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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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05-14-2013, 03:35 PM | #1 |
Full Fledged Farker
Join Date: 02-28-13
Location: Riverside, CA
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The Mockstrami Experiment
Have you ever wondered what happens when you take a de-brined corned beef up over the 160 mark, to like say 195 degrees? I did, and this is what you'll get to see here. I began with what was labeled as a point cut, but it sure looked a whole more flat cut to me. That's alright, as point is priced cheaper than flat anyway.
Away we go now... Slathered it with the horseradish dijon mayo, and added the rub fixins that came with it along with plenty of coarse pepper (pastrami style of coarse). I went with a mesquite smoke this time, as I was out of hickory. Here we are several hours into the smoke: After foiling. Temp hit 195 at coolest point. Okay, I was curious to see if this here corned beef would lend itself to pulling. Ha ha ha, ain't no way in tarnation! I'm a thinkin' that a real point cut could, but not this flat one. Sure was moist and tender though. So I sliced it up instead. Let's see... what to do with it?-- How about a kind of grilled cheese Reuben like sammy. I toasted and butter fried some Bavarian rye bread, added some Deluxe American cheese, and topped the bread with Thousand Island dressing. Added some of my green sauerkraut... And plated it. I found that the extra heat and temp by no means hurt it. In fact, I believe it helped take the flavor up a notch. I could have gotten it nearly indistinguishable from a pastrami had I worked a lot of minced garlic into the rub. Oh, made for a nice breakfast treat, too. Not quite corned beef hash exactly, but close enough for a beer.
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05-14-2013, 03:50 PM | #3 |
somebody shut me the fark up.
Join Date: 07-04-09
Location: Jonesboro,Tx
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Being an Insatiable Strami Slut I like the way you think. I just drooled all over my shirt. How long did you soak it before hand?
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05-14-2013, 04:05 PM | #4 |
Full Fledged Farker
Join Date: 02-28-13
Location: Riverside, CA
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Thanks a million, Guys!
Bludawg, I guickly rinsed it with cool water, the placed in large bowl of cold water in fridge for full 24 hours. I found that did the trick wonderfully for me.
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05-14-2013, 08:15 PM | #6 |
Got Wood.
Join Date: 04-18-10
Location: Los Angeles, California
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The grain pattern of the meat in this picture looks like a brisket point.
Especially the slice to the right. The muscle fibers are wider and randomly distributed. In a brisket flat, the fibers are more uniform and evenly spaced. That notwithstanding, the sandwiches look great. |
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05-14-2013, 09:02 PM | #8 |
Babbling Farker
Join Date: 08-09-12
Location: Spokane Valley, Washington
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Looks fantastic!!
KC
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KC Weber Performer with rotisserie ring, 22.5OTS, Maverick 732, Weber Smokey Joe,PBC Smokenator/Hoovergrill, variety of microbrews, Gin and tonic, variety of lighters.:blah: |
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05-14-2013, 10:22 PM | #9 |
Babbling Farker
Join Date: 08-30-09
Location: Nashville, TN
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Love the fried potatoes, eggs and pastrami shot. I have a pastrami omelet on board for dinner tomorrow night. Great minds...
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[COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR] |
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05-15-2013, 12:22 AM | #10 | |
Full Fledged Farker
Join Date: 02-28-13
Location: Riverside, CA
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Thanks again, Friends
Cameraman-- Congratulations... Luv the idea! Quote:
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05-15-2013, 01:14 AM | #11 | |
Got Wood.
Join Date: 04-18-10
Location: Los Angeles, California
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Quote:
This piece of meat has been expertly trimmed. Personally, I think some of the best bits of a brisket are from the point. I would have loved a taste of yours, it looks excellent. |
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05-15-2013, 06:53 AM | #12 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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That looks Great and looks like a point to me
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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