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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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11-08-2009, 10:32 AM
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#1 |
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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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BBB-Corned Beef-Pastrami: The cure for a November day-[PRON Heavy}
After reading various threads and inspired by several (including Thirdeye & JD)
I decided to make my first attempt at curing some meat. After an extended search (and I mean extended - wow, who thought it would be that difficult to find some TQ in the Atlanta area) I end up with some Morton's Tender Quick Bought an Boston Butt and a whole packer brisket First I worked on the BBB. I used Grade A Amber Maple Syrup and the BBB cure I made with TQ and brown sugar to cover every nook and cranny of the butt I then enclosed same in gallon size ziplock, and got out as much air as I could. Now onto the Brisket Separated, and the flat split into two sections one for pastrami One for Corned Beef Cure mix with TQ, Coriander, GP & OP, and coarse ground BP rubbed liberally everywhere 3 separate pans. 1. BBB 2. Pastrami 3. Corned Beef and into the fridge in the garage. Now we wait........
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John |
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11-08-2009, 10:36 AM
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#2 |
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somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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Wow!
The hardest part is waiting probably! Might as well warm up that pizza while waiting. 
__________________
-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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11-08-2009, 10:40 AM
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#3 |
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somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Cool...good luck with your cure bro...I'll be smokin' my pastrami this afternoon!
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"The team formerly known as "Wine Country "Q"... PNWBA "Team of the Year" 2011, 2012, 2013, 2014, 2016, 2017... We cook on MAK Grills and Bullets... |
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11-08-2009, 10:52 AM
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#4 | |
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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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Quote:
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John |
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11-08-2009, 12:09 PM
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#5 |
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is One Chatty Farker
Join Date: 07-02-09
Location: Fayetteville, AR
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The garage fridge is always where you find the beer and leftover pizza... IT'S THE MAN FRIDGE! ;)
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The beatings will continue until morale improves! |
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11-08-2009, 12:15 PM
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#6 |
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Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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Nice start to a great sandwich!
Jeff
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You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
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11-08-2009, 12:47 PM
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#7 |
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Full Fledged Farker
Join Date: 07-26-09
Location: Farker Rd. Los Angeles, CA
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What are GP and OP?
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Large BGE, Weber Genesis 650, WGA, Snow Creek foldable for camping, Red Thermapen |
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11-08-2009, 01:11 PM
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#8 |
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On the road to being a farker
Join Date: 05-05-09
Location: Ocala, FL
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GP=Garlic Powder
OP=Onion Powder ? |
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11-08-2009, 01:32 PM
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#9 | |
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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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Quote:
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John |
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11-08-2009, 01:33 PM
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#10 | |
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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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Quote:
 usually.
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John |
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11-08-2009, 01:57 PM
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#11 |
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On the road to being a farker
Join Date: 05-05-09
Location: Ocala, FL
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I want to try this also so I am watching!! Good job John and thanks for posting your progress.
Scott |
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11-08-2009, 03:59 PM
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#12 |
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somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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It work pretty good on vension also if you have any.
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11-08-2009, 05:05 PM
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#13 |
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is One Chatty Farker
Join Date: 07-20-08
Location: Clive, IA
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Looking forward to see how this turns out. Interested in making some corned beef and pastrami.
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FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url] |
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11-12-2009, 05:13 PM
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#14 |
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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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5 Days later..........
Here it is after they have soaked in a pot of water for 2 hours, and rinsed off. I think I will make the one on the left Pastrami, and the one on the right will be corned beef. Onto the Pastrami I made a Pastrami rub:
Fired up my stick burner with K blue and cherry let is smoke until 175 internal (4 hours) rest & then slice Here is lunch tomorrow. I will steam the pastrami to heat it up, moisturize it, and tenderize it. Then apply to rye bread with spicy mustard. The plan for the corned beef includes boiling it in water for 2-3 hours until it is tender, and then chunk up, add cubed potatoes, and yellow mustard for some corned beef hash. Thanks for looking
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John |
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11-12-2009, 05:17 PM
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#15 |
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Babbling Farker
Join Date: 06-20-09
Location: Grand Rapids, MI
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Nice meat John
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Outlaw BBQ Smoker - TheBBQSuperstore.com |
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