Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: veryolddog on March 02, 2014, 07:17:19 PM
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For Sunday dinner today, we had fresh made smoked pastrami served on a freshly made rye bread. We haven't had this since Katz's Delicatessen in New York City. So this past week, I went up to Sam's Club in San Marcos and purchased a Groebbels corned beef. On Thursday, I prepared rub made of freshly ground coarse black pepper and corriander and a few other things and rubbed the corned beef. I placed this in the refrigerator overnight. On Friday morning, I fired up the Yoder Pellet Smoker and placed a pot of water in there while it came up to 225 degrees in temperature. I cooked it until we had a stall at 147 degrees internal temperature at which time, I placed it into a foil baking dish and covered this with aluminum foil. I also added chicken broth and some teriakyi and worcestorshire sauce to this as well. I removed the meat when it hit an internal temperature of 205 degrees. As you know as corned beef is just a cut of brisket corned. So the process is as if you are cooking a brisket. Just to let you know, it took 10 hours to complete this process as the flat brisket was a little over 4 lbs.
Today, I steamed the brisket for serving temperature. What I did is got one of our roasting pans and placed a grate inside and filled the bottom with water. I placed the meat on the grate and covered the meat with tin foil to create a steamer effect.
(http://i1120.photobucket.com/albums/l494/edsigman/DELL15R5520/Camera%20Uploads/2014-03-02124811.jpg) (http://s1120.photobucket.com/user/edsigman/media/DELL15R5520/Camera%20Uploads/2014-03-02124811.jpg.html)
This morning, I began the process to make a home made New York/Jewish style Rye Bread with caraway seeds just like the real thing. Here it is missing one end as my wife likes hot fresh bread and butter.
(http://i1120.photobucket.com/albums/l494/edsigman/DELL15R5520/Camera%20Uploads/2014-03-02150114.jpg) (http://s1120.photobucket.com/user/edsigman/media/DELL15R5520/Camera%20Uploads/2014-03-02150114.jpg.html)
Here's a few pictures of the pastrami and how it came out and served in a sandwich.
(http://i1120.photobucket.com/albums/l494/edsigman/DELL15R5520/Camera%20Uploads/2014-03-02172021.jpg) (http://s1120.photobucket.com/user/edsigman/media/DELL15R5520/Camera%20Uploads/2014-03-02172021.jpg.html)
(http://i1120.photobucket.com/albums/l494/edsigman/DELL15R5520/Camera%20Uploads/2014-03-02172123.jpg) (http://s1120.photobucket.com/user/edsigman/media/DELL15R5520/Camera%20Uploads/2014-03-02172123.jpg.html)
(http://i1120.photobucket.com/albums/l494/edsigman/DELL15R5520/Camera%20Uploads/2014-03-02172319.jpg) (http://s1120.photobucket.com/user/edsigman/media/DELL15R5520/Camera%20Uploads/2014-03-02172319.jpg.html)
It was really good. And it was nice to treat ourselves to something that we have not had in a long time. My wife is going to go out tomorrow and pick up some sauer kraut and swiss cheese to make reuben sandwiches for dinner.
The days of a good Jewish Deli are gone so I guess we have to make do for ourselves if we want a taste from the past.
Have a great day!
Ed
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Looks and sounds wonderful Ed! A reuben.....would have my undivided attention any time! :P
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Man that does look good.
:)
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Nice work VOD. Looks great
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I have yet been able to master a pastrami and yours looks perfect. Thanks for sharing.
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I love pastrami and would sure like some of yours :P :P
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Great looking cook.
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Love good pastrami, BUT, too chicken to try it on my own. Maybe you've inspired me!
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We really need the moderator's to come up with a drool button! ;)
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I have yet been able to master a pastrami and yours looks perfect. Thanks for sharing.
Yep totally awesome ;D
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that sure does look good.
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Can't get much better than that, pastrami on rye! Looks good!!! Don
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Great looking sandwich Ed.
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it looks amazing .
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VOD the bread and pastrami look fantastic! Nice thick slices ;)
Love good pastrami, BUT, too chicken to try it on my own. Maybe you've inspired me!
Alien here is a link to Hub's pastrami recipe...
http://www.letstalkbbq.com/index.php?topic=407.0
Very easy to make and so good!
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Awesome looking pastrami Ed!
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Oh Yeah!! Bookmarked!!
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VOD the bread and pastrami look fantastic! Nice thick slices ;)
Love good pastrami, BUT, too chicken to try it on my own. Maybe you've inspired me!
Alien here is a link to Hub's pastrami recipe...
http://www.letstalkbbq.com/index.php?topic=407.0
Very easy to make and so good!
And Curing your own from scratch is not all that hard either...
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Here's the recipe that I used:
Ingredients
4 pounds or more of good packaged corned beef
4 tablespoons fresh coarsely ground black pepper
2 tablespoons coriander powder
1 tablespoon mustard powder
2 tablespoons brown sugar
1 tablespoon paprika
2 tablespoons garlic powder
2 tablespoons onion powder
The first day: lightly pat oil on the corn beef. Then hand pat the rub you have made on the corn beef. Wrap in tin foil or place in aluminum baking pan and cover with tin foil. The latter is easier.
The second date you can either leave it with rub or you can smoke it.
Smoke the meat at 225 degrees until it reaches an internal temperature of 205 degrees. Remember that this is a brisket that is corned. So that you must follow the same process as cooking a brisket. I reached a stall at 147 degrees. At that time I placed the brisket into an aluminum foil baking pan, added liquid and covered the pan with foil. Then I finished the brisket at 205 degrees. This process took 10 hours.
Once the brisket cools to room temperature, place the wrapped brisket in the refrigerator for at least 24 hours. 48 hours is even better.
So now 3 or 4 days later. Take the Pastrami from the refrigerator and slice the the meat very thin with a sharp meat slicing knife. Place the meat in an dish, place the dish in a roasting pan raised by grate. Place plain water into the roasting pan; cover with foil and place this on top of your stove the largest burner preferable. Bring to a boil and simmer at a low speed creating steam for one hour.
Serve with potato salad, kosher pickles and rye bread and tasty mustard. Or serve on rye bread with a thousand island dressing sauce on the bread; cover the meat with sauerkraut; cover the kraut with thick slices of swiss cheese and grill till the cheese melts. Then serve.
You will enjoy this.
Ed
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Very nice cook Ed. Thanks for posting the pastrami rub recipe. I want to try making some homemade rye bread now!
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Great looking pastrami. ;)