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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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03-22-2008, 08:46 AM | #1 |
is one Smokin' Farker
Join Date: 12-15-05
Location: Bealeton, Virginia
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Pastrami Pastrami Pastrami
I bought a corned beef brisket flat, well at least that's what they call a flat. It actually had a point that was just about the same size as the flat! No biggie, so I separated them and soaked in water for 3 hours, changing the water every hour. Then coated them with fresh ground coriander seeds, fresh cracked pepper and a good amount of granulated garlic.
Fired up the Junior with Royal Oak and two small hickory chunks. D-plates in position, piece of heavy duty aluminum foil to catch the drippage. Set the Digi Q at 225*, 6 hours later I had pastrami! Very very good! Best one I've made! |
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03-22-2008, 08:50 AM | #2 |
is Blowin Smoke!
Join Date: 01-21-08
Location: Des Moines, IA
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Pastrami looks great! Just did my first last Monday and I am hooked. That sandwich looks killer. I would eat that for breakfast.
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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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03-22-2008, 09:06 AM | #3 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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I just plugged in my biscuit chitter and the pastrami is going in soon. Lazy Q today. Didn't expect to get Saturday off.
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Kevin |
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03-22-2008, 09:10 AM | #4 |
is One Chatty Farker
Join Date: 03-21-06
Location: Indianapolis, IN
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Excellent! Looks sooooo good!
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Tony Hunter Pit Happens! Smokefleet Command Lang 48 Patio - "Enterprise" Weber 22.5 Premium Kettle - "Galileo" Weber SmokeFire EX6 - “Defiant” |
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03-22-2008, 09:15 AM | #5 |
On the road to being a farker
Join Date: 03-05-08
Location: Olathe, Ks
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I'm gonna have to try this!
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03-22-2008, 09:43 AM | #6 |
is One Chatty Farker
Join Date: 04-18-06
Location: Macomb, Michigan
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WOW that looks great thanks for the sharing of the process
Time to go eat you made me hungry
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BRINKMANN GRILL KING, 22.5 SILVER, 18.5 SILVER, ECB & UDS |
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03-22-2008, 10:12 AM | #7 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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Nice job Larry. Looks very tasty, first thing on a Saturday morning.
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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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03-22-2008, 10:42 AM | #8 |
Babbling Farker
Join Date: 03-01-08
Location: Akron, OH
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Great looking pastrami!
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You do what you have to do, so you can do what you want to do! Ole Hickory Ultra Que 2 18" WSM 18" Weber OTS Primo Oval XL NB American Gourmet offset smoker UDS Big Chief Smoker Turkey Fryer |
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03-22-2008, 10:46 AM | #9 |
is one Smokin' Farker
Join Date: 12-15-05
Location: Bealeton, Virginia
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I just had a follow up sammich for breffus and it's even better cold the next day!
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03-22-2008, 02:42 PM | #10 |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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I just rubbed mine down and put them on the smoker. If anyone is wondering what makes Pastrami pastrami it's definately the corriander. It has a very unique Pastrami smell to it.
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Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh. |
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03-22-2008, 05:20 PM | #11 |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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Two hours into cook. (please note superfast and accurate BLUE thermopen) In case you were wondering it's an FE100 Pellet smoker. I cooked the first couple of hours on the smoke setting which fluctuates from 160 to 180 degrees on my cooker. I just bumped it up to the 240 setting.
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Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh. |
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03-22-2008, 05:42 PM | #12 |
Quintessential Chatty Farker
Join Date: 07-13-06
Location: Memphis, TN
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Looking good! I just picked up two corned beef points for $1.49 a pound. Gonna give this a shot next weekend.
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[URL="http://www.bbq-brethren.com"]http://www.SmokeInDaEye.com[/URL] Gen II Komodo Kamado, Pit Barrel Cooker, 3x 18.5" WSMs, 22.5" WSM, modified 18.5" Weber Kettle, 22.5" Weber Kettle circa 1960ish, Weber One Touch Platinum, copper Weber Smokey Joe, La Caja China, Bubba Keg, Bodom Picnic Grill, Weber Genesis |
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03-22-2008, 05:52 PM | #13 |
is one Smokin' Farker
Join Date: 01-01-08
Location: Homer Glen, IL
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03-22-2008, 06:05 PM | #14 |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Juniper berries are what makes Canadian bacon "Canadian" LOL. I just sliced my Pastrami. Tasted fantastic, but didn't look as nice as Larry's or Steve's, so no pics.
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Kevin |
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03-22-2008, 06:22 PM | #15 |
is One Chatty Farker
Join Date: 02-07-06
Location: boston ma
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Pretty sure it's the coriander. When I ground it, it practically screamed 'PASTRAMI' at me. I thought they made Gin out of juniper berries ?
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Steve Farrin KCBS BOD member. Thank you for your support. This post is my opinion and mine alone, not necessarily that of the KCBS, it's board of directors or office nor that of Peter Pan, Tinkerbell and certainly not Rush Limbaugh. |
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