New York Style Pastrami....

Mad Max · 01-28-2010, 10:16 PM

Had 2 corn beef flats, in my freezer and decided to make some New York Style pastrami (finished in steam). First, I soaked the flats, for about 24 hours to get some of the salt off.

Prepared the rub, which included, black pepper, onion powder, granulated garlic, ground coriander, and dried thyme.

Then rubbed the flats, usually, I like to let it sit overnight in the rub, but, a cold front is headed this way, so I went staright to the smoker.

The smoker was fueled with reg. Kingsford and four pieces of cherry wood.

The smoker was holding steady at 230 degrees, and took the flats to a 145 internal temp.

Slicing...

To add the steam-like part, I put the slices in the pressure cooker, for 20 minutes, with beef broth. This is what it look like....

Can't wait to make a nice sammie with swiss, rye bread and deli mustard and a half pickle. I miss Katz! Enjoy!

Midnight Smoke · 01-28-2010, 10:33 PM

Very nice! Another need to try!

Desert Dweller · 01-29-2010, 06:25 AM

Good lookin Pastrami. I have not done the steam method. How tender was it? Juicy?

chopshop · 01-29-2010, 08:30 AM

Can't wait to make a nice sammie with swiss, rye bread and deli mustard and a half pickle. I miss Katz! Enjoy!

you aint lying about katz. the best pastrami ever, though yours doesnt look so shabby. i have a place about a mile from me and its owned by the same family. they use the same corned beef and pastrami and its amazing. @ 23.99 a lb it should be but money well spent

Mad Max · 01-29-2010, 12:35 PM

Quote:

Originally Posted by Desert Dweller

Good lookin Pastrami. I have not done the steam method. How tender was it? Juicy?

Very, Very tender and juicy. You do lose a lot of the crust or bark, in the pressure cooker, but the moisture is worth it. Took a couple of a pics from the sammies I made for lunch, will post them in a few.

Quote:

Originally Posted by chopshop

Can't wait to make a nice sammie with swiss, rye bread and deli mustard and a half pickle. I miss Katz! Enjoy!

you aint lying about katz. the best pastrami ever, though yours doesnt look so shabby. i have a place about a mile from me and its owned by the same family. they use the same corned beef and pastrami and its amazing. @ 23.99 a lb it should be but money well spent

The last time I went up north, I was visiting my god-daughter and her Dad (HAV), when, an in-law cousin, came home with a tray full of pastrami, from Katz'. It had to be at least 2 #'s worth, no bread just pastrami, and we just finished having some healthy size burgers, but I couldn't pass up the offer. It was absolutely perfect! I would pay the 23.99 a #. Thanks for the comments.

Mad Max · 01-29-2010, 01:28 PM

This is the sammie, I made for my wife and Dad, today! They just loved them. Used Rye Bread, Gulden's Spicy Mustard, Swiss cheese and pickle on the side, hold the slaw.

Ready for the toaster oven....

The piece du resistance...

chambersuac · 01-29-2010, 01:56 PM

excellent

Mad Max · 01-29-2010, 02:49 PM

Quote:

Originally Posted by chambersuac

excellent

Thanks.

Bogus Chezz Hawg · 01-29-2010, 09:01 PM

Nice! I'll bet that made some great sammies!

big brother smoke · 01-29-2010, 09:21 PM

Outstanding sammie, Max!

Mad Max · 01-30-2010, 10:55 AM

Hopefully, tomorrow we'll have pastrami hash and fried eggs.

Jay Bird · 01-30-2010, 01:39 PM

Oh yeah! That looks fine.

01-28-2010, 10:16 PM	#1
Mad Max is Blowin Smoke! Join Date: 03-17-08 Location: Fort Mill, SC	New York Style Pastrami.... Had 2 corn beef flats, in my freezer and decided to make some New York Style pastrami (finished in steam). First, I soaked the flats, for about 24 hours to get some of the salt off. Prepared the rub, which included, black pepper, onion powder, granulated garlic, ground coriander, and dried thyme. Then rubbed the flats, usually, I like to let it sit overnight in the rub, but, a cold front is headed this way, so I went staright to the smoker. The smoker was fueled with reg. Kingsford and four pieces of cherry wood. The smoker was holding steady at 230 degrees, and took the flats to a 145 internal temp. Slicing... To add the steam-like part, I put the slices in the pressure cooker, for 20 minutes, with beef broth. This is what it look like.... Can't wait to make a nice sammie with swiss, rye bread and deli mustard and a half pickle. I miss Katz! Enjoy! __________________ Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com

01-28-2010, 10:33 PM	#2
Midnight Smoke somebody shut me the fark up. Join Date: 01-24-08 Location: Southern Arizona Desert	Very nice! Another need to try! __________________ ************************ * Terry ~ aka Pork Smoker * XL-BGE Hatched 06/20/2008 09:42 pm ** * Couple Weber Kettles, CharGriller, UDS * * Ultra Fast Red Thermapen * Projects Kamado Restoration Bandera Restoration

01-29-2010, 06:25 AM	#3
Desert Dweller Babbling Farker Join Date: 08-03-08 Location: Mesa, AZ Not exactly hell, but the zip code is very close...	Good lookin Pastrami. I have not done the steam method. How tender was it? Juicy? __________________ [FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT] [FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT] [FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT] [FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT] [FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT]

01-29-2010, 08:30 AM	#4
chopshop On the road to being a farker Join Date: 09-10-06 Location: Seaside Heights NJ	Can't wait to make a nice sammie with swiss, rye bread and deli mustard and a half pickle. I miss Katz! Enjoy! you aint lying about katz. the best pastrami ever, though yours doesnt look so shabby. i have a place about a mile from me and its owned by the same family. they use the same corned beef and pastrami and its amazing. @ 23.99 a lb it should be but money well spent __________________ www.chopshopbarbecue.com Last edited by chopshop; 01-29-2010 at 08:30 AM.. Reason: typo

01-29-2010, 01:28 PM	#6
Mad Max is Blowin Smoke! Join Date: 03-17-08 Location: Fort Mill, SC	The reward.... This is the sammie, I made for my wife and Dad, today! They just loved them. Used Rye Bread, Gulden's Spicy Mustard, Swiss cheese and pickle on the side, hold the slaw. Ready for the toaster oven.... The piece du resistance... __________________ Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com

01-29-2010, 01:56 PM	#7
chambersuac somebody shut me the fark up. Join Date: 04-02-09 Location: San Antonio, TX	excellent __________________ 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]

01-29-2010, 09:01 PM	#9
Bogus Chezz Hawg is One Chatty Farker Join Date: 02-06-09 Location: Fort Collins, Colorado	Nice! I'll bet that made some great sammies! __________________ Jeffro - Lang 60 Patio - Orange Splash-Proof Thermapen - Maverick ET-732 - 2 Weber Kettles

01-29-2010, 09:21 PM	#10
big brother smoke somebody shut me the fark up. Join Date: 05-03-06 Location: Ventura, CA	Outstanding sammie, Max! __________________ Peace and Smoke, BBS Powered by the West Coast Offense: Big Poppa Smokers and Simply Marvelous BBQ - "Walk with Us" My weapons: Humphrey's Smokers

01-30-2010, 10:55 AM	#11
Mad Max is Blowin Smoke! Join Date: 03-17-08 Location: Fort Mill, SC	Hopefully, tomorrow we'll have pastrami hash and fried eggs. __________________ Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com

01-30-2010, 01:39 PM	#12
Jay Bird is one Smokin' Farker Join Date: 08-03-09 Location: Gig Harbor, WA	Oh yeah! That looks fine.

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