AM

Sandwich makings all look fabulous! Have fun! I am interested to hear about the ribs, since you did them less than 24 hours.

ShadowDriver · 07-22-2018, 12:03 PM

Quote:

Originally Posted by jermoQ

I am interested to hear about the ribs, since you did them less than 24 hours.

Me, too!

chingador · 07-22-2018, 12:10 PM

Standing by. Looking like a great day so far

Smoking Piney · 07-22-2018, 12:22 PM

Looks like you're going to have fun day, Marc.

Enjoy!

Norm · 07-22-2018, 12:24 PM

Nice way to spend a Sunday Marc!

ssv3 · 07-22-2018, 12:38 PM

Sunday funday! Looks outstanding brother.

TexArlina BBQ · 07-22-2018, 12:48 PM

Glad to see I’m not the only one that ends up with that one “odd” biscuit

All looks delicious!

Stingerhook · 07-22-2018, 12:59 PM

Nice start to the day Marc.

ShadowDriver · 07-22-2018, 01:44 PM

About 1+30 into the cook.

Taking the beef pastrami to 150F internal before employing the Instant Pot for the pressure finish.

ShadowDriver · 07-22-2018, 02:13 PM

Beef pastrami hit 150F... so into the Instant Pot she goes! A couple of cups of water under the raised rack to provide the steam...

High Pressure with some altitude corrections gets me about 30 minutes and a natural release.

ShadowDriver · 07-22-2018, 02:52 PM

If I'm firing up the smoker, there's always room for a fatty.

This time it's JD Hot with Wicken Yanks Original.

The ribs are looking good, and it's time to give them a bit of a wrap for a while.

Pastrami on the left, and Wicken Yanks Original on the right.

ShadowDriver · 07-22-2018, 04:29 PM

All the kids are resting in warm places.

Just about time to probe that beef pastrami for tenderness again.

ShadowDriver · 07-22-2018, 05:21 PM

I know this isn't the main event... but the beef pastrami probed like butter after a second trip through the pressure cooker (10 min, hi pressure, natural release).

I could honestly sit here and cut slices off this thing, snacking as I go, and completely ruin my appetite for dinner.

07-22-2018, 11:42 AM	#1
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	High Plains Blazin' Sunday Shenanigans - Pastrami 2-ways & Stuff It's been a busy weekend. It's nice to finally have a day at home with the family. Started the day with a little baking therapy. Browned off a couple of slices of fatty. Fried up an egg, and hit it with some cheese. Took care care of the ladies' breakfasts, then got down to business for the day. With all of JasonTQ's discussion of corned this and that (and the fact that I need to build space in the deep freezer), I decided to make pastrami. I'd recently found a Half-Price Sale on Corned Brisket flats, and I also decided to try my hand at a light corning/brining of some baby backs (only had 1 overnight in the brine due to my crazy schedule). Cut the rack in half, so we'd also have some more traditional-style ribs if the pastrami-d ribs don't work out. I hit those with a pastrami rub off ThirdEye's Pastrami webpage. I hit the other half-rack of baby backs with our Wicken Yanks Original... hadn't used this in a LONG time. Smoker's starting up. It's bloody hot out there. Cold seltzer and Mexican beer in the fridge for hydration. More to follow. __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) Last edited by ShadowDriver; 07-22-2018 at 12:48 PM..

07-22-2018, 11:46 AM	#2
16Adams somebody shut me the fark up. Join Date: 01-16-13 Location: USA	Outstanding. Enjoy your day!! __________________ Tiernan SOB34, Primo Oval XL, Oklahoma Joe's Bronco, Oklahoma Joe's Highland, Pit Boss Austin XL, Pit Boss Table Top

07-22-2018, 11:54 AM	#3
jermoQ Babbling Farker Join Date: 10-28-14 Location: Mizzory Name/Nickname : Jeremy	Sandwich makings all look fabulous! Have fun! I am interested to hear about the ribs, since you did them less than 24 hours. __________________ 9 out of 10 cannibals agree...vegetarians taste better!

07-22-2018, 12:10 PM	#5
chingador is One Chatty Farker Join Date: 10-18-06 Location: Houston, TX	Standing by. Looking like a great day so far __________________ ______________________________________________ Rec Tec 590 Stampede, Primo Oval XL, Weber 26" Kettle with Gabby Grills Santa Maria attachment. Lonestargrillz 42" pellet grill on order.

07-22-2018, 12:22 PM	#6
Smoking Piney Quintessential Chatty Farker Join Date: 10-24-15 Location: South Jersey Pine Barrens Name/Nickname : John	Looks like you're going to have fun day, Marc. Enjoy! __________________ John Assassin 24 XL BGE Weber Kettle with rotisserie and Vortex Ooni 3 Pizza Oven AMNPS

07-22-2018, 12:24 PM	#7
Norm Quintessential Chatty Farker Join Date: 02-22-10 Location: USA Name/Nickname : Private	Nice way to spend a Sunday Marc!

07-22-2018, 12:38 PM	#8
ssv3 somebody shut me the fark up. Join Date: 07-25-12 Location: Los Angeles Name/Nickname : Sako	Sunday funday! Looks outstanding brother. __________________ LSG 24x30 V/O Yoder YS640 DCS 36 Gasser Blackstone Griddle Retrofit Blackstone Pizza Oven WSJ(K) WGA(P) WJJ(CU) W22(BI) W26(CL) Pit Barrer Junior Kingsford Oval (resto mod)

07-22-2018, 12:48 PM	#9
TexArlina BBQ Full Fledged Farker Join Date: 10-05-14 Location: Cabot, AR	Glad to see I’m not the only one that ends up with that one “odd” biscuit All looks delicious!

07-22-2018, 12:59 PM	#10
Stingerhook somebody shut me the fark up. Join Date: 02-13-12 Location: SE Florida Name/Nickname : Marty	Nice start to the day Marc. __________________ Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now.

07-22-2018, 01:44 PM	#11
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	About 1+30 into the cook. Taking the beef pastrami to 150F internal before employing the Instant Pot for the pressure finish. __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)

07-22-2018, 02:13 PM	#12
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	Beef pastrami hit 150F... so into the Instant Pot she goes! A couple of cups of water under the raised rack to provide the steam... High Pressure with some altitude corrections gets me about 30 minutes and a natural release. __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)

07-22-2018, 02:52 PM	#13
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	If I'm firing up the smoker, there's always room for a fatty. This time it's JD Hot with Wicken Yanks Original. The ribs are looking good, and it's time to give them a bit of a wrap for a while. Pastrami on the left, and Wicken Yanks Original on the right. __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)
	1 members found this post helpful.

07-22-2018, 04:29 PM	#14
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	All the kids are resting in warm places. Just about time to probe that beef pastrami for tenderness again. __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)

07-22-2018, 05:21 PM	#15
ShadowDriver somebody shut me the fark up. Join Date: 11-29-12 Location: ABQ, NM Name/Nickname : Marc	I know this isn't the main event... but the beef pastrami probed like butter after a second trip through the pressure cooker (10 min, hi pressure, natural release). I could honestly sit here and cut slices off this thing, snacking as I go, and completely ruin my appetite for dinner. __________________ [B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20)