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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-16-2013, 06:23 PM   #1
martyleach
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Default Pastrami and dino bones.... a nice day

Had some friends coming into town so I have a good reason to do an 18lb packer brisket pastrami and a pile of beef ribs.

The brisket after curing and a washdown


Put it a big, clean bucket with a chopped up potato and filled with water. Back in the fridge for 24 hours. Fresh water, new potato then another 24hours.


Seasoned the brisket with a rub heavy on pepper and ground coriander. The ribs got a good hit of The Rub Company's Santa Maria mix.
Then covered and back in the fridge overnight.


I put the pastrami on at 11pm at 265.
It was a beautiful day.
When the IT hit 170 or so, I foiled it tightly sealed with about a half can of Liptons beef broth.



I then moved the pastrami to the MAK while foiled and put the ribs on the egg


After about 3 hours I foiled them with the other half can of beef broth. Let them ride until they were really tender (1-1/2 - 2 hours).

Here's a pic of the ribs getting served. Love dem bones.

Pastrami (oh yum)


I also made a pot of brisket baked beans. The pastrami and ribs were served with a Quinoa salad, Kale salad, Caesar salad and a corn salad. Everybody took home leftover pastrami. 18lbs goes a long way!
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Unread 07-16-2013, 06:33 PM   #2
pbj
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Great pics. Hope my brisket goes that well this weekend. BTW nice back yard.
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Unread 07-16-2013, 06:51 PM   #3
Thermal Mass
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Beef lovers paradise!!
Always enjoy your cooks!!
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Unread 07-16-2013, 06:54 PM   #4
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Outstanding! Nuff said.
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Unread 07-16-2013, 06:57 PM   #5
ironmanerik
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why the potato?
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Unread 07-16-2013, 07:04 PM   #6
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My Man! Total awsomeness. Homemade pastrami, kick arse there Marty!
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Unread 07-16-2013, 07:11 PM   #7
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Quote:
Originally Posted by ironmanerik View Post
why the potato?
According to legend....
the potato absorbs the saltiness from the corned beef. I have always done this because it seems to work. I don't want to jinx myself and not do it. I really don't like salty pastrami and mine aren't.
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Unread 07-16-2013, 07:22 PM   #8
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Wow great spread!
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Unread 07-16-2013, 08:52 PM   #9
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Marty everything looks fantastic! Love your back yard too.
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Unread 07-16-2013, 08:59 PM   #10
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Beautiful in every way Marty. My mom taught me the potato trick many years ago when I was just a kid. Always put them in frying oil to soak up the impurities. Thanks for sharing!
Jed
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Unread 07-16-2013, 10:03 PM   #11
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Wish I was there! That all looks great! Love your yard too!
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Unread 07-16-2013, 10:15 PM   #12
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Fantastic, Marty!
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Unread 07-17-2013, 02:21 AM   #13
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a most excellent meal!
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Unread 07-17-2013, 02:28 AM   #14
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great stuff Marty, man your play area is so neat, looks great.
love the Spud idea,
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Unread 07-17-2013, 03:03 AM   #15
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Wish I could drop by.
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