Welcome!


This is a membership forum. As a guest, you can click around a bit. View 3 pages for free.

[ Lost Username or Password | Pitmaster Club Information, | Join 30 Days Free | Contact Us ]

There are 2 page views remaining.

Meat-Up in Memphis

T-Shirts & More T-Shirts & More
Order men's and women's T-Shirts, Sweatshirts, Aprons, Mugs, Caps, Tote Bags, Flasks, and more, all imprinted with the Pitmaster Club logo. There's even a spiral bound journal where you can make notes on your cooks.

Cool Embroidered Shirt Cool Embroidered Shirt
This beautifully embroidered shirt is the same one Meathead wears in public and on TV. It's wash and wear and doesn't need ironing (really!), but it is a soft cottonlike feel. Choice of four colors and both men's and women's.

Click here for more info.

Support ARC

Many merchants pay us a small referral fee when you click our links and purchase from them. On Amazon it works on everything from grills to diapers, they never tell us what you bought, and it has zero impact on the price you pay, but has a major impact on our ability to improve this site! And remember, we only recommend products we love. If you like AmazingRibs.com, please save this link and use it every time you go to Amazon.

https://tinyurl.com/amazingribs

BBQ Stars

SPOTLIGHT

Some Of Our Favorite
Tools And Toys

These are not ads. These are products we love and highly recommend. Click here to read more about our medals and what they mean.

 


Placeholder

Surely you know somebody who loves outdoor cooking who deserves a gift for the holidays, birthday, anniversary, or just for being wonderful. There he is, right in the mirror! Here are our selections of best ideas, all Platinum or Gold Medalists, listed by price.

Click here to see our list of Gold Medal Gifts


Digital Thermometers Are Your Most Valuable Tool And Here's A Great Buy!

maverick PT55 thermometer

A good digital thermometer keeps you from serving dry overcooked food or dangerously undercooked food. They are much faster and much more accurate than dial thermometers. YOU NEED ONE!

Click here for more info on the Maverick PT-55 Waterproof Instant-Read Thermometer Review shown above. It may be the best value in a thermometer out there


If you have a Weber Kettle, you need the Slow 'N' Sear

slow n sear

The Slow 'N' Sear turns your grill into a first class smoker and also creates an extremely hot sear zone you can use to create steakhouse steaks.

Click here for our article on this breakthrough tool


Bring The Heat With Broil King Signet's Dual Tube Burners

the good one grill

The Broil King Signet 320 is a modestly priced, 3-burner gas grill that packs a lot of value and power under the hood. Broil King's proprietary, dual-tube burners get hot fast and are able to achieve high, searing temps that rival most comparatively priced gas grills. The quality cast aluminum housing carries a Limited Lifetime Warranty.

Click here to read our complete review


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

the good one grill

The Good-One Open Range is a charcoal grill with an offset smoke chamber attached. It is dramatically different from a traditional offset smoker. The grill sits low in front and doubles as a firebox for the smoke chamber which is spliced on above and behind so it can work like a horizontal offset smoker only better. By placing the heat source behind and under the smokebox instead of off to the side, Open Range produces even temperature from left to right, something almost impossible to achieve with a standard barrel shaped offset.

Click here to read our complete review


Pit Barrel Cooker Smoker

Griddle And Deep Fryer All In One

The flat top does the burgers and the fryer does the fries. Use the griddle for bacon, eggs, and home fries. Or pancakes, fajitas, grilled cheese, you name it. Why stink up the house deep frying and spatter all over? Do your fried chicken and calamari outside. Blackstone's Rangetop Combo With Deep Fryer does it all. Plus it has a built in cutting board, garbage bag holder, and paper towel holder. An additional work table on the left side provides plenty of counter space.

Click here to read our detailed review and to order


Pit Barrel Cooker Smoker

The Pit Barrel Cooker May Be Too Easy

The PBC has a rabid cult following for good reason. It is absolutely positively without a doubt the best bargain on a smoker in the world. Period. This baby will cook circles around the cheap offset sideways barrel smokers in the hardware stores because temperature control is so much easier. Best of all, it is only 9 delivered to your door!

Click here to read our detailed review and the raves from people who own them


The Swiss Army Knife Of Thermometers

Placeholder

The smart folks at ThermoWorks have finally done it: The Swiss Army Knife of thermometers, two in one. Start with the industry standard food thermometer, the Thermapen MK4, (Platinum Medal winner) truly instant (2 to 3 seconds) precise (+ or – 0.7°F). Then they built in an infrared thermometer ideal for measuring the temps of pizza stones, griddles, and frying pans (also great for finding leaks around doors and windows in your house).

Click here to read our test results and comprehensive review and why it won our Platinum Medal.


Compact Powerful Sear Machine For Your Next Tailgater

Placeholder

Char-Broil's Grill2Go x200 is a super-portable, fun little sizzler made of heavy, rust-proof cast aluminum. The lid snaps shut. Grab the handle and you're off to the party! Char-Broil's TRU-Infrared design produces searing heat while reducing fuel consumption. A 16 ounce LP gas canister is enough to keep you flipping burgers for hours.

Click here to read our detailed review and to order


The Cool Kettle With The Hinged Hood We Always Wanted

NK-22-Ck Grill

Their NK22CK-C Charcoal Kettle Grill puts a few spins on the familiar kettle design. In fact, the hinged lid with a handle on the front, spins in a rotary motion 180 degrees. It's hard to beat a Weber kettle, but Napoleon holds its own and adds some unique features to make the NK22CK-C a viable alternative.

Click here for more about what makes this grill special


Placeholder

G&F Suede Welder's Gloves

Heat Resistant Gloves With Extra Long Sleeves Hold The Hot Stuff

If you're using oven mitts at the grill, it's time to trade up. Say hello to these suede welder's gloves. They're heat resistant enough to handle hot grill grates, and flexible enough to handle tongs. The extra long sleeves even let you reach deep into the firebox to move hot logs without getting burned. Our Fave.

Click here to read our detailed review

Click here to order from Amazon


GrillGrates Take Gas Grills To The Infrared Zone

grill grates

GrillGrates(TM) amplify heat, prevent flareups, make flipping foods easier, keep small foods from committing suicide, kill hotspots, are easier to clean, flip over to make a fine griddle, and can be easily removed and moved from one grill to another. You can even throw wood chips, pellets, or sawdust between the rails and deliver a quick burst of smoke to whatever is above. Every gas grill needs them.

Click here for more about what makes these grates so special


kareubequ bbq smoker

Our Favorite Backyard Smoker

The amazing Karubecue is the most innovative smoker in the world. The quality of meat from this machine is astonishing. 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. It is our favorite smoker, period.

Click here for our review of this superb smoker


Masterbuilt MPS 340/G ThermoTemp XL Propane Smoker

masterbuilt gas smoker

The First Propane Smoker With A Thermostat Makes This Baby Foolproof

Set ThermoTemp's dial from 175° to 350°F and the thermostat inside will adjust the burner just like an indoor kitchen oven. All you need to do is add wood to the tray above the burner to start smokin'.

Click here to read our detailed review


Professional Steakhouse Knife Set

masterbuilt gas smoker

Our founder, Meathead, wanted the same steak knives used by steakhouses such as Peter Luger, Smith & Wollensky, Morton's, Kobe Club, Palm, and many others. So he located the manufacturer and had them stamp our name on some. They boast pointed, temper-ground, serrated, high-carbon stainless-steel, half-tang blades with excellent cutting edge ability. The beefy hardwood handle provides a comfortable grip secured by three hefty rivets. He has machine washed his more than 100 times. They have never rusted and they stay shiny without polishing. Please note that we do not make, sell, or distribute these knives, they just engrave them with our name.

Click here to read our detailed review and to order


PK 360 grill

Is This Superb Charcoal Grill A Kamado Killer?

The PK-360, with 360 square inches of cooking space, this rust free, cast aluminum charcoal grill is durable and easy to use. Four-way venting means it's easy to set up for two zone cooking with more control than single vent Kamado grills. It is much easier to set up for 2-zone cooking than any round kamado. Beautifully designed and completely portable. Meathead says it is his preferrred grill.

Click here to read our detailed review of the PK 360

Click here to order it direct from PK and get a special deal for AmazingRibs.com readers only


Fireboard: The Ultimate Top Of The Line BBQ Thermometer

fireboard bbq thermometer

With the ability to monitor up to six temperatures simultaneously with either Bluetooth or Wifi on your mobile phone, tablet, or computer, Fireboard is the best digital thermometer we’ve tested.

Click here to read our detailed review


Finally, A Great Portable Pellet Smoker

Green Mountain Davey Crockett Grill

Green Mountain's portable Davy Crockett Pellet Smoker is one mean tailgating and picnic machine. But it's also gaining popularity with people who want to add a small, set it and forget it pellet smoker to their backyard arsenal. And with their WiFi capabilities you can control and monitor Davy Crocket from your smart phone or laptop.

Click here to read our detailed review and to order

Announcement

Collapse

Meat-Up in Memphis 2020

Join us in Memphis for our Meat-Up! Click here for details. (https://amazingribs.com/memphis2020)
See more
See less

SVQ Pastrami - Perfected

Collapse
This is a sticky topic.
X
X
  • Filter
  • Time
  • Show
Clear All
new posts

  • Top | #1

    SVQ Pastrami - Perfected

    Folks you have GOT to try this method for Pastrami. This is far and away the best I've ever made, and I'm not sure it can get any better. I used Meathead's recipe, and tweaked it with my own experience as well as some advice I received from
    docblonder over a pastrami dinner we have in Boston last year. I'll highlight the differences from the standard recipe as I describe my process.

    Acquire meat. My butcher rarely has brisket on the shelf, but always has boneless short ribs. I was wanting to try something different anyway so this time I grabbed 6 pounds of Angus grade boneless short rib meat which had been cut into many similar sized 4 ounce pieces.
    Click image for larger version

Name:	IMG_0066.JPG
Views:	1
Size:	1.99 MB
ID:	148542


    I cured the meat for 2 1/2 weeks using Meathead's curing recipe, but bumped up 50% since the recipe is for 4 lbs of meat and I was curing 6. After the cure the meat looked florescent pink and the curing liquid was clear of cloudiness or scum.

    Click image for larger version

Name:	IMG_1427.JPG
Views:	1
Size:	1.42 MB
ID:	148547



    Click image for larger version

Name:	IMG_1428.JPG
Views:	1
Size:	2.06 MB
ID:	148543


    After the cure I desalinated the meat for 8 hours then rubbed it with Meathead's pastrami rub
    Click image for larger version

Name:	IMG_1438.JPG
Views:	1
Size:	2.82 MB
ID:	148546


    Let that sit in the fridge uncovered for a couple of days
    Click image for larger version

Name:	IMG_1502.JPG
Views:	1
Size:	2.76 MB
ID:	148544


    Then it's time to smoke. I placed the meat on the indirect side of the kettle with Slow 'N Sear and smoked it at 225 F. I used three cherry chunks for smoke flavor.
    Click image for larger version

Name:	IMG_1514.JPG
Views:	1
Size:	3.77 MB
ID:	148545


  • Top | #2
    After around 6 hours the meat was past the stall and hovering at 170 F internal temp. This is different from Meathead's recommendation to take off before the stall, however, I've found if you cook through the stall and let the bark set you end up with a better final result.
    Click image for larger version

Name:	IMG_1520.JPG
Views:	1
Size:	3.55 MB
ID:	148564




    Thanks to the Slow 'N Sear I never had to flip or move the meat and all pieces cooked evenly.
    Click image for larger version

Name:	IMG_1522.JPG
Views:	1
Size:	3.93 MB
ID:	148565




    This is what they looked like after the smoke. And yes, I ate the sliced one!
    Click image for larger version

Name:	IMG_1532.JPG
Views:	10
Size:	2.61 MB
ID:	148563




    Here is the last key difference. I didn't steam the meat. Dr. Blonder let me in on a little secret, which I'm now sharing with you and only you (shhhhh). Sous Vide the meat at 195 F for 4 hours. It makes the meat even more tender than steaming and it's not quite as bad on the bark.
    Click image for larger version

Name:	IMG_1555.JPG
Views:	1
Size:	3.37 MB
ID:	148570




    Click image for larger version

Name:	IMG_1560.JPG
Views:	1
Size:	6.94 MB
ID:	148568




    Here's the final result!
    Click image for larger version

Name:	IMG_1601.JPG
Views:	1
Size:	6.93 MB
ID:	148569




    This was the best pastrami I've ever eaten. I think the 1) boneless short ribs, 2) slow smoking until the bark set, and 3) the final sous vide at 195 F are the way to go. It will take some real convincing to ever get me to go back to brisket.

    Comment


    • Top | #3
      Sweet. The chruddy short rib we get here would need a 195 for 24 hours sous vide.

      Comment


      • ABCBBQ Dave
        ABCBBQ Dave commented
        Editing a comment
        With your ample supply of whole packers I'm struggling to feel a lot of sympathy

    • Top | #4
      Pit Boss maybe you can do the same steps with a brisket and than decide which is best or the same.

      Comment


      • Potkettleblack
        Potkettleblack commented
        Editing a comment
        Short rib is generally better than the point on brisket. There's not really a need.

        Now, short rib versus plate... That's a discussion worth having.

    • Top | #5
      Thanks for the great write-up, Pit Boss. It would be fun to give your method a try.

      Kathryn

      Comment


      • ABCBBQ Dave
        ABCBBQ Dave commented
        Editing a comment
        You should! It was amazing and much simpler than brisket/steam.

    • Top | #6
      Originally posted by DWCowles View Post
      Pit Boss maybe you can do the same steps with a brisket and than decide which is best or the same.
      I served this to ten people. They all agreed they couldn't tell I hadn't used brisket based on taste and texture. One of them said he preferred it over brisket.

      Comment


      • DWCowles
        DWCowles commented
        Editing a comment
        Ok Pit Boss I'm going to do this but it has to be in July when we take our 2 week vacation so I will have the time to do it. Now I need to decide if I want to use brisket or beef ribs. We will see when the time comes.

      • ABCBBQ Dave
        ABCBBQ Dave commented
        Editing a comment
        Try both! That'd be a great experiment. And remember it was boneless short rib meat.

    • Top | #7
      Nice!

      I too agree that the meat being smoked past the stall, to 'good bark', is a worthy step. Those short ribs look killer! That marbling is awesome.
      Last edited by Huskee; March 16th, 2016, 05:26 PM.

      Comment


      • Top | #8
        Originally posted by Jerod Broussard View Post
        Sweet. The chruddy short rib we get here would need a 195 for 24 hours sous vide.
        Jerod if you had any more packers near you, you'd be a Green Bay cheerleader.

        Comment


        • Huskee
          Huskee commented
          Editing a comment
          LifebyC Cool, didn't know that. I am not big into sports, I assumed they all had 'em.

        • EdF
          EdF commented
          Editing a comment
          Sounds like some kind of conflict between short skirts and cold locations!

        • Atalanta
          Atalanta commented
          Editing a comment
          EdF The Philadelphia Eagles have cheerleaders and we're not that much warmer than P'burgh or NY.

      • Top | #9
        Beautiful

        Comment


        • Top | #10
          Beautiful and thanks for documenting this. I have never made pastrami and this I what I plan on doing first. Now, if my local stores have boneless short ribs...I don't know; never looked for them. I realize prices on meat can vary wildly, but what did you pay per pound Pit Boss?

          Comment


          • ABCBBQ Dave
            ABCBBQ Dave commented
            Editing a comment
            Might sound expensive but my butcher charges the same amount for a brisket flat. lol

          • Potkettleblack
            Potkettleblack commented
            Editing a comment
            JAW DROP on $9/LB for short ribs.

          • 7x57mm
            7x57mm commented
            Editing a comment
            Now I don't feel so bad about paying $7/lb for brisket point

        • Top | #11
          This was extremely helpful. I corned a bunch of moose a while back and today something inspired me to get it out and do something with it. I decided I wanted to give pastrami a whirl. I'm going to try two different methods at the same time:

          1. Sous vide first for about 48 hours. I'll then let it cool a bit, hit it with the rub and move it onto the smoker.

          2. The reverse of #1 - closer to what Pit Boss describes above. Rub ---> Smoke ---> Sous vide finish.

          I'm fairly sure #2 is going to win but it certainly doesn't hurt to experiment!

          Comment


          • Top | #12
            Originally posted by Pit Boss View Post
            It will take some real convincing to ever get me to go back to brisket.
            I'd stay away from Texas, or my backyard, if I were you.

            Comment


            • Top | #13
              Pit Boss , I was in the grocery store this morning and saw the butcher (kinda rare any more).

              Since I do not recall ever seeing boneless short ribs, I asked him about it. Told him I'd heard it makes GREAT pastrami.

              His eyes kinda glazed over, his mouth fell open, and then "WOW". Said he'd never heard of that, but agreed it just might be awesome!

              Comment


              • Top | #14
                Originally posted by richinlbrg View Post
                Pit Boss , I was in the grocery store this morning and saw the butcher (kinda rare any more).

                Since I do not recall ever seeing boneless short ribs, I asked him about it. Told him I'd heard it makes GREAT pastrami.

                His eyes kinda glazed over, his mouth fell open, and then "WOW". Said he'd never heard of that, but agreed it just might be awesome!

                It truly is. Phenomenal even. Perhaps there is no good enough adjective to describe it's awesomeness.

                Comment


                • MBMorgan
                  MBMorgan commented
                  Editing a comment
                  "Awesomest"! Can't get more awesome than that ...

                • ABCBBQ Dave
                  ABCBBQ Dave commented
                  Editing a comment
                  Mostest Awesomest? See, there's always another level

                • richinlbrg
                  richinlbrg commented
                  Editing a comment
                  Looking forward to trying it!! REALLY REALLY looking forward to it!

              • Top | #15
                Those really look great Pit Boss !! The local Publix carries something called Boneless Chuck Short Ribs. Do you suppose that's the same cut as you used, or something different. Here's a pic from the Publix web site.

                Click image for larger version

Name:	Capture.JPG
Views:	1
Size:	35.7 KB
ID:	160295

                Comment


                • ABCBBQ Dave
                  ABCBBQ Dave commented
                  Editing a comment
                  I believe that's a different cut, BUT, I bet it's turn out great!

                • Doc Hazard
                  Doc Hazard commented
                  Editing a comment
                  If it says "Chuck" it's unlikely to be from the short plate. I'd guess it's cut from the chuck roll. Here's a web reference, and a great source for cut info: http://www.beeffoodservice.com/recipecut.aspx?id=378 and it will probably be good.
              Working...
              X