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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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02-17-2008, 11:09 PM | #1 |
is One Chatty Farker
Join Date: 09-12-07
Location: Port Hueneme , CA
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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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Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL |
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02-17-2008, 11:13 PM | #2 |
On the road to being a farker
Join Date: 02-06-08
Location: Redding, CA
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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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02-17-2008, 11:32 PM | #3 |
is One Chatty Farker
Join Date: 09-12-07
Location: Port Hueneme , CA
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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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Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL |
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02-17-2008, 11:43 PM | #4 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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My no knead bread today was a complete failure. Yours has inspired me to try again.
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Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details. |
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02-18-2008, 03:45 AM | #5 |
Quintessential Chatty Farker
Join Date: 06-04-04
Location: St. Joseph, MI
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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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"You can't always get what you want but if you try sometime you just might find you get what you need" Mange Bene Viva Bene! Old Country Over/Under, Weber: 18.5" WSM, 22.5" WSM, Weber Performer(Col. Steve Austin Mod), Two 22.5" Kettles, & a Smokey Joe; Old Country 36" griddle, Luhr-Jensen Big Chief, Turkey Fryer, Rocky Mountain Camp Stove and a UDS. |
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02-18-2008, 06:13 AM | #6 |
somebody shut me the fark up.
Join Date: 07-10-05
Location: NORTH BERGEN, NEW JERSEY
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It all looks good, but Neil has a good point.
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Guido Lang 60 Lang 84 Deluxe Warmer with Chargrill Large Spicewine Large BGE XL - BGE Med. BGE ( Bought it for my son Vincenzo) Brinkman Snp Brinkman ECB GOSM Weber Kettle Kenmore Elite Gasser Camp Chef Outdoor Stove Blackstone Pizza Oven Blackstone 36" Griddle 1-Banjo |
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02-18-2008, 07:01 AM | #7 |
Quintessential Chatty Farker
Join Date: 12-30-06
Location: Dalton Georgia
Name/Nickname : Bobby
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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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Weber One Touch Gold Smokers- Back In Stock Napoleon Apollo Smoker Courtesy of Ray Lampe |
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02-18-2008, 08:32 AM | #8 | |
is One Chatty Farker
Join Date: 09-12-07
Location: Port Hueneme , CA
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Quote:
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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Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL |
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02-18-2008, 11:15 AM | #9 |
is Blowin Smoke!
Join Date: 01-21-08
Location: Des Moines, IA
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Man that looks great!! Gonna have to bake some bread soon.
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Smokers Purgatory Have you tried Simply Marvelous Rubs yet?? Backwoods Party Ole Hickory CTO Large Big Green Egg WSM X 2 Weber Performer |
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02-18-2008, 11:50 AM | #10 |
is one Smokin' Farker
Join Date: 11-27-07
Location: West Tawakoni, TX.
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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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02-18-2008, 12:16 PM | #11 |
Babbling Farker
Join Date: 01-28-07
Location: Melbourne, FL
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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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DaChief BGE Large WSM Weber One-Touch Gold Weber Go-Anywhere Turkey Fryer "Go on! Shoot me again! I enjoy it! I love the smell of burnt feathers and gunpowder and cordite!" -- Daffy Duck |
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02-18-2008, 12:30 PM | #12 |
Moderator
Join Date: 12-11-07
Location: El Paso, TX
Name/Nickname : Bob
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It all looks fantastic!
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PBC-Courtesy of Poobah, 22.5 Weber Kettles-A, K, DR Stamped, 18.5 Weber Bar-B-Kettle Black and Red, Weber 18.5 Smokey Joe Platinum, Weber Genesis Silver, Lil' Chief Smoker, Discada Set Up,OKJ Highland Offset. BobBrisket Jr.-MUDS, WSJ Silver My BEST Compliment....."You're a good cooker, Dad!"--My Son :) Miss You, Marty and Bull! RIP |
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02-18-2008, 08:03 PM | #13 |
is One Chatty Farker
Join Date: 09-12-07
Location: Port Hueneme , CA
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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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Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL |
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02-20-2008, 09:28 AM | #14 | |
is One Chatty Farker
Join Date: 09-12-07
Location: Port Hueneme , CA
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Quote:
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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Weber 22.5" Weber Smokey Joe UDS is done and cooking UDS #2 is done and cooking Walker I BBQ because it is just so PRIMAL |
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02-20-2008, 09:54 AM | #15 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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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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Jeff CBJ# 23376 Stockcar BBQ Race Fast, Cook Slow, and Enjoy Life! If it don't come off a smoker, it's just a side dish! Lang 60 Patio (The Mistress), Black Stainless Lang 36 (Little Princess), Large BGE (Ramona), Big Green UDS (Cottage Cooker), Brinkman SnP Pro (Little Bubba-Retired), 8 Burner Gasser, 3 - 22.5" & 1 - 18" (circa 1975) Weber Grills, & a Weber Smoky Joe. |
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