Pastrami Day.


 
AndyK

AndyK

TVWBB All-Star
Well my pastrami cook is today and I’m excited about doing something new.
After reading and watching a bunch of different cooking techniques for this I kinda found my own way and hope it works.

Most all recipes have the same ingredients but they differed a lot on detail.
Some wanted a 3 day brine while other were at 6-10 days.
I settled at 6 days.

One of my favorite back yard cooks
actually lives down the road and he cold smokes the snot out of them before adding heat.
Me? I went with 2-1/2 hours of cold smoke because daylight was burning and I thought it would be just fine.
My cold smoke was just a stainless perforated tube with hickory pellets.

Anyway I did that and am just starting the low and slow cook on my Weber kettle with the SnS chinga.
This has been a fun cook so far and I think it will turn out good.
Having fun is what’s it’s all about.
 
I'm sure it'll turn our great Andy. I've got a go to pastrami recipe that I've used for years but have tried several others, all with good results.
 
I never considered steaming it.
I might be on accident though.
I put it into an aluminum tub with the juices, a splash of ACV and an extra 3rd of a can of pairs that I had for lunch And covered it with foil.

Its now 5 hours of cook.
The temp of the meat is 203 but it’s not soft enoug.
I am not sure if it will ever get brisket jiggle soft cure to brining but I’m not sure.
The temp in the kettle was at 255 when I checked it.

My plan is/was to close up the vents and let it go another 30-40 minutes.
I added some more charcoal so it still has some fuel left.
The wife works from home and she will be getting off soon.
When she does I plan on starting the “rest” while we take to dogs out to the park.

Steaming sounds interesting.
What would you recommend ?
 
It turned out ok.
The tenderness and juiciness were fine.
My rub and bark were the weak link.
Maybe to much coriander and other junk?
I dunno.
It tasted fine without the bark.
A few minor tweaks and it’s a “do over”.
The sammich was tasty though.
I think if I can find an onion bun up here and add a pepperoncini I can make this into a fine #9 :).
 

Attachments

  • 4AFD0296-7E38-4147-BED3-2A287DFA914B.jpeg
    4AFD0296-7E38-4147-BED3-2A287DFA914B.jpeg
    123.7 KB · Views: 20
  • 32BC3A74-1A83-4AEB-A941-F9D23693F317.jpeg
    32BC3A74-1A83-4AEB-A941-F9D23693F317.jpeg
    136.4 KB · Views: 20
Making me hungry for pastrami.
I've used this pastrami rub recipe with good results…

www.certifiedangusbeef.com

Pastrami Rub Recipe

Make this easy Pastrami Rub recipe for a quick make-at-home pastrami. The best spice blend for ultimate, deep flavor in every bite.
www.certifiedangusbeef.com www.certifiedangusbeef.com



Still want to try this brine recipe for starting the pastrami …

www.certifiedangusbeef.com

Made From Scratch Pastrami Brisket

Learn how to make delicious pastrami brisket in a smoker with this step-by-step recipe. This made from scratch pastrami brisket is perfect for sandwiches.
www.certifiedangusbeef.com www.certifiedangusbeef.com
 
Last edited:
I have used AmazingRibs recipe for “Smoked Pastrami Recipe That's Close to Katz's”. I have done it with homemade and store bought corned beef with very good results. I prefer brisket vs. bottom round roast.
 
Andy Kaminski said:
Couple of pics.
Click to expand...
I love the scenery. I usually pay a lot to do that for a week.
Is this an every day thing or are you at your cottage for the summer kind of thing?
As far as steaming.....I would consider it more of a braising stage personally...but I am not trained chef, I could be out to lunch.
In my head it would be the best option and sounds like you did that if you had the meat in the pan and had it sealed with foil.
To talk about the bark, did you actually want a lot of bark? In my head it should not mimic a brisket, but again I have never cooked corned beef or pastrami.
I like what you did and sounds to me like everything was done pretty well.
I will be doing on this weekend, I will post what I do and what seems to make sense and hopefully it works out.
I plan on using the brine to my advantage......soaking it overnight to pull some salt back out. I may slice a tiny bit off and fry it quick to see how salty it is to be honest.
Keeping the spices minimal as I said to everyone I am making corned beef...smoking it to 160 or so and then sealing it in an aluminum pan with some beef stock and getting it to that 198 200 range. I want it to slice not shred.

I love your thick slices...and the meat looks like it was a perfect bite. I am sure it was really tasty.
You forgot to tell me what time dinner was, I had a bottle of wine lined up and everything......;)
 
About the place,
It’s a couple acres on a small salt water bay right across the way from Victoria, Vancouver Island BC.
Due to some kinda banana belt weather system this small area gets less rain than our house in California.
They also call that a rain shadow

My wife’s family is from this area.
We have been coming here for years and know it well.

One day during a buyers market a realtor friend of mine from up here called and told me that this place just hit the market.
The owner just passed and the kids wanted money fast.
After seeing the pictures that he sent me I put an offer in right then.
It was accepted and I was under contract within the hour.
We were the first and only offer.
We are still in awe and consider ourselves very fortunate.

We still have a lot going on in California so we drive back and forth every 4-6 weeks.
It’s a 13 hour pain in the butt drive but it’s doable.

I really like the 65-75 degree summers here.
We also like Christmas Holidays here.
The people are friendlier than city people.
 
The view is outstanding.
I rent in northern Ontario for similar relaxation.
I have 1 more week this year coming up very soon.

Onion bun and mildly warm juicy peppers you say?
Now I know we all make mistakes, and it usually is a learning experience.....In my head I would like it to come out right the first time every time :cool:
 
Of the onion bun thing is a California thing.
There is a sandwich shop here call Togos.
Their #9 is a hot pastrami usually served on a pan onion bun with peppers.
Delish.
 
Andy Kaminski said:
Of the onion bun thing is a California thing.
There is a sandwich shop here call Togos.
Their #9 is a hot pastrami usually served on a pan onion bun with peppers.
Delish.
Click to expand...
We had a Togo's eatery where I grew up in Florida in the late 1970s. They had good sandwiches. I probably haven't seen one in the last 40 years. May not have even been linked to the original Togo's in California....They mostly on the west coast in California. It's funny but you can infringe on franchises and copyrights and sometimes nobody notices.

My wife was once an accountant for a hair cut company with a copyrighted name. This was a big deal they had academy of hair cutting, product lines, numerous salons. The owner was nationally known, etc. We were on vacation and drove past a strip mall and saw her company's name..... Obviously a hair place... Had the same name as her company.. She went in and question them, and told them they had to change their name they were infringing on a copyrighted name, and that her company's lawyers would be in touch with them. Everything was dandy for them until she drove by.
 
Last edited:
I ate at that Togos in the late 70’s while in the Army.
I believe the town was named Panama City.
I asked about it and they said they were the only one outside California.
 
Andy Kaminski said:
I ate at that Togos in the late 70’s while in the Army.
I believe the town was named Panama City.
I asked about it and they said they were the only one outside California.
Click to expand...
That's it. We got sandwiches from there all the time when I was a kid they were good. I think you could get like a 36-in long one that was cut up into a bunch of pieces for family etc . I want to say you could get a big party one that was really long for lots of people. Little hole in the wall shop..

It's funny but something made me think about that sandwich shop recently, like in the last month or so, and I could not remember what the name of it was..... Until I saw it in this post.
 
You must log in or register to reply here.

 

Back
Top