pastrami

[DATsBBQ]

Could you inject the pickle? Would speed things up. 8)

 

[Rag1]

Not being able to find the Morton's stuff, I bought a corned beef flat. Then reading the instructions, I needed to soak it in rinse water 8 hours and in the cure overnight. Said screw it, rinsed under warm water, cover in the rub and a ton of pepper. It stalled at 155* for hours and crawled real slow to 167* when i pulled it. The meat was spongy and very salty.
I then boiled it, yeah that's right...boiled it, and it made a good sammy. A lot of the sponginess was gone as well as the salt. It wound up tasting more like corned beef than pastrami.
I will, however, figure this out. It has too much potential not to.

 

[007bond-jb]

A few note's,
Unity, Georges is ok Brewbachers is way better & close to me

Witt, I aint got no directions on the pink stuff?

must missing something? I don't see juniper berries in yalls strami rub ingrediants. the 4 recipes in my collection have em

 

[SoEzzy]

Here is the link to the Pastrami recipe and it has links to brines to corn the beef and the rubs as well.

A very useful start to the idea of homemade 'strami, though I cut my corning time down to 8 days if the flat is less than 2 1/2" thick and 10 days if it is over 2 1/2" thick.

 

[Unity]

Unity, Georges is ok Brewbachers is way better & close to me

I must be looking in the wrong place -- I don't see pastrami on their menu. :?

--John

 

[Smokey_Joe]

This weekends pastrami's

Two pastrami's and a pork shoulder


A little thermometer trouble at the start of cook





And New Orleans meets New York
King Cake and Pastrami



My apologies JB... first King Cake I've ever made

 

[Tannehill Kid]

http://www.roadfood.com/Reviews/Overview.aspx?RefID=243[/url]

Now pick a recipe & git started Stramis is most execlent eatin[/quote:vg5oecva]Dang JB that was a fine looking sandwich. Do you make um at home are is there somewhere in BR to get them. I heading to New Orleans tomorrow and going by Mother's and grab a bite. Love thier oyster PO BOYS[/quote:vg5oecva]

We have a 2 great poboy places a couple of blocks from my house that have exelent poboys. Their both closed on Sunday
http://www.brewbachersgrill.com/content/menu/
http://www.roccospoboys.com/[/quote:vg5oecva]JB thanks for the suggestions. I have eaten at Brew Bahcers before and it was good. We were come through BR tonight and stopped at T J Ribs and ate. I order the St Louis cut ribs and was really diaspointed.(to dry)

 

[007bond-jb]

Unity, Georges is ok Brewbachers is way better & close to me

I must be looking in the wrong place -- I don't see pastrami on their menu. :?

--John

Thats their new menu, They left off some items.

Joe that looks great, strami & the K Cake.
diferent bakerys have different toppings/icings some use turbano suger only some a glaze & others a heavy frosting.
Did you stuff the inside with filling? They are sold both ways plain & stuffed.

TH, TJ Ribs aint too good,
Yall should stop at Voo Doo BBQ next time

 

[wittdog]

Fine looking eats SJ

 

[Smokey_Joe]

what kind of brisket cut is that sj? they don't look like the packers or flats i get around here.

I cheated, they are corned beefs.

Package said "Point Cut"... I took those over the Brisket Cut
because they had more fat

 

[wittdog]

A few note's,
Unity, Georges is ok Brewbachers is way better & close to me

Witt, I aint got no directions on the pink stuff?

must missing something? I don't see juniper berries in yalls strami rub ingrediants. the 4 recipes in my collection have em

JB the pink stuff is the instacure...depending on what you are making..will dictate how much to use..what do you want to make...Corned Beef Canadian Bacon let me know...I'll send you a link to a recipe.