Pastrami

[JKalchik]

I made the Almost Katz' pastrami recipe from https://amazingribs.com. Caveat: I did not follow the recipe completely. A local diner here makes the absolute best corned beef in the world, and the chef/owner shared the secret with me on the sly (no, I can't share it.)

The Que View.... I will be making this again.

Minor details.... 225 degrees w/ B+B oak natural lump charcoal in my double pan GF for 15 hours. Temperature control with a HeaterMeter, held within about 1 degree F.

[Dirtytires]

Interesting....

[Saskattak]

Love doing pastrami! This was my first one. Was hoping for sandwiches for a few days. Nope, gobbled up that night.

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[JKalchik]

Method to my madness...... did a full packer brisket, and only 3 of us for dinner (along with some takeaway for the local tavern owner, who put me up to this.) I do have leftovers that are going in the freezer for next weekend. What's on the plate is a bit of the point. The flat carved into slices very neatly.

[dacolson]

What diner do you go to with the perfect corned beef?


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[JKalchik]

What diner do you go to with the perfect corned beef?


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Nick's Diner, in Cannon Falls. He really only makes corned beef once a year, for a big St. Paddy's Day feast. He's catering lunch at Tilion's Brewing here in town on Saturday for Tilion's 3rd birthday bash.

[dacolson]

St. paddy’s is right around the corner!


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[towtruck]

Nice

I'm due to make another one. Our local butcher makes a great corned beef packer and all I do is rinse it off, add the Katz blend and let it sit for the right time and them smoke it.....comes out sooooo good.

[JKalchik]

Nice

I'm due to make another one. Our local butcher makes a great corned beef packer and all I do is rinse it off, add the Katz blend and let it sit for the right time and them smoke it.....comes out sooooo good.

That's a great way to start, if you have access to good corned beef. (edit: BEEF!)

Halfway through this, I realized that I really need to talk to the chef/owner here at the diner, to see if I can get one of his whole corned beef to smoke into pastrami. I don't know how often he makes it, it's possible that he only does it once a year. He does have scratch corned beef hash on his menu, though. Might have the opportunity this afternoon, this weekend for sure.