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Pastrami Bites Qview and tutorial

post #1 of 15
Thread Starter 


Edited by Fire it up - 6/16/10 at 10:16pm
post #2 of 15
I bet those are fantastic!!!!!!!

The Irish Pub up the road charges 6 dollars for 8 bits that are deep fried in batter.Man those are good.I bet yours would blow those away...


post #3 of 15
FiU, this looks and sounds like some awesome mouthful of completely delicious flavor! How did the "corned beef" part of the flavors end up mixing with the wonders you added?

Excellent looking pics, as usual and wonderful follow-through~ thanks for sharing! These little points look like bundles of meaty flavor from heaven tongue.gif

Did the Wasabi hold through or did they need a bit of final hot sauce?

Thanks for the post, bud. This is great.
post #4 of 15
Those Look Delicious... Great Job...PDT_Armataz_01_37.gif
post #5 of 15
Thread Starter 
It actually compliments and pairs wonderfully with the saltiness of the cured flavor, not as strong of a flavor as I wanted in the sauce, next time I will add more wasabi but the lime and citrusy flavor of the coriander with the bite of the pepper and wasabi paste then the smooth creaminess of the butter all really worked so great together to compliment the pastrami bites. I did dip them for more of that bite but that was due to the lack of wasabi flavor.
I think I wll start working on a wasabi based dipping sauce for them next time I make a batch, got a packer to cure so I'll be doing them again in 10 days or so.

Interesting, battered and fried pastrami, I bet that would be good. I should batter and drop a few bites into some oil, but I had my fill of pastrami for today...
post #6 of 15
Sounds so good! I love Wasabi a lot and think it's bite and heat are excellent, that's why I asked. I'm thinking an near-overwhelming wasabi-lime "bite" to the pieces would be just what I am looking for. PDT_Armataz_01_34.gif
post #7 of 15
Excellent post FIU!
post #8 of 15
Man those look really good and yummy too. I like the sounds of the sauce you made for them too. They would be a great prelude to a fantastic smoke meal while standing around the smoker and sipping on a cool one. You did a fab job there Jim.
post #9 of 15
Holy cow, those look outstanding. You've combined burnt ends and pastrami all in one!?!

post #10 of 15
Nice concept. PDT_Armataz_01_37.gif
post #11 of 15
Great post Jim, the sauce is something I have to try soon.
post #12 of 15
I was going to make a normal pastrami with the CBB I have soaking, but I think I will shift gears and give this a try. I just picked up a bottle of this stuff which I might use for the final smoking sauce. http://thehotsqueeze.com/

Great thread and pics! PDT_Armataz_01_37.gif
post #13 of 15
Thread Starter 
Looks like a good sauce, though anything with chipotle in it looks good to me.
Do you have the point cut or the flat cut? It would work with the flat but like burnt ends, comes out better using the point.

Hope your smoke goes well and you love them even half as much as I do.

My packer has about 4 more days (I lost count PDT_Armataz_01_04.gif) until it is ready to be smoked and I'm already looking forward to making some pastrami bites out of some of it.
post #14 of 15
holy smokes...you made my mouth water...for that I give you points my friend !!!!! great lookin food there !!!points.gif
post #15 of 15
I will be trying these very soon for sure. They looked awesome.
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