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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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Old 02-17-2008, 11:09 PM   #1
wlh3
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Default First Time Pastrami and Rib eyes

Corned beef soaked for two days to remove salt, Then seasoned pretty close to Third eyes recipie on his web site. cooked to 165* internal then wraped for 1.5 hrs

Rib eyes on the Smokey Joe,fresh asperags SP with fresh Garlic cloves an EVOO, seared but crisp to the bite and No Knead Bread w/ sesame seeds and a green salad.

The dinner was a treat and can't wait for tuesday to try the Pastrami
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Old 02-17-2008, 11:13 PM   #2
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Of course you will let use know how the pastrami is. I just started making it and I read take it to 195ish....mine is good but if yours comes out well also i may pull on early and try it. the last 30deg take for ever.
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Old 02-17-2008, 11:32 PM   #3
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Quote:
Originally Posted by pne123 View Post
Of course you will let use know how the pastrami is. I just started making it and I read take it to 195ish....mine is good but if yours comes out well also i may pull on early and try it. the last 30deg take for ever.
Don't Know why but my plateau was from 140 to 150* @ farking 2 Hrs to get there. Side temp was 230* lid temp was 275 * Was cooking on the top rack on th UDS. This bugger was only 3.2 LBS. 8 Hrs total
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Old 02-17-2008, 11:43 PM   #4
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My no knead bread today was a complete failure. Yours has inspired me to try again.
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Old 02-18-2008, 03:45 AM   #5
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How in the sam blazing H do you not at least sample the pastrami when it's sitting there on the counter!!!
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Old 02-18-2008, 06:13 AM   #6
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It all looks good, but Neil has a good point.
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Old 02-18-2008, 07:01 AM   #7
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Looks good but I would have to sample as well. That's most the fun. By the time I finish a cook, I'm full up and have to wait until the next day to eat. I sample everything, perfectionist Mod.
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Old 02-18-2008, 08:32 AM   #8
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Quote:
Originally Posted by trp1fox View Post
My no knead bread today was a complete failure. Yours has inspired me to try again.
Made this bread 5 x's now. 3 of the 5 about 20% of the dough stuck to the towel. I baked them any way and they still came out great. This time I floured the chit out of it and used corn meal and left on the counter top. This time the transort to the DO was very easy. Keep trying it is worth it!

Quote:
Originally Posted by Neil View Post
How in the sam blazing H do you not at least sample the pastrami when it's sitting there on the counter!!!
If the darn thig would have been done before dinner, I would have cut a piece off. but I was too full. I might sneek some today though
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Old 02-18-2008, 11:15 AM   #9
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Man that looks great!! Gonna have to bake some bread soon.
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Old 02-18-2008, 11:50 AM   #10
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Gonna have to try that bread. Steak lokede great and waiting to see the results of the pastrami. Another "to do" item added to the list!
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Old 02-18-2008, 12:16 PM   #11
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That looks good. Reminds me I'm sitting in an airport and can't stand to eat at them...hold off....hold off...
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Old 02-18-2008, 12:30 PM   #12
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It all looks fantastic!
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Old 02-18-2008, 08:03 PM   #13
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Default Pastrami pron updates

Well i could not hold off till Tue. Sliced the Pastrami and it was very good If you look close in the pics you can see the grain running cross to

each other. Has any body else noticed this ?
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Old 02-20-2008, 09:28 AM   #14
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Quote:
Originally Posted by wlh3 View Post
Well i could not hold off till Tue. Sliced the Pastrami and it was very good If you look close in the pics you can see the grain running cross to

each other. Has any body else noticed this ?
Update, had the sammies last night ( sorry no pics batts charging) I must say the One part was fantastic, flavorfull and tender, the other part was shoe leather.
In the above pics the piece on the left I seperated, the piece on the right I left whole. In the whole piece you can see a line running between them. The top part was farking shoe leather. The bottom part was heaven. I don't know why this was as this is my first time I ever did a pastrami.
Any of you bros out there know the asnswer???
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Old 02-20-2008, 09:54 AM   #15
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By the looks of it you got a full packer... I'm thinking of doing some this weekend and I think that I'll split them prior to cooking. The points always seem to need more time....
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