Recent content by Elliot Grossman

Hi Randy, two of my adult children became Orthodox and I, too, had to get rid of my Masterpiece smoker and old Weber propane grill. I now own a Weber 18.5" WSM and Genesis grill. We usually smoke brisket and corned beef (which makes pastrami) and all kinds of cuts of beef ribs. In fact, I just...

To make the pastrami sandwich the old fashioned deli way you should steam the pastrami, not nuke it! See forum at www.amazingribs.com on pastrami almost as good as Katz's Deli.

Take a look at the info at www.amazingribs.com

IMO the best last step in preparing pastrami is to steam it. Steaming is also the best way to reheat pastrami. Microwaving hardens the center of the meat and makes it taste saltier. Sitting in boiling water dilutes the flavor. Steaming is the preferred method used by all the best delis like...

The best tasting pastrami made the old-fashioned way was always steamed in a steam table. I decided to create my own steamer for pastrami (and corned beef) was to use an inexpensive roasting pan and disposable aluminum pan with holes punched in it to hold the meat above the water. Here's a...

I make short ribs on my Weber gas grill or my WSM. My favorite rub recipe uses Chinese 5 spice powder, but any rub will do. It takes about 1-1/2 hour on the grill and about 2-3 hours at about 250 degrees on the WSM. All the fat is rendered and the final ribs are moist and delish! Marinade: • 3...

I was at a local BBQ restaurant, Sparky's, here in Miami/ They serve smoked duck. I'm thinking of trying to smoke one in my 18" WSM. Does anyone know the best way to do it?

I've lived in the Miami area for over 25 years and never found a real BBQ joint until Sparky's opened recently. They have the best pulled pork I've ever had. Sparky's also has great brisket, ribs, smoked duck, short ribs, and so much more. It's located on NE 1st Street and 2nd Ave.

A smoked corn beef is really pastrami. All that is needed is to put the proper rub on the corn beef, (rub recipe available via google), and smoke it to 165 degrees. For the best pastrami and corn beef steam the meat for a couple of hours and serve hot on seeded rye bread and brown mustard -- yum!

I'm thinking of making chili by using ground beef. Is this a good idea? Or would it turn out better using stew meat? Any suggestions more than welcomed.

Great review from a BBQ champion. I'm just confused about foiling brisket. Soo says to foil the brisket when the temp reaches the plateau, about 150 degrees, and to spray with apple juice. Do I then put back the foiled brisket on the smoker and keep the 250 smoker temperature?

I've been using a standard rub that includes paprika, chili powered, kosher salt, onion powder, garlic powder and light brown sugar. While we all like it very much I would like to find a recipe that is a little less strong and on the sweet side. I could use BBQ sauce but then it wouldn't be...

Beautiful ribs. They are hard to find. Cook them until the meat starts to separate from the bone. Then they are done. I also smoke short ribs, which are very tasty and tender.

I thinking of buying a Genesis E320. It comes with either the cast iron, porcelain or stainless steel grate. Which would is recommended?

I live in South Florida where all kinds of snapper are readily available. I'm looking for recipes to smoke both whole snappers and fillets. Dose anyone have one? Thanks ...