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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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01-26-2014, 11:57 PM | #1 |
somebody shut me the fark up.
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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Homemade Pecan & Hickory Smoked Pastrami = Monster Pastrami Sammich!
A few days ago, we started debrining a 3.5 lb corned beef flat, adding the meat to a food safe container in the fridge with water, and changing the water every 12 hours to help pull some of the salt out of the meat.
Here's how it looked when we pulled it out of the bath: Not terribly pretty, I know, but things get better from here! When Saturday night rolled around, the meat was ready for its next phase, which was a very generous application of pastrami rub. The rub was as follows: 4 tablespoons fresh coarsely ground black pepper 2 tablespoons coriander powder 1 teaspoon mustard powder 1 tablespoon brown sugar 1 tablespoon paprika 1 teaspoons garlic powder 1 teaspoons onion powder All the players in the bowl: Now mixed everything up really well: I gave the meat a VERY generous application of the rub: Then, I fired up my UDS, and when the temp got to just under 300 degrees, added a few chunks of hickory & Pecan: Put the meat on: Shut the lid and let 'er chug away. 1.5 hours later: Then flipped the meat to see the bark is starting to form: Two hours later, the meat was done as it probed like butter in all four quadrants of the flat. Took the meat off the drum, then lit it sit in the kitchen on a covered plate for about 3 hours, then into the fridge covered in foil for another 2 hours. Time to prep - here's how the meat looked before it went to the slicer: I know, it looks like a blackened ember almost, but this IS pastrami - you want a nice good bark. Now The Missus took over, and began slicing the meat with our electric slicer. Deli thin slices, of course! When all the meat was sliced, it then was steamed as the final phase to bring it to its full, moist and tender potential. A sandwich was then made. We wanted to see how much meat we could pile onto two pieces of bread...and well...we used up the entire pastrami! Closer look: That was one tasty sammich!
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com Last edited by Moose; 01-27-2014 at 12:45 AM.. |
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Thanks from: ---> |
01-27-2014, 01:09 AM | #3 |
Babbling Farker
Join Date: 11-20-13
Location: Uniontown,Pa
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Wow. I thought I was in NY. Great job.
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Ron-Born and proudly raised in New Orleans, Louisiana Pastry Chef Weber 22.5 Kettle,Blackstone 36 Griddle,UDS Shirley Fabrication 24x50 RF with warmer(Boss Hogg) Tab Benoit- Must listen to this artist. A cross between southern blues,Stevie Ray, and Louisiana cajun. Great listening while having a brew and tending the stick burner. |
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Thanks from:---> |
01-27-2014, 01:26 AM | #4 |
is one Smokin' Farker
Join Date: 08-23-13
Location: San Gabriel, CA
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Just one word: DAMN
Looks absolutely delicious moose
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Q-ING on my: PBC, Weber OTG & Smokey Mountain. |
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01-27-2014, 02:19 AM | #5 |
somebody shut me the fark up.
Join Date: 04-24-09
Location: Utrecht,TheNetherPharkinglands
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That's just sick!
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-TG -WGA (3) -UDS (S,M,L) All fueled by [COLOR=lime]Ecobrasa[/COLOR] Coco Briquettes *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2011 - 2012* *[URL="http://lowlandsmokers.blogspot.com/2011/06/lowland-smokers-workshop-hei-en-boeicop.html"]Lowland Smokers[/URL] Dutch BBQ Champion 2013 Low 'n Slow *WGA Ambassador |
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01-27-2014, 03:33 AM | #6 |
somebody shut me the fark up.
Join Date: 08-27-13
Location: Princeton, TX
Name/Nickname : )
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You had me at monster...
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Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS |
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01-27-2014, 04:15 AM | #7 |
Quintessential Chatty Farker
Join Date: 08-23-13
Location: In the woods
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Dang fine lookin sammie there Mr Moose
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01-27-2014, 05:54 AM | #8 |
Quintessential Chatty Farker
Join Date: 07-01-13
Location: Grayslake, IL
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Dang! Nice stack!
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Matt Come Join the fun in the Throwdowns! Shirley Fabrication 24x70 Trailer - UDS - Weber Kettle - WGA - Fire Pit Rotisserie - Shirley-Shagstone Griddle/Wok Cart - Carson Rodizio 2016 Official BBQ Brethren Ribeye Master |
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01-27-2014, 06:35 AM | #9 |
Babbling Farker
Join Date: 11-26-12
Location: Cedarburg, WI
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Somewhere, Dagwood is drooling! Beautiful sammich!!
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Chris- Midwest BBQ Outreach |
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01-27-2014, 06:54 AM | #10 |
Babbling Farker
Join Date: 08-05-09
Location: NE OH-IO
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Wow! Nice job, Mr. and Mrs. Moose!
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Gary ____________________________________ Big BarBChef built in to the Outdoor Kitchen, 2 Weber kettles, 1 UDS, Little Chief Electric, 2 Propane Fish Cookers/Turkey Fryers, a swinging grate over my [COLOR=red]Fire pit,[/COLOR][COLOR=black] Big Pig Cooker, SJS, Big Easy Oil Less. Blackstone Pizza Oven[/COLOR] "Nice talkin' to ya" :yo: |
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01-27-2014, 06:59 AM | #11 |
is Blowin Smoke!
Join Date: 07-31-11
Location: Beaumont, CA
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Holy son of a motherless goat, that looks awesome
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[I][COLOR=Red][B]Green Card Q[/B][/COLOR][/I] - Pitmaster (term used loosely) KCBS MCBJ & CTC Humphrey's Long Weekender, UDS, Red Box Smoker, SJS/Tamale Pot Smoker, Weber Performer, Weber 18.5 OTS, Alton Brown Flower Pot Smoker (died), Blue Ember Gasser (died} Member of the Hall of Zero's (Noobians v. Veterans Throwdown) |
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01-27-2014, 07:16 AM | #12 |
Full Fledged Farker
Join Date: 09-09-13
Location: Branford, CT
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Beautiful! Could have made the Sammi a little taller...
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01-27-2014, 07:31 AM | #13 |
somebody shut me the fark up.
Join Date: 08-22-13
Location: Fort Wayne, Indiana
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You had to end up breaking that up into a couple of sammies I'm guessing? Dang that looks good though.
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Change the way you rotisserie for the BETTER![COLOR="Red"][B]Cajun Bandit Kits for your WSM or Weber Kettle Now Available![/B][/COLOR] Visit [COLOR="Red"]OctoForks[/COLOR] in Sales & Ventures Website & Blog: [url]www.octoforks.com[/url] |
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01-27-2014, 07:34 AM | #14 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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Pastrami is one of my favorite things to make That looks wonderful
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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01-27-2014, 07:47 AM | #15 |
somebody shut me the fark up.
Join Date: 08-06-10
Location: Stuart, Fl
Name/Nickname : Mike
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Way nice there!
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Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest Purple Thermapen, SAI Satay Grill Avatar by landarc, thanky! |
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