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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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09-15-2010, 12:52 PM
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#1 |
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is one Smokin' Farker
Join Date: 12-11-09
Location: Marshall MO
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corned beef
what type of rub do you all use when you smoke a corned beef?.
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09-15-2010, 01:01 PM
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#2 |
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somebody shut me the fark up.
  Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
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I just rub with freshly ground black pepper.
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Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog |
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09-15-2010, 01:15 PM
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#3 |
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is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.
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When I make pastrami, I just use black pepper.
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"When I was in Canada, I had a lot of time to think."- Doug Sahm [B][COLOR=red]UDS x 5[/COLOR][/B] [COLOR=red][B]Weber Performer[/B][/COLOR] [B][COLOR=red]Napoleon Apollo[/COLOR][/B] [COLOR=#ff0000][B]GOSM[/B][/COLOR] [COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR] |
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09-15-2010, 01:24 PM
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#4 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Check out the recipe section of thirdeyes site. I have not tried it but it looks really good
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09-15-2010, 02:15 PM
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#5 | |
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somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
 There is not a before picture on that page, so here is what it looks like. Here is the rub recipe I use. I think the main flavors most will agree on are pepper, corriander and garlic, so you could get by with just those. RUB: (this recipe makes enough rub to season several corned briskets, any leftover can be stored in a zipper baggie in the freezer for several months) 4 tablespoons freshly ground black pepper (more if you like it peppery) 1 teaspoon ground coriander 1 teaspoon granulated garlic powder 1 teaspoon onion powder 2 teaspoons Canadian/Montreal Steak seasoning 1/2 teaspoon thyme, dried 1 teaspoon paprika Combine all ingredients and mix thoroughly.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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09-15-2010, 05:45 PM
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#6 |
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Full Fledged Farker
Join Date: 06-02-10
Location: Loveland, CO.
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DOH! I just salivated on my keyboard a lil bit
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Chargriller Acorn... UDS... Webber OTG... Camp Chef FTG 600 |
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09-15-2010, 07:20 PM
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#7 |
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On the road to being a farker
Join Date: 06-30-10
Location: Olney, MD
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Isn't smoked corned beef really just pastrami?
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Brinkmann SnP, Weber Kettle, 30" Masterbuilt Electric, lonely gasser, Red Thermapen |
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09-15-2010, 07:49 PM
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#8 |
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somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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FYI Thirdeye is the Brethren pastrami master.
 
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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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09-15-2010, 08:33 PM
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#9 | |
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somebody shut me the fark up.
Join Date: 01-14-06
Location: At home on the range in Wyoming
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Quote:
Yes. Or you could say that pastrami is just smoked corned beef.
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~thirdeye~ Barbecuist ~ Charcuterist ~ KCBS Master Judge & CTC Big Green Eggs, Big Drum Smokers, Big Chiefs, Weber Smokey Joe "Custom Tall Boy" Oil Patch Horizontal, SnS Deluxe Kettle Visit my Cookin' Site by clicking HERE Barbecue is not rocket surgery “The problem with quotes on the Internet is that it's hard to verify their authenticity” ~ Abraham Lincoln
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09-16-2010, 07:49 AM
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#10 |
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is one Smokin' Farker
Join Date: 12-11-09
Location: Marshall MO
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thanx, I will give it a try this weekend. keith
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09-16-2010, 11:10 AM
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#11 |
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Quintessential Chatty Farker
 
Join Date: 11-12-06
Location: Des Moines, Iowa
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My favorite pastrami rub is 2/3 Plowboys Bovine Bold mixed with 1/3 course ground black pepper.
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Dave Compton KCBS MasterCBJ # 22569 Member of the 100+ Contest Club Judge Number 6 competition BBQ team Possibly the only judge ever to get an award from a bunch of cooks UDS 075 UCB WSM and a bunch of other stuff. |
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09-16-2010, 04:00 PM
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#12 | |
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is one Smokin' Farker
Join Date: 05-05-09
Location: Robbinsdale, MN
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I just use coarse ground black pepper
Quote:
HOWEVER, I smoke corned beef and call it pastrami. Food police have yet to bust me for it...
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John Originallly posted by BigButzBBQ If it makes your stomache growl and your heart scared as soon as you see it or smell it, it's got to be good! |
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