|
|
|||||||
| 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. |
 |
|
|
Thread Tools |
08-11-2008, 04:02 PM
|
#1 |
|
Take a breath!
Join Date: 07-13-08
Location: Savannah, GA
|
Need a good recipe for Pastrami
I have seen several discuss making Pastrami from a corned beef. I would to try that. Anyone have a good recipe to share?
__________________
OTS Kettle, UDS, Sam's Gasser |
|
|
|
08-11-2008, 04:05 PM
|
#2 |
|
somebody shut me the fark up.
 
Join Date: 08-11-03
Location: Rocklin, CA
|
Open the corned beef
Soak in cold water, at least four hours (0ver night even) Replace water every 30 minutes (You can add potatoes to absorb the salt,if you'd like) After soaking, season with pepper and/or your favorite rub. Smoke it at 225 degrees until about 145 degrees. Remove from smoker and eat.
__________________
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. |
|
|
|
|
08-11-2008, 04:06 PM
|
#3 |
|
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
|
traditionally Pastrami is smoked with Hickory. I like hickory mixed with cherry.
__________________
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. |
|
|
|
|
08-11-2008, 04:13 PM
|
#4 |
|
Full Fledged Farker
Join Date: 04-22-08
Location: SLO CALIFORNIA
|
"(You can add potatoes to absorb the salt,if you'd like)"
Nice Tip!
__________________
[B]"Never Pet a Burning Dog"[/B] UDS Stainless Gasser Disco (plow disc, ranchera disc, discada) Char-Broil "Patio Caddie" (Gas) Cook n' Kettle Cast Iron Grilling Kettle |
|
|
|
|
08-11-2008, 04:26 PM
|
#5 |
|
Moderator
 
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
|
Lots of good info in the KCQuer's Roadmao to the QTalk Forum
http://www.bbq-brethren.com/forum/sh...ami#post596482
__________________
"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/Weber Q1000/Blackstone Camping Griddle/Pit Boss Pro Series 850 |
|
|
|
08-11-2008, 04:31 PM
|
#6 | |
|
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
|
Quote:
__________________
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. |
|
|
|
|
|
08-11-2008, 04:32 PM
|
#7 | |
|
Take a breath!
Join Date: 07-13-08
Location: Savannah, GA
|
Quote:
Thanks Ron, I knew I had seen it. What a DA I am. I should have remembered that.
__________________
OTS Kettle, UDS, Sam's Gasser |
|
|
|
|
|
08-11-2008, 04:34 PM
|
#8 | |
|
Take a breath!
Join Date: 07-13-08
Location: Savannah, GA
|
Quote:
__________________
OTS Kettle, UDS, Sam's Gasser |
|
|
|
|
|
08-11-2008, 04:39 PM
|
#9 |
|
Babbling Farker
Join Date: 12-01-06
Location: Fernandina Beach FL
|
I've only done the pastrami thing a couple of times and I followed Thirdeye's directions to the letter. The pastrami turned out great.
http://playingwithfireandsmoke.blogs...-pastrami.html
__________________
[SIZE="2"][FONT="Comic Sans MS"]Food! It's the second most important thing to a young man, and the most important to an old one.[/FONT][/SIZE] ______________________________________________ -Brent Smokin Gators BBQ Team Medium Amazin' Blue Spicewine - It's a Swamp Thing UDS Large BGE - Adopted Medium BGE - Adopted Weber 22 inch w/mods Weber SJP Stoker Weber Genesis Silver C Gasser Constant wood lurker FBA CBJ |
|
|
|
|
08-11-2008, 04:42 PM
|
#10 | |
|
Take a breath!
Join Date: 07-13-08
Location: Savannah, GA
|
Quote:
__________________
OTS Kettle, UDS, Sam's Gasser |
|
|
|
|
|
08-11-2008, 04:57 PM
|
#11 |
|
Full Fledged Farker
Join Date: 01-25-08
Location: West Islip, NY
|
Can't go wrong with Thirdeye's recipe. Made it myself andd came out good.Here's the link:
http://playingwithfireandsmoke.blogs...-pastrami.html
__________________
XL BGE WEBER SMOKEY MOUNTAIN WEBER PERFORMER FOUR SEASONS GASSER Yellow thermapen AKA-Crusty DippinTush http://img.photobucket.com/albums/v2...pinsgasser.jpg |
|
|
|
|
08-12-2008, 05:45 PM
|
#13 |
|
Take a breath!
Join Date: 07-13-08
Location: Savannah, GA
|
Third Eye's it is.
Thanks all.
__________________
OTS Kettle, UDS, Sam's Gasser |
|
|
|
|
08-12-2008, 05:45 PM
|
#14 |
|
Take a breath!
Join Date: 07-13-08
Location: Savannah, GA
|
Meat is soaking in water now. Needs at least 1 more day.
__________________
OTS Kettle, UDS, Sam's Gasser |
|
|
|
|
08-15-2008, 11:12 AM
|
#15 |
|
Take a breath!
Join Date: 07-13-08
Location: Savannah, GA
|
OK, pastrami went on at noon fat side down. Therm is set to go off at 165 internal. Drum temp is running a little high at the moment, should be down in 10 minutes. About 250 on drum therm (SpiceWine at 9" below top, about 1" below bottom grate or 7 below cooking grate today.
Mostly followed ThirdEye's recipe. Added a little oregano to the rub. Rub is my version of Magic Dust with extra black pepper for pastrami. Pics coming. Meat is about 3-4 lbs. anyone have an estimate on cook time?
__________________
OTS Kettle, UDS, Sam's Gasser |
|
|
|
|
|
|
