So on Saturday I made another pastrami, again using a store bought corned beef point. This time I smoked all the way to done, as recommended by many of you here. It finished way too late to have for dinner, although I cut 2 small slices for us to taste and we both agreed it was amazing. The flavor was great and it's had that much-sought-after pull-apart texture. I wrapped it tightly in foil and refrigerated it. My question is, what's there best way to reheat it for sammiches while preserving the original quality as much as possible? Sous vide? Microwave? Oven? Skillet? Whole or sliced? I just know that somebody out there has the answer. Please share it! Thanks in advance.
Announcement
Collapse
No announcement yet.
Yet Another (Hopefully the last?) Pastrami Question
Collapse
X
-
Founding Member
- Jul 2014
- 2557
- The Poconos, NEPA
-
Smoker:
Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS) - With mods including 2 level rack system with pull-out grates
Masterbuilt 40.2" 1200W Electric Smoker
Masterbuilt ThermoTemp XL 40" Vertical Propane Smoker
Gas Grill:
BBQPro (cheap big box store model) Stainless steel 4 burnerswith aftermarket rotisserie.
Charcoal Grill:
Weber Smokey Joe Charcoal Grill 14"
Thermometer:​​​​​​
Fireboard 2 with Drive cable and 20 CFM fan and Competition Probe Package
Fireboard 1st Generation
ThermoWorks Mini Instant Read
Lavaworks Thermowand Instant Read
2 Maverick 733
ThermoWorks IR-GUN-S Industrial Infrared Thermometer
ThermoWorks ThermaPen Mk4 x 2
Govee Bluetooth Thermometer with 6 probes
Miscellaneous:
Anova Sous Vide Immersion Circulator - 1st generation
Anova Sous Vide Immersion Circulator - wifi/bluetooth connected
Favorite Beer:
Anything to the dark side and malty rather than hoppy. Currently liking Yuengling Porter and Newcastle Brown Ale. In a bar or pub I will often default to Guiness
Favorite Spirit:
Bourbon - Eagle Rare for "every day"; Angel's Envy for special occasions, Basil Hayden's, Larceny
Favorite Wine:
Napa Valley Cabernet Sauvignon Super Tuscan Sangiovese (Including Chianti Classico Riserva) Brunello di Montalcino
Favorite Meat(s):
Pork - especially the darker meat. I love spare ribs and anything made from shoulder/butt meat
Chicken - Mainly the dark meat and wings
Beef Ribeye steak
Favorite Cuisine to Cook:
Can't list just one: Indian, Chinese, Thai, West Indian/Carribean, Hispanic/Latin American, Ethiopian, Italian, BBQ
Favorite Cuisine to Eat:
Indian, followed closely by BBQ.
Disqus ID:
David E. Waterbury
Tags: None
-
Club Member
- Nov 2015
- 4512
- The Great State of Jefferson
-
24X40 Lone Star Grillz offset smoker
Weber Summit Charcoal Grill w/SnS and DnG (Spartacus)
20X36 Lonestar Grillz pellet pooper
SnS 18" Travel Kettle
SmokeDaddy Pro portable pellet pooper
2 W22's w/SnS, DnG (1 black, 1 copper) (Minions 1 and 2)
20+ y/o many times rebuilt Weber Genesis w/GrillGrates (Gas Passer)
20 x 30 Santa Maria grill (Maria, duh)
Bradley cabinet smoker (Pepper Gomez)
36" Blackstone griddle (The Black Beauty)
Fireboard
Thermoworks Smoke and Thermapen.
Gourmet dinnerware by PJ Enterprises
- Likes 1
-
Club Member
- Aug 2017
- 7333
-
Primo XL
Weber 26"
Weber 22"
Weber 22"
Weber 18"
Weber Jumbo Joe
Weber Green Smokey Joe (Thanks, Mr. Bones!)
Weber Smokey Joe
Orion Smoker
DigiQ DX2
Slow 'N Sear XL
Arteflame 26.75" Insert
Blaze BLZ-4-NG 32-Inch 4-Burner Built-In
- With Rear Infrared Burner
- With Infrared Sear Burner
- With Rotisserie
Empava 2 Burner Gas Cooktop
Weber Spirit 210
- With Grillgrates
​​​​​​​ - With Rotisserie
Weber Q2200
Blackstone Pizza Oven
Portable propane burners (3)
Propane turkey Fryer
Fire pit grill
I take cold cuts and build a sandwich that I cook covered on a flat top or cast iron pan. By the time the cheese is melted the meat has been heated too.
- Likes 1
Comment
-
Club Member
- May 2019
- 1173
- San Clemente, CA
-
Sam
MAK 2 Star
Napoleon 500 Pro gasser grill
Pit Boss Ultimate 2-burner griddle
Instant Pot Duo Crisper 8 qt
Cuisinart food processor
Kitchenaid Stand Mixer
Breville Smart toaster oven
Anova Sous vide (Pro version and Standard Version)
Cabella 15” Vacuum Sealer
Combustion Inc Wireless Probe
Fireboard v2
Fireboard Spark
Thermoworks IR gun
Thermoworks MK4
Thermoworks Zero
Thermoworks Signals
TempSpike Wireless Probe
Grill Rescue brush
Grillmaster electric steam brush
7 Shun knives (paring to 12" slicer)
Misen Chef's knife
8-9 other knives (enough to get an eye roll from wife!)
2 Mandolins, 1 veggie spiralizer
Work Sharp E5 sharpener
Chef's Choice sharpener
And, cigars, wine and some good spirits!
Modified souls vide. Bring a 6-8 qt pan of water to a low boil. Bag pastrami in ziplock bag getting the air out. Turn pan of water off or to very low simmer. Put bag in for 15 mins. Heats without overcooking or drying out.
- Likes 2
Comment
-
Club Member
- Mar 2020
- 3497
- Near Chicago, IL
-
Current Portfolio:
Joule
Akorn (Bandit)
PK300
Old (sold) Loves:
PBC
Weber 22" Premium
Masterbuilt Gravity 560
Thermometers:
Inkbird
Thermoworks POP
Combustion Inc (on the way!)
Preferred Charcoal:
Masterbuilt Lump
Favorite Rubs:
Homemade (mainly MMD/Just Like Katz rub)
Other Accessories:
Mercer brisket slicing knife
Rapala brisket trimming knife
SS BBQ trays
NoCry Cut Resistant Gloves
LEM # 8 Meat Grinder
Lodge 5-Quart Dutch Oven + Skillet
Meat Claws
Grill Rescue Brush
Meat Fridge for dry aging
Favorite Whiskey/Beer:
Anything Peaty or anything from New Holland brewery
Announcement
Collapse
No announcement yet.
Comment