Pastrami!

KyNola · May 12, 2011, 12:32:45 PM

Only one photo of one corned beef brisket rubbed for pastrami but I rubbed down 3 of them. One can never have too much pastrami you know. ;)

Hopefully you will forgive the dirty cutting board.

This is a commercial pastrami rub I have been itching to try. It is from www.americanspice.com and it is called Uncle Louie's Pastrami Rub. I read the ingredients and it pretty much has all of the pastrami rub ingredients that I'm used to seeing. Gave it the old "dry finger" taste test and it is good. Has some nice spice and heat to it. The label says "apply rub and let sit in the frig overnight and then cook". Only overnight? I don't think so. More like 2 or 3 days at my house. Notice the diagonal notch cut in the lower left hand corner? Can't remember who but someone taught me that trick. When I start slicing, if I start at that corner I know I am slicing against the grain.

Stay tuned to the pastrami network! :D

jiggerjams · May 12, 2011, 12:37:43 PM

Sounds and looks delish Ky. Thanks for the tip also!!

KyNola · May 12, 2011, 12:41:55 PM

You welcome JJ. Someone told me so I thought I would pass it on.

OU812 · May 12, 2011, 12:48:13 PM

Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm pastroni!

That corner tirck helps when you've been drinkin all day too. ;D

wyoduke · May 12, 2011, 01:20:54 PM

Quote from: OU812 on May 12, 2011, 12:48:13 PM
Mmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmmm pastroni!

That corner tirck helps when you've been drinkin all day too. ;D

X2 cooking gets to be a long day sometimes ;D

Ka Honu · May 12, 2011, 02:40:33 PM

Quote from: KyNola on May 12, 2011, 12:32:45 PMNotice the diagonal notch cut in the lower left hand corner? Can't remember who but someone taught me that trick. When I start slicing, if I start at that corner I know I am slicing against the grain.

Always a good idea to know how the grain runs in a brisket. I use a toothpick stuck in with the grain as my "marker."

KyNola · May 15, 2011, 08:19:22 AM

One little two little three little pastramis

Going into the MAK for some hickory love. Going to take the IT to around 165.

squirtthecat · May 15, 2011, 08:38:18 AM

Mmmmmm... Tasty.

jiggerjams · May 15, 2011, 08:44:57 AM

Those already look good. Keep the pics coming!

wyoduke · May 15, 2011, 09:07:20 AM

Looken goooood ;D

Hopefull Romantic · May 15, 2011, 10:10:47 AM

Sitting alone in Aleppo Syria away from all my toys and looking at wonderfull food pictures and recipes.

I AM GOING MAD

Great looking pastrami Larry

Hady

OU812 · May 15, 2011, 10:17:34 AM

Thats gonna be sooooooooooooooooo gooood!

ghost9mm · May 15, 2011, 06:10:47 PM

Some of that Pastrami and some homemade horseradish and two 6 packs of coors you and me have a meal...lol :D

KyNola · May 15, 2011, 08:16:16 PM

Well G9,bring the Blue Mountains 'cause the pastrami is done!

6 and a half hours after going on the MAK rolling hickory they got to around 160. Wrapped in foil and into the microwave for around 3 hours. Now wrapped in plastic wrap and then foil for a couple days rest in the frig before slicing. I did have one little taste slice and WOW is this good stuff!

squirtthecat · May 16, 2011, 05:19:42 AM

Pass the Cochon's mustard!

Pastrami!

squirtthecat

squirtthecat