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View Full Version : Tonights Pastrami- Pron.


MikeR
03-17-2010, 07:38 PM
Made my second pastrami of the week- this time I took the time to take some pics. Soaked in water for about three hours with several changes- slathered in mustard and coated with the seasoning- on the WSM for about seven hous- pulled at 175deg, foiled and toweled for about an hour and a half- sliced and ate. Plenty left for lunch tomorrow.

http://i811.photobucket.com/albums/zz35/chief-222/Sat%20Fattie/DSCF3117.jpg

http://i811.photobucket.com/albums/zz35/chief-222/Sat%20Fattie/DSCF3120.jpg

http://i811.photobucket.com/albums/zz35/chief-222/Sat%20Fattie/DSCF3126.jpg

http://i811.photobucket.com/albums/zz35/chief-222/Sat%20Fattie/DSCF3130.jpg

http://i811.photobucket.com/albums/zz35/chief-222/Sat%20Fattie/DSCF3140.jpg

Thanks for looking.:sick:

bigabyte
03-17-2010, 07:41 PM
Looks good to me!:cool:

Smitty250
03-17-2010, 07:42 PM
Man that looks amazing!! I've been wanting to do pastrami for a while now. These pics make me want to do it now!! Good Job :thumb:

jonboy
03-17-2010, 07:46 PM
Soaked in water for about three hours with several changes-

I havent tried a pastrami yet. I thought that you had to soak for a couple of days to remove the salt from them. Was your pastrami salty?
Thanks,
jon

Bacchus
03-17-2010, 07:50 PM
Looks great. I could go for a Rueben made with that.

jestridge
03-17-2010, 07:52 PM
did you use brisket or another cut??

Ron_L
03-17-2010, 07:54 PM
Looks great! I'm planning on doing one this weekend.

MikeR
03-17-2010, 08:07 PM
I havent tried a pastrami yet. I thought that you had to soak for a couple of days to remove the salt from them. Was your pastrami salty?
Thanks,
jon

Not too salty- I thought it was good and the wife loved it.

MikeR
03-17-2010, 08:08 PM
did you use brisket or another cut??

Brisket/ Corned beef.

Alan in Ga
03-17-2010, 08:28 PM
I made some last night after soaking a store bought corned beef for 36hrs and it turned out awesome.

devious
03-17-2010, 08:36 PM
i just bought three corn beef briskets 1.29 a pound, looking forward to making some pastrami

landarc
03-17-2010, 08:44 PM
Suddenly I need to do a pastrami too

cameraman
03-17-2010, 09:05 PM
That's the best looking pastrami I've seen here. Islip, huh. I grew up in Brightwaters and had my first pastrami sandwich at Delsen's on Main St. Long gone, I'm sure.

Newbquer
03-17-2010, 10:02 PM
Yes, definately some good looking Pastramit you got there! :clap2:

I did my first Pastrami last Saturday from a 4 lb Groebels Corned Beef Brisket. Soaked for about 30 hrs and rub applied over night in the fridge and then about 7 1/2 hrs in my "Portable" UDS, rested a couple hours and had a couple friends over for dinner. Turned out fantastic! Doing a couple more this weekend since the last one didn't last until monday for any lunch leftovers to take to work.

schellter
03-18-2010, 12:11 AM
That looks great, I tried a pastrami yesterday. I bought a Boar's Head corned beef, a small one, soaked it overnight with some changes of water and smoked it yesterday. It had practically no fat on it and it came super dry. Very disappointing.

sfbbqguy
03-18-2010, 01:20 AM
First off ...I like the idea of adding Fennel and Cumin to the recipe! I have not use those but will certianly in the future and would love to know the ratio?

Second.. that pastrami looks insane good!

Third, maybe someone can elaborate (thirdeye...you out there?) Is there a distictive difference between using a store bought "Corned Beef" to make your pastrami or using a regular brisket and "dry curing" before smoking?
If it saves you 3 days and is just as good then all the better.

MikeR
03-18-2010, 05:31 AM
First off ...I like the idea of adding Fennel and Cumin to the recipe! I have not use those but will certianly in the future and would love to know the ratio?



The ratio is pretty much one to one on everything except the cumin ( a little less on that). The corriander and the fennel I crushed with a rolling pin. I didn't really measure- guess I should start.:icon_blush:

EatonHoggBBQ
03-18-2010, 08:56 AM
Excellent job.

Desert Dweller
03-18-2010, 09:35 AM
Good looking Pastrami. Nicely done.

blues brother
03-18-2010, 10:03 AM
i just bought three corn beef briskets 1.29 a pound, looking forward to making some pastrami

Wish I could find it for $1.29/lb!

Nick@ParkAQ
03-18-2010, 01:29 PM
Very very nice. Ours Corned Beef & Cabbage turned out Awesome as well. I slow boiled it for 2.5 hours, then made is sit in mustard, jalapeno, garlic, peppercorn sauce for 2 hours then on hot smoky grill for a fast 15-20 minutes with a couple minutes without lid to get the flames on - very hot. We will be doing this for sure again next year I canít tell you how great this was. I Highly recommend it.

http://lh5.ggpht.com/_X74TZ6CAtpA/S6HI3BFvttI/AAAAAAAAAPw/SAa08GTrIvQ/s912/CIMG9884.JPGhttp://lh4.ggpht.com/_X74TZ6CAtpA/S6HFl1yDAsI/AAAAAAAAAPY/JTJ_fiuY1Oo/s640/CIMG9907.JPGhttp://lh5.ggpht.com/_X74TZ6CAtpA/S6HFmNjfskI/AAAAAAAAAPc/8dEIDzDkegs/s912/CIMG9931.JPG

Nick@ParkAQ
03-18-2010, 01:31 PM
For some reason the other images didnt post. I'm new at this. http://lh4.ggpht.com/_X74TZ6CAtpA/S6HFl1yDAsI/AAAAAAAAAPY/JTJ_fiuY1Oo/s640/CIMG9907.JPG

http://lh5.ggpht.com/_X74TZ6CAtpA/S6HFmNjfskI/AAAAAAAAAPc/8dEIDzDkegs/s912/CIMG9931.JPG

Nick@ParkAQ
03-18-2010, 01:32 PM
Last one. I must be doing something that only lets 1 picture post. I'll have to read more. http://lh5.ggpht.com/_X74TZ6CAtpA/S6HFmNjfskI/AAAAAAAAAPc/8dEIDzDkegs/s912/CIMG9931.JPG

deguerre
03-18-2010, 01:32 PM
You nailed it Mike. BTW, I don't do a lot of measuring either most times. Just kinda eyeball it and go by instinct. Makes writing a recipe total heck though.:redface:

Big George's BBQ
03-18-2010, 02:35 PM
This all looks great Now I am hungry

Jay Bird
03-18-2010, 10:42 PM
Got one soaking right now. Hope mine turns out as pretty as yours.:pray:

Bluesman
03-18-2010, 11:09 PM
:thumb:Oh Yeah Great Job :thumb: