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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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02-24-2008, 06:23 PM | #1 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Pastrami Pron (Lots of pron)
This weekend I decided to try my hand at homemade pastrami. It was driving me nuts seeing all of the great looking pron over the last week or so…
I started out with pre-made corn beef… The package said ‘Flat Cut’, but what I found was a trimmed out ‘center cut’ of a brisket that contained both the point and flat…. I decided to split the two pieces since there was so little holding them together…. I then seasoned the two with 12 parts fresh pepper, 1 part coriander, 1 part garlic powder, 1 part onion powder, and 1 part paprika…. I smoked it to an internal temp of 195* and let it rest for about 45 minutes before I sliced it… It had a great bark and was very juicy!!! I wanted an old fashioned sandwich on rye with Swiss-cheese, mustard, and kosher dill pickles… Kathy on the other hand, wanted a Rubin…. I would do it the same again (in fact I have two more packages of corn beef in the fridge) but I would cut down on the pepper by a quarter…. Overall, I’m looking forward to the leftovers!!!
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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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02-24-2008, 06:26 PM | #2 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Winner, winner Pastrami dinner!
Okay, you've raised the bar...
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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02-24-2008, 06:29 PM | #3 |
is One Chatty Farker
Join Date: 09-12-07
Location: Port Hueneme , CA
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Wow looks great. Love the homemade pastrami. Made some last week and there is none left! The corned beef I purchased said flat like yours but the point was still attached. I should have seperated it like you did, I also only cooked to internal 165*. Next time will cook to 195* most was very good but one part was pretty tough.
Did you soak yours in fresh water fo leach out the salt?
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Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL |
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02-24-2008, 06:29 PM | #4 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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I'll take mine on a tosted everything bagel with cream cheese please. Man, that looks like some fine eats there. Can't wait to cook some this year too.
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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02-24-2008, 06:31 PM | #5 | |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Quote:
__________________
Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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02-24-2008, 06:34 PM | #6 |
is Blowin Smoke!
Join Date: 01-21-08
Location: Des Moines, IA
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Oh man that old fashioned sandwich looks taaasty!! Nice work. Will have to try it.
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Smokers Purgatory Have you tried Simply Marvelous Rubs yet?? Backwoods Party Ole Hickory CTO Large Big Green Egg WSM X 2 Weber Performer |
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02-24-2008, 06:44 PM | #7 |
On the road to being a farker
Join Date: 12-05-06
Location: Ville Platte LA
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This crap is killing me! I'm going to wal-mart and picking up one. I'm going to have to smoke it Monday or Tuesday. I hadn't even thought about pastrami till this past week and all this pron has my mouth watering now!!
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I'm Having So Much Fun, When I Die I Want To Come Back As Me! Hurricane Smokers Cooking Team [URL="http://www.bbqrsdelight.com"][/URL] |
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02-24-2008, 06:51 PM | #8 |
Knows what a fatty is.
Join Date: 02-19-08
Location: Oklahoma City, OK
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Man you fellas are good at making that bbq. That pastrami looks awesome.
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02-24-2008, 06:56 PM | #9 |
Babbling Farker
Join Date: 09-13-04
Location: Columbia Missouri
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I am definatly going to do some pastrami the next couple - o weeks!!!
Great lookin' chow Bro!!!!
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The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef |
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02-24-2008, 07:17 PM | #10 |
is One Chatty Farker
Join Date: 11-21-06
Location: Wichita, KS
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I need to go load up on that same corned beef while we have it around. Looks like good eats. I haven't smoked in anything in over a week, I think thats a record. Been working so much havent been around, I need to make some time.
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Oct 2011 Update. (it changes) 2 WSM's 1 of each (18.5, 22.5) 2 UDS's Gone, (Brother in Law took them....FARKER) 1 Rib Machine Chargriller Pro Hella Mod (Retired) 2 Bubba Keg (One HOT MOTHER, One LOW N SLOW) 1 22" Performer Yoder YS-640 is the next cooking device. |
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02-24-2008, 07:18 PM | #11 |
On the road to being a farker
Join Date: 09-04-06
Location: Orange Co Calif
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So Cal Albertson's have corned beef points for $1.49 (while supplies last), and I have more pastrami!!!!
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02-24-2008, 07:23 PM | #12 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Now that was punny! Yep, pastrami is in my schedule too.
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Kevin |
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02-24-2008, 07:25 PM | #14 |
is one Smokin' Farker
Join Date: 11-27-07
Location: West Tawakoni, TX.
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That is some great looking sandwiches - without a doubt, that has persuaded me to get a corned beef and get the smoker going again next weekend!
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Jack -www.jrcsbbqandseasonings.com |
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02-24-2008, 07:41 PM | #15 | |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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Quote:
I keep making the same mistake that we all make with fatties. I never cook enough! Just this week, I cooked just one commercial corned beef flat into pastrami. It will not last a week! I could have cooked a half dozen in the same time for the same fuel! In the future, I will cook 2 or 3 (at least) and freeze them as described here: http://www.bbq-brethren.com/forum/sh...ad.php?t=38228 Good Eats and so much cheaper that "Deli cut" pastrami! TIM
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"Flirtin' with Disaster" BBQ Team (RETIRED)
New Ninja Woodfired Grill for Christmas 2023 |
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