Instagram AmazingRibs Facebook AmazingRibs X - Meathead Pinterest AmazingRibs Youtube AmazingRibs

Welcome!


This is a membership forum. Guests can view 5 pages for free. To participate, please join.

[ Pitmaster Club Information | Join Now | 30 Day Trial | Login | Contact Us ]

Only 4 free page views remaining.

Announcement

Collapse
No announcement yet.

The Classic Pastrami Reuben

Collapse
X
 
  • Filter
  • Time
  • Show
Clear All
new posts

    The Classic Pastrami Reuben

    Most of the whole packer briskets I find now-a-days have thin, tapered flats that I tend to chop off and use for stew meat, chili or whatever. This time I went ahead and lopped of a nice 3# piece to make me some pastrami. Only issue I had with this piece was the fat came out of the wet cure kind of gray and wrinkled, not very appetizing so I cut it all off. Piece was pretty lean but was from a prime brisket;

    Click image for larger version  Name:	Trimed Flat.jpg Views:	1 Size:	786.0 KB ID:	440689

    Pretty much followed Meathead's recipe for corning the meat;

    Per one gallon of corning solution;

    8 ozs by weight of Morton's Kosher salt
    1 cup of light brown sugar
    1 1/3 tsp of Cure #1
    5 tablespoons of pickling spice
    4 garlic cloves crushed

    Click image for larger version  Name:	Corning Solution.jpg Views:	1 Size:	649.5 KB ID:	440688

    ....left it in the frig for what turned out to be 8 days, after which I rinsed it and soaked it in water for about 6-7 hours changing the water 2-3 times to remove the extra salt.

    Next made a classic pastrami rub composed of pepper, crushed coriander seeds, mustard power, garlic and onion powder, smoked paprika, and ancho chili powder. Applied it to the corned beef and let it setup for a couple of hours as I fired up my WSM to give it a good smoke.....

    Click image for larger version  Name:	Pastrami After Corning.jpg Views:	2 Size:	798.2 KB ID:	440691
    Click image for larger version  Name:	WSM Pastrami Cook.jpg Views:	1 Size:	988.7 KB ID:	440692

    ...after the meat hit about 160* IT, I transferred it to a foil pan that I had set up as a steamer and steamed the meat at about 300* until it got to about 203* IT or probe tender. Being as how it had no exterior fat but did have decent amount intramuscular fat, it came out tender but just a bit dry but sliced up real nice for sandwiches.....

    Click image for larger version  Name:	Sliced Pastrami.jpg Views:	1 Size:	710.2 KB ID:	440693

    ....decided I wanted to make perhaps THE most classic of sandwichs in my pantheon of sandwiches, the Reuben. Melted some Swiss cheese onto about 10 oz. of pastrami topped of with sour kraut all on Jewish rye with stone ground mustard. Served with a kosher pickle, this classic can't be beat in my way of thinking......

    Click image for larger version  Name:	Pastrami Sandwich.jpg Views:	1 Size:	652.1 KB ID:	440694

    .....oh yes, I'm ready for my closeup now Mr. DeVille ........

    Click image for larger version  Name:	Pastrami Sandwich Closeup.jpg Views:	1 Size:	232.1 KB ID:	440695

    ...what more can I say, absolutely fabulous, even Captain Obvious agrees ......


    Click image for larger version  Name:	drop mic.gif Views:	1 Size:	1.50 MB ID:	440696

    TROUTMAN OUT !!!!!
    Last edited by Troutman; May 9, 2018, 11:09 AM.

    #2
    Nice. I've never tasted sour kraut and probably never will. I have a bag of pastrami slices in the fridge.

    Comment


      #3
      This looks FANTASTIC! I make my own kraut, this would go good!

      Comment


      • EdF
        EdF commented
        Editing a comment
        None better than homemade! And it's sooo easy to do!

      #4
      I've gotta try this.. Looks really good

      Comment


        #5
        Incredible... my mouth is watering.

        Comment


          #6
          Good looking pastrami

          Comment


            #7
            That looks great.

            Comment


              #8
              Nice work - I have to give this a try!! Love me some good kraut.

              Comment


                #9
                Pastrami reuben--the way pastrami was meant to be eaten.

                Looks great, Troutman

                Kathryn

                Comment


                • EdF
                  EdF commented
                  Editing a comment
                  The way Reubens were meant to be made!

                #10
                Fabulous!!!

                Comment


                  #11
                  That pastrami looks wonderful Troutman !

                  Comment


                    #12
                    Looks great! I love some kraut!

                    Comment


                      #13
                      Wowzer!!! Do that ever look good!!!

                      Comment


                        #14
                        Yeah! Looks great! Now I know what I am doing with the last of pastrami that I smoked on New Year’s Day

                        Comment


                          #15
                          No Russian dressing?? I love a pastrami one but the Classic with corned beef and Russian dressing is amazing!!!

                          Suprise me..... I'd eat that!!!

                          Comment

                          Announcement

                          Collapse
                          No announcement yet.
                          Working...
                          X
                          false
                          0
                          Guest
                          Guest
                          500
                          ["membership","help","nojs","maintenance","shop","reset-password","authaau-alpha","ebooklogin-start","alpha","start"]
                          false
                          false
                          Yes
                          ["\/forum\/free-deep-dive-guide-ebook-downloads","\/forum\/free-deep-dive-guide-ebook-downloads\/1157845-paid-members-download-your-6-deep-dive-guide-ebooks-for-free-here","\/forum\/the-pitcast","\/forum\/national-barbecue-news-magazine","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2019-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2020-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2021-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/bbq-news-magazine-2022-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2023-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2024-issues","\/forum\/national-barbecue-news-magazine\/national-barbecue-news-magazine-aa\/current-2025-issues","\/forum\/bbq-stars","\/forum\/bbq-stars\/tuffy-stone","\/forum\/bbq-stars\/meathead","\/forum\/bbq-stars\/harry-soo","\/forum\/bbq-stars\/matt-pittman","\/forum\/bbq-stars\/kent-rollins","\/forum\/bbq-stars\/dean-fearing","\/forum\/bbq-stars\/tim-grandinetti","\/forum\/bbq-stars\/kent-phillips-brett-gallaway","\/forum\/bbq-stars\/david-bouska","\/forum\/bbq-stars\/ariane-daguin","\/forum\/bbq-stars\/jack-arnold","\/forum\/free-deep-dive-guide-ebook-downloads"]
                          /forum/free-deep-dive-guide-ebook-downloads