WareZdaBeef
is Blowin Smoke!
- Joined
- Feb 25, 2012
- Location
- PA
I was at the deli counter the other day looking at the roast beef and pastrami and noticed how rediculously black and dark the bark was on them.
I just so happen to have like a crap load of corned beef briskets in the freezer from last st patty's day sale and need to use them up. Im thinking pastrami is in order.
Now ive done pastrami before with "eh so so" results so i started looking up recipes and watched some videos of how katz deli does it. This is where things get strange.
Katz claims there brisket is rubbed, then smoked, then boiled :shock: , then steamed, then sliced.
Now i can see the smoking part would start off the bark formation , but boiling? Im not talking about boil in bag, im talking dropped into a big vat of boiling water. How the hell is the rub/bark not falling off? Ive seen pictures of them slicing some pastrami and the bark on those briskets are some of the best ive ever seen.
Whats going on here, and why can i not find any info on how katz and commercial deli roast beef gets that crazy thick black bark.
So far i think i narrowed down the black color to caramel coloring like gravy master and kitchen bouquet browning and seasoning liquid.
Still havent figured out the crust/bark.
Anyone got any real info on this?
I just so happen to have like a crap load of corned beef briskets in the freezer from last st patty's day sale and need to use them up. Im thinking pastrami is in order.
Now ive done pastrami before with "eh so so" results so i started looking up recipes and watched some videos of how katz deli does it. This is where things get strange.
Katz claims there brisket is rubbed, then smoked, then boiled :shock: , then steamed, then sliced.
Now i can see the smoking part would start off the bark formation , but boiling? Im not talking about boil in bag, im talking dropped into a big vat of boiling water. How the hell is the rub/bark not falling off? Ive seen pictures of them slicing some pastrami and the bark on those briskets are some of the best ive ever seen.
Whats going on here, and why can i not find any info on how katz and commercial deli roast beef gets that crazy thick black bark.
So far i think i narrowed down the black color to caramel coloring like gravy master and kitchen bouquet browning and seasoning liquid.
Still havent figured out the crust/bark.
Anyone got any real info on this?