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Author Topic: Pastrami  (Read 10367 times)

SuperDave

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Re: Pastrami
« Reply #15 on: August 04, 2015, 10:02:00 PM »
Quote from: DivotMaker on August 04, 2015, 07:02:55 PM
No Winco's in my neck of the woods. :(
I'm sure you can easily find some eye of round.  Drop it in some pink salt solution and make your own. 
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Model 4, Harrisville, Utah

BedouinBob

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Re: Pastrami
« Reply #16 on: August 05, 2015, 10:29:39 AM »
Dave, nice move using pre-made corned beef to smoke for the pastrami. Doing the whole process takes a lot of steps. Looks like the results were a hit!
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Bob - Colorado Springs
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elkins20

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Re: Pastrami
« Reply #17 on: August 05, 2015, 03:39:25 PM »
Nor in mine...  :-\
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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

DivotMaker

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Re: Pastrami
« Reply #18 on: August 05, 2015, 07:56:07 PM »
Quote from: SuperDave on August 04, 2015, 10:02:00 PM
I'm sure you can easily find some eye of round.  Drop it in some pink salt solution and make your own.

Pork Belly Brian has a killer corned beef recipe I would love to try; just finding the time to try so many things is hard!

Pork Belly's Corned Beef

followed by:  Pastrami
« Last Edit: August 05, 2015, 07:58:33 PM by DivotMaker »
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Tony from NW Arkansas
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elkins20

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Re: Pastrami
« Reply #19 on: August 05, 2015, 08:31:28 PM »
We  have a company in K.C. called Boyle's that makes corned beef to sell in the stores locally. Could probably use it to make a pastrami, just adapt Dave's recipe.
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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

drains

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Re: Pastrami
« Reply #20 on: August 05, 2015, 08:49:12 PM »
Everything looks fabulous Dave! Grinding the spices will really intensify the flavors. Rubens are my all time favorite deli sandwich. Jasons deli left town a while back and left me rubenless (is that a word?). I bet your samiches were a big hit.  :P
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Dale from East Texas
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mizzoufan

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Re: Pastrami
« Reply #21 on: August 06, 2015, 08:34:49 AM »
no Jason's?!  I'd move immediately, if not sooner.  LOL, I only visit a few times a year, but there's one downtown so it's not a bad walk for lunch on a nice day.  So many yummy options there.
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Steven from KCMO

SuperDave

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Re: Pastrami
« Reply #22 on: August 07, 2015, 09:57:30 AM »
Follow up, I think this was one of the best corned beef to pastrami efforts I've made.  The Ruben sandwiches were out of this world.  I'm sold on the round, guys.  Look for it at your restaurant depot. 
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Model 4, Harrisville, Utah

elkins20

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Re: Pastrami
« Reply #23 on: August 08, 2015, 01:48:15 PM »
Hey Dave, I have a quick question for you, what is the brand of spice/coffee grinder that you have, and would you recommend it? Thanks...
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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 #24 on: August 08, 2015, 09:24:25 PM »


Bill,
Nothing special on the grinder, cheap Wal Mart version for spices. 
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Model 4, Harrisville, Utah

drains

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Re: Pastrami
« Reply #25 on: August 09, 2015, 12:51:05 AM »
That's looks absolutely fabulous Dave!  Great job!
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Dale from East Texas
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elkins20

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Re: Pastrami
« Reply #26 on: August 09, 2015, 01:00:25 AM »
Great looking Ruben sandwich and even better since you made the meat yourself.
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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

Wagon

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Re: Pastrami
« Reply #27 on: August 09, 2015, 07:59:13 AM »
Hello Dave, pastrami looks perfect. Could you give a time and temp please?
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Kirk - South Florida   SI #2

SuperDave

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Re: Pastrami
« Reply #28 on: August 09, 2015, 09:57:11 AM »
Kirk, smoked at 230 for 4 hours, wrapped and steamed at 250 for another 2 hours until 192 internal temperature. 
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Model 4, Harrisville, Utah

Wagon

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Re: Pastrami
« Reply #29 on: August 09, 2015, 10:24:05 AM »
Thanks Dave, This one is definitely going on my to do list !
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Kirk - South Florida   SI #2
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