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First Corned Beef Pastrami's (w/ Q-view) - Page 2

post #21 of 59

That is a great looking strami sammie!

I cook my short ribs 3-2-1, I use some sort of fruity beer (or pomegranite blueberry 100%  juice) in the foil, super good and tender everytime. I think shorties need to be braized (or smoked and foiled) or they may as well go to the dogs....just my opinion.

 

post #22 of 59
Thread Starter 

 

Quote:
Originally Posted by realtorterry View Post

Just awesome! I almost bought one of those Deni slicers too. Something told me not to. Then I ran into a deal I couldn't pass on a globe slicer & soo glad I got it. I have a CBB defrosting now to do the same thing meself!! Hope mine look as good as yours icon14.gif

Thanks realtorterry. I'll check out the globe slicer. Looking at a Waring Pro now. Want to stay at no more than $80. Less if possible for something I'll only use once in a while. The more I save on the slicer the more I can spend on a vacuum sealer which I'll use more. I'm sure your strami will turn out awesome. Don't forget to post some Qview!!!
 

Quote:
Originally Posted by coffee_junkie View Post

That is a great looking strami sammie!

I cook my short ribs 3-2-1, I use some sort of fruity beer (or pomegranite blueberry 100%  juice) in the foil, super good and tender everytime. I think shorties need to be braized (or smoked and foiled) or they may as well go to the dogs....just my opinion.

 

Thanks coffee. I agree with your opinion of the shorties. Going to try them 3-2-1 next time.

 

 

post #23 of 59

I love the Q-View Roadkill, I am origionally from South Florida (Davie, Pembroke Pines, Hollywood area) and the quality of the meats and produce at Penn-Dutch iis just one of the many things I miss. The fres Rye bread brings back memories also.

post #24 of 59
Thread Starter 
Quote:
Originally Posted by sflcowboy78 View Post

I love the Q-View Roadkill, I am origionally from South Florida (Davie, Pembroke Pines, Hollywood area) and the quality of the meats and produce at Penn-Dutch iis just one of the many things I miss. The fres Rye bread brings back memories also.


Thanks cowboy. I know your ol' stompin' grounds well. Yeah, I'll take Penn-Dutch meats over Publix and most of the other grocery stores any day of the week. Always seems like the beef is more tender and has a better taste than other places. And their bakery is totally KILLER! I'm so glad they opened one in Margate. Hollywood was just too far unless I was working down that way.
 

 

post #25 of 59

Steve.....Okay!  Thanks for sending me to your thread here.  I know I am going to have to do this for Jennifer's birthday in a few weeks.  After all....she is going to be 21 years old!  You have made it look easy!  Love me some 'strami!!!!!

post #26 of 59
Thread Starter 

It really is easy Kat. The folks here showed the way to some great tasting strami. I just followed them down that road. I'm sure Jennifer, and the rest of the family, will wipe it out so you might want to toss 2 in there. You can always freeze any leftovers. Good slicer that can get it thin is a key. The one I had gotten was junk. Small and while pushing on the slide the thickness adjuster would move and change the thickness.

post #27 of 59
It would end up like the brisket last night. Poof! Gone! Hubby is still talking about that!
post #28 of 59
Quote:
Originally Posted by Roadkill Cafe View Post

Bought a Deni slicer yesterday (which will be going back...don't like it) and sliced up strami #2. A little strong on the pepper by itself but once added to a couple slices of fresh deli seeded rye, some mayo and a couple slices of imported swiss it all came together. Wow, I don't think I'll be buying strami from the deli ever again (with TooJay's being the exception). A couple pics of #2 to make your mouth water. The entire strami disappeared yesterday. Strami #1 gets sliced today. I wonder how long it will last?

 

Plate-o'-strami

Plate-o'-strami

 

Had to cut the strami in 1/2 so it would fit on the slicer. It was hard to tell which way the grain was running.

1/2 Strami #2

 

My daughter wouldn't keep her fingers off the slices as I cut them (me either). Said she was going to be my "official" strami photographer. I think she meant my "official" strami eater!

Strami #2 slice

 

Strami #2 Sammich

Strami #2 Sammich

 

 


Steve!!!!  I am going to do this tomorrow...going to get the meat in a few minutes!!!  Daughter is going to love it for her birthday an before going back to College!

post #29 of 59
Thread Starter 
Quote:
Originally Posted by KathrynN View Post


Steve!!!!  I am going to do this tomorrow...going to get the meat in a few minutes!!!  Daughter is going to love it for her birthday an before going back to College!

She will LOVE it. I just can't bring myself to buy pastrami ever again. Your Rival slicer will make quick work of it for nice, thin slices too. You had better start a thread with Q-view drool.gif

post #30 of 59
Quote:
Originally Posted by Roadkill Cafe View Post

She will LOVE it. I just can't bring myself to buy pastrami ever again. Your Rival slicer will make quick work of it for nice, thin slices too. You had better start a thread with Q-view drool.gif

You know me Steve! I will do the pics. Lord knows I probably do too many! Got all the goodies to get started!
post #31 of 59
Thread Starter 
Quote:
Originally Posted by KathrynN View Post


You know me Steve! I will do the pics. Lord knows I probably do too many! Got all the goodies to get started!

No such thing as too many.

post #32 of 59

Steve...the strami's are in!  Smelling goooood!

post #33 of 59

hey steve, just can across this post...does the soaking for 16 hours take the corned beef cure out of the meet?

post #34 of 59

Doug...it didn't really out of mine...just took some of the saltiness out of it.  Mine had a grayish color to the meat when I got thru soaking it.  the taste was still there and the rub I put on enhanced the cure from the "corning" process.  OMG ....it was soooo good.  Totally will do this again and again.

post #35 of 59
Thread Starter 
Quote:
Originally Posted by dougmays View Post

hey steve, just can across this post...does the soaking for 16 hours take the corned beef cure out of the meet?

Doug, the soaking will do as Kat said, pull the salt/corning out. I thought you did a pastrami before? On another note, PM me your # if you would. I had it written down in my car and I think my kiddo tossed it. Was out your way and couldn't find it.

post #36 of 59

nope never done Pastrami, i've done alot of sliced beefs but nothing corned or cured. thanks guys.

 

number is on it's way....
 

post #37 of 59

wow, the bark on your pastramies came out perfect! Very nicely done!

post #38 of 59
Thread Starter 
Quote:
Originally Posted by Roper33 View Post

wow, the bark on your pastramies came out perfect! Very nicely done!

Thanks Roper. Check out Kathryn's. They look awesome too. http://www.smokingmeatforums.com/t/133528/1st-smoke-of-2013-and-i-think-i-take-too-many-pics#post_910395

post #39 of 59

Roadkill, do you have the portions on the rub ingredients? I tried a strami awhile back and it just wasn't right. Going to try your method.

post #40 of 59
Thread Starter 
Quote:
Originally Posted by HvacTstatGuy View Post

Roadkill, do you have the portions on the rub ingredients? I tried a strami awhile back and it just wasn't right. Going to try your method.

Sorry, but I did and now can't find them. Not just saying that as I do like to share recipes.

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