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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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03-20-2008, 03:39 PM | #16 |
Full Fledged Farker
Join Date: 01-25-08
Location: West Islip, NY
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This weekend I took an eye round corned beef, soaked it in water and changed the water twice, rolled it in black pepper, garlic powder, onion powder and coriander. Smoked till 190, wrapped in foil. I put it in the frig and had it on St. Patrick's day. I steamed it to heat up. Came out awesome, wife said the the pepper was too hot, it was a fresh batch, just bought.
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03-24-2008, 09:03 AM | #17 |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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I ended up smoking my Pastrami to 170-175 cooled and refrigerated overnight. On Easter morning I steamed it for 3 hours in a covered cast iron pot with a steamer basket on my stove top. I gotta tell you the end product was just like I remember from Katz Deli in NYC. Moist, Tender and flavorful. Give it try.
www.thebbqodyssey.blogspot.com
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Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh. |
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03-24-2008, 09:42 AM | #18 | |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Quote:
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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03-24-2008, 10:18 AM | #19 |
is One Chatty Farker
Join Date: 03-08-05
Location: Clayton, NC
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I get my pastrami from my local grocery store and take it home and boil it in a water and spicy mustard mixture. When it's done, I pat it dry and make a sandwich with saurkraut and some extra mustard.
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"At what point did we forget that the Space Shuttle was, essentially, a program that strapped human beings to an explosion and tried to stab through the sky with fire and math? How jaded do we have to be to lose collective interest in that?" - Robert Brockway -----------------------------------------------------------Weber 26.5" Yoder YS640 -NCGrimbo |
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03-24-2008, 10:44 AM | #20 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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From what I've heard if you boil/steam your pastrami you are more likely to also steam/boil your ribs. (Not my point of view, just something I've heard. Somewhere. From someone.)
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03-24-2008, 10:49 AM | #21 | |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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Oh and I never claimed to know anything about cooking ribs.
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Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh. |
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03-24-2008, 10:58 AM | #22 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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I am a HUGE fan of Katz' pastrami and have eaten plenty of it.That being said I think better had get me some of yours so that i can judge it
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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03-24-2008, 11:11 AM | #23 |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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I can guarantee it would place at least 13th in a Pastrami Competition. Maybe I'll cook some for New Holland. Let me know if you get in.
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Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh. |
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03-24-2008, 11:29 AM | #24 |
is one Smokin' Farker
Join Date: 12-04-05
Location: Wantagh, NY
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Good one. Looking forward to it and i will bring the rye. I will be at New Holland regardless if i get in.
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[SIZE="3"][B][COLOR="Blue"][URL="http://bbqilluminati.blogspot.com"]BBQ Illuminati Blog[/URL][/COLOR][/B][/SIZE] [B][COLOR="Blue"][B]Disclaimer: The poster does not take any responsibility for any bad feelings or sense of exclusion that the reader of this post may have-whether real or imagined. Reading threads poses inherent risks. The poster of this thread would like to also remind readers to make sure they have a functional sense of humor before they visit any discussion board.[/B][/COLOR][/B] |
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03-24-2008, 04:19 PM | #25 |
is one Smokin' Farker
Join Date: 01-01-08
Location: Homer Glen, IL
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Smoke it until 165 then slice amount needed and steam the slices just prior to serving.
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