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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Old 16-07-2012, 02:56 AM posted to alt.food.barbecue
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Default Pastrami Update

The pastrami was wonderful! DH said "it tastes like pastrami" meaning
that I did good. :-)

We have a big chunk left over for another meal. I'll slice it cold to
get the thinnest possible slices.

I remember when I was a little girl we'd go to a Kosher deli and the man
at the counter would take this big slab of pastrami out of a steaming
box and slice it to order. That's what mine tasted like.

Thanks for all your hints and helps, guys. I love you all.
--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.


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Old 16-07-2012, 07:58 PM posted to alt.food.barbecue
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On 7/15/2012 9:50 PM, Sqwertz wrote:
On Sun, 15 Jul 2012 20:56:01 -0500, Janet Wilder wrote:

The pastrami was wonderful! DH said "it tastes like pastrami" meaning
that I did good. :-)


You went with the pressure cooker method? How long for each stage?

-sw

On the smoker about 2 hours. I went by temperature rather than time,
so it was at 150 when I took it off.

In the styrofoam cooler wrapped in foil for about 2 hours. Was
still hot.

In the pressure cooker, 20 minutes under pressure and I let the
pressure fall on its own.


We won't get another meal out of it. He just had some for lunch.

There is another corned beef in the freezer, so I'll do a repeat in a
couple of months.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.


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Old 17-07-2012, 05:28 AM posted to alt.food.barbecue
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Default Pastrami Update

Janet Wilder wrote:
The pastrami was wonderful! DH said "it tastes like pastrami" meaning
that I did good. :-)

We have a big chunk left over for another meal. I'll slice it cold to
get the thinnest possible slices.

I remember when I was a little girl we'd go to a Kosher deli and the man
at the counter would take this big slab of pastrami out of a steaming
box and slice it to order. That's what mine tasted like.

Thanks for all your hints and helps, guys. I love you all.


Who could ask for anything more!? That sounds so great, Janet. I'm real
happy for y'all.

--
Nick, KI6VAV. Support severely wounded and disabled Veterans and their
families: https://semperfifund.org https://www.woundedwarriorproject.org/
http://www.specialops.org/ http://www.helpforheroes.org.uk/ ~Semper Fi~
http://www.woundedwarriors.ca/ http://www.legacy.com.au/ ~Semper Fi~
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Old 17-07-2012, 10:31 AM posted to alt.food.barbecue
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Default Pastrami Update


"Janet Wilder" wrote in message
eb.com...
On 7/15/2012 9:50 PM, Sqwertz wrote:
On Sun, 15 Jul 2012 20:56:01 -0500, Janet Wilder wrote:

The pastrami was wonderful! DH said "it tastes like pastrami" meaning
that I did good. :-)


You went with the pressure cooker method? How long for each stage?

-sw

On the smoker about 2 hours. I went by temperature rather than time, so
it was at 150 when I took it off.

In the styrofoam cooler wrapped in foil for about 2 hours. Was still
hot.

In the pressure cooker, 20 minutes under pressure and I let the
pressure fall on its own.


We won't get another meal out of it. He just had some for lunch.

There is another corned beef in the freezer, so I'll do a repeat in a
couple of months.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.


Sounds like you done good.
Janet, everytime I see your name I think of
the Mike Douglas and the heroine "Jane Wilder". It brings an image of him
sliding down the gully and landing with his face in her crotchg
BeeJay


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Old 17-07-2012, 11:53 PM posted to alt.food.barbecue
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Default Pastrami Update

Thanks for the encouragement. I value my "gurus" on AFB. Your praise
means a lot.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.




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Old 20-07-2012, 04:41 AM posted to alt.food.barbecue
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Default Pastrami Update

On 7/17/2012 7:54 PM, Kent wrote:

Do you need the pressure? Would you lose anything if you steamed in a
steamer, like an oriental bamboo steamer? We have a huge steamer for
Dungeness Crab we picked up at Ranch 99 for less than $30.


One thing I learned about pressure cooking, there is a good deal less
shrinkage of meat. It's also faster and uses less energy.

I learned to use a pressure cooker when I was about 11 years old. Still
use one all the time.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.


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Old 20-07-2012, 06:33 AM posted to alt.food.barbecue
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Default Pastrami Update


"Janet Wilder" wrote in message
eb.com...
On 7/17/2012 7:54 PM, Kent wrote:

Do you need the pressure? Would you lose anything if you steamed in a
steamer, like an oriental bamboo steamer? We have a huge steamer for
Dungeness Crab we picked up at Ranch 99 for less than $30.


One thing I learned about pressure cooking, there is a good deal less
shrinkage of meat. It's also faster and uses less energy.

I learned to use a pressure cooker when I was about 11 years old. Still
use one all the time.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.


Is it a Presto Pressure Cooker? It was developed near the beginning of WWII
and was sort of a standard during those difficult times. I haven't seen one
in years. The Presto plant was very near where I grew up. I think it's
dormant now.

Kent



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Old 20-07-2012, 08:58 PM posted to alt.food.barbecue
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Posts: 5,516
Default Pastrami Update

On 7/20/2012 12:33 AM, Kent wrote:
"Janet Wilder" wrote in message
eb.com...
On 7/17/2012 7:54 PM, Kent wrote:

Do you need the pressure? Would you lose anything if you steamed in a
steamer, like an oriental bamboo steamer? We have a huge steamer for
Dungeness Crab we picked up at Ranch 99 for less than $30.


One thing I learned about pressure cooking, there is a good deal less
shrinkage of meat. It's also faster and uses less energy.

I learned to use a pressure cooker when I was about 11 years old. Still
use one all the time.


Is it a Presto Pressure Cooker? It was developed near the beginning of WWII
and was sort of a standard during those difficult times. I haven't seen one
in years. The Presto plant was very near where I grew up. I think it's
dormant now.

It is a Presto. Aluminum cheapie model from WalMart. I had a stainless
steel Cuisinart one and didn't care for it as stuff stuck to it and it
was hard to clean. Love this Presto. Lightweight to handle, but does a
great job.


--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.




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