Author Topic: EZ Pastrami Smoked and Steamed  (Read 2579 times)

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Offline Pappymn

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EZ Pastrami Smoked and Steamed
« Reply #14 on: September 28, 2016, 03:59:58 PM »
Please excuse the dumb question here but I am not that familiar with either corned beef or pastrami which (at least for me) begs the question:

What is the difference between Corned Beef and Pastrami?  Is it the smoking part or the spices or both?  Or is there more to it than that and how does it change the flavor profiles?

Thanks :)
It is both the smoking and the spices that makes pastrami different.
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Offline Tailgating is my game

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Re: EZ Pastrami Smoked and Steamed
« Reply #15 on: September 28, 2016, 05:14:41 PM »
Please excuse the dumb question here but I am not that familiar with either corned beef or pastrami which (at least for me) begs the question:

What is the difference between Corned Beef and Pastrami?  Is it the smoking part or the spices or both?  Or is there more to it than that and how does it change the flavor profiles?

Thanks :)
It is both the smoking and the spices that makes pastrami different.

Thanks Pappy I always thought it was in the eating ;) ;) ;) ;)
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Offline Smokin Don

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Re: EZ Pastrami Smoked and Steamed
« Reply #16 on: September 28, 2016, 06:47:29 PM »
Thanks Pappy and I agree! I don't really like corned beef as in corned beef and cabbage but love pastrami! Don
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Offline Tailgating is my game

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Re: EZ Pastrami Smoked and Steamed
« Reply #17 on: September 28, 2016, 07:03:31 PM »
Man I like them both. A good NY C beef is hard to beat the problem is that there is so much bad corned beef out there,,,,,,,,
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Weber 22 inch Chal
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Gasone butane
CB Port Gas Grill
Magma 15 boat gas grill

Offline cookiecdcmk

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Re: EZ Pastrami Smoked and Steamed
« Reply #18 on: September 28, 2016, 07:50:50 PM »
Don:  If I could get a good piece of corned beef like yours,  I would try the EZ method again.  However, the last 4 corned beef flats that I bought were so full of fat that there was more fat than meat, and they are charging over $5/#.  I love pastrami so my next try will be to corn my own meat first; just takes a lot longer for the wait.