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Sous vide que pastrami

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  • Hulagn1971
    Charter Member
    • Dec 2014
    • 1077
    • NC, The Triad
    • WSM 22.5", Pitmaster IQ110, Weber 22.5" Kettle with SNS, Weber 14" Smokey Joe.

    Sous vide que pastrami

    Used this exact recipe and techniques for some pastrami. https://amazingribs.com/tested-recip...astrami-recipe
    Someone I know is the head detailer at a local car lot and said he'd love to have some pastrami. I negotiated with him one pastrami for a full detail on my GMC Sierra and a full detail on my wife's Jeep Wrangler. This dude can stripe the carpet on the interior like grass on a golf course. I feel like I got a pretty good deal! I did 2 so I could have one as well but gave him the one that looked like it was all point, he deserved it. The pics below are of mine which looks to be all flat so it was lean but very tender and moist. I do wish the bark was a little darker.
    Soaked both store bought corned beefs in water in the fridge for about 10 hours, changing the water once. Took them out, washed off and sous vide at 150 degrees for 36 hours. Flash chilled in ice water for an hour then to the fridge for 2 days. Pulled them out, scraped the outer fat off with gloved hands and applied the rub quite liberally. Smoked them using KBB and cherry wood until IT hit 130. Pulled them, wrapped in pink butcher paper and let rest in the oven for a couple hours. He made sandwiches for him and his wife and put the good word out on FB, hahaha. Flavor was spot on and was definitely the best pastrami I have ever had, just wished the color was more like what I get on a brisket cook.
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  • Spinaker
    Moderator
    • Nov 2014
    • 10963
    • Land of Tonka
    • John "J R"
      Instagram: JRBowlsby
      Smokin' Hound Que
      Minnesota/ United States of America

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    #2
    Looks fantastic. I love this recipe.

    Comment


    • Hulagn1971
      Hulagn1971 commented
      Editing a comment
      Thanks Spin. The pickle looks a little suspect though. "We are here in peace from another world. We mean no harm to you earthlings".
  • JGo37
    Club Member
    • Apr 2018
    • 1576
    • the LOU
    • Cookers:

      22" Blackstone Griddle, with stand & hood
      CharGriller Portable Firebox - so modified you'll BLOL
      Kitchenaid #810 Charcoal Grill - highly modified
      Weber BI-code Black Performer w/Igniter
      Weber DE-code Red Limited - 'Lucille'

      Accessories:

      Ancient heavy CI Propane Turkey Fryer, for lighting chimneys
      BBQ Dragon kettle shelves - 2
      Fyre Dragon Kettle Drippin' Ring, Burnin' Cone & Drippin' Pan - 2 sets
      Fyre Dragon Kettle Ribbin' Ring
      Fyre Dragon Kettle 2-Zone Smokin' Sheet
      OneGrill Rotisserie for the Kitchenaid
      Smokenator
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      SnS
      Weber Gourmet Grill w/Griddle, Pizza Stone & Wok

      My Helpers:

      Anova 900W Sous Vide Cooker w/Radios
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      & the PIT!

    #3
    Great looking pastrami. I need a detailer around here that will work for meat.

    Comment


    • EdF
      EdF commented
      Editing a comment
      I can just see the guy who owns the exit off of the expressway in Boston at Dock Square, changing his cardboard sign to "Will work for meat"!

    • JGo37
      JGo37 commented
      Editing a comment
      EdF Mine used to hang behind my desk at California Computer Engineering: "CEO - WILL WORK FOR EXPENSE-ABLE RECEIPTS!"

    • EdF
      EdF commented
      Editing a comment
      Yeppers!
  • RonB
    Club Member
    • Apr 2016
    • 13636
    • Near Richmond VA
    • Weber Performer Deluxe
      SNS
      Pizza insert
      Rotisserie
      Smokenator 1000
      Cookshack Smokette Elite
      2 Thermapens
      Chefalarm
      Dot
      lots of probes.
      CyberQ

    #4
    I'd eat that.

    Comment

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    2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

    We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
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