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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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03-22-2008, 06:39 PM | #16 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Correct. I've used gin to season Canadian bacon when I couldn't find Juniper berries.
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Kevin |
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03-22-2008, 06:47 PM | #17 |
is one Smokin' Farker
Join Date: 01-01-08
Location: Homer Glen, IL
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Looks like Juniper berries are used in the brine....coriander in the rub.
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03-22-2008, 07:14 PM | #18 |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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4 Hour mark. Getting there...
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Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh. |
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03-22-2008, 07:34 PM | #19 |
is one Smokin' Farker
Join Date: 12-15-05
Location: Bealeton, Virginia
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Those are looking good!!! I agree, the coriander does make the pastrami, pastrami!!
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03-22-2008, 07:55 PM | #20 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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Steve, have ballpark proportions on the seasoning you used?
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You can't be a real country unless you have a beer and an airline - it helps if you have some kind of a football team, or some nuclear weapons, but at the very least you need a beer. --Frank Zappa Keeping Valspar in BBQ, one cook at a time. Recipient of a Huggies box! Shut up, and cook!!!! |
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03-22-2008, 08:22 PM | #21 |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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Per Brisket roughly..
1 TBS Freeze Dried Garlic 1 TBS cracked Coriander Seeds 1 TBS cracked white pepper 1 TBS Paprika (cheap stuff just for color) 2 TBS cracked black pepper about a teaspoon of onion powder just for the heck of it
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Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh. |
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03-22-2008, 08:50 PM | #22 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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wow would make some nice reubens
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03-22-2008, 09:11 PM | #23 |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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The flash is pretty good on this camera it's pitch black out there. Here is the Pastrami at the 6 hour mak 151 degrees.
__________________
Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh. |
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03-22-2008, 11:18 PM | #24 |
Quintessential Chatty Farker
Join Date: 07-13-06
Location: Memphis, TN
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That looks awesome Steve! Keep the cooker closed for a bit and finish it off.
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[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis |
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03-22-2008, 11:23 PM | #25 |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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It's Done !! Purty tasty !!
__________________
Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh. |
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03-22-2008, 11:33 PM | #26 |
Quintessential Chatty Farker
Join Date: 07-13-06
Location: Memphis, TN
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Dang! That looks amazing!
__________________
[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis |
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03-22-2008, 11:46 PM | #27 |
On the road to being a farker
Join Date: 02-06-08
Location: Redding, CA
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what temp did you smoke it to? I have been pulling mine off at 185....
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03-22-2008, 11:49 PM | #28 |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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Around 175 because it's late and I want it to cool so I can go to bed. Also I plan to steam it for a couple of hours. But what I sampled was very tender and when I probed it the probe slid right in. I did smoke it for 8 hours.
__________________
Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh. |
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03-23-2008, 08:37 AM | #29 |
is one Smokin' Farker
Join Date: 01-01-08
Location: Homer Glen, IL
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Recipe I've found says 165 temp is enough, and If you are going to be preparing it like deli's you steam it after slicing
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