Food and Drink Yankee BBQ - Page 3

KCUnited · 07-14-2013, 12:10 PM

Despite having a decent sized Jewish population in KC, I always seem to struggle to find a good pastrami sandwich in my neighborhood. We have some good Italian delis, but the closure of New York Deli left me unable to find a pastrami sandwich worth a **** around KC. So I figured I'd give it a shot at home with my own version of traditionally prepped pastrami.

Ingredients for the wet cure.

Spoiler!

McGonigle's whole trimmed brisket. This is just the flat, I cut the point off because I'd rather smoke it for burnt ends.

Spoiler!

Submerged with brine in a food grade bucket.

Spoiler!

2 weeks later. Pulled from the brine. Rinsed. Pastrami rub added, placed in refrigerator overnight to let the rub penetrate.

Spoiler!

14 hours later. Pulled from refrigerator, ready to smoke.

Spoiler!

Smoked to an internal temp of 165 over hickory and cherry.

Spoiler!

I don't have a steamer so I had to manufacture one. I poured already boiling water into a roasting pan and placed the pastrami on top of a broiler pan, topped with foil and placed in the oven at 350. ***I cut a test piece off to ensure my flavors were there***

Spoiler!

Out of the steamer, ready to slice.

Spoiler!

Served on light rye with yellow mustard and homemade hot refrigerator pickles I make.

Spoiler!

Verdict: Nice savory flavor, nice bite from the rub. When I do this again, I may take it up to 175/180 in the smoker as I don't have a steam room to set it in all day. Also, I really need a meat slicer (and a better camera), a good one. The brisket sized slices were nice, but I prefer a thinner slice than I was able to accomplish with my slicing knife. Will definitely do it again.

Definitely a Q, no1curr, tl;dr

angelo · 07-14-2013, 02:04 PM

Quote:

Originally Posted by KCUnited

Yeah, I went with the wood I had on hand. I used coriander as well, which I was leery of, but the crust was spot on.

What's your internal when you take it off your smoker?

Thanks for the recommendations.

170-175 and then to 185 under steam

I let it rest for quite a while 1 hour plus to relax.

Save the scrapes for a great pastrami hash.
Top with a poached egg and horseradish mustard hollandaise.

Ang

KCUnited · 07-14-2013, 02:07 PM

It seems as if the surge in "fast food" sandwich places has killed the deli. No one should have to drive all over tarnation to get a legit pastrami sandwich. I search deli by my zip code and I get Chick Fil A, D'Bronx (which is somewhat legit), Subway, Planet Sub (which I can enjoy), and Firehouse Subs (who advertises a brisket sandwich imported from Texas). Unimpressed.

KCUnited · 07-14-2013, 02:10 PM

Quote:

Originally Posted by angelo

170-175 and then to 185 under steam

I let it rest for quite a while 1 hour plus to relax.

Save the scrapes for a great pastrami hash.
Top with a poached egg and horseradish mustard hollandaise.

Ang

Good to know. My initial thought afterwards was to leave it on to 175.

**Easy 6** · 07-14-2013, 02:20 PM

Quote:

Originally Posted by Fire Me Boy!

You should chop that up, mix in some cumin, paprika, soy sauce, thyme, basil, peanuts, sesame oil, crushed red pepper, anise, red curry powder, sage, and mint, along with some breadcrumbs and two eggs, and make one helluva burger.

Fish · 07-14-2013, 02:39 PM

Quote:

Originally Posted by Fire Me Boy!

You should chop that up, mix in some cumin, paprika, soy sauce, thyme, basil, peanuts, sesame oil, crushed red pepper, anise, red curry powder, sage, and mint, along with some breadcrumbs and two eggs, and make one helluva burger.

Chief_For_Life58 · 07-14-2013, 03:29 PM

Quote:

Originally Posted by hometeam

Would smash.

this x 100

**OnTheWarpath15** · 07-14-2013, 03:32 PM

Quote:

Originally Posted by Fire Me Boy!

You should chop that up, mix in some cumin, paprika, soy sauce, thyme, basil, peanuts, sesame oil, crushed red pepper, anise, red curry powder, sage, and mint, along with some breadcrumbs and two eggs, and make one helluva burger.

07-14-2013, 12:10 PM
KCUnited Cheat Death Join Date: Nov 2007 Location: Land of Drincoln Casino cash: $1938244	Yankee BBQ Despite having a decent sized Jewish population in KC, I always seem to struggle to find a good pastrami sandwich in my neighborhood. We have some good Italian delis, but the closure of New York Deli left me unable to find a pastrami sandwich worth a ** around KC. So I figured I'd give it a shot at home with my own version of traditionally prepped pastrami. Ingredients for the wet cure. Spoiler! McGonigle's whole trimmed brisket. This is just the flat, I cut the point off because I'd rather smoke it for burnt ends. Spoiler! Submerged with brine in a food grade bucket. Spoiler! 2 weeks later. Pulled from the brine. Rinsed. Pastrami rub added, placed in refrigerator overnight to let the rub penetrate. Spoiler! 14 hours later. Pulled from refrigerator, ready to smoke. Spoiler! Smoked to an internal temp of 165 over hickory and cherry. Spoiler! I don't have a steamer so I had to manufacture one. I poured already boiling water into a roasting pan and placed the pastrami on top of a broiler pan, topped with foil and placed in the oven at 350. I cut a test piece off to ensure my flavors were there Spoiler! Out of the steamer, ready to slice. Spoiler! Served on light rye with yellow mustard and homemade hot refrigerator pickles I make. Spoiler!** Verdict: Nice savory flavor, nice bite from the rub. When I do this again, I may take it up to 175/180 in the smoker as I don't have a steam room to set it in all day. Also, I really need a meat slicer (and a better camera), a good one. The brisket sized slices were nice, but I prefer a thinner slice than I was able to accomplish with my slicing knife. Will definitely do it again. Definitely a Q, no1curr, tl;dr
Posts: 34,115

07-14-2013, 02:07 PM	#32
KCUnited Cheat Death Join Date: Nov 2007 Location: Land of Drincoln Casino cash: $1938244	It seems as if the surge in "fast food" sandwich places has killed the deli. No one should have to drive all over tarnation to get a legit pastrami sandwich. I search deli by my zip code and I get Chick Fil A, D'Bronx (which is somewhat legit), Subway, Planet Sub (which I can enjoy), and Firehouse Subs (who advertises a brisket sandwich imported from Texas). Unimpressed.
Posts: 34,115