PLAYING WITH THIRDEYE'S PASTRAMI

bubba tim

I got lazy last weekend and thought I would just do some ribs and a pastrami.
No brainer right? Go to Publix, buy a corned beef that is in brine, rinse, throw some pepper and spices and then smoke it on the BGE. Then I reread thirdeye's recipe. Whoops. Long story short, if you want to have some fun and play around, make some pastrami. Start with the basic recipe from thidreye and go from there.
Lessons learned: Don't add salt!

The cut on the left I used DP Rasing the Steak(This is where the salt came from)



The cut on the right was thirdeye's recipe.



Sharing a ride on the Egg with the beast

The finished product. This thirdeye's..very moist and tender but not mushy. GREAT TASTE! This will be lunch today!

Next is the DP. Now to be fair, this was a pull it out of your A** thing because I like to play around.

Little Chef likes this one better but did say a little salty. I will ask Chris from DP if he can omit salt from the Rasing the Steak rub and try this again.


*PING* FlPoolman what are you having for lunch?

bubba tim

Whoops, This is the DP cut

:S :S :S

Unknown

With a subject like that one, Wherer in the Heck is STUMP BABY???????????

thirdeye

Tim,

Before asking Chris to lower the stakes, maybe you could whip up a small batch of no-salt rub....

Check out the Jim Goode (and the JJ variation) on my site. Although he calls it a beef rub, I like to rub it on chicken parts the day before grilling. You could also omit the salt from the Montreal rub, that might be a good pastrami rub too.

FlaPoolman

Looks good Tim. Started 2- 8 pound butts about 9 last night. Thought they might be done by noon but they have been at 150 for 2 hours now (dome temp has been 250 all night) Guess I might have to fire up the other EGG for some wings. :laugh:

Gunnar

Love that pastrami. Make some hash out of some of it. That may help with the excess salt, plus it makes a great breakfast.

Grandpas Grub

That is some nice looking pastrami indeed Tim.

Now cook up some good burgers then pile the pastrami high on the burgers.

Pastrami burgers make a great lunch.

Kent

bubba tim

Hi Kent, Too late, I sliced it up real thin heated it up with some swiss. Two pieces of jewish rye with some deli mustard. Nothing left but crumbs! :woohoo:
:woohoo:

Gunnar, good suggestion with making hash. That would work with the salt thang. Thanks.

Pat, how are your butts doing?

Thanks thirdeye, I like you suggestion. I think I will have to try that.