Welcome!


This is a membership forum. As a guest, you can click around a bit. View 5 pages for free. If you are a member you must log in now. If you would like to participate, please join.

[ Pitmaster Club Information | Join Now | Login | Contact Us ]

There are 4 page views remaining.

Announcement

Collapse
No announcement yet.

Greetings from Hollywood, CA and Cedar Rapids, IA!

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    Greetings from Hollywood, CA and Cedar Rapids, IA!

    I am a truck driver who lives and works in both Hollywood, CA and Cedar Rapids, IA. I was drawn to this site by the pastrami recipe (Katz). I experimented with it a couple times over a couple years using a cheap cut of brisket. It all came out pretty good, but not real tender. On the 3rd attempt, I bought the best Prime Beef Brisket I could from Lobel's of NY. I altered the recipe very little. Smoked at 174 to 190 degrees for 10 hours (9lb) using Cherry wood. Stall temperature was 160 degrees. I monitored the temperature closely over the 10 hours. Never above 190 and average about 182. I used a mop sauce every couple hours until the last 5 hours. It was cured for 10 days, then soaked in plain water for over a day changing the water often with purified water. The rub was left on overnight - I didn't have time for couple days. After smoking I refrigerated it in foodsaver vacuum bag, and I kept it under ice as I drove 2 days to cedar rapids from LA, CA. I steamed it for 5 hours at 225 degrees in the oven. It never got above 195 degrees - again - out of time - I had to get it ready to serve. I was taking it to my office for the staff in Iowa. I didn't know if it was any good or not, until I tasted it while carving. The BEST pastrami I have ever had! I have been eating at different Sandwich, Deli's, Jewish Delis in LA for 30 years. I am very discriminating when it comes to Pastrami. My office staff of about 6 people devoured it in less than 30 min. The common remark was "melt in your mouth" good. I answered questions for an hour or more about how it was made. They loved it. The crust stayed firm through carving.
    Attached Files

    #2
    Nicely done! Welcome to The Pit!

    Comment


      #3
      Welcome from Colorado ... nice pastrami!

      Comment


        #4
        Beautiful Job!
        Howdy from Kansas Territory, Welcome to Th Pit!
        Lookin forward to learnin along with, an from ya!
        Last edited by Mr. Bones; July 31, 2018, 06:04 PM.

        Comment


          #5
          Very well done. That looks so good. Welcome from Maryland.

          Comment


            #6
            Nicely done and welcome from Muscatine....

            Comment


              #7
              Isn’t it neat when you are a cooking hero for others? It's not so much the reviews but the joy you bring to others. Welcome, eat good & have fun!

              Comment


                #8
                Welcome to The Pit Doug. Congrats on a successful cook!

                Comment


                  #9
                  Welcome from Indiana

                  Comment


                    #10
                    Welcome to the Pit and thanks for sharing!

                    Comment


                      #11
                      Huntington Beach welcomes you and that fine piece of meat. Love me some Cantors and Katella Deli.

                      Comment


                        #12
                        Welcome from Minnesota. Good job on the pastrami.

                        Comment


                          #13
                          Welcome to the pit - so little time, so many meats to try! Now I have to add pastrami to my list...

                          Comment


                            #14
                            Hope you made Pastrami Reubens. If not, you're going to need to repeat the exercise to do that!

                            Comment


                              #15
                              My gosh that's looks tasty. Welcome to the Pit, you pass the initiation test. Now, look for the QVQ version of that, it will up your game !!!

                              Comment

                              Announcement

                              Collapse
                              No announcement yet.
                              Working...
                              X
                              false
                              0
                              Guest
                              500
                              ["pitmaster-my-membership","login","join-pitmaster","lostpw","reset-password","special-offers","help","nojs","meat-ups","gifts","authaau-alpha","ebooklogin-start","alpha","start"]
                              false
                              false
                              {"count":0,"link":"/forum/announcements/","debug":""}
                              Yes

                              Spotlight

                              These are not paid ads, they are a curated selection of products we love.

                              All of the products below have been tested and are highly recommended. Click here to read more about our review process.

                              Use Our Links To Help Keep Us Alive

                              Many merchants pay us a small referral fee when you click our “buy now” links. This has zero impact on the price you pay but helps support the site.


                              The Efficiency Of A Kamado Plus The Flexibility Of The Slow ‘N Sear Insert

                              kamado grill
                              Built around SnS Grill’s patented Slow ‘N Sear charcoal kettle accessory, this 22-inch kamado is a premium ceramic grill that brings true 2-zone cooking to a kamado. Click here for our article on this exciting cooker.


                              GrillGrates Take Gas Grills To The Infrared Zone


                              GrillGrates amplify heat, prevent flare-ups, make flipping foods easier, kill hotspots, flip over to make a fine griddle, and can be easily moved from one grill to another. Click here for more about what makes these grates so special.


                              Our Favorite Backyard Smoker

                              The amazing Karubecue is the most innovative smoker in the world. At its crux is a patented firebox that burns logs above the cooking chamber and sucks heat and extremely clean blue smoke into the thermostat-controlled oven. Click here for our review of this superb smoker.


                              The Good-One Is A Superb Grill And A Superb Smoker All In One


                              The Good-One Open Range is dramatically different from a traditional offset smoker, placing the heat source behind and under the smokebox instead of off to the side. Click here to read our complete review.