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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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01-05-2012, 07:49 PM
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#31 |
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Babbling Farker
  Join Date: 06-15-09
Location: Scituate, RI
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Very curious to see the results. I'm guessing the 170-ish piece will be best sliced very thin, and the 200 piece sliced like a smoked brisket 3/8" thick.
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Mister Bob, Pitmaster - Smokestack Lightning, Bad Ass Barbecue. KCBS CBJ #31759 - IMBAS Certified MOINK Baller |
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01-05-2012, 07:59 PM
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#32 | |
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somebody shut me the fark up.
Join Date: 08-31-09
Location: Homeworth, OH
Name/Nickname : John
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John |
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01-05-2012, 09:08 PM
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#33 |
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Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Here's the rest of the story...
I took the pastrami out of the fridge after about 4 hours and sliced it. I have a Chef's Choice model 610 slicer that I bought a while ago with a gift certificate from Cabelas. It does a good job, but it's not very heavy duty. I had to give it a rest a couple of times while slicing. I sliced across the grain at almost the thinnest setting and the slices held together very well.  We vac-u-sucked most of it in 10 oz packages. That's enough for two hearty rueben sandwiches. We ended up with three packages for the freezer and kept back about 3/4 pound for tonight's dinner and a sandwich for Parsley Lady for lunch one day. For the Ruebens I used fresh marble rye from a local bakery, swiss cheese and sour kraut and I cooked them on my stove top griddle.   We ate it with some fresh slaw (no pics, it's just shredded cabbage and carrots with a slaw dressing  )The pastrami was very tender and had a great flavor. Now that I've used the Beas Best brand I think I would go with a 24 hour soak instead of 48 hours. The pastrami could have used a little more salt. So, in summary, Brethren and Sisthren... This did not suck! 
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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01-05-2012, 09:13 PM
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#34 |
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is one Smokin' Farker
Join Date: 10-11-08
Location: south bend, in
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That is a beautiful looking sandwich. Thank you for sharing. I'll try 1 this weekend. :)
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01-05-2012, 09:19 PM
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#35 |
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is Blowin Smoke!
Join Date: 09-07-10
Location: Chicago, IL - West burbs
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I wish I got to work from home.
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-Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown. |
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01-05-2012, 09:22 PM
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#36 |
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is Blowin Smoke!
 Join Date: 07-08-09
Location: Deer Park, Wa
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nice sammie. good job
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No trees were harmed in presenting this post; however, a great number of electrons were terribly inconvenienced. [URL]http://www.teddybearcreations-wa.com[/URL] Note to mods: is the back link ok? When all else fails ...... |
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01-05-2012, 09:38 PM
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#37 |
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somebody shut me the fark up.
  
Join Date: 10-16-10
Location: Culver City, CA
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Fantastic! I need to get on the pastrami train.
Great stuff - thanks for putting it up!
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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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01-05-2012, 09:46 PM
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#38 | ||
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Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
Quote:
http://www.bbq-brethren.com/forum/sh...9&postcount=22 I got tied up in a meeting and both ended up going to 200. As you can see from the pictures above, they sliced perfectly, even after being cooked to 200.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
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01-05-2012, 10:05 PM
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#39 |
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somebody shut me the fark up.
Join Date: 05-10-06
Location: Overland Fark, KS
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Looks like some damn fine pastrami to me.
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Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified? Sole recipient of the Silverfinger and fingerlickin Awards! Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh. |
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01-05-2012, 10:20 PM
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#40 |
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Quintessential Chatty Farker
Join Date: 02-15-06
Location: Waynesville, Ohio
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Ron's corned beef is huge
why is it on the smoker? Pastrami heaven ^ my haiku tribute to this lovely pastrami.
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Curt McAdams Livefire Blog Livefire Whisky CBJ, some comps, a few awards, Certified Artisan Steak Taster. XL Big Green Egg, Bubba Keg Convection Grill, Weber Kettle, Charbroil Infrared and mad livefire cooking skillz! :) |
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01-05-2012, 10:35 PM
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#41 |
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Quintessential Chatty Farker
Join Date: 06-03-10
Location: Shawnee, KS
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Looks great Ron. I just might have to go pick up one of those corny briskies.
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Brad [URL="https://www.instagram.com/bradsimmons00/"]Some of my photos on Instagram [/URL] [SIZE=1][I][COLOR=red]Proud owner of the PentaZero[/COLOR][/I][/SIZE] :whoo: [B][COLOR=red]WWWWFBBQADD[/COLOR][/B] [B]0 out of 1 members found this post helpful[/B] :thumb: “I dream of a better tomorrow, where chickens can cross the road and not be questioned about their motives.” ― Ralph Waldo Emerson |
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01-06-2012, 01:15 AM
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#42 | |
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Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Quote:
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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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01-06-2012, 01:17 AM
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#43 |
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Quintessential Chatty Farker
Join Date: 12-17-10
Location: Pleasanton, Ca
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Really nice lookin Pastrami Ron!!
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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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01-06-2012, 06:30 AM
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#44 |
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somebody shut me the fark up.
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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Two words Ron. Happy Meal.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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01-06-2012, 07:09 AM
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#45 | |
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somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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| Tags |
| Bea's Best, corned beef, pastrami |
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