How to Make Pastrami From Store Bought Corned Beef
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- čas přidán 28. 06. 2024
- With so much corned beef in the stores right now, it is a great time for us to show you how to make the easiest pastrami ever! It is so easy and it is so delicious. We started with a store bought corned beef and turned it into a tasty pastrami. It is an easy process and literally anyone can do it. Once it was done, we feasted on the thickest pastrami sandwich imaginable. Katz's Deli has nothing on us!
Full RECIPE and blog here --- www.fogocharcoal.com/blogs/co...
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Chapters:
00:00 Pastrami from corned beef
00:05 How to turn store bought corned beef into pastrami
01:00 How to desalinate corned beef
01:25 trimming corned beef for pastrami
02:25 how long to desalinate corned beef
02:43 to the refrigerator
03:00 pastrami seasoning
03:43 dad joke
04:00 Pastrami rub
04:16 Grill prep
04:45 how to use a Blazaball
05:00 The Meater Wireless thermometer
05:10 smoking pastrami
06:05 steaming pastrami
07:40 Pastrami slicing
08:10 Better than Katz's Deli pastrami sandwich - Jak na to + styl
Wow looks so delicious I miss New York delis n food I grow up in Wantagh
You and me both!
Fantastic job again Ron! This so cool 😎
Thank you so much 😀 Give it a shot Bruce, you'll be happy you did!
I will be on the lookout for corned beef on sale tomorrow. I haven't made corned beef in a while and this has me craving it. Rock on, Ron!
I am glad that I could kick in that craving Chris. It is payback for all of the knowledge and inspiration that you have given me over the years.
Prices are low now because of st paddy’s
Hi Ron, tried this yesterday and it turned out great. The seasoning really made it. I had to use some deli mustard I had on hand and it worked ok but I'm going to get some of that spicy mustard you used. I love pastrami so thanks for another great video and idea. Good job!
Great to hear! I am so glad that you enjoyed it. Now, did ya send me some????
Sorry, it was too good and disappeared too fast. 🙂@@FOGOcharcoal
Great stuff, Cap'n! I have a Wagyu Brisket Corned Beef I found at Costco - oughta be good. Thank you.
Oh man oh man, you are in for a real treat!
You had some pastrami and bread with that mustard. No complaints from me. I spread the spicy mustard on thick too! Love when things are extra good!
I am making more this week. Wanna come over and have some?
Amazing technique! Could I just wrap in butcher paper at the 165 mark and continue to cook it low and slow until it hits 203? Or is the Dutch oven high heat technique that critical?
You could definitey do that.
Nice work Tony… I mean captain
Finkle is Einhorn...Einhorn is Finkle......
I noticed you took the probe out before steaming. Can you leave the probe in at this point as well?
I am sure that you could but I didn't really see the need to leave it in.
nice yummy
Thanks a lot, it is so easy and so tasty!
Captain, greatly enjoy your shows. The written instructions state using a 4-5 lb. corned beef; the video shows a 2.6 lb. corned beef. Are the suggested cooking times on the video for the smaller piece of beef? Thanks.
I think that I actually used the combined weight of two pieces of meat. The times would be the same as long as you are cooking two together.
Ah, @Cptnron302...
We'll have to disagree slightly on the prep approach for the store bought corned brisket. I love both the full fat cap and the saltiness of the brine. So no trimming nor desalination for me; a quick rinse is all I need.
But then, I also prefer belly lox over Nova, and will add a good sprinkle of kosher salt to Nova when belly lox isn't available.
Regarding the steaming stage...
Will it work with a bottle of Warsteiner or similar lager? I love doing my corned beef and cabbage in Warsteiner, but I don't know if steam from beer would make much of a flavor difference.
You know what Illume? I love that we have slightly different ways of doing things because you have given me some really great ways of doing things. As far as the beer, I can't see how you could go wrong!
Ron, your meat is so moist... And, the texture of you crust is amazing! I have the Sabrett's mustard in the fridge, and an extra corned beef. I may have to give this a go!
Highly, HIGHLY recommended. Sorry I didn't answer quicker, you sent me down a BMX rabbit hole!
@FOGO Charcoal Hahaha and you love it!
@@2Wheels_NYC yes….yes I do
Well done. You have cooked it in the style of Montreal Smoked Meat, which is pretty much the same as pastrami.
Yes, you are right
I will try this but Im going to let it cool down and put in fridge over night, cause I am making a roast beef and pastrami sandwich so I want the meat cold, have a really good meat slicer to,, yeah its deli time, I have to wait till corned beef comes on sale which is this month.
That will definitely help with the slicing
great recipe that I am definitely gonna try. not to be negative nancy (who is she) but I did not see the peppercorns you said you showed us. I know they are in the recipe but
I noticed that too. I guess that they are laying on the cutting room floor. Damn editing department! They were just regular black peppercorns.
Enjoy the vid and let’s see your pastrami!
Hi Ron,
Your video reminded me of the beef tongue we used to get with the pastrami sandwiches in NJ. Have you tried to do beef tongue on the egg?
Tom
@@tommccarthy432
I would love to see a smoked tongue recipe! I've been using my Instant Pot to cook both Jewish-style sweet and sour tongue and Mexican lengua. Smoked tongue sounds amazing.
By “soak in water for a day” i heard run under cold water for 2 hours. 😂
LMAO!~ We must have the same ear doctor. Seriously though, it will be too salty if you do not desalinate it
Yes. I want a whole one, not a piece
Well, you know where to find us!
I sold my house and I bought a condo thinking that I was going to travel, but that went out the window due to this pathetic economy. Now I’m buying a house again because I miss my barbecue, no barbecue allowed in this communist HOA. I’m definitely going to make this pastrami recipe… and I’m dying to make FRANGO A CAFREAL. I was hoping you would make it since you have the perfect setup… same setup I’ll be getting when my house is built.
I googled it and people are making it but not the original recipe. It’s supposed to be a recipe from Mozambique, not India, etc.
it’s a whole chicken split in the back, that way the breasts stay intact, holding the juices.
Ingredients is supposed to be:
Garlic
Piri piri
Sea salt
Coconut milk
Lemon juice
Marinated for a couple hours.
Then keep brushing the seasoning on it as it cooks, flipping it and brushing it as you go.
Tony, if you don't mind, shoot me an email, cptnron302@gmail.com or hit me on Instagram or FB. I'd like to discuss this further.
@@FOGOcharcoal … will do. Thank you
You used a diffuser on the egg like typical smoking, correct? I make lots of your recipes; always fun to see your bbq passion.
You choose to buy a house in an HOA that doesn’t allow a barbecue then blame the HOA that you can’t have a barbecue?
Pastrami and Corned beef start from the same thing. A brisket. They are both brined in salt rocks, called corns, therefore corned beef, but pastrami is smoked on a grill to become pastrami. Corned beef is just boiled. So he is making a pastrami. Just because it says corned beef on the package doesn't mean it has to be prepared that way.
That is correct, thank you.
@@FOGOcharcoal I actually did what you did with one of those Jennie-O corned beefs (beeves?). Its good shit.
What a way to treat a cast iron pot! 😅😅
Ricky Ricky Ricky.....sigh....it is ceramic, not cast iron!
Great job 🥳, i did without sosking, just rinsed🥺, delicious!. I didn't soak cuz corn my own, do bacon too, thats why only ass Is fat🤣😂.
Hey, nothing wrong with corning it yourself. Great job!
@@FOGOcharcoal so expensive these days lol, cheaper stock up after st. Patrick day. Sad what became of butcher industry. 👍
@@ronaldyeater3322 no doubt my friend.
You want in eternal temp of the meat to be 165, what do you want the eternal temp of the meat to reach after 2 hours in a steam bath around 195
I don't really go by the final temp for this, it is more a matter of consistency. If you are looking for a final temp, I'd guess that the same as a brisket, approx. 203. The main thing is that a probe will slide in and out with no resistance.
it is just fun cooking/BBQ and watch what other guys do, thanks for your ideas and time to respond back@@FOGOcharcoal
Nothing better then a fatty pastrami
You've got that right!
Fatty Pastrami was my nickname in high school.
Can't be done. Corned beef and pastrami are two completely different things.
We did it!
This would be too sweet for me; I don't like it with the sugar. Coriander, black pepper and garlic powder. And you don't get enough smoke at 278 degrees, At 225 it takes all day. The problem with this is that after shrinkage, that $25 corned beef yields 2 sandwiches. With the bread and the fuel ( electricity and pellets in my case) it's $14 per sandwich. If the store corned beef is over $3.99/lb it's not worth the effort.
Also you should note that you don't want to de-salinate it for too long, or it's too bland and you'll need salt. Overnight but no more.
That is totally correct!
Pastrami is supposed to be fatty.
Just another pretender wannabe...big fail.
Thanks for watching our video of this delicious pastrami.