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2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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PastraME!

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  • jholmgren
    Founding Member
    • Aug 2014
    • 261
    • York, PA
    • -Jim

      *Kamado Joe "Classic Joe"*
      *Weber Spirit (for quick weeknight cooks)*
      *Cyber Q Wi-Fi temp controller for overnight cooks*
      *ThermaPen Instant* *Thermapen Chef Alarm* ...and pretty much any wheat beer!

    PastraME!

    9 days of curing, 4 days of rub, 6 hours of smoke and about 4 hours of steaming. First pastrami turned out pretty darn good! Kids enjoyed the heck out of it, they'd never had pastrami before.
  • Jerod Broussard
    Moderator
    • Jun 2014
    • 9939
    • East Texas
    • Pit Barrel Cooker "Texas Brisket Edition"
      Weber One Touch Premium Copper 22" Kettle (gift)
      Slow 'n Sear for 22" Kettle
      Weber One Touch Premium Black 26" Kettle (gift)
      Slow 'n Sear XL for 26" Kettle (gift)
      Weber Smokey Joe Gold
      Weber Rapid Fire Chimney
      Vortex
      Maverick ET-732 White
      Maverick ET-732 Copper
      2- Auber SYL-1615 fan systems(Awesome!!!!!!!!)
      Thermoworks Thermapen w/ Back light (gift)
      Thermoworks Timestick
      Cambro Model 300MPC110 w/ Winco SS Pans
      B & B and Kingsford Charcoal
      B & B Pellets

    #2
    Me so jealous. Won't have mine until next Saturday.

    Comment


    • jholmgren
      jholmgren commented
      Editing a comment
      Jerod Broussard - The Steaming step took WAY longer than I expected. Didn't even bother to put it in the oven or back on the grill to firm up the bark.
      -Jim

    • Jerod Broussard
      Jerod Broussard commented
      Editing a comment
      jholmgren I'm going to sous vide after the desalination. Was thinking 145 but it might go longer than I planned due to work, so I think I will do 135 for close to 40 hours. Rub then chill for 48 hours. Then smoke.
  • The Burn
    Founding Member
    • Jul 2014
    • 960
    • West Chester, PA
    • Gas Grill: NXR Tabletop/Portable Propane
      Charcoal: Weber Performer Silver (i.e., 22.5")
      Charcoal: Weber OTG 22.5"

      Kettle Accessories: Slow 'n Sear, Smokenator and Vortex and bound to be more on the way
      Smoker: GOSM Propane 38" 2-drawer
      Pellet: CampChef/Browning Deluxe PGP24LTD

      Thermometer: 2 Mavericks, Red backlit Thermapen
      Anova Wi-Fi Sous Vide

    #3
    Nicely done!

    I'm getting ready to start my 3rd one in 6 weeks. Once people try homemade pastrami, along with homemade fixins' they keep wanting more.

    Comment

    • Powersmoke_80
      Founding Member
      • Aug 2014
      • 885
      • Bay City, Michigan
      • Vintage Brinkmann Longhorn Offset Stick burner (newest addition)
        Weber 22 w/SnS
        Brinkmann Pellet Grill W/ Ortech TR-100
        Vermont Castings, gas
        Masterbuilt smoker, gas
        Future build, 80 gallon tank hybrid, pellet/stick burner
        iGrill black, dual probe thermometer
        Thermapen instant read
        Polder,Speed Read instant thermometer
        Favorite Beer, Yeungling Black&Tan

      #4
      Nice Job, I bet you didn't have any left after work. I get a kick out of my 8yr old just asking for more pastrami!

      Comment

      • bbqoaf
        Former Member
        • Jul 2014
        • 751
        • Calgary, Alberta, Canada

        #5
        Looks great! Pastrami is the best recipe on this entire sight. I have 10 lbs brining right now for NFL championship Sunday, can't wait!

        Comment

        • Huskee
          Administrator
          • May 2014
          • 15455
          • central MI, USA
          • Follow me on Instagram, huskeesbarbecue

            Smokers / Grills
            • Yoder loaded Wichita offset smoker
            • PBC
            • Grilla Silverbac pellet grill
            • Slow 'N Sear Deluxe Kamado (SnSK)
            • Masterbuilt Gravity 560
            • Weber 22" Original Kettle Premium (copper)
            • Weber 26" Original Kettle Premium (black)
            • Weber 26" Original Kettle Premium (light blue)
            • Weber Jumbo Joe Gold (18.5")
            • Weber Smokey Joe Silver (14.5")
            • Brinkmann cabinet charcoal smoker (repurposed)

            Thermometers
            • (3) Maverick XR-50: 4-probe Wireless Thermometers
            • (7) Maverick ET-732s
            • (1) Maverick ET-735 Bluetooth (in box)
            • (1) Smoke X4 by ThermoWorks
            • Thermapen MkII, orange
            • ThermoPop, yellow
            • ThermoWorks ChefAlarm
            • Morpilot 6-probe wireless
            • ThermoWorks Infrared IRK2
            • ThermoWorks fridge & freezer therms as well

            Accessories
            • Instant Pot 6qt
            • Anova Bluetooth SV
            • Kitchen Aide mixer & meat grinder attachment
            • Kindling Cracker King (XL)
            • BBQ Dragon
            • Weber full & half chimneys, Char-Broil Half Time chimney
            • Weber grill topper
            • Slow 'N Sear Original, XL, and SnS Charcoal Basket (for Jumbo Joe)
            • Drip 'N Griddle Pan, 22' Easy Spin Grate, and Elevated Cooking grate, by ABCbarbecue
            • Pittsburgh Digital Moisture Meter

            Beverages
            • Favorite summer beer: Leinenkugels Summer & Grapefruit Shandy, Hamm's, Michelob Ultra Pure Gold
            • Fav other beer: DAB, Sam Adams regular, Third Shift amber or Coors Batch 19, Stella Artois
            • Fav cheap beers: Pabst, High Life, Hamm's & Stroh's
            • Most favorite beer: The one in your fridge
            • Wine: Red- big, bold, tannic & peppery- Petite Sirah, Zinfandel, Cabernet Sauv, Sangiovese, Syrah, etc
            • Whiskey: Buffalo Trace, Eagle Rare, E.H. Taylor, Blanton's, Old Forester 1870, Elijah Craig, Basil Hayden's. Neat please.
            • Scotch: Current favorite- The Arran (anything by them), Glenmorangie 12yr Lasanta, sherry cask finished. The Balvenie Double Wood, also like Oban 18yr, and The Glenlivet Nadurra (Oloroso sherry cask finished) among others. Neat please.

            About me
            Real name: Aaron
            Location: Farwell, Michigan- near Clare. (dead center of lower peninsula)

            Occupation:
            • Healthcare- Licensed & Registered Respiratory Therapist (RRT) for MidMichigan Health, a University of Michigan Health System.

          #6
          My wife has informed me she's not a huge fan. I guess the bright side is my kids & I get it all.

          Comment


          • Jerod Broussard
            Jerod Broussard commented
            Editing a comment
            My wife doesn't care for it either. It wasn't brined in Coke for 4 years so big surprise there.
        • fuzzydaddy
          Charter Member
          • Nov 2014
          • 4972
          • Winchester TN
          • Hardware
            Blackstone 36” Griddle.
            Slow 'N Sear Deluxe Kamado & Kettle Grill.
            Slow 'N Sear (1.0, Deluxe, 2.0).
            DnG Pans/Racks, Easy Spin Grates, Elevated Cooking Grates.
            Weber Chimney Starters (regular and compact).
            Joule, Instant Accu Slim.
            GrillGrates.
            Maverick XR-50 [my favorite].
            ThermoWorks Smoke & Gateway, Thermapen, Thermapop, ChefAlarms, DOT, probes

            Consumables / Favorites
            KBB (short cooks), Weber (long cooks), B&B Hardwood Briquettes when I'm out of Weber.
            Ribs (beef & pork), Pork Butts, Chuck Roasts, Pork Tenderloins, Shrimp, Fajitas.
            SnS Grills salt free rubs: Not Just for Beef & Rocky’s Rub.
            MeatChurch Holy Cow. MMD, BBBR, S&G, Herbs de Provence, SPG.

          #7
          I've got to do pastrami now. jholmgren, yours looks tasty!

          Comment

          • David Parrish
            Founding Member - Pit Boss Emeritus
            • May 2014
            • 4905
            • Charlotte, NC

            #8
            Make more than you think you should. It always goes too fast.

            Comment

            • Danjohnston949
              In Memoriam
              • Dec 2014
              • 4398
              • 1410 9th. St. N, Fargo ND

              #9
              I am Beginning To Hate You People! Just when I think I May Have Learned a Little there is Jerod Broussard with his Soody Do? Pastrami Recipes to Die for? Me with a Frozen Pork Belly waiting to be turned into Bacon! Woa Is Me I'll Never Catch Up?
              Eat Well and Prosper! From Fargo ND, Dan

              Comment

              • JohnF
                Former Member
                • May 2015
                • 164
                • NoCal

                #10
                Have 3 on the kettle at this time, been since 10PM last nite.

                Comment

                Announcement

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                2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

                We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
                See more
                See less
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