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Dang it Pastrami...

Grandpas Grub
Grandpas Grub Posts: 14,226
edited November -0001 in EggHead Forum
The Thursday I messed up my first Pastrami cook. A friend came over and we got to talking, I poped up and asked him if he wanted a pastrami sandwich.

Pulled the pastrami, internal temp 150° +-, hence the mistake. The flavor was great but it was like eating a rubber soul from a shoe.

Just about to toss it out and I realized I didn't fully cook it. We both are still alive, BTW.

Yesterday, I decided instead of tossing it out I would recook/reheat it. Back on the egg until 185° internal.

It ended up still great tasting and better texture.

This morning I decided to make some corn beef n hash.

Tossed on a couple of diced spuds and a couple of yellow diced onions, some butter and diced up a bunch of that pastrami/corned beef.

Two eggs over easy on top of the mixture. Fantastic brunch.

All in all it was a pretty good save on a messed up cook.

If it weren't for the egg and this forum I would be in deep trouble.

GG
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Comments

  • thirdeye
    thirdeye Posts: 7,428
    Good save.

    DSC05817JPGa.jpg

    Look at my new toy, it's a 2.5L pressure cooker. 9" diameter and 3-1/2" tall. It's going to be perfect for the pressure finish on pastrami.
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • AZRP
    AZRP Posts: 10,116
    OK Wayne, what is the pressure finish for pastrami? -RP
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  • thirdeye
    thirdeye Posts: 7,428
    DSC04444g.jpg

    It's just one more way to make you say "d@mn, that's good". :laugh: Here is a snip from my pastrami page.

    COOKING METHOD #3 Wet Pastrami - Pressure Finish.

    I have tried using a "pressure finish" in a pressure cooker for my wet pastrami and really like the results. It is similar to olde fashioned steamed pastrami I have in deli's. Following smoking to 150° internal, add 3 cups of water to your pressure cooker and cook the pastrami for 20 minutes. Remove from the burner and let the pressure fall on it's own. This is called "natural release". I have been using corned briskets in the 4 pound range. Smaller ones may only require 15 minutes under pressure. The bark will be softened, but holds up well and sets-up once chilled.

    DSC04447g.jpg
    Happy Trails
    ~thirdeye~

    Barbecue is not rocket surgery
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  • Grandpas Grub
    Grandpas Grub Posts: 14,226
    Hey, that's mine!!! I think mine is a 12", I need to get it out and dust it off.

    I still haven't finished off with the pressure cooker, yet.

    People should really get on your site and try the pastrami, man that stuff is good.

    I found a 'mild' corned brisket at a natural food's place out here. The brisket was about 30% fat but it sure tasted good.

    I need to stop being lazy and try corning my own at least one time.

    Kent
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  • Gunnar
    Gunnar Posts: 2,307
    I concur...I just made pastrami two weeks ago or I would do it again. The hash was really good.
    LBGE      Katy (Houston) TX
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