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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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02-11-2008, 01:55 PM | #1 |
On the road to being a farker
Join Date: 02-06-08
Location: Redding, CA
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Pastrami from a corned beef. What I learned w/ Q-view
I learned that it is good!. I bought a corned beef on sale. Soaked it over nite in water to get some of the brine out of the meat so it would not be as salty. I scored the fat cap in a criss cross patter. Along the grain deeper so I could tell which way the grain is running.
Rubbed it w/ 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 1 teaspoon paprika I smoked it over apple w/ a little bit of hickory at 225 for 3 hrs (had ribs on) then went to 250 for about 3hrs and then bumped it up 300 for the last 1.5hrs cuz it was late! Pulled it at 195. Let it cool. Wrapped and put in the fridge till the next day. Sliced thin across the grain on a bias. It is really good. Took longer than I thought for a 3lbs of meat. I did not realize that the fat cap was so thick. might remove some next time but it deid keep it moist for the 7+ hr smoke. Reheated it w/ chedder cheese served on a hogie roll w/ really good mustard. EXCELLENT. Doing more this weekend, as many as i can fit in my GOSM |
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02-11-2008, 03:26 PM | #2 |
is Blowin Smoke!
Join Date: 07-21-06
Location: Valley, Nebraska
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Looks good been wanting to do that my self.
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Scott Burke www.wellsmokeubbq.com www.operationbbqmw.org KCBS MEMBER #24303 COUNTRY SMOKER 570 PELLET FEEDER ONE SMALL HOME MADE VERTICAL WEBER KETTLE GOLD 221/2 WEBER BABYQ |
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02-11-2008, 03:32 PM | #3 |
somebody shut me the fark up.
Join Date: 05-24-04
Location: Long Beach, CA
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I plan on doing some mself now that I have the extra fridge in the "Man Cave".
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Wait! Bigmista wrote a cookbook? Rec Tec RT-700 Bull Pitmaker Vault Remembering Scott |
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02-11-2008, 03:38 PM | #4 |
Full Fledged Farker
Join Date: 12-02-06
Location: SLC, UT
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Just a little something as a tip!
Slice up a couple of raw potatoes and throw them in the water with the corned beef over night, the potatoes will help pull the salt from the corned beef, and the water.
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"There is no such thing as a little garlic." A.Baer |
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02-11-2008, 03:42 PM | #5 |
is One Chatty Farker
Join Date: 10-11-06
Location: Huntington Beach California
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I just buy the kine that already marinated. People go crazy for the stuff.
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Sidartha translated: Every wish fullfilled Keiki Kai UDS(Norco II) WSM Webber Kettle True stainless kegerator w/cheap 1/2 barrel 10'6 EC single fin 10' Minchington 2-1 set up |
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02-11-2008, 03:42 PM | #6 |
On the road to being a farker
Join Date: 02-06-08
Location: Redding, CA
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Soezzy.
thanks. i will try that this weekend. i did change the water about 1/2 thru the soak |
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02-11-2008, 04:12 PM | #7 |
Babbling Farker
Join Date: 09-13-04
Location: Columbia Missouri
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Been wanting to try that myself!! I love Pastrami and as St. Patrick's day approaches the corned beef price should be right. Thanks for the heads up!!
Spice
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The "Sauce Whisperer" SPICEWINE IRONWORKS Award Winning Smokers, Sauces and Spices Columbia Missouri www.spicewineironworks.com PERFECT 180 CHICKEN 2011 1ST. PLACE PORK AMERICAN ROYAL (OPEN) 2012 PERFECT SCORE180 IN RIBS 2013 BEST SAUCE IN THE WORLD ( BLUE COLLAR ) AMERICAN ROYAL 2009 & 2017 BEST RUB IN THE WORLD ( HEFFER DUST ) AMERICAN ROYAL 2007 MOFO Chapter CISC Master BBQ Chef |
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02-11-2008, 06:27 PM | #8 | |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Quote:
BUT... Pastrami with cheddar cheese??? I did the potato trick on my last one. It seemed like it helped.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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02-11-2008, 06:32 PM | #9 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Where the rye bread looks great.
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02-11-2008, 06:34 PM | #10 |
Babbling Farker
Join Date: 04-17-07
Location: Kauai, HI
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That looks very good...
Question: Tips are cheaper than flats,(or is it the other way around?) Does it make a diff.? and What are the seasoning(s) for pastrami-besides black pepper?
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To Eternity and Beyond! HE>i BBQ Brethren 22.5" WSM (1,000,000 post mod.) Weber Performer (169.00/brand new mod.) Weber Handles from www.amlwoodart.com UDS 22.5" Weber kettle, (refuse collector mod.) 18" Weber kettle (almost new craigslist $20 mod) "crest of a breaking wave" thats my name... |
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02-11-2008, 07:33 PM | #11 | |
On the road to being a farker
Join Date: 09-04-06
Location: Orange Co Calif
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Quote:
Keale, I've done a lot of both flats and points. Like many things BBQ, totally personal choice. I like points, but I've seen many say they are waaay too fatty. Try both! Also, particularly for previously frozen homemade stuff, throw it in a steamer basket for a while to juice/tender it up. This is not sacrilege, I saw it on a Food special at either Kantor's or Carnegie deli in NYC. They do it for all their product. |
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02-11-2008, 07:41 PM | #12 |
somebody shut me the fark up.
Join Date: 10-27-06
Location: Bothell WA
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YES! YES! YES!
You are so right! I did 2 Corned Beef Points yesterday, soaked overnight and changed water 3x. Paid $1.57 lb, basically same recipe as yours but since mine were points I took them to 190-200* wrapped and coolered for a couple hours FARKIN FANTASTIC!! When the St.Paddys Day sales come around I'm stocking up!
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02-11-2008, 08:08 PM | #13 | |
somebody shut me the fark up.
Join Date: 06-28-07
Location: Duvall, WA
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Quote:
http://www.virtualweberbullet.com/pastrami.html Please pardon the temporary hi-jack of your thread pne123...by the way...the pastrami looks awesome!
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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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02-12-2008, 03:32 PM | #14 |
somebody shut me the fark up.
Join Date: 09-23-07
Location: North Side of Chicago Illinois
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Damn, and I've got a couple of hour left here... Hungry Mod!!!!
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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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02-12-2008, 03:57 PM | #15 |
Babbling Farker
Join Date: 12-01-06
Location: Fernandina Beach FL
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I have only done that once and I didn't soak the corned beef... ended up with smoked corned beef... not so good. I just looked and it is on sale for $2.99 here. I think I will wait until it goes down a little more.
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