Pastrami done with, well, a store bought corned beef...shhhhh! :o
Otherwise I followed Hab's basic pastrami recipe. Made two, and smoked with hickory and apple, for about 2/12 hrs. Continued in the Bradley until they reached an IT of 165, FTCed for 4 1/2 hrs.
Then put one in the fridge, and just had to start eating the other.
Sliced thin and layed it on light rye, swiss cheese under the broiler just a minute to heat and melt the cheese, then a nice whole grain mustard.
My only question is why did I wait so long to try this...LOL
Hard to put into words just how good this is.
A definite must try!!!!
MB
Sounds absolutely fantastic MyBad! ;)
Hey... and thanks for not posting pictures! I'm at work and just couldn't have lived through it! :D ;D
Mike
I usually wait until the weekend after Saint Patrick's and buy some nice ones at half price and freeze. Gotta add more garlic and cracked pepper, smoke with Hickory...YUM! I'm a brown-bagger lunch guy now so I am looking foreward to this! ;D
Do you soak them first??? I tried one last summer, and by golly it was too salty for even me. Got two in the crockpot right now with some rye bread, spicy mustard, and swiss cheese just waiting for tonight!
Shakespeare
The Bard of Hot Aire
Threadkiller Extraordinaire'
I made 2 last week using Hab"s Recipe as you did. The only difference was that I soaked them 3times in water first, and let them sit in the frig for 2 days as suggested in Hab,s recipe. Wow! they are good. having the second one tonight-steamed to get warm in our Pressure cooker. Happy St Pat's Day! ;D
I just finished steaming 4 pastramis made from corned beef. I've been using "store-bought" (already cured) corned beef to make pastrami for several years and find that the key is to rinse them well, then soak them in the fridge for 24-48 hours with at least one change of water before adding the rub. Then let sit for another day and smoke or smoke/steam per Hab's instructions. This is my first steamed batch - the IT seemed to "stall out" at about 150o and I had to go somewhere so I took them off the smoker and wrapped/refrigerated them, then steamed them this morning. Don't know how they'll taste yet but they sure smell and look good.
Holy moly Mybad, I guess you never had a Rubin either. Same open face sandwich you just made except you lay down some Sour Kraut between the Rye and Pastrami then the cheese. Under the broiler to melt cheese and serve with the mustard or Thousand Island dressing. Or make a Monti Cristo just substitute the Rye with French Toast.
Boy I'm getting hungry! ::)
If someone will, please take me through the steps of making pastrami by using corned beef. I'm assuming you skip the curing process as the corned beef should already be cured and go straight to the rub process and then continue like "regular" pastrami?
Your input would be appreciated.
KyNola
I never made pastrami before either I'm just very good at eating it. I'd also like to know.
Look up four posts. Nah, never mind; I'll repeat myself.
It's as easy as 1,2,3:
1. Rinse a store-bought corned beef to get the "jelly" off, then soak in fresh water for 24-48 hours (in the fridge, change the water at least once or twice).
2. Rinse and pat dry.
3. Go to the rub process (as if you'd cured it yourself) and follow Hab's instructions from then on.
And be ready to be HAPPY!
Quote from: mybad on March 18, 2009, 04:22:23 PMAnd be ready to be HAPPY!
True, but saying "It's as easy as 1,2,3,4" just wouldn't have had the right ring.
Aloha Ka Honu, Thank you. Exactly what I was looking for. BTW, if you're going to the first week of Jazz Fest in NOLA, I will have been in NOLA 2 weeks earlier. Have a great time!
KyNola
I'm going for the whole deal - arrive MSY on April 23rd and depart on May 5th. Between the weekends I'll make a day trip or two out of the city to replenish my supply of andouille and tasso. I'd probably make my own (the tasso anyway - not sure I'm ready to do sausage yet) but I have a friend in Reserve and like to shop at both Bailey's & Jacob's in La Place. They seem to get a kick out of a guy from Hawaii buying real Louisiana food (and there's a really great drive-thru daiquiri stand out there).
Ka Honu,
Sounds like a great plan for your trip. I was going to suggest you venture over to LaPlace for your andouille buying but I see you are already aware of those guys. Man do they make some good andouille there.
I enjoy making my own tasso and it's very easy. NePaS taught me quickly.
Enjoy, my friend.
KyNola
Mmmmm! The famous Reuben sandwich. My absolute favorite in all sandwich-dom.
To be authentic, however, in must be a grilled sandwich. The buttery crispness of the rye. The tang of the 'kraut. The creaminess of the swiss. The tart sweetness of the 1000 island. The drippy spiced goodness of the meat. All in a hot package for chewing pleasure. How could anything be better. In my (excuse me while I wipe the drool off my mouse) humble opinion.
Who cares if it's supposed to be with corned beef? This sounds like a wonderful use for all the corned briskets the stores are trying to unload. Stick a few in the garage freezer for later.
I gave Mrs. NoCaSmoka a panini press - kind of like a waffle iron for making grilled/pressed sammies. I'm thinking it'll be a perfect partner for the OBS. And Hab's corny-stramy technique.
And just for giggles - maybe home baked caraway rye bread.
Somebody stop me......NOT.
Off to Safeway. ;)
Is this a great site or what!
As a matter of fact wife and I are making Reuben's tonight except we're substituting the Swiss with the smoked jalapeno jack. We're also adding two cold Buds.
NSC
You just had to post that didn't you!
That fine description.... and I'm at work! ::) :D
Mike
I'm with Walleye.
That's just cruel and unusual for a Friday afternoon!!
Especially while I'm stuck at work lookin' out at the bright sunshine and thinking about food.... :-[
(NOT good for my not inconsiderable girth...)
Quote from: NoCaSmoka on March 20, 2009, 09:02:02 AM
Mmmmm! The famous Reuben sandwich. My absolute favorite in all sandwich-dom.
To be authentic, however, in must be a grilled sandwich. The buttery crispness of the rye. The tang of the 'kraut. The creaminess of the swiss. The tart sweetness of the 1000 island. The drippy spiced goodness of the meat. All in a hot package for chewing pleasure. How could anything be better. In my (excuse me while I wipe the drool off my mouse) humble opinion.
Who cares if it's supposed to be with corned beef? This sounds like a wonderful use for all the corned briskets the stores are trying to unload. Stick a few in the garage freezer for later.
I gave Mrs. NoCaSmoka a panini press - kind of like a waffle iron for making grilled/pressed sammies. I'm thinking it'll be a perfect partner for the OBS. And Hab's corny-stramy technique.
And just for giggles - maybe home baked caraway rye bread.
Somebody stop me......NOT.
Off to Safeway. ;)
Is this a great site or what!
Just for the record "I HATE YOU!!!!!" I'm sitting here Jonesing for a Reuben Sandwich and for some stupid reason I opened this post. There it is your description of a Reuben Laughing at me.
Poor guy just a newbie and already he has enemies.
NoCaSmoka I'm still your friend ::)
Guess you can't be too descriptive, Make there mouths water but don't make there stomachs rumble.
I did say we're having REUBENS tonight! Ha Ha Ha! ;D
Quote from: Roadking on March 20, 2009, 02:25:51 PM
Poor guy just a newbie and already he has enemies.
NoCaSmoka I'm still your friend ::)
Guess you can't be too descriptive, Make there mouths water but don't make there stomachs rumble.
I did say we're having REUBENS tonight! Ha Ha Ha! ;D
Not an Enemy Roadking just a frustrated tummy screaming. Momma is enforcing the Roman Catlicker thing about no meat on Friday's. Have to set a good example for the kids.
Quote from: Tenpoint5 on March 20, 2009, 02:34:27 PM
Quote from: Roadking on March 20, 2009, 02:25:51 PM
Poor guy just a newbie and already he has enemies.
NoCaSmoka I'm still your friend ::)
Guess you can't be too descriptive, Make there mouths water but don't make there stomachs rumble.
I did say we're having REUBENS tonight! Ha Ha Ha! ;D
Not an Enemy Roadking just a frustrated tummy screaming. Momma is enforcing the Roman Catlicker thing about no meat on Friday's. Have to set a good example for the kids.
I'm just busting b==ls having a little fun....
Gotta be your wifes thing, the church stopped that Friday thing years ago.
By-the-way the Reubens were great but we forgot to throw some brews in the frig. to chill.