Corned Beef (and Pastrami added)
Moderator: TBBQF Deputies
- DATsBBQ
- Deputy
- Posts: 8149
- Joined: Sat Jan 13, 2007 11:15 am
- Location: Yorktown, VA
- Contact:
Corned Beef (and Pastrami added)
St Paddie's is just round the corner.
Started off with an overpriced flat from Costco. Briskets have gotten real pricey here of late.
In the pickle per Papa T's Recipe ( viewtopic.php?f=47&t=13983" target="_blank" target="_blank" target="_blank" target="_blank )
Started off with an overpriced flat from Costco. Briskets have gotten real pricey here of late.
In the pickle per Papa T's Recipe ( viewtopic.php?f=47&t=13983" target="_blank" target="_blank" target="_blank" target="_blank )
Deputy Dave
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
- DATsBBQ
- Deputy
- Posts: 8149
- Joined: Sat Jan 13, 2007 11:15 am
- Location: Yorktown, VA
- Contact:
Re: Corned Beef
Yes and no.
It had a pretty hefty gash on it from the packing house, but not the end of the world. Then I cut it half. The nicer half (sans gash) I set aside to make a Pastrami tomorrow. The other half I trimmed up some, removing the remnants of the point and the fat sandwiched betwix. Then I gave it an hour soak in cold water, switching out the water twice.
Put it in a pot, added enough Harps to cover and simmered for 5 hours. Added some new red spuds and half of a cabbage towards the end. The results were outstanding, Didn't get any pics coming out of the pot or plated. Quite frankly forgot. Thinking the Harps that didn't go in the pot might have something to do with that.
There is plenty left to make Ruben's with tonight so I'll get some pics of that when I slice up the meat. Color couldn't be better from the cure. I'm thinking now that the Pastrami half will get smoked on Sunday as something has come up for Saturday.
It had a pretty hefty gash on it from the packing house, but not the end of the world. Then I cut it half. The nicer half (sans gash) I set aside to make a Pastrami tomorrow. The other half I trimmed up some, removing the remnants of the point and the fat sandwiched betwix. Then I gave it an hour soak in cold water, switching out the water twice.
Put it in a pot, added enough Harps to cover and simmered for 5 hours. Added some new red spuds and half of a cabbage towards the end. The results were outstanding, Didn't get any pics coming out of the pot or plated. Quite frankly forgot. Thinking the Harps that didn't go in the pot might have something to do with that.
There is plenty left to make Ruben's with tonight so I'll get some pics of that when I slice up the meat. Color couldn't be better from the cure. I'm thinking now that the Pastrami half will get smoked on Sunday as something has come up for Saturday.
Deputy Dave
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
- ChileFarmer
- Forum Star
- Posts: 6602
- Joined: Sun Feb 18, 2007 6:18 pm
- Location: Jacksonville,Texas
- Contact:
Re: Corned Beef
Awaiting results. But I bet its gonna be good. What kinda rub on the pastrami?CF
OK, get over it, you lost. God bless America
http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.
http://curingandsmoking.blogspot.com/" target="_blank
http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.
http://curingandsmoking.blogspot.com/" target="_blank
- DATsBBQ
- Deputy
- Posts: 8149
- Joined: Sat Jan 13, 2007 11:15 am
- Location: Yorktown, VA
- Contact:
Re: Corned Beef
ChileFarmer wrote:Awaiting results. But I bet its gonna be good. What kinda rub on the pastrami?CF
I usually use 3 parts fresh ground pepper to 2 parts fresh ground coriander. No salt, as the hunk of cured beast has enough of that already.
Deputy Dave
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
- Papa Tom
- Deputy
- Posts: 6771
- Joined: Sat Jun 30, 2007 9:40 am
- Location: Oak Point, TX
- Contact:
Re: Corned Beef
tarde venientibus ossa....
- DATsBBQ
- Deputy
- Posts: 8149
- Joined: Sat Jan 13, 2007 11:15 am
- Location: Yorktown, VA
- Contact:
Re: Corned Beef
Sliced up for sammies:
OK, add some light Rye bread, Thousand Island dressing, Swiss Cheese and Saurer Kraut and you have some good eats. Pickle and chips on the side.
Standby for Pastrami
OK, add some light Rye bread, Thousand Island dressing, Swiss Cheese and Saurer Kraut and you have some good eats. Pickle and chips on the side.
Standby for Pastrami
Deputy Dave
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
- ChileFarmer
- Forum Star
- Posts: 6602
- Joined: Sun Feb 18, 2007 6:18 pm
- Location: Jacksonville,Texas
- Contact:
Re: Corned Beef
Dave, nothing but goodness. Dang that is one fine sandwich. CF
OK, get over it, you lost. God bless America
http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.
http://curingandsmoking.blogspot.com/" target="_blank
http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.
http://curingandsmoking.blogspot.com/" target="_blank
- ryda
- Pilgrim
- Posts: 48
- Joined: Sun Mar 13, 2011 11:41 am
- Location: South Austin
- Contact:
Re: Corned Beef
Mmmmmmmmmmmm........
- DATsBBQ
- Deputy
- Posts: 8149
- Joined: Sat Jan 13, 2007 11:15 am
- Location: Yorktown, VA
- Contact:
Re: Corned Beef and Pastrami (added)
Rubbed the remaining half of the pickled beast as mentioned above last night and then put it in the smoke at 07:00.
Some kind of Pastami sammie for dinner tonight is a sure bet.
Smoke at 245° till I got to an internal temp of 165° at which time I foiled it. Took it off at 14:00, drained the liquid and let set wrapped in foil and an towel for a couple of hours. Then removed the towel and opened the foil to cool down for an hour. Then I broke out the meat slicer. The pastrami is actually redder than it appears above, blame it on the flash.Some kind of Pastami sammie for dinner tonight is a sure bet.
Deputy Dave
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
- limey
- Deputy
- Posts: 3681
- Joined: Sun May 31, 2009 7:10 pm
- Location: Burleson,Texas
- Contact:
Re: Corned Beef (and Pastrami added)
Great job Dave, the sammie looks awesome,
How bout some more beans Mr.Taggert? I'd say you've had enough!
R & O Custom Trailer
Weber 22.5 Gold
Weber 22.5 Smoky Mountain
Oklahoma Joe Longhorn Edition
Limey BBQ Co. Competition Team
R & O Custom Trailer
Weber 22.5 Gold
Weber 22.5 Smoky Mountain
Oklahoma Joe Longhorn Edition
Limey BBQ Co. Competition Team
- DATsBBQ
- Deputy
- Posts: 8149
- Joined: Sat Jan 13, 2007 11:15 am
- Location: Yorktown, VA
- Contact:
Re: Corned Beef (and Pastrami added)
New Country wrote:I've been wondering what the best method is for the final steaming that is done in the NY style delis. Is wrapping it in its own juices in the smoker enough? I'm looking at the Charcuterie book which calls for braising or steaming on a rack in the oven for 2-3 hours after hot smoking to 150 F. I'm torn on which method to try; wrapped in pit or steamed (in oven or pit).
Having never been to NYC all I can do is speculate. I think the steaming is to keep it moist and at temp to melt cheese.
Deputy Dave
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
- ChileFarmer
- Forum Star
- Posts: 6602
- Joined: Sun Feb 18, 2007 6:18 pm
- Location: Jacksonville,Texas
- Contact:
Re: Corned Beef (and Pastrami added)
Outstanding, love the color. Looks tender enough to me. I make pastrami but have never steamed any. I do slice it thin. Good job all the way. CF
OK, get over it, you lost. God bless America
http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.
http://curingandsmoking.blogspot.com/" target="_blank
http://s235.photobucket.com/albums/ee175/ChileFarmer" target="_blank
Lots of Sub folders to.
http://curingandsmoking.blogspot.com/" target="_blank
- bigbob73
- Rustler
- Posts: 233
- Joined: Sat Feb 13, 2010 12:33 pm
- Location: White Settlement, TX.
- Contact:
Re: Corned Beef (and Pastrami added)
we had a panini press given to us recently. I could see some world class rubens coming from your pastrami.
- DATsBBQ
- Deputy
- Posts: 8149
- Joined: Sat Jan 13, 2007 11:15 am
- Location: Yorktown, VA
- Contact:
Re: Corned Beef (and Pastrami added)
bigbob73 wrote:we had a panini press given to us recently. I could see some world class rubens coming from your pastrami.
Technically that would be a "Rachel", a Ruben is made with corned beef. Either way, a Paninni press would be the cat's meow.
Deputy Dave
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
“A wise man can learn more from a foolish question than a fool can learn from a wise answer."-Bruce Lee
- bowhnter
- Chuck Wagon
- Posts: 3963
- Joined: Mon Mar 26, 2007 1:01 pm
- Location: Van Alstyne, TX
- Contact:
Re: Corned Beef (and Pastrami added)
Nice, I could eat either of those!
Mike
Primo Oval XL
Grilla Silverbac
Weber 26”, 22”, and Jumbo Joe
Weber Genesis
Ooni Pro Pizza oven
Blackstone 22 and 36
Primo Oval XL
Grilla Silverbac
Weber 26”, 22”, and Jumbo Joe
Weber Genesis
Ooni Pro Pizza oven
Blackstone 22 and 36
Return to “Sausage and Cured Meats”
Who is online
Users browsing this forum: No registered users and 16 guests