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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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06-28-2020, 03:18 PM
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#1 |
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is One Chatty Farker
Join Date: 07-17-15
Location: Cobourg, ontario
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Pastrami question
I just pulled my beef pastrami at 165-170. I want to do a pressure finish. It's 4:15 now and we don't eat until around 7:30 or 8:00. Should I just hold it in a warm oven until later and finish it then?
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George UDS, 22" Weber Original kettle, Weber Smokey Joe |
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06-28-2020, 03:38 PM
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#2 |
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Babbling Farker
Join Date: 10-28-14
Location: Mizzory
Name/Nickname : Jeremy
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IMnotalwaysHO
Finish it up and then wrap and hold. You only have a few hours until supper.
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9 out of 10 cannibals agree...vegetarians taste better! |
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06-28-2020, 03:39 PM
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#3 |
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is Blowin Smoke!
  
Join Date: 07-31-14
Location: Troy, MI
Name/Nickname : Erik, E
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Pressure, as in pressure cooker?
Warm oven sounds good but I'd wrap it first.
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Green Weber Performer w/Rotisserie Kit--18.5 WSM--OTS--Jumbo Joe--Ninja Woodfire--TW8060--Michigan State Green Thermapen |
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06-28-2020, 06:40 PM
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#4 | |
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somebody shut me the fark up.
 
Join Date: 01-03-14
Location: Detroit michigan
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Quote:
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Let's all just calm down and smoke a fatty |
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06-28-2020, 06:45 PM
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#5 | |
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somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Quote:
Yes, that's quite true, Steve. The one problem I have with a steam or pressure finish is it's harder to cut the meat, at least into thin slices. I smoke the pastrami the day before, and it goes in the fridge overnight. Next day it gets sliced cold in thin slices, then gets steamed. Works great! 
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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