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Author Topic: Pastrami  (Read 10366 times)

SuperDave

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Pastrami
« on: August 02, 2015, 10:31:22 AM »
Up for tonight is the pastrami for pastrami burgers.  My first step is to run the whole spices that come with a corned beef through the spice coffee grinder for one of my layers of rub.



Then apply a mustard rub and the rest of the seasonings.



It is a 2 meat day so this is in the smoke right now with a pork shoulder.


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Model 4, Harrisville, Utah

SuperDave

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Re: Pastrami
« Reply #1 on: August 02, 2015, 02:41:31 PM »
Update shot


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Model 4, Harrisville, Utah

Libohunden

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Re: Pastrami
« Reply #2 on: August 02, 2015, 04:21:09 PM »
That pastrami looks amazing!
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Smokin-it #3, Napolean Prestige Pro 500 Grill, Anova WiFi Precision Cooker (Sous Vide)
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abaran

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Re: Pastrami
« Reply #3 on: August 02, 2015, 05:01:31 PM »
 Looks great
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Andre:SI3 with Auber, Weber kettle , Weber gas,and a  seldom  used char-broiler.
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elkins20

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Re: Pastrami
« Reply #4 on: August 02, 2015, 05:07:19 PM »
Hey Dave I like your idea of the catch pan under the meat... Will you also just slice the Pastrami like a deli meat?
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Bill SI#1, SI#3, 2 Auber Pids, Cold Smoke Plate for the #3, Large Weber kettle, Smoky Joe Weber, and 2006 Harley softail deuce for stress relief,  from Kansas City, Missouri

SuperDave

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Re: Pastrami
« Reply #5 on: August 02, 2015, 05:39:14 PM »
Bill, tonight I am grilling burgers and topping with copious amounts of thinly sliced pastrami and cheese. Then I'm going to enjoy Reuben sandwiches and breakfast hash.
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Model 4, Harrisville, Utah

gregbooras

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Re: Pastrami
« Reply #6 on: August 02, 2015, 06:27:15 PM »
Very nice Dave.

I bet these will make great Reuben sandwiches.

The one question I have, can you freeze leftovers?

Greg
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elkins20

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Re: Pastrami
« Reply #7 on: August 02, 2015, 11:25:09 PM »
Quote from: SuperDave on August 02, 2015, 05:39:14 PM
Bill, tonight I am grilling burgers and topping with copious amounts of thinly sliced pastrami and cheese. Then I'm going to enjoy Reuben sandwiches and breakfast hash.
Sounds delicious, wish you was closer that was could help you with the Reuben's and look at that beautiful coffee table of yours... Wish you a wonderful week Dave...
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Bill SI#1, SI#3, 2 Auber Pids, Cold Smoke Plate for the #3, Large Weber kettle, Smoky Joe Weber, and 2006 Harley softail deuce for stress relief,  from Kansas City, Missouri

SuperDave

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Re: Pastrami
« Reply #8 on: August 03, 2015, 09:48:47 AM »
Greg, I don't see why freezing would be any problem at all.  However, at 3 to 4 lbs, there really isn't much for leftovers.



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Model 4, Harrisville, Utah

Grampy

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Re: Pastrami
« Reply #9 on: August 03, 2015, 12:06:33 PM »
Dave that is one good looking burger! Its making me hungry!
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Jimmy from Arkadelphia, AR
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DivotMaker

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Re: Pastrami
« Reply #10 on: August 03, 2015, 07:55:42 PM »
Dave, looks great!  Cool idea to grind the spices that come with it.  How did you prepare the pre-packaged corned beef?  Did you soak it in water?  The only time I did one of these, I didn't, and it was so salty you couldn't even think about eating it!
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Tony from NW Arkansas
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SuperDave

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Re: Pastrami
« Reply #11 on: August 03, 2015, 08:50:31 PM »
Tony, when buying the corned beef, I only buy it in "round" now.  I find it much better than flats.  And I do soak in cold water overnight. 
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Model 4, Harrisville, Utah

DivotMaker

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Re: Pastrami
« Reply #12 on: August 03, 2015, 08:54:29 PM »
Dave, I've never seen "in the round" corned beef - just flats or points.  Where do you get that?
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Tony from NW Arkansas
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SuperDave

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Re: Pastrami
« Reply #13 on: August 04, 2015, 12:33:36 AM »
Winco Foods has been the most consistent place that covers a wide variety of States. 
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Model 4, Harrisville, Utah

DivotMaker

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Re: Pastrami
« Reply #14 on: August 04, 2015, 07:02:55 PM »
No Winco's in my neck of the woods. :(
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Tony from NW Arkansas
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