Bigwheel's Grand Prize Winning Corned Beef (Pastrami) - BBQ Central

Go Back   BBQ Central > Recipes > Sausage & Cured Meat Recipes
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 05-22-2007, 10:58 AM   #1
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Bigwheel's Grand Prize Winning Corned Beef (Pastrami)

Bigwheel's Grand Prize Winning Corned Beef Pastrami (Rev 8/10/09)*

2 big severely trimmed packer briskets
2 gallons Foat Wuth tap water
2 cup brown sugar
2 cups Morton's Tender Quick
1/2 cup dried minced onyawns
1/4 cup garlic powder
1/3 cup coarse grind black pepper
2 T. dry mustard
1 T. ground Thyme
1 liberal sprinkle ground Allspice
1 chintzy sprinkle ground Cloves
4 or 5 or 6 of Joe Ames good tasting bay leaves

Mix up the brine and get it ice cold. Strain the brine and shoot them
briskets up to the gills..then dunk em in the brine for 5 days in the ice
box. Drag em out and rub down good with black peppea and ground corriander.
Cook em on the pit at somewhere around 250 till the internal temp hits about 180 and dont seem to want to go no higher. Slice em thin and against the grain and pile it high on your Reuben. Will make you want to slap somebody's Mama.

*Again another increase in the TQ ration. Thanks to Rag and Griff for their input.

bigwheel
__________________

bigwheel is offline   Reply With Quote
Old 05-22-2007, 02:04 PM   #2
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
This one is a winner
__________________

__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Old 05-22-2007, 03:34 PM   #3
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Glad you enjoyed it my friend. I gonna become unlazy and make some sausage and pastrami and other good stuff myself one of these days. Course I got a good excuse. My sausage making blood brother named Tim who always sorta keep me motivated and did most of the manuel labor got in a bad motorcyle wreck just before last Christmas. He was 60/40 in favor of going to be with the Lord there for a good while. Intensive care for two months or thereabouts etc. Now he hobbling around on a cane and cant hardly use his left arm..but he is alive and all there mentally. Thanks for all the prayers on his behalf by the way. I figger when he gets strong enough to push the lever on the stuffer..or trim a brisket we might run off a batch of sumthing

bigwheel


bigwheel
bigwheel is offline   Reply With Quote
Old 05-23-2007, 07:11 AM   #4
Moderator
 
wittdog's Avatar
 
Join Date: Apr 2006
Location: West Seneca NY
Posts: 9,860
That's good to hear....
__________________
Save the gas for the criminals Q with wood...

I get more sauced then my Ribs

My Bark is as good as my Bite!

Swine so fine it's Criminal

Never trust a skinny cook!!!!!!!!
wittdog is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 09:46 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, vBulletin Solutions, Inc.
×