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Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables. |
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pastrami on the Traeger
1 picture on alt.binaries.food, same Subject
Decided to have a go at pastrami on my Dad's Traeger Lil Tex (pellet smoker-grill). The recipe on the virtual weber site was my guideline. Steps as follows: 1) trip to Penzeys for fresh peppercorns, coriander, granulated garlic (Mpls uptown). 2) stopped at my local butcher in a search for curing salts. He ended up just giving me a 1/2 cup from the back room. Gotta love the butcher shop. 3) Drove to Duluth for the weekend (Dad & Sister live there) 4) pick up a 6# brisket flat at Mt Royal Fine Foods (Duluth neighborhood). At least I think it was a flat, it was more rectangular than triangular. 5) The brisket appeared to be in pretty good trim already, so I put together the dry cure (curing salts, black pepper, coriander, dark brown sugar, granulated garlic). 6) coated the brisket, double zip-locked it, and set it in the lowest back corner of little Sisters spare refrigerator in her basement. 7) extensive training of the sister and nephew on the twice-daily turning of the brisket. 7a) post several 'TURN THE BRISKET' signs throughout the house. 8) went home, came back a week later. 9) rinse, soak, rinse, soak, rinse, pat dry 10) rub the now-cured brisket. Cracked black pepper, ground coriander, granulated garlic, thyme. Those blade type coffee grinders that are only OK at grinding coffee are GREAT for pepper and coriander. little Sister's kinda mad at me, though. 11) Up the hill to Woodland (yet another Duluth neighborhood) to Mom & Dad's. Load up the hopper with Alder, fire it up on high. Once the dome temp gauge cruises thru 220, flip it to smoke (the lowest setting). 12) outside temp today is mid 60's, not windy, the Traeger is fairly stable swinging between 190 and 210 all day (according to the dome thermometer). Every couple of hours or so, you have to smooth over the pellets in the pellet hopper, it is a gravity feed to an auger, and tends to develop a caldera. We're only burning about 1/2 pound an hour, but I usually top off the hopper anyways (hey, there isn't much else to do with these things) 13) I have the Taylor temp probe gadget in the middle of the flat and the alert temp set for 165. I'm moving about 10 degrees an hour until I hit 159. Big plateau. Took a full two hours to start moving again. 14) It finally hit 165 at 5pm, seven hours pretty much to the minute, took it off, double foiled it, stuck it in my big styro cooler. 15) First slice at 7pm. Gorgeous. Succulent. Intensly flavored. Everyone praises me. I am a genius. 16) Leave token amounts with little Sister and Mom & Dad and abscond with the rest to the Twin Cities. 17) This barbecue stuff is easy. robert |
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pastrami on the Traeger
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pastrami on the Traeger
Nice write up. I know because my mouth was watering when I read it.
"Robert" > wrote in message ... > 1 picture on alt.binaries.food, same Subject > > Decided to have a go at pastrami on my Dad's Traeger Lil Tex > (pellet smoker-grill). The recipe on the virtual weber site > was my guideline. Steps as follows: > > 1) trip to Penzeys for fresh peppercorns, coriander, > granulated garlic (Mpls uptown). > 2) stopped at my local butcher in a search for curing > salts. He ended up just giving me a 1/2 cup from the back > room. Gotta love the butcher shop. > 3) Drove to Duluth for the weekend (Dad & Sister live there) > 4) pick up a 6# brisket flat at Mt Royal Fine Foods (Duluth > neighborhood). At least I think it was a flat, it was more > rectangular than triangular. > 5) The brisket appeared to be in pretty good trim already, > so I put together the dry cure (curing salts, black pepper, > coriander, dark brown sugar, granulated garlic). > 6) coated the brisket, double zip-locked it, and set it in > the lowest back corner of little Sisters spare refrigerator > in her basement. > 7) extensive training of the sister and nephew on the > twice-daily turning of the brisket. > 7a) post several 'TURN THE BRISKET' signs throughout the > house. > 8) went home, came back a week later. > 9) rinse, soak, rinse, soak, rinse, pat dry > 10) rub the now-cured brisket. Cracked black pepper, ground > coriander, granulated garlic, thyme. Those blade type > coffee grinders that are only OK at grinding coffee are > GREAT for pepper and coriander. little Sister's kinda mad > at me, though. > 11) Up the hill to Woodland (yet another Duluth > neighborhood) to Mom & Dad's. Load up the hopper with > Alder, fire it up on high. Once the dome temp gauge cruises > thru 220, flip it to smoke (the lowest setting). > 12) outside temp today is mid 60's, not windy, the Traeger > is fairly stable swinging between 190 and 210 all day > (according to the dome thermometer). Every couple of hours > or so, you have to smooth over the pellets in the pellet > hopper, it is a gravity feed to an auger, and tends to > develop a caldera. We're only burning about 1/2 pound an > hour, but I usually top off the hopper anyways (hey, there > isn't much else to do with these things) > 13) I have the Taylor temp probe gadget in the middle of the > flat and the alert temp set for 165. I'm moving about 10 > degrees an hour until I hit 159. Big plateau. Took a full > two hours to start moving again. > 14) It finally hit 165 at 5pm, seven hours pretty much to > the minute, took it off, double foiled it, stuck it in my > big styro cooler. > 15) First slice at 7pm. Gorgeous. Succulent. Intensly > flavored. Everyone praises me. I am a genius. > 16) Leave token amounts with little Sister and Mom & Dad and > abscond with the rest to the Twin Cities. > 17) This barbecue stuff is easy. > > robert |
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pastrami on the Traeger
Jeff Russell wrote:
> Nice write up. I know because my mouth was watering when I read it. Just an FYI, Jeff. Trim the text of the post you are replying to, and bottom-post your response. It will help keep your communication in an easy-to-follow context. Thanks, and welcome to AFB. Dave |
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pastrami on the Traeger
"Robert" <wrote> 15) First slice at 7pm. Gorgeous. Succulent. Intensly > flavored. Everyone praises me. I am a genius. Excellent Roberto!! Yes..it is easy. Congrats. You chose an odd choice for cooking .....that pastrami. You obviously payed the price in gas and attention to details. That's the kinda report I love to read. John in Austin |
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