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SVQ Pastrami - Perfected

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  • flyby
    Former Member
    • Apr 2016
    • 44
    • Michigan

    #16
    I'm close to trying some pastrami myself - picked up an eye of round and I've just finished the brining stage. Doing the desalinization step now, then will do the dry rub...Question: I've got to fly a trip again that would have me back on Thursday. Is it OK to desalinate for a day, and then let the meat with the dry rub sit in the fridge for 4 days before cooking? Got to leave on Monday....

    Comment


    • David Parrish
      David Parrish commented
      Editing a comment
      Yep should be fine.

    • Ironhorse
      Ironhorse commented
      Editing a comment
      Eye of the round is usually very dry cut of meat unless cooked to a rare only. Very little fat or marbleing. I have never had any luck with it. But it is great for jerky
  • flyby
    Former Member
    • Apr 2016
    • 44
    • Michigan

    #17
    Thanks, can't wait to try it out. Just got the Anova WiFi sous vide cooker and can't wait to try out your method of finishing... Makes my mouth water just looking at the pics. Thanks for the reply...

    Comment

    • David Parrish
      Founding Member - Pit Boss Emeritus
      • May 2014
      • 5044
      • Charlotte, NC
        • Slow 'N Sear Kamado (SnSK)
        • Lots of grills that work with Slow 'N Sear
        • LOTS of digital thermometers (my fav)
        • LOTS of accessories
        • Favorite Beer - Fat Tire
        • Favorite Bourbon - Woodford Reserve
        • Favorite White Wine - Cakebread Chardonnay
        • Favorite Red Wine - Yes, Please
        • President/Owner - SnS Grills

      #18
      You bet. Come back with pics!

      Comment

      • HouseHomey
        Club Member
        • May 2016
        • 4948
        • Huntington Beach, Ca. Surf City USA.
        • Equipment
          Primo Oval xl

          Slow n Sear (two)
          Drip n Griddle
          22" Weber Kettle
          26" Weber Kettle one touch
          Blackstone 36” Pro Series
          Sous vide machine
          Kitchen Aid
          Meat grinder
          sausage stuffer
          5 Crock Pots
          Akootrimonts
          Two chimneys (was 3 but rivets finally popped, down to 1)
          cast iron pans,
          Dutch ovens
          Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
          The help and preferences
          1 extra fridge and a deep chest freezer in the garage
          KBB
          FOGO
          A 9 year old princess foster child
          Patience and old patio furniture
          "Baby Girl" The cat

          Erik S.

        #19
        Not sure if this is the right location but I want to say thank you, guys are amazing. I was so busy in culinary school that I had littl time for reading AR. I BANKED what AR had taught me and I often feel "kinda smart" when listening to others brag about their BBQ. Anyhow.....
        I have an 7.5lbs I pulled from desalination tonight and sitting with fresh pepper and coriander rub ( my fave) on it. I'm using a combination of experience, Michael Rhulmans and meatheads recipes. Major dif is I have more salt, 1 week brine and 2x times MH pickling spice, I was already into this brisket ( what you call packer I think, in a vac seal bag which I trimmed the fat off of and most of point end for my burger grind. I got this one for $2.67lbs. I'm ok with that burger price for a grind. It was a small one at 13lbs) when I returned to the light and saw the error of my digression. I should have documented with photos.

        Mainly though I sincerely appreciate the passion and pure love which Ya'all put forth and show to us rookies to the pit.
        Gracias

        Comment

        • David Parrish
          Founding Member - Pit Boss Emeritus
          • May 2014
          • 5044
          • Charlotte, NC
            • Slow 'N Sear Kamado (SnSK)
            • Lots of grills that work with Slow 'N Sear
            • LOTS of digital thermometers (my fav)
            • LOTS of accessories
            • Favorite Beer - Fat Tire
            • Favorite Bourbon - Woodford Reserve
            • Favorite White Wine - Cakebread Chardonnay
            • Favorite Red Wine - Yes, Please
            • President/Owner - SnS Grills

          #20
          HouseHomey comments like yours make our day. Thank you!

          Comment

          • HouseHomey
            Club Member
            • May 2016
            • 4948
            • Huntington Beach, Ca. Surf City USA.
            • Equipment
              Primo Oval xl

              Slow n Sear (two)
              Drip n Griddle
              22" Weber Kettle
              26" Weber Kettle one touch
              Blackstone 36” Pro Series
              Sous vide machine
              Kitchen Aid
              Meat grinder
              sausage stuffer
              5 Crock Pots
              Akootrimonts
              Two chimneys (was 3 but rivets finally popped, down to 1)
              cast iron pans,
              Dutch ovens
              Signals 4 probe, thermapens, chef alarms, Dots, thermapop and maverick T-732, RTC-600, pro needle and various pocket instareads.
              The help and preferences
              1 extra fridge and a deep chest freezer in the garage
              KBB
              FOGO
              A 9 year old princess foster child
              Patience and old patio furniture
              "Baby Girl" The cat

              Erik S.

            #21
            I had some issues with wind and had to pull my brisket off early. After steaming I took the advice of pit boss and browned the top. Some bugs to wrk out but it was a great effort and tasty. This was a combination of recipes and experience. This brined for a week, desalinated for 8 hours, was coated with pepper and coriander, 9 hours on the Weber with applewood, steamed to 207 and browned. Perhaps I should have waited to brown. This was yesterday and the sandwich for breakfast today was delicious. Great advice pit boss. Very barky.

            Comment


            • RonB
              RonB commented
              Editing a comment
              Looks very tasty to me.

            • fuzzydaddy
              fuzzydaddy commented
              Editing a comment
              Looks crazy delicious!
          • David Parrish
            Founding Member - Pit Boss Emeritus
            • May 2014
            • 5044
            • Charlotte, NC
              • Slow 'N Sear Kamado (SnSK)
              • Lots of grills that work with Slow 'N Sear
              • LOTS of digital thermometers (my fav)
              • LOTS of accessories
              • Favorite Beer - Fat Tire
              • Favorite Bourbon - Woodford Reserve
              • Favorite White Wine - Cakebread Chardonnay
              • Favorite Red Wine - Yes, Please
              • President/Owner - SnS Grills

            #22
            Looks like you done pretty good and have the right corrections in mind for the next cook. Nice job!

            Comment

            • HorseDoctor
              Charter Member
              • Sep 2014
              • 1149
              • Central Iowa

              #23
              If it tastes as good as it looks, I don't think you have a lot to "correct"! Well done!

              Comment

              • fzxdoc
                Founding Member
                • Jul 2014
                • 4837
                • My toys:
                  Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                  Pit Barrel Cooker (which rocks)
                  Weber Summit S650 Gas Grill
                  Weber Kettle Premium 22"
                  Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                  Camp Chef Somerset IV 4-burner outdoor gas range


                  Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                  Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                  Adrenaline BBQ Company's SS Rack for DnG
                  Grill Grate for SnS
                  Grill Grates: five 17.375 sections (retired to storage)
                  Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                  2 Grill Grate Griddles

                  Fireboard Extreme BBQ Thermometer Package
                  Fireboard control unit in addition to that in the Extreme BBQ Package
                  Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                  2 Fireboard Driver Cables
                  Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                  Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                  Thermoworks Thermapen MK5 (pink)
                  Thermoworks Thermapen MK4 (pink too)
                  Thermoworks Temp Test 2 Smart Thermometer
                  Thermoworks Extra Big and Loud Timer
                  Thermoworks Timestick Trio
                  Maverick ET 73 a little workhorse with limited range
                  Maverick ET 733
                  Maverick (Ivation) ET 732

                  Grill Pinz
                  Vortex (two of them)

                  Two Joule Sous Vide devices
                  VacMaster Pro 350 Vacuum Sealer
                  Instant Pot 6 Quart Electric Pressure Cooker
                  Instant Pot 10 Quart Electric Pressure Cooker
                  Charcoal Companion TurboQue
                  A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                  BBQ Dragon and Dragon Chimney

                  Shun Classic 8" Chef's Knife
                  Shun Classic 6" Chef's Knife
                  Shun Classic Gokujo Boning and Fillet Knife
                  Shun Classic 3 1/2 inch Paring Knife

                #24
                When I looked at those photos, HouseHomey , I said "whoa" and my stomach started to rumble even though we've just finished supper. Beautiful pastrami. Great job!

                Kathryn

                Comment


                • HouseHomey
                  HouseHomey commented
                  Editing a comment
                  Kind words. Thank you. Honestly. I'm such a spaz I should have taken pics,of the sandwich the next day. It was Better and quickly sautéed in clarified butter with an egg on top. Oink oink yum!
              • W.A.
                Charter Member
                • Sep 2014
                • 739
                • Kingwood, TX
                • Rec Tec Stampede, Pit Barrel Cooker, Weber One Touch Gold 22.5", Kamado Joe Classic

                #25
                Pit Boss, is that the ANOVA circulator?if so, I was wondering how hot a bath it can make. I did asparagus at 185F, but it took a while to get that hot. Did you boil the water and then set it up? Trying this today.

                Comment

                • David Parrish
                  Founding Member - Pit Boss Emeritus
                  • May 2014
                  • 5044
                  • Charlotte, NC
                    • Slow 'N Sear Kamado (SnSK)
                    • Lots of grills that work with Slow 'N Sear
                    • LOTS of digital thermometers (my fav)
                    • LOTS of accessories
                    • Favorite Beer - Fat Tire
                    • Favorite Bourbon - Woodford Reserve
                    • Favorite White Wine - Cakebread Chardonnay
                    • Favorite Red Wine - Yes, Please
                    • President/Owner - SnS Grills

                  #26
                  Originally posted by W.A. View Post
                  Pit Boss, is that the ANOVA circulator?if so, I was wondering how hot a bath it can make. I did asparagus at 185F, but it took a while to get that hot. Did you boil the water and then set it up? Trying this today.

                  Yep it's the Anova. I haven't tried getting the water over 195 F but it will go at least that high, and I don't boil my water first. If you're in a hurry I'd nuke the water a few minutes to get it close to your desired temp. I wouldn't boil it though. Might take longer for it to cool down to your desired temp than it starting with hot tap water and heating up to your desired temp.

                  Comment

                  • Dewesq55
                    Founding Member
                    • Jul 2014
                    • 1618
                    • The Poconos, NEPA
                    • Smoker:
                      Landmann Smoke Master Series Heavy Duty Barrel Smoker (COS)
                      Masterbuilt 40.2" 1200W Electric Smoker
                      Masterbuilt ThermoTemp XL Vertical Propane Smoker

                      Gas Grill:
                      BBQPro (cheap big box store model) Stainless steel 4 burners with aftermarket rotisserie.

                      Thermometer:​​​​​​
                      Fireboard with Drive cable and 20 CFM fan
                      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

                      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

                      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

                    #27
                    Pit Boss, Adding ice cools the water nice and quick. Add a few cubes at a time and watch the temp drop. Fast and easy.

                    Comment


                    • David Parrish
                      David Parrish commented
                      Editing a comment
                      Good point! That'd work great.
                  • fzxdoc
                    Founding Member
                    • Jul 2014
                    • 4837
                    • My toys:
                      Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                      Pit Barrel Cooker (which rocks)
                      Weber Summit S650 Gas Grill
                      Weber Kettle Premium 22"
                      Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                      Camp Chef Somerset IV 4-burner outdoor gas range


                      Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                      Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                      Adrenaline BBQ Company's SS Rack for DnG
                      Grill Grate for SnS
                      Grill Grates: five 17.375 sections (retired to storage)
                      Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                      2 Grill Grate Griddles

                      Fireboard Extreme BBQ Thermometer Package
                      Fireboard control unit in addition to that in the Extreme BBQ Package
                      Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                      2 Fireboard Driver Cables
                      Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                      Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                      Thermoworks Thermapen MK5 (pink)
                      Thermoworks Thermapen MK4 (pink too)
                      Thermoworks Temp Test 2 Smart Thermometer
                      Thermoworks Extra Big and Loud Timer
                      Thermoworks Timestick Trio
                      Maverick ET 73 a little workhorse with limited range
                      Maverick ET 733
                      Maverick (Ivation) ET 732

                      Grill Pinz
                      Vortex (two of them)

                      Two Joule Sous Vide devices
                      VacMaster Pro 350 Vacuum Sealer
                      Instant Pot 6 Quart Electric Pressure Cooker
                      Instant Pot 10 Quart Electric Pressure Cooker
                      Charcoal Companion TurboQue
                      A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                      BBQ Dragon and Dragon Chimney

                      Shun Classic 8" Chef's Knife
                      Shun Classic 6" Chef's Knife
                      Shun Classic Gokujo Boning and Fillet Knife
                      Shun Classic 3 1/2 inch Paring Knife

                    #28
                    Dave, Pit Boss , I'm getting ready to do this. I have a couple of questions,

                    1. Did you sous vide right after taking the meat off the grill?

                    2. How did you reheat the leftover meat?

                    3. How did you serve the pastrami to guests? On a plate with sides like brisket? In sandwiches?

                    And the most important question: Why did you share? I would have hoarded and eaten it all myself! Just kidding. My family always swarm the kitchen when the meat comes off the smoker. No chance of squirrelling any away.

                    Kathryn

                    Comment


                    • fzxdoc
                      fzxdoc commented
                      Editing a comment
                      Potkettleblack
                      Indeed. Wait 'til you taste it.

                      K.

                    • Potkettleblack
                      Potkettleblack commented
                      Editing a comment
                      I have two lbs of boneless shorties in my freezer right now. I have three SV devices, I have three cambro containers and untold ziplocks. I'm ready.

                    • David Parrish
                      David Parrish commented
                      Editing a comment
                      Potkettleblack you are going to LOVE the result. It's Da BOMB.
                  • David Parrish
                    Founding Member - Pit Boss Emeritus
                    • May 2014
                    • 5044
                    • Charlotte, NC
                      • Slow 'N Sear Kamado (SnSK)
                      • Lots of grills that work with Slow 'N Sear
                      • LOTS of digital thermometers (my fav)
                      • LOTS of accessories
                      • Favorite Beer - Fat Tire
                      • Favorite Bourbon - Woodford Reserve
                      • Favorite White Wine - Cakebread Chardonnay
                      • Favorite Red Wine - Yes, Please
                      • President/Owner - SnS Grills

                    #29
                    Originally posted by fzxdoc View Post
                    Dave, Pit Boss , I'm getting ready to do this. I have a couple of questions,

                    Kathryn
                    1. Did you sous vide right after taking the meat off the grill?
                    I chilled it first as I wanted to serve it at a later date.

                    2. How did you reheat the leftover meat?
                    SV bath is the best way, but microwaving in a covered dish to keep moisture in works great too

                    3. How did you serve the pastrami to guests? On a plate with sides like brisket? In sandwiches?
                    Served it on sub sandwiches. I had to put the meat on myself or the first few guests would have hogged it all. At one point I feared fighting would break out. lol

                    And the most important question: Why did you share? I would have hoarded and eaten it all myself! Just kidding. My family always swarm the kitchen when the meat comes off the smoker. No chance of squirrelling any away.

                    Bragging rights!

                    Comment

                    • fzxdoc
                      Founding Member
                      • Jul 2014
                      • 4837
                      • My toys:
                        Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
                        Pit Barrel Cooker (which rocks)
                        Weber Summit S650 Gas Grill
                        Weber Kettle Premium 22"
                        Weber Jumbo Joe Premium 22" (a weird little 22" kettle mutant on 22"-long legs) (donated to local battered women's shelter.)
                        Camp Chef Somerset IV 4-burner outdoor gas range


                        Adrenaline BBQ Company's SnS, DnG and Large Charcoal Basket for WSCGC
                        Adrenaline BBQ Company's Elevated SS Rack for WSCGC
                        Adrenaline BBQ Company's SS Rack for DnG
                        Grill Grate for SnS
                        Grill Grates: five 17.375 sections (retired to storage)
                        Grill Grates: six 19.25 panels for exact fit for Summit S650 gasser
                        2 Grill Grate Griddles

                        Fireboard Extreme BBQ Thermometer Package
                        Fireboard control unit in addition to that in the Extreme BBQ Package
                        Additional Fireboard probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
                        2 Fireboard Driver Cables
                        Pit Viper Fan (to pair with Fireboard Fan Driver Cable)
                        Pit Viper Fan new design (to pair with Fireboard Fan Driver Cable)
                        Thermoworks Thermapen MK5 (pink)
                        Thermoworks Thermapen MK4 (pink too)
                        Thermoworks Temp Test 2 Smart Thermometer
                        Thermoworks Extra Big and Loud Timer
                        Thermoworks Timestick Trio
                        Maverick ET 73 a little workhorse with limited range
                        Maverick ET 733
                        Maverick (Ivation) ET 732

                        Grill Pinz
                        Vortex (two of them)

                        Two Joule Sous Vide devices
                        VacMaster Pro 350 Vacuum Sealer
                        Instant Pot 6 Quart Electric Pressure Cooker
                        Instant Pot 10 Quart Electric Pressure Cooker
                        Charcoal Companion TurboQue
                        A-Maze-N tube 12 inch tube smoker accessory for use with pellets

                        BBQ Dragon and Dragon Chimney

                        Shun Classic 8" Chef's Knife
                        Shun Classic 6" Chef's Knife
                        Shun Classic Gokujo Boning and Fillet Knife
                        Shun Classic 3 1/2 inch Paring Knife

                      #30
                      Well, you certainly deserved those bragging rights, Dave Pit Boss .

                      I'm so happy to hear that you saved and sous vided (is that a verb?) at a later date. It makes entertaining so much easier when the meat is already prepared.

                      I usually slice my pastrami when it is cold (I take it up to 203 on the smoker and enjoy a few slices hot before putting the leftover large piece(s) away for slicing the next day), then reheat it in small batches in the microwave (just enough to take the chill off) before making sammies with it in my panini-maker. The meat is nice and hot (and very tender) at the end of that process. I'm eager to try your sous vide step, though, to see how it compares.

                      Thanks so much for providing the additional information.

                      Kathryn

                      Comment

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                    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


                    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


                    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