My toys:
Weber Summit Charcoal Grilling Center (WSCGC) aka Mr. Fancypants
Pit Barrel Cooker (which rocks), named Pretty Baby
Weber Summit S650 Gas Grill, named Hot 'n Fast (used mostly for searing and griddling)
Weber Kettle Premium 22" named Kettle Kid, eager to horn in with more cooks in the future
Camp Chef Somerset IV 4-burner outdoor gas range named AfterBurner due to its 30kBTU burners
Adrenaline BBQ Company Gear:
SnS Low Profile, DnG, and Large Charcoal Basket, for WSCGC
SnS Deluxe for 22" Kettle
Elevated SS Rack for WSCGC
SS Rack for DnG
Cast Iron Griddle
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
Grill Grates for 22" Kettle
2 Grill Grate Griddles
Steelmade Griddle for Summit gas grill
Fireboard Gear:
Extreme BBQ Thermometer Package
Additional control unit
Additional probes: Competition Probes 1" (3) and 4" (1), 3 additional Ambient Probes. 1 additional Food Probe
2 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 Gear:
Thermapen MK4 (pink)
Thermapen Classic (pink too)
Thermoworks MK4 orange
Temp Test 2 Smart Thermometer
Extra Big and Loud Timer
Timestick Trio
Maverick ET 73 a little workhorse with limited range
Maverick ET 733
Maverick (Ivation) ET 732
Grill Pinz
Vortex (two of them)
18" drip pan for WSCGC
Ceramic Spacers for WSCGC in Kamado Mode: 2 sets each 1/2", 1", 2". The 2" spacers work best with the 18" drip pan. The 1+1/2 inch spacers work best with the 14 inch cake pan.
Two Joule Sous Vide devices
3 Lipavi Sous Vide Tubs with Lids: 12, 18 and 26 quarts
Avid Armor Ultra Pro V32 Chamber 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 Series:
8" Chef Knife
6" Chef's Knife
Gokujo Boning and Fillet Knife
3 1/2 inch Paring Knife
I've got my homemade pastrami on the smoker today. Mine wasn't as big as yours, but I left it curing for over 2 weeks. I just got tied up with work and such and couldn't find the time to deal with it. Then I soaked it for 24 hours, rubbed it and let it sit in the fridge for 2 days, like Meathead recommended.
I'll try to post some pics tonight. I was debating about wrapping at 165 and cooking all the way up to 203, then cooling and steaming later, but I think I'm going to do what you did and pull it off and wrap it at 165, let it sit and then steam it this evening. I THINK... I'm still not decided. It's such a hard choice, and there is no consensus on what is best! lol
Extra points for having and using the bamboo steamer!! Looks wonderful!! (lucky for me weinersnitchel's has a Pastrami sandwich which is surprisingly good!! Feeds my addiction until I can try to make my own!!)
I don't have specific sous vide equipment, but I pulled off my pastrami at 271, vacuum sealed it and it is now in a big pot on the stove. I'm trying to get my water to around the 190-195 mark. I initially overshot it and it is at about 203 right now per my instant thermometer. I've turned it down a bit and should be able to get it to stabilize somewhere around 190 or so. Then let it stew in there for a few hours and get ready for some rockin' pastrami reubens tonite!
<edit> And Thunder77, I couldn't figure out how to reply in-line below your post.
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