Announcement
Collapse
No announcement yet.
First Round of Pastrami/Corned Beef
Collapse
X
-
Moderator
- Nov 2014
- 13629
- Land of Tonka
-
John "J R"
Instagram: JRBowlsby
Smokin' Hound Que
Minnesota/ United States of America
********************************************
Grills/Smokers/Fryers
Big Green Egg (Large) X3
Blackstone 36" Outdoor Griddle 4-Burner
Burch Barrel V-1
Karubeque C-60
Kamado Joe Jr. (Black)
Lodge L410 Hibachi
Pit Barrel Cooker
Pit Barrel Cooker 2.0
Pit Barrel PBX
R&V Works FF2-R-ST 4-Gallon Fryer
*******************************************.
Thermometers
FireBoard (Base Package)
Thermoworks ThermaPen (Red)
Thermoworks MK4 (Orange)
*********************************
Accessories
Big Green Egg Plate Setter
Benzomatic TS4000 Torch X 2
Benzomatic TS800 High Temp Torch X 2
Bayou Classic 44 qt Stainless Stock Pot
Bayou Classic 35K BTU Burner
Digi Q DX2 (Medium Pit Viper Fan)
Dragon VT 2-23 C Torch
Eggspander Kit X2
Field Skillet No. 8,10,12
Finex Cat Iron Line
FireBoard Drive
Lots and Lots of Griswold Cast Iron
Grill Grates
Joule Water Circulator
KBQ Fire Grate
Kick Ash Basket (KAB) X4
Lots of Lodge Cast Iron
Husky 6 Drawer BBQ Equipment Cabinet
Large Vortex
Marlin 1894 .44 Magnum
Marquette Castings No. 13 (First Run)
Smithey No. 12
Smokeware Chimney Cap X 3
Stargazer No.10, 12
Tool Wizard BBQ Tongs
Univex Duro 10" Meat Slicer
********************************
Fuel
FOGO Priemium Lump Charcoal
Kingsford Blue and White
B&B Charcoal
Apple, Cherry & Oak Log splits for the C-60
*************************************************
Cutlery
Buck 119 Special
Cuda 7' Fillet Knife
Dexter 12" Brisket Sword
Global
Shun
Wusthof
**********
Next Major Purchase
Lone Star Grillz 24 X 48 Offset
I am glad your doing this now. I just ordered my container. It should be here on Monday. I can't wait to get going on this. It's a long haul, but I know it will be worth it. Thanks for posting this. And make sure to keep us updated on the progress.
Comment
-
Where did you order your's from Spinaker ?
-
I got mine at Websturant.
Safely store your products with this Cambro CamSquares® Classic 22 qt. square food storage container! This food storage container is made of crystal clear, virtually unbreakable polycarbonate that won't be stained or harmed by food acids, oils, and alcohol. Thanks to its square shape, this container can be conveniently packed onto shelves without wasting space, while its clear construction and easy-to-read winter rose graduations allow you to manage your inventory at a glance. This square container can withstand temperatures from -40 to 210 degrees Fahrenheit, ensuring its safe use in both refrigerators and freezers. It is dishwasher safe to cut down on cleaning times and NSF Listed, so you can be confident that it is safe and sanitary to use! Overall Dimensions: Length: 11 1/4" Width: 12 1/4" Height: 15 3/4" Capacity: 22 qt.
-
Club Member
- Dec 2015
- 754
- Lubbock tx
-
I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)
Kool I want to try that so bad! What meat are you using? If Brisket is one the flat and the other the point or both flat ect? Cool vessel you have there, get it off Amazon? Ok my 5 year old self is out of Questions no wait WAIT one more why is the sky Blue??? Ok I feel better Oh and Good Luck keep us posted.
Comment
-
Thanks guys. I am following Meathead's instructions because I've never done it before. I actually picked that up today at a local restaurant supply store. I was looking for a garlic press and knew they'd have one. Naturally I can't just walk into a store like that and not look around for a bit. I figured this container would work perfect for making corned beef. GadjetGriller. This is the flat only. I cut it off the point and then cut them in half again. Spinaker, I will keep everyone updated as I go through the week. I'm hoping for some good Reuben's next weekend!
- Likes 2
Comment
-
Club Member
- Nov 2014
- 5029
- Near The Villages, FL
-
Cookers:
Weber Kettle (used/fair condition; a gift).
Grilla OG.
Pit Boss 3-Burner Ultimate Lift-Off Griddle.
SnS Kettle.
Everything Else:
Sous Vide equipment.
Instant read and leave-in thermometers.
Grill Grates.
Kingsford Blue Bag, Royal Oak Lump Charcoal, Weber lighter cubes, Weber charcoal chimneys.
BBQr's Delight Hickory & Apple flavor pellets, propane torch, 6" smoke tube.
Grilla apple & hickory pellets, Royal Oak charcoal pellets.
Rubs with salt: Meat Church, Meathead.
Rubs without salt: SnS Grills Rocky's Rub and Not Just for Beef.
Rubs home-mixed: None at this time.
Spices: Lots of 'em.
Originally posted by MrMisunderstood View Post...Naturally I can't just walk into a store like that and not look around for a bit...
- Likes 1
Comment
-
I walked in expecting to spend about $5-$7 and ended up spending about $60. Not a terrible day lol
-
BigCountryQ I think you did quite well. It's when I've planned to spend say $20-50 and end up spending 10x that I think about what I now can't do!
-
Founding Member
- Jul 2014
- 3246
- Halethorpe, MD
-
Weber Summit Kamado with SnS and Vortex.. Broil King Baron, Primo Oval Junior. Primo XL. Love grilling steaks, ribs, and chicken. Need to master smoked salmon. Absolutely love anything to do with baking bread. Favorite cool weather beer: Sam Adams Octoberfest Favorite warm weather beer: Yuengling Traditional Lager. All-time favorite drink: Single Malt Scotch
The pastrami really isn't all that difficult. It is an involved process, but well worth it! The hardest part for me was being patient!
Comment
-
Ok, so I have a couple of questions for you veteran Corned Beef guys.
In Meathead's instructions he says the following.
2) Place the meat in a large pot along with enough hot water to cover it by at least 1" and put the lid on. Turn the heat to medium low, bring it to a simmer and then simmer for 30 minutes.
Question #1: should i put the meat directly on the bottom of the pot? I have an induction cook top and the actual heating source is the bottom of the pot, rather than a flame. I'm worried about scorching the meat. Has anyone used anything to prop the meat off the bottom of the pot?
Question #2: Does anyone have a good temperature for the simmer (on the water that is)? I realize water will boil at 212°F, but wondering if anyone has had a target temp they hit while making corned beef.
Comment
-
All in all I think my first time was a success. I need to pay closer attention to the calculator for amount of cure/time when I try this again.
This was after day 5 in the brine. This one went back into the container with the plain water to desalinate for Pastrami.
Here's the corned beef after it simmered for about 3 hours.
Pastrami in the smoker after setting for about 18 hours in the fridge with rub on. I didn't have time this time to run it for the full 48 hours as Meathead suggests.
This is where my issue came in. Once I finally opened her up, I realized the cure never got all the way through in the middle section. This also happened with the CB.
The flavor was still great for both. I know of a couple things I'd do differently next time. But for now, I know my wife likes having the refrigerator back.
Comment
Announcement
Collapse
No announcement yet.
Comment