Yankee BBQ

[KCUnited]

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.

http://img13.imageshack.us/img13/2336/6kru.jpg (http://imageshack.us/photo/my-images/13/6kru.jpg/)

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

http://img23.imageshack.us/img23/557/fu3j.jpg (http://imageshack.us/photo/my-images/23/fu3j.jpg/)

Submerged with brine in a food grade bucket.

http://img835.imageshack.us/img835/2315/v66w.jpg (http://imageshack.us/photo/my-images/835/v66w.jpg/)

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

http://img12.imageshack.us/img12/321/i3ge.jpg (http://imageshack.us/photo/my-images/12/i3ge.jpg/)

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

http://img4.imageshack.us/img4/1392/8zo6.jpg (http://imageshack.us/photo/my-images/4/8zo6.jpg/)

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

http://img10.imageshack.us/img10/1206/upzf.jpg (http://imageshack.us/photo/my-images/10/upzf.jpg/)

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***

http://img203.imageshack.us/img203/8802/dxuc.jpg (http://imageshack.us/photo/my-images/203/dxuc.jpg/)

Out of the steamer, ready to slice.

http://img20.imageshack.us/img20/517/kc9x.jpg (http://imageshack.us/photo/my-images/20/kc9x.jpg/)

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

http://img20.imageshack.us/img20/9853/xsvc.jpg (http://imageshack.us/photo/my-images/20/xsvc.jpg/)

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

[hometeam]

Would smash.

[mlyonsd]

Very cool.

I bought this slicer 3 or 4 years ago.

http://www.cabelas.com/product/Home-Cabin/Food-Processing/Slicers%7C/pc/104798880/c/104723280/sc/104577480/Cabelas-Pro-150-Slicer/714541.uts?destination=%2Fcategory%2FSlicers%2F104577480.uts&WTz_l=DirectLoad%3Bcat104577480

While it certainly isn't commercial grade it gets the job done when slicing beef thin. I use it when I make dried beef.

[Fish]

I've never had a pastrami. Do you have any leftovers?

[lewdog]

FYI, I've met the OP. He loves food but isn't fat in the slightest.

[BlackHelicopters]

Sounds delicious

[KCUnited]

Very cool.

I bought this slicer 3 or 4 years ago.

http://www.cabelas.com/product/Home-Cabin/Food-Processing/Slicers%7C/pc/104798880/c/104723280/sc/104577480/Cabelas-Pro-150-Slicer/714541.uts?destination=%2Fcategory%2FSlicers%2F104577480.uts&WTz_l=DirectLoad%3Bcat104577480

While it certainly isn't commercial grade it gets the job done when slicing beef thin. I use it when I make dried beef.
Wow, that's a great price, will look into, thanks.

[angelo]

KC,

I do my own pastrami. I use a blend of white and black (telicherry) peppercorns with the coriander and also a little bit of crushed red pepper for added heat.

I would also recommend some white oak or pecan wood with apple. It balances a good flavor.

Those Hamilton beach roaster ovens work great as a steamer

Ang

[KCUnited]

I've never had a pastrami. Do you have any leftovers?

Yeah, I hadn't really planned on what I was going to do with 7 lbs of pastrami.

[BigMeatballDave]

I came

[KCUnited]

FYI, I've met the OP. He loves food but isn't fat in the slightest.

That seals it, I got a Boulevard Love Child #3 with your name on it when I'm down next year. Well done.

[KCUnited]

KC,

I do my own pastrami. I use a blend of white and black (telicherry) peppercorns with the coriander and also a little bit of crushed red pepper for added heat.

I would also recommend some white oak or pecan wood with apple. It balances a good flavor.

Those Hamilton beach roaster ovens work great as a steamer

Ang

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.

[lewdog]

I don't know WTF is really going on in here but 14 days in a food bucket? How does that work. Refrigerate that I assume?

[Ming the Merciless]

holy fuck


I just had to swallow a massive amount of drool because i had nothing to slobber / spit in to...

Jesus H christ what a sammy

I mean



OY VEY!

[KCUnited]

I don't know WTF is really going on in here but 14 days in a food bucket? How does that work. Refrigerate that I assume?

Yeah, I put it in a mini fridge and keep it around 40 degrees. You can do it in less time depending on the thickness of the brisket or whatever cut you're using.

[gblowfish]

My pal Mr. Doggity makes home made pastrami.

Seems like D'Bronx has a decent pastrami sandwich.

[DeezNutz]

Jersey Boyz makes a high-quality pastrami, though what you've put together looks truly impressive.

[BigMeatballDave]

I don't know WTF is really going on in here but 14 days in a food bucket? How does that work. Refrigerate that I assume?

It's in a salt brine. It would take a long time to go bad.

[lewdog]

It's in a salt brine. It would take a long time to go bad.

Interesting. Thanks.

[KCUnited]

Jersey Boyz makes a high-quality pastrami, though what you've put together looks truly impressive.

Cool. Looks like there is one fairly close to my work, will check it out.

[R8RFAN]

Damn that looks great

[BigMeatballDave]

Interesting. Thanks.

Yep. Somehow salt retards the growth of microorganisms.

[DeezNutz]

Cool. Looks like there is one fairly close to my work, will check it out.

Mind you, it's been a long time since I've had one there, and my knowledge is only of the "original" location in Stanley.

But I always thought they put together some high-quality sandwiches.

[lewdog]

Yep. Somehow salt retards the growth of microorganisms.

I understand the concept but didn't know it could make meat last weeks in the fridge in a brine like that.

And this looks just epic in here. I love pastrami.

[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.

[Saulbadguy]

Try a tongue next time, kthx.

[gblowfish]

I asked my pal Mr. Doggity about Pastrami in KC. He's a big foodie, and knows all the best places. Here's what he said:

"The best I've had is at Marv's Delicatessen in Leawood, and at Grinders West in the Crossroads. I've also heard that LaSala's on 5th, over by the original Garrozzo's is good, too. And of course D'Bronx."

[Valiant]

People like giovanni's in the northland.. They sell pastrami that you can buy and take home..

[KCUnited]

I asked my pal Mr. Doggity about Pastrami in KC. He's a big foodie, and knows all the best places. Here's what he said:

"The best I've had is at Marv's Delicatessen in Leawood, and at Grinders West in the Crossroads. I've also heard that LaSala's on 5th, over by the original Garrozzo's is good, too. And of course D'Bronx."

My next door neighbor is a food writer for The Pitch and he recommended LaSala's as well. I've had D'Bronx pastrami and it was just ok, imo.

[Phobia]

I want one of those. I used to do a lot of work for Jim and Barbara. It's a shame they closed the NY Deli. That place was the bomb.

[angelo]

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]

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]

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]

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.

LMAO

[Fish]

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.

LMAO

[Chief_For_Life58]

Would smash.

this x 100

[OnTheWarpath15]

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.

LMAO