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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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03-20-2011, 12:09 AM
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#1 |
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Quintessential Chatty Farker
  Join Date: 12-17-10
Location: Pleasanton, Ca
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Pastrami so moist I just might die......
Oh, I love Pastrami but have never made it myself. So, my wife got a Corned Beef and wanted to boil it in the juice in the bag. I said wait a minute, I am trying to watch my sodium intake so how about I take care of this one....
So, I soaked it in a big pan of water with a chopped up potato and I changed the water every 12 hours for 2 days. Then I cleaned the beef up by taking the fat off one side. For a rub, I used Thirdeye's suggestion from his website. Then I put it on my egg at 240 until it hit 165 internal (which was about 4 hours), then I foiled it in an airtight (see picture) double wrapped sealing for another 4 hours. Then one hour in an ice chest still wrapped in the foil sitting next to a pot of water that had just been boiling. Here's the result and I thought it was Farking awesome. The first you see is the foiled corned beef after 3 hours. I make a real tight seal to keep in the 1/4 cup of beef broth.  The next pic you will see the nice pepper rub. I used quite a bit more ground pepper than recommended by Thirdeye.  And here is the sliced up Pastrami just falling apart delicious! Dang, I can't wait to have a Rueben tomorrow!  Thanks for looking!!
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XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url] |
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03-20-2011, 12:13 AM
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#2 |
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somebody shut me the fark up.
Join Date: 04-21-10
Location: Biloxi, MS
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thanks for posting. looks amazing and i'm starving. could use a sandwich right now!!!
and my butts won't probably be ready until lunch or later tomorrow.
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Out. Again. |
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03-20-2011, 12:14 AM
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#3 |
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is One Chatty Farker
Join Date: 03-17-09
Location: Stowe, VT
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Holy Cow...Marty that looks great!
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-Tim Traditional Santa Maria Pit Mini, Small, Medium & Large BGE Weber 22" OTS & 26" OTG & 18"WSM & WGA [COLOR="Red"]Each wearing custom handles from Marty Leach[/COLOR] |
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03-20-2011, 12:30 AM
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#4 |
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is one Smokin' Farker
Join Date: 07-11-10
Location: Gilroy, CA
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Looks like you nailed it! Great job buddy!
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2011 CBBQA Rookie ToY - 6th Overall, 2012 American Royal Invitational - Huminie's Hogalicious BBQ |
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03-20-2011, 12:35 AM
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#5 |
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Full Fledged Farker
Join Date: 10-16-10
Location: Adelaide, Australia
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That looks great!
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Drew - Because life's too short to eat bad BBQ! |
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03-20-2011, 12:38 AM
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#6 |
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is One Chatty Farker
Join Date: 01-02-10
Location: Massapequa, NY
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THANK YOU!
I'd say that is dinner tomorrow, but I have heard about the 2 day water soak before. So I will scoff up some post St. Pats Corned beef and start this process.
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Don G Part Timer @ The Basic BBQ Team. Member of Mr. Bobo's Traveling All Stars BBQ team Member Purple Pork Masters Team (Team on Vacation) Bubba-Keg [SIZE=3][FONT=Calibri][/FONT][/SIZE] "New" 2000 Traeger BBQ100 KCBS 54236, Certified KCBS judge Certified MOINK Baller Super-Fast, Super-Non Stealthy ORANGE Themapen RIP. Now Yellow. Orange color retired. |
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03-20-2011, 12:58 AM
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#7 |
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Babbling Farker
 Join Date: 08-20-10
Location: Livermore, CA
Name/Nickname : Tim
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Nicely done, that looks absolutely delicious.
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Backwoods Party G2 MAK 1 Star XL BGE SM BGE Weber 26" & JJ Blackstone 36" & 22" Brick Santa Maria Pit |
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03-20-2011, 01:08 AM
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#8 |
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is Blowin Smoke!
Join Date: 08-15-10
Location: Pleasanton, CA
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Marty dropped off a sample of his pastrami and it was delicious! I can confirm that he nailed it!
 Thanks Marty!
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-John BGEs: XL, Large, Small, Mini, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, MAK 1-Star General, Karubecue C-60, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA, Summit S-620 NG; custom BGE & Weber handles by brethren martyleach [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"]CLICK HERE to join us in a BBQ Brethren Throwdown![/URL][/U] |
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03-20-2011, 01:59 AM
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#9 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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Dang! That looks fantastic
 You've been putting up some great pron sir! That meat looks like it doesn't need a whole lot of help if any at all.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? 
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03-20-2011, 02:05 AM
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#10 |
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is One Chatty Farker
Join Date: 01-10-11
Location: Sugar Hill, GA
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I bet those reuben sammiches will be amazing. Imagine if it were on homemade rye!!
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03-20-2011, 07:59 AM
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#11 |
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Full Fledged Farker
Join Date: 08-21-09
Location: Meredith NH
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Great job.
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Frank [COLOR="Green"][COLOR="SeaGreen"][/COLOR][/COLOR] Blaz'n Grill Works -Grand Slam 22.5" WSM -UDS (Pat) 22" weber Weber Genesis S-330 Camerons Stovetop Smoker Super-Fast Splash-Proof[COLOR="Red"] RED[/COLOR] Thermapen [FONT="Verdana"][COLOR="SeaGreen"][B] [I] Imbas Certified MOINK Baller [/B][/I] [/COLOR][/FONT] ______________________________________________________________________________________________ |
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03-20-2011, 08:01 AM
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#12 |
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somebody shut me the fark up.
Join Date: 04-02-09
Location: San Antonio, TX
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amazing
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Dan IMBAS Certified MOINK Ball maker and IMBAS Sgt. At Arms. And now, brethren, I commend you to God, and to the word of his grace, which is able to build you up, and to give you an inheritance among all them which are sanctified. [Acts 20:32 KJV] |
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03-20-2011, 08:03 AM
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#13 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Looking Phantastic Marty!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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03-20-2011, 08:09 AM
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#14 |
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Babbling Farker
Join Date: 06-15-09
Location: Scituate, RI
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That looks great!
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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03-20-2011, 08:09 AM
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#15 |
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somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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Looks great - my mouth is watering...
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L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault |
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| pastrami, Rueben |
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