Recent content by Andy25

I smoked the pastrami last night. I used high heat and it turned out tended and juicy. I only have pics of the flat right now. The point turned out even better. Next time I will cut back on the cloves and smoke wood. Hmmm...not letting me insert pics. I'll work on this later.

Finally found a store with tender quick. The pastrami is brining as of 1/31/09. I added vitamin C to the brine. I'll smoke this on Saturday 2/7/09. I'll post pics then.

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: In digging through some notes from some time ago it appears, yes, that that is correct. According to Wayne Gisslen (On Professional Cooking...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Supposedly this...

Hey Seth did you compete in KC BBQ contest in Libertyville, IL a few months back. Porkrastinators sounds familiar.

Very interesting thread. I did not find Morton's Tender Quick yet, so the pastrami idea will have to wait untill then. Tender Quick brings up a new concern: sodium nitrite. Supposedly this curing agent can form carcinogenic compunds when exposed to high heat in meats. According to wikipedia...

Thanks guys. J: are the units on your recipe in tablespoons? Is salt even necessary in a rub after brining? I typically left salt out of the rub after I brine.

Thanks Kevin. You seem to be part scientist part chef. Is your real name Alton? As for my pastrami brisket idea, recipes are calling for three days to three weeks of brining. The brines typically consist of water, salt, peppercorns, cloves of garlic, coriander, and whole cloves. Do you...

This opens up a whole new topic. I have always used acid in marinades for grilled meats. Typically the juice of one small lime in maybe 1/2 cup of dark beer with spices has worked great for marinating hanger and skirt steaks. These turn out fantastic unless I use too much lime. I know I have...

<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by K Kruger: <BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">The larger two were...

I read from you guys that I should use a low quality brisket for high heat cooking. This doens't make sense to me as a lower quality brisket would have more connective tissue and therefore benefit from a much longer cook. Regardless, I have tried three briskets using the low and slow method...