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It's that time of year again....

Discussion in 'Beef' started by smoked, Mar 2, 2007.

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  1. Mar 2, 2007 #1
    smoked

    smoked Master of the Pit OTBS Member

    Everett Washington
    so now I've got 5 bottom round roasts brining and getting ready to make into corned beef and pastrami......... [​IMG]
     
  3. Mar 2, 2007 #2
    chris_harper

    chris_harper Master of the Pit OTBS Member

    Waco, TX
    mmmmm mm. i love both, but my wife doesn't like either one. so it is store bought for me.
     
  4. Mar 2, 2007 #3
    deejaydebi

    deejaydebi Legendary Pitmaster

    Connecticut
    Smokey's meat market! You go boy!

    [​IMG]
     
  5. Mar 2, 2007 #4
    smoked

    smoked Master of the Pit OTBS Member

    Everett Washington
    we love both and this recipe is awsome (I stole it from randyq off his site btw.....) the corned beef makes AWSOME reuben sandis as well.....another favorite amongst "most" of the family.......the girl is just too damn pickey and that is her loss!!!! [​IMG]
     
  6. Mar 2, 2007 #5
    smoked

    smoked Master of the Pit OTBS Member

    Everett Washington
    in fact, a little food pre porn.....here they are after brined, drained and first rub (curing rub) applied.....then off to the fridge for at least a week.....

    [​IMG]
    [​IMG]
     
  7. Mar 2, 2007 #6
    deejaydebi

    deejaydebi Legendary Pitmaster

    Connecticut
    That's some hellaous fod porn!
     
  8. Mar 2, 2007 #7
    smoked

    smoked Master of the Pit OTBS Member

    Everett Washington
    and to think...some gals get mad at us guys for porn.... [​IMG]
     
  9. Mar 2, 2007 #8
    cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Monroe, La
    looking good Smoked, I didn't know you could use any cut other than brisket for corned beef/pastrami. Be sure and show us some finished pics.
     
  11. Mar 2, 2007 #9
    smoked

    smoked Master of the Pit OTBS Member

    Everett Washington
    oh yea....london broil, bottom round, top round etc....heck you can even use turkey breast or almost anything to corn and make into pastrami.....for me....bottom round is the king, it's the right size especially for sandies!!!! and another reason why I insisted on my newest slicer to be 9 inch blade!!!!!!!! will post more porn of this as time goes on.....takes min week of curing.....min.........garage fridge is basically dedicated right now [​IMG]
     
  12. Mar 2, 2007 #10
    delaware smoker

    delaware smoker Fire Starter

    So where can I find the recipe for making corn beef?
    Thanks,Bill
     
  13. Mar 2, 2007 #11
    vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Danbury, Ct.
    Smoked..
    Bring on that porn...
     
  14. Mar 3, 2007 #12
    deejaydebi

    deejaydebi Legendary Pitmaster

    Connecticut
  16. Mar 3, 2007 #13
    smoked

    smoked Master of the Pit OTBS Member

    Everett Washington
  17. Mar 3, 2007 #14
    meat~smoker in n.j.

    meat~smoker in n.j. Meat Mopper

    south river,
    Wow Smoked that looks great,,, so u say use a london broil to make pastrami ?? looking forward to those final pics.......thanks ,,,charlie
     
  18. Mar 3, 2007 #15
    smoked

    smoked Master of the Pit OTBS Member

    Everett Washington
    you can use london broil to make it...hell you can use a turkey breast to make it.....but for me, personally....I like to use bottom round roast....and they are looking and smelling good in the garage fridge right now.......really good..... [​IMG]
     
  19. Mar 3, 2007 #16
    gunslinger

    gunslinger Smoking Fanatic OTBS Member

    Beautiful Missouri Ozark Mountain Country
    News to me too. And just when I thought I knew it all.[​IMG] Actually I knew pastrami could be made from anything, but I thought corned beef was exclusive to the brisket. I guess it's kind of like saying hot dogs HAVE to be all beef. Of course if you want a GOOD hot dog, it does have to be all beef. I've had turkey pastrami and it's quite yummy.
     
  20. Mar 4, 2007 #17
    smoked

    smoked Master of the Pit OTBS Member

    Everett Washington
    well it will be several more days......they don't cure over night ya know!!! [​IMG]
     
  21. Mar 4, 2007 #18
    deejaydebi

    deejaydebi Legendary Pitmaster

    Connecticut
    Well I've made all my patramis from briskets but they can be kinda ify. One will be really lean and nice the next one will have a hidden strip of fat. That's why I strated splitting them apart. But when they're in the plastic it's hard to tell.

    Smoked gonna give that a try next pastrami!

    You are gonna show us Pix when there done right???
     
  22. Mar 4, 2007 #19
    smoked

    smoked Master of the Pit OTBS Member

    Everett Washington
    yup....I'll take some porn for you.....
     
  23. Apr 3, 2007 #20
    teacup13

    teacup13 Master of the Pit OTBS Member

    Sault Ste Marie,ON
    bumpity bump... what ever happened here smoke?..lol

    did you take any porn for us?
     
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