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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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07-30-2012, 12:52 AM | #1 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Mile High Smoked Homemade Pastrami Sammie on Fresh Deli Rye
Last weekend, I picked up a nice section of corned beef flat so I could take my second stab at Pastrami.
My first attempt, done about 5 years ago, was a complete unmitigated train wreck. I won't go into all the Gore-y details,() but I was still a young Noobian at the time and just didn't think things through, despite trying Thirdeye's excellent tutorial, so not reading through everything carefully, among other things, made for a culinary disaster. We wound up eating hot dogs that night the end result was so utterly inedible. So after perusing numerous pastrami approaches, I decided on something I felt would produce the results I was hoping for. I would have more pics for you, but didn't document everything blow by blow as the lighting in our new place just isn't that conducive for good photos. I remedied that in the final sammie photo with good results using white butcher paper as my surface, along with a 40 watt light kit that helped compensate for the poor indoor lighting. So let's get started. First, I took the 3 lb uncooked store bought corned beef brisket flat, and put it in water in a large cooking pot in the fridge, covered it, and changed the water 4 times over the course of 24 hours to help pull out as much sodium as possible. We pulled the meat from the water, patted it dry, and let it come to room temp for a bit. Then a rub was generously applied to the meat that consisted of LOTS of fresh ground black pepper, coriander, smoked paprika, mustard, onion, and garlic powders. I then fired up the UDS, and when it got to 275, added three chunks of pecan for smoke, and put the meat on, fat side up. Here my UDS, chugging away: About an hour into the cook: Three hours later: As with any brisket cut, you need to gauge doneness by "feel", not temp, although when you get close to 180 degrees internal, that's when you want to monitor things more closely. When my probe thermo slid in like butter in all quadrants, I knew the meat was done. Total cook time was about 5 1/2 hours. I took the meat off to cool for a few hours, then put in the fridge. It was at this point I was kind of unsure where to go in terms of meat prep, so I consulted The Missus. While a number of approaches suggested steaming the meat in hunks prior to slicing by hand she strongly recommended we slice the meat first, then steam. I wasn't fully onboard with this at first, but as usual, her food science background convinced me this might be a good way to go, so I agreed. She also suggested bringing out the meat slicer we bought a while back, so we could get nice thin slices of pastrami, just like they do in delis. So here's the meat after we took it out of the fridge, fully cooled: Coming out of the slicer: All meat fully sliced, and ready to be steamed: Close up: The Missus McGyvered a steamer by using two halves of a large roasting pan, separated by a pizza screen, which we placed the meat slices on: We steamed the meat for about 20 mins, and when we lifted the cover, the slices of pastrami were juicy, tender, and delicious. At this point, our mouths were watering, so we began on sandwich construction, which was accompanied by fresh pickle spears, and potato chips. Generous amounts of French's yellow mustard was applied to my sammich as I ate it, and I have to say, I enjoyed each and every bite, beyond description! It feels really good to vindicate past failures! And a BIG thanks to The Missus, whose wise post cook advice helped yield the best pastrami sammies we've ever tasted!
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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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Thanks from: ---> |
07-30-2012, 06:03 AM | #2 |
somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Where does the line start to get one of those???
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07-30-2012, 06:24 AM | #3 |
is one Smokin' Farker
Join Date: 08-21-11
Location: Greenville, WI
Name/Nickname : Kevin
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Looks great. One question, does the steaming make that big of a difference in your mind? I have made once before without steaming and it was really good. Was steaming worth the extra step?
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Thanks from:---> |
07-30-2012, 06:47 AM | #4 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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^^^Wondering that too Moose.
Sure looks good!
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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07-30-2012, 09:08 AM | #5 |
somebody shut me the fark up.
Join Date: 10-19-09
Location: Gold Coast, Queensland! (Finally Escaped Melbourne)
Name/Nickname : Bill
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ARE YOU SURE you have enough Pastrami in that Sammich!
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A butterflies wings. About to bring down everything... |
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07-30-2012, 09:16 AM | #6 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Excellent work yet again! When I get done going all over the place I wanna try making some pastrami.
The UDS looks happy in it's new home!
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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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07-30-2012, 10:18 AM | #7 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Having tasted the meat before steaming and after, the answer is a resounding yes! Big difference, and I plan on doing it this way moving FW. The meat was noticeably more tender after steaming.
__________________
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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07-30-2012, 10:30 AM | #8 |
is one Smokin' Farker
Join Date: 04-05-12
Location: Charlottesville, VA
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Looks like you nailed it Moose. I love pastrami, and that sandwich is making my stomach growl!
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__ -[B]Mike[/B] [SIZE="3"][COLOR="SeaGreen"]48" Klose Backyard Chef[/COLOR], Primo Oval XL[/SIZE] Stealth-Grey Thermapen, Maverick ET-732 |
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07-30-2012, 01:09 PM | #9 |
Full Fledged Farker
Join Date: 10-07-09
Location: Lake View, NY
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Damn, wish they were serving that in our cafeteria today, looks killer!!!
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Humphrey's Battle Box;WSM; OTS; DPP Trailer Clone, Wood Fired Double Kettle Pizza Cooker |
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08-03-2012, 12:54 PM | #10 |
Take a breath!
Join Date: 06-12-12
Location: Los Angeles
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+1. That looked awesome! I gotta try making some.
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22" OTG; 22" Performer; mini-WSM; Brinkmann gasser; UDS (on the way); Maverick ET-732 |
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08-03-2012, 02:51 PM | #11 |
is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
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Perfect!
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Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence |
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08-03-2012, 03:03 PM | #12 |
On the road to being a farker
Join Date: 05-29-12
Location: West Sac, CA
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Great looking cook. I have been wanting to try this but fear the brisket cut. Good Job!!!
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UDS w/Digiq Dx2, Mod'd Master Forge, Stainless Gasser, [COLOR="Green"]Brit Racing Green[/COLOR] Thermapen Mavrick ET732 |
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08-03-2012, 03:07 PM | #13 |
is One Chatty Farker
Join Date: 02-09-11
Location: Kearney, MO
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Oh... Wow!
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Mike Trump Owner & Master Blender, Oakridge BBQ LLC ~ Visit Oakridge BBQ ~ Ole Hickory CTO 26½" Weber Kettle |
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08-03-2012, 04:09 PM | #14 |
is one Smokin' Farker
Join Date: 08-16-11
Location: Saint Cloud, FL
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Okay, just stop... you're killin' me here. It's dinnertime, and we aren't gonna eat for at least a couple of hours!
MAN THAT LOOKS GOOD!
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Lang 48 Original Superfast [COLOR=red]RED[/COLOR] ThermaPen "I love animals. I just love to eat them more. Fun to pet; better to chew." - Jim Gaffigan |
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