A Little of This & A Little of That

[chuckles]

Howdy. Haven't posted a smoke for a while so I thought I should put today's fun out there. Usually forget to take the QViews and today is not completely an exception. Soaked and rubbed a corned beef point for pastrami a couple of days ago and started smoking this morning. I remembered that photo. Also last night I rubbed and wrapped a couple of bacon wrapped chicken breast roasts and a couple of sirloin tip steaks. I'm about 5 hours into the pastrami now, so I just threw on the chx and sirloin tips. Remembered to photo them after they were already in the smoker. Using my Bradley digital, 4 rack smoker. Outdoor temp has been between 38* & 40*, winds about 14 mph, almost all day and the Bradley has held real steady at 226* the entire time. Sure will try to update with finished QViews. Plan to foil the pastrami at 160* then bring it up to about 203*, chill it for a day or two and then steam it.

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• chuckles
• Mar 29, 2014

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• chuckles
• Mar 29, 2014

 

[palladini]

Looking very good indeed, remember to post a money shot

 

[chuckles]

Howdy. Haven't posted a smoke for a while so I thought I should put today's fun out there. Usually forget to take the QViews and today is not completely an exception. Soaked and rubbed a corned beef point for pastrami a couple of days ago and started smoking this morning. I remembered that photo. Also last night I rubbed and wrapped a couple of bacon wrapped chicken breast roasts and a couple of sirloin tip steaks. I'm about 5 hours into the pastrami now, so I just threw on the chx and sirloin tips. Remembered to photo them after they were already in the smoker. Using my Bradley digital, 4 rack smoker. Outdoor temp has been between 38* & 40*, winds about 14 mph, almost all day and the Bradley has held real steady at 226* the entire time. Sure will try to update with finished QViews. Plan to foil the pastrami at 160* then bring it up to about 203*, chill it for a day or two and then steam it.

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• chuckles
• Mar 29, 2014

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• chuckles
• Mar 29, 2014

Looking very good indeed, remember to post a money shot
:drool:

That's the shot I usually forget in my excitement to taste the end results, Lol.

 

[chuckles]

You know, now that I think about it, that's pretty cool that I still get excited every time.

 

[chuckles]

Forgot pictures of the "sirloin tip steak". Tasted great but never seen anything like it. Instead of being a solid muscle it was 4 slices of 1/8 to 1/4" thick slices stacked together. Weird. Could not even detect that when I rubbed them. Chx is done. QView below. Tasted a small piece and it was very moist and flavorful. Since its getting late its in the fridge now. Will slice and steam for dinner tomorrow. The pastrami stalled at 159* for about 3 hours. I've read about brisket stalls but never had one stall more than 35 to 40 minutes and even those have been pretty rare. Even changed thermometers due to concern. Finally started back up about 45 minutes ago. Foiled at 165* and put back in to finish. Hopefully will bring it up to 203* by bedtime so I can chill it down for a couple of days before I steam and slice.

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• chuckles
• Mar 29, 2014

 

[smoking b]

I'm gonna hang around to see the ending 

 

[chuckles]

Here's the Chx breast roast. Getting ready to steam it for dinner.

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• chuckles
• Mar 30, 2014

The 5# corned beef point pastrami took around 13 hrs to get up to 203*. In fridge now. Will probably steam it Tuesday. Can hardly wait.

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• chuckles
• Mar 30, 2014

 

[leah elisheva]

What a fabulous feast and fantastic way to spend a Sunday!!! That must be delicious! Cheers! - Leah

 

[worktogthr]

Here's the Chx breast roast. Getting ready to steam it for dinner.

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• chuckles
• Mar 30, 2014

The 5# corned beef point pastrami took around 13 hrs to get up to 203*. In fridge now. Will probably steam it Tuesday. Can hardly wait.

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• chuckles
• Mar 30, 2014

I've got two pastramis In now. Been going for 9 hours now....you're bark looks great! I'm jealous...i know it's better after you've steamed but you gotta take that sample piece....in the name of research haha

 

[chuckles]

Finished it at 11:45 last night so not much desire then for a sample. Tuesday will be here pretty soon. Right after Monday, I think, lol.

 

[chuckles]

What a fabulous feast and fantastic way to spend a Sunday!!! That must be delicious! Cheers! - Leah

Wonderful Sunday, Leah. Upper 60s, sunny. Did the 50 Miles of Art circuit along the Mississippi River from Hannibal, Mo to Clarksville, Mo today. A lot of artists from all over the country have moved to the region in the past several years. So many art forms, so much talent and imagination, so much fun.

 

[leah elisheva]

Well from warm temps to amazing art, that just sounds absolutely incredible!

What a weekend you had!!!

Thanks for sharing!!

Fantastic stuff!!!

Cheers! - Leah

 

[chuckles]

Wow, now that's some pastrami. Used recipe from Meathead Goldwyn over at AmazingRibs.com. I made it from a corned beef point I bought a few weeks ago. My only addition was some Juniper berries. He claims it is as close to the pastrami at Katz's Deli in NYC as you can make and he's right. As a kid we traveled from Illinois to New York... every... single... year... to see all the relatives. Of course, along with that was our annual pilgrimage to Katz's Deli for hot pastrami on rye and then down Houston (pronounced Howston) Street to Yonah Schimmel's Knishes. Oh, the wonderful memories. Here's the final QView.

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• chuckles
• Apr 1, 2014

 

[smoking b]

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• chuckles
• Apr 1, 2014

I'd say it was sure worth the wait - looks great to me! 

  Good job 

 

[leah elisheva]

Chuckles, your childhood memories sounded so warm, family oriented, and fabulous! AND your meat DOES look just like the real deal, in New York! Great job!! Cheers! - Leah