Dateline: St Pete. Florida. PASTRAMI DOUBLE VISION

Discussion in 'Beef' started by micmike, Mar 17, 2011.

  1. micmike

    micmike Smoke Blower

  2. shhaker

    shhaker Meat Mopper SMF Premier Member

    shoot here in s nevada...1.29 a pound for the good 'uns at albertsons!! i got 8 nice sized ones ranging fro 6 buck to 8 bucks each!!
     
  3. the dude abides

    the dude abides Master of the Pit OTBS Member

    got a couple on the WSM myself!

    Paid $2.99lb at Target.  I think I'm starting to like shopping for groceries there.
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    They get cheap this time of year. I was at Wally World this AM & there out of them.
     
  5. Man, it's like a Pastrami epidemic around here. Gotta love it. [​IMG]
     
  6. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    I am wanting to try a pastrami but want to get a slicer first. Good luck with the smoke
     
  7. micmike

    micmike Smoke Blower

      Thanks for the input.

    . Publix, (where shopping is a pleasure) struck first and paid $500,000.000.00 for 49 Albertsons stores to  GT*!?O out of Tampa Bay about 2 years ago, keeping Walmart Neighborhood Markets from invading with the same move.. 
     Best I could do you know.

     BTW, plans are to visit Las Vegas in July. Haven't been since '79. Heard it was rebuilt!!
     
  8. micmike

    micmike Smoke Blower

    Always good to hear from the Dude.

    Gonna start posting the Qview, step one. soaking some salt out.
     
     
  9. micmike

    micmike Smoke Blower

    Hey Al,

    The only WNM, had 'em at $3.50. Like I said, they were restricted by Publix.

     
     
  10. micmike

    micmike Smoke Blower

    Thanks, and I appreciate the attention I have a knife. stay tuned..
     
     
    Last edited: Mar 18, 2011
  11. micmike

    micmike Smoke Blower

    Hello Alelover!

    I'm enjoying  a Natural Ice now. I'll be posting the libations too.
     
    Last edited: Mar 18, 2011
  12. micmike

    micmike Smoke Blower

     [​IMG]Soak at room temp apptox 8 hrsSSSSs

    FRIDAY,2AM, EDT Soaking in purified water at room temp (70) about 8 hours to let the meat relax and release. Covered of course to keep the cats out!

    Food safety awareness has been accounted for. Remember, meats were cured at room temp for what, 2000 years?

    Disclaimer: This is not intended to be intructional, merely a description of methods in progress, used by a good ole boy in Florida.
     
    Last edited: Mar 18, 2011
  13. micmike

    micmike Smoke Blower

  14. micmike

    micmike Smoke Blower

    [​IMG]
     
  15. micmike

    micmike Smoke Blower

    [​IMG]
    Lemon poppyseed marinade, yellow mustard and honey. I want a good bark on this. Refrigerating for 12 hours.
     
    Last edited: Mar 18, 2011
  16. micmike

    micmike Smoke Blower

    The meat has been rubbed and is on the Char-Broil at 12 EDT Sunday[​IMG][​IMG]
     
  17. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    OK  [​IMG]   [​IMG]
     
  18. This ain't gonna be another one of "those" threads is it? Lookin good Mike. [​IMG]
     
  19. micmike

    micmike Smoke Blower

    My inspiration was from an episode of Diners, drive ins and dives. I watched it 5 times. The pastrami he did was in at 240 for four hours.
     
     
  20. micmike

    micmike Smoke Blower

    Ale lover,

    I appreciate even being noticed, but this thread is now concluding.

    I will post a pic of a sandwich.

    I'm thinking about ribs..[​IMG]
     

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