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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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08-16-2008, 11:13 PM | #1 |
is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
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Pastrami and Chuckie Pron...
Tried a pastrami for the first time and to keep it company on the drum, I also put on a chuckie. The pastrami was a 3.5 lbs., packaged corned beef flat. I soaked it overnight changing the water, about 5 times. After I patted it dried with paper towels, I seasoned with a mix ground coriander, course black pepper, paprika, garlic powder, onion powder and a touch of nutmeg.
The chuckie was about 4 lbs., it was covered with evoo and rubbed with a chicago steak seasoning and garlic salt. When the smoker was ready, both went on the grill and three garlic heads cut opened drizzled with olive oil and sea salt, wrapped in a foil holder. The smoker ran at about 210-230 degrees, KF and a mix of pecan and cherry wood. The pastrami was taken off at 150 internal and wrapped and put in a cooler for later. The chuckie was foiled at 165 internal and then back on the smoker to 195. It was then foiled with some beef broth and also in the cooler. Meanwhile, I made Black Jack BBQ Sauce, recommend by n8man, in previous threads. Thanks!! Pastrami was sliced thin and made in to sammy with rye bread and swiss cheese and mustard. Chuckie was pulled and served with garlic mash taters and Black Jack Sauce. Here is some of the pron.
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Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com |
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08-17-2008, 12:13 AM | #2 |
somebody shut me the fark up.
Join Date: 08-11-03
Location: Rocklin, CA
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That is some mighty fine looking pastrami. Good job on the chuckie too.
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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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08-17-2008, 12:15 AM | #3 |
Full Fledged Farker
Join Date: 06-25-07
Location: Islip, NY
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Wow. Looks good.
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Out of the Ashes BBQ Team "Keeping the Bar in Barbecue" JC'S BAR-B-QUE & CATERING http://www.jcbbq.com LANG #84 W/ DELUX WARMER MC PR-60 PIG ROASTER MC PR-72 PIG ROASTER CGL-60 MagiCater Charcoal Grill |
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08-17-2008, 09:32 AM | #4 |
is one Smokin' Farker
Join Date: 06-30-08
Location: Flushing, NY
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Excellent job on the Pastrami bro!
Glad to see your PC is working again...
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Butts-N-Gutts BBQ Team ( NYC Chapter Member ) Official MOINK Ball Maker ( Certified Dec 2008 ) Not So Ugly Drum Smoker, now on wheels!; 22.5" Weber Kettle One Touch Gold (CL Rescue); 22.5" Weber [B][COLOR=blue][I]Cool-Blue[/I][/COLOR][/B] Performer; 14" Table Top Kettle Grill; Turkey Fryer; [B][I][COLOR=red]Rapid-Fire-Red[/COLOR][/I][/B] Thermapen!; [COLOR="SeaGreen"][B][I]Mini, Small, Medium & Large BGE![/I][/B][/COLOR] |
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08-17-2008, 09:40 AM | #5 |
is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
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Thanks trp1fox, I followed your advice to soak the corn beef,for at least 4 hours and added potatoes to the water, to help soak some of the salt.
__________________
Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com |
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08-17-2008, 09:41 AM | #6 |
is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
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Thanks Hav, for all your help. I appreciate it.
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Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com |
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08-17-2008, 09:56 AM | #7 |
Full Fledged Farker
Join Date: 03-26-08
Location: Austin .:. TX
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Man serious inspiration to smoke up some pastrami! Great looking chow.
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08-17-2008, 10:01 AM | #8 |
Take a breath!
Join Date: 07-13-08
Location: Savannah, GA
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Great looking pastrami.
Looks like yours came out much better than mine. I think I took mine off too soon. It started raining and I pulled it, my UDS has up facing ball valve and rain would go straight in. I know have the 'aluminum foil mod' rain guard installed.
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OTS Kettle, UDS, Sam's Gasser |
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08-17-2008, 12:56 PM | #9 |
somebody shut me the fark up.
Join Date: 07-18-07
Location: Oklahoma
Name/Nickname : jeanie
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Mad Max, that looks awesome!
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08-17-2008, 01:36 PM | #10 |
is Blowin Smoke!
Join Date: 03-17-08
Location: Fort Mill, SC
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Pastrami Update
Last night, I sliced up the pastrami and made a sammy, but it was a bit tougher than I expected. Today, I found Thirdeye's tips on pastrami and saw the pressure finish tip. So, I took a couple of slices, in the pressure cooker, with 3 cups of beef broth. Ten minutes later, it was done. My wife toasted the rye bread, with garlic butter. Then a little mustard and swiss cheese. Finally, opened up the cooker and the best tasting pastrami I have had, and I grew up in NYC and lived there for 36 years. So trust me, this was the real deal.
Special thanks to All the Brethren Brothers and Sisters for their tips.
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Butts-N-Gutts BBQ Team UDS (born on July 2008 ) Custom Brick BBQ grill Weber 22.5 Blue Kettle (CL rescue) Turkey Fryer Superbly accurate, ferociously fast, RED THERMAPEN "Certified MOINK Ball Maker" 2008 www.southerntreats.blogspot.com Last edited by Mad Max; 08-17-2008 at 06:10 PM.. |
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08-17-2008, 06:26 PM | #11 |
somebody shut me the fark up.
Join Date: 12-28-07
Location: annville ky
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Please do not torture use with those wonderful sammich pic.
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08-17-2008, 08:45 PM | #12 |
Babbling Farker
Join Date: 08-03-08
Location: Mesa, AZ Not exactly hell, but the zip code is very close...
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Could you send me a sammy?
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[FONT=Comic Sans MS]Bo Compton in Mesa, AZ, KCBS CBJ[/FONT] [FONT=Comic Sans MS]Weber Ranch Kettle, BDS Mega, OTS x 2, Weber Platinum[/FONT] [FONT=Comic Sans MS]18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings[/FONT] [FONT=Comic Sans MS][COLOR=#ff0000]LFSA RED Thermapen,[/COLOR] [/FONT] [FONT=Comic Sans MS]And 1 2010 Victor brand Hot Dog Cart[/FONT] |
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08-17-2008, 08:52 PM | #13 |
is One Chatty Farker
Join Date: 07-20-08
Location: Clive, IA
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that looks great. I have always wanted to try pastrami and corned beef.
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FEC-100 Right Handed, FEC-100 Left Handed, Large BGE x2, Mini BGE Buster Dog BBQ - [url]http://www.busterdogbbq.com[/url] |
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08-17-2008, 10:55 PM | #14 |
Full Fledged Farker
Join Date: 01-27-08
Location: Mooresville, NC
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Sure How come you only try the good stuff on the weekends that I can't make it down. I'll remember that.
Looked really good.
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KCBS CBJ WSM UDS |
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Tags |
chuckies, pastrami |
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