Home |
Search |
Today's Posts |
|
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. |
Reply |
|
LinkBack | Thread Tools | Display Modes |
|
|||
|
|||
A repost of Jack Curry pastrami
Jack Curry's Pastrami
Graeme...in London > I'm going to try to replicate Jack Curry's pastrami recipe that he posted on abf a few months ago but I have a few questions. This is not a cheap cut of beef in the UK (about 6 dollars per pound) so I don't want to screw up. Jack Curry said.. "At last, a pastrami that's damned good, made from a brisket flat. No more pricy corned beef for moi. Here's how: 1 cup Morton Tenderquick 4 cups of water 1-2 cups of ice to bring the water temp down 2 TBS pickling spice 6-8 cloves of mashed up garlic Mix all above until it's in solution, then soak a 10-11 lb brisket flat in it, in the fridge for 72 hours, stirring or flipping the brisket occasionally." Question 1 I will get my butcher to cut the brisket from the carcass. How much fat should I get him to leave on? "Remove the brisket, wash the spices and stuff off, then soak it fresh, cold water, in a food-grade bucket (get one in the bakery department of your grocery store for free - they get fudge icing in them) for 2-3 days, changing the water at least 3 times." Question 2 At this stage, does it still need to be refridgerated. One of those catering buckets won't fit in my fridge. Is 3 days at room temperature OK? "Remove, pat dry, sprinkle liberally with a mix of 2/3 cracked coriander seeds, 1/3 cracked black pepper and a couple of TBS of garlic powder. Cook at 250=E3=83=BC in some oak smoke for about 11 hours, until it passes the fork test." Question 3 Oak wood for the full cook or just the 1st few hours and cook it fat side up? "Jack Curry -not salty this time ;0)-" Graeme Jack Curry's Pastrami Jack Curry > "Graeme...in London" > wrote in message ... > I'm going to try to replicate Jack Curry's pastrami recipe that he posted on > abf a few months ago but I have a few questions. This is not a cheap cut of > beef in the UK (about 6 dollars per pound) so I don't want to screw up. > Jack Curry said.. > "At last, a pastrami that's damned good, made from a brisket flat. No more > pricy corned beef for moi. > Here's how: > 1 cup Morton Tenderquick > 4 cups of water > 1-2 cups of ice to bring the water temp down > 2 TBS pickling spice > 6-8 cloves of mashed up garlic > Mix all above until it's in solution, then soak a 10-11 lb brisket flat in > it, in the fridge for 72 hours, stirring or flipping the brisket > occasionally." > Question 1 > I will get my butcher to cut the brisket from the carcass. How much fat > should I get him to leave on? If you're paying for fat at brisket prices, I'd have him leave no more than 1/2" fat cap on. When briskets are cheap, I like to have plenty of fat for the cook and take it off after the meat is done, which makes for a nice juicy finished product. Make sure you have enough of the cure mix to cover the meat, following the proportions above as necessary. > "Remove the brisket, wash the spices and stuff off, then soak it fresh, > cold > water, in a food-grade bucket (get one in the bakery department of your > grocery store for free - they get fudge icing in them) for 2-3 days, > changing the water at least 3 times." > Question 2 > At this stage, does it still need to be refrigerated. One of those catering > buckets won't fit in my fridge. Is 3 days at room temperature OK? According to Morton, after corning the meat is fully cured and can be left without refrigeration, but I'm kinda cautious about doing that. If it won't fit in your fridge, put the meat/bucket in a cooler or whatever with ice around it. Add ice as necessary and you won't have to worry about it. Just don't let it get warm and it should be fine. Make sure you change the water at least 3 times. The only mistakes I've ever made doing this is to not remove enough salt by soaking it out and by undercooking, producing a very chewy pastrami. > "Remove, pat dry, sprinkle liberally with a mix of 2/3 cracked coriander > seeds, 1/3 cracked black pepper and a couple of TBS of garlic powder. > Cook at 250=E3=83=BC in some oak smoke for about 11 hours, until it passes the fork > test." > Question 3 > Oak wood for the full cook or just the 1st few hours and cook it fat side > up? First few hours of smoke (oak, hickory or pecan) will do the job and fat down if cooking direct, fat up if indirect. When it reaches 185 internal, start fork testing. It isn't done until the fork goes in pretty easily...unless you want to slice it very thin. I prefer it brisket-done, which doesn't slice thin very well as it falls apart, but that's a matter of preference. Good luck Graeme and post some pix on abf. Jack Curry=20 ~ Regards, Mike Willsey (Piedmont) |
|
|||
|
|||
"Piedmont" > wrote in message oups.com... Jack Curry's Pastrami <snippage galore> Good luck Graeme and post some pix on abf. Jack Curry Mike, JC was the creator, and not for the 1st time, I simply followed his guidance. Luck was never in the equation. I'll be pulling a wee bit out of the freezer for Saturdays commemorative session. I think Jack would want us to all have a right good knees-up, and I for one will try to make it a day to remember. Graeme |
|
|||
|
|||
On Thu, 3 Feb 2005 19:13:37 -0000, "Graeme...in London"
> wrote: >I think Jack would want us to all have a right good knees-up Speak English. |
|
|||
|
|||
"Kevin S. Wilson" > wrote in message ... > On Thu, 3 Feb 2005 19:13:37 -0000, "Graeme...in London" > > wrote: > > >I think Jack would want us to all have a right good knees-up > > Speak English. > Are you taking the ****? Graeme |
|
|||
|
|||
Kevin S. Wilson wrote:
> On Thu, 3 Feb 2005 19:13:37 -0000, "Graeme...in London" > > wrote: > > >>I think Jack would want us to all have a right good knees-up > Speak English. He's clearly using an English (rather than American) colloquial expression, so one could argue he's speaking English already. I must say, the first few months I lived in the UK, it was hard work to understand what anyone was saying, especially after a few pints at the local pub. ;-) Dana |
|
|||
|
|||
On Thu, 3 Feb 2005 19:58:37 -0000, "Graeme...in London"
> wrote: > >"Kevin S. Wilson" > wrote in message .. . >> On Thu, 3 Feb 2005 19:13:37 -0000, "Graeme...in London" >> > wrote: >> >> >I think Jack would want us to all have a right good knees-up >> >> Speak English. >> > >Are you taking the ****? > There you go again. |
|
|||
|
|||
On Thu, 03 Feb 2005 12:01:29 -0800, "Dana H. Myers"
> wrote: >Kevin S. Wilson wrote: >> On Thu, 3 Feb 2005 19:13:37 -0000, "Graeme...in London" >> > wrote: >> >> >>>I think Jack would want us to all have a right good knees-up > >> Speak English. > >He's clearly using an English (rather than American) >colloquial expression, so one could argue he's >speaking English already. You're right. I should have said, "Speak proper English." > >I must say, the first few months I lived in the UK, >it was hard work to understand what anyone was saying, >especially after a few pints at the local pub. > So what's a "knees-up"? Graeme won't tell me. |
|
|||
|
|||
Kevin S. Wilson wrote:
> On Thu, 03 Feb 2005 12:01:29 -0800, "Dana H. Myers" > > wrote: > >> Kevin S. Wilson wrote: >>> On Thu, 3 Feb 2005 19:13:37 -0000, "Graeme...in London" >>> > wrote: >>> >>> >>>> I think Jack would want us to all have a right good knees-up >> >>> Speak English. >> >> He's clearly using an English (rather than American) >> colloquial expression, so one could argue he's >> speaking English already. > > You're right. I should have said, "Speak proper English." >> >> I must say, the first few months I lived in the UK, >> it was hard work to understand what anyone was saying, >> especially after a few pints at the local pub. >> > So what's a "knees-up"? Graeme won't tell me. I looked it up in an on-line dictionary: Knees Up = lively party with dancing. That's a new one on me! kili |
|
|||
|
|||
Kevin S. Wilson wrote:
> So what's a "knees-up"? Graeme won't tell me. It's a party, but don't take my word for it: http://www.bbc.co.uk/worldservice/le...rnitv167.shtml :-) Dana |
|
|||
|
|||
"Kevin S. Wilson" > wrote in message ... > So what's a "knees-up"? Graeme won't tell me. Kevin, in my own words, its the exact opposite to a wake (watch beside corpse before burial). "Knees-up mother Brown"...sorry, I thought that was a universal nursery rhyme! Graeme |
|
|||
|
|||
Graeme...in London wrote:
> "Kevin S. Wilson" > wrote in message > ... > > >> So what's a "knees-up"? Graeme won't tell me. > > Kevin, in my own words, its the exact opposite to a wake (watch beside > corpse before burial). > > "Knees-up mother Brown"...sorry, I thought that was a universal > nursery rhyme! > > Graeme Graeme, I'd never heard of it until today when I looked up the phrase Knees-Up. kili |
|
|||
|
|||
Graeme...in London wrote:
> "Kevin S. Wilson" > wrote in message > ... > > > >>So what's a "knees-up"? Graeme won't tell me. > > > Kevin, in my own words, its the exact opposite to a wake (watch beside > corpse before burial). > > "Knees-up mother Brown"...sorry, I thought that was a universal nursery > rhyme! > Does Mother Brown refer to Mrs. Brown(AKA Queen Victoria)? -- Matthew I'm a contractor. If you want an opinion, I'll sell you one. Which one do you want? |
|
|||
|
|||
"kilikini" > wrote:
> [] > Knees Up = lively party with dancing. > > That's a new one on me! > What a dream. To be Knees Up with kili -- Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ Thank a Veteran and Support Our Troops. You are not forgotten Thanks ! ! ! |
|
|||
|
|||
On Thu, 03 Feb 2005 12:44:55 -0700, Kevin S. Wilson >
wrote: >On Thu, 3 Feb 2005 19:13:37 -0000, "Graeme...in London" > wrote: > >>I think Jack would want us to all have a right good knees-up > >Speak English. I thought he had been . . . . . Harry |
|
|||
|
|||
On Thu, 03 Feb 2005 20:10:01 GMT, "kilikini"
> wrote: >Kevin S. Wilson wrote: >> On Thu, 03 Feb 2005 12:01:29 -0800, "Dana H. Myers" >> > wrote: >> >>> Kevin S. Wilson wrote: >>>> On Thu, 3 Feb 2005 19:13:37 -0000, "Graeme...in London" >>>> > wrote: >>>> >>>> >>>>> I think Jack would want us to all have a right good knees-up >>> >>>> Speak English. >>> >>> He's clearly using an English (rather than American) >>> colloquial expression, so one could argue he's >>> speaking English already. >> >> You're right. I should have said, "Speak proper English." >>> >>> I must say, the first few months I lived in the UK, >>> it was hard work to understand what anyone was saying, >>> especially after a few pints at the local pub. >>> >> So what's a "knees-up"? Graeme won't tell me. > >I looked it up in an on-line dictionary: > >Knees Up = lively party with dancing. > >That's a new one on me! > >kili > Think of the old panty song "Knees up Mother Brown, Knees up Mother Brown . . . . " . Harry PS 'panty' = 'pantomime' [theatre] |
|
|||
|
|||
Piedmont, A few questions, Will this recipe work with wild deer meat? (Venison) i know that venison is a leaner meat than beef or pork but i would still like to try it,if it would work ok.i sure would hate to mess up a nice piece of deer meat. What part of a deer would you use,or whats the best part to use,i was thinking of using a hindquarters or a front shoulder as i have quite a few of them in the freezer. Would the same rules apply to venison as beef? as in soaking,cooking time & temp? i'm planing on using pecan or pear wood. Thanks Willie |
|
|||
|
|||
"simply me" > wrote in message ... > > Piedmont, > > A few questions, > > Will this recipe work with wild deer meat? > (Venison) i know that venison is a leaner meat than beef or pork but i > would still like to try it,if it would work ok.i sure would hate to mess > up a nice piece of deer meat. > > What part of a deer would you use,or whats the best part to use,i was > thinking of using a hindquarters or a front shoulder as i have quite a > few of them in the freezer. > > Would the same rules apply to venison as beef? as in soaking,cooking > time & temp? > i'm planing on using pecan or pear wood. Just my 2 cents but I would lard the shoulder and lay on a layer of blanched bacon over the top. |
|
|||
|
|||
On Fri, 04 Feb 2005 15:31:45 GMT, "Michael"
> wrote: > >"simply me" > wrote in message ... >> >> Piedmont, >> >> A few questions, >> >> Will this recipe work with wild deer meat? >Just my 2 cents but I would lard the shoulder and lay on a layer of blanched >bacon over the top. > Why 'blanched' please? Harry |
|
|||
|
|||
simply me wrote:
> Piedmont, > > A few questions, > > Will this recipe work with wild deer meat? > (Venison) i know that venison is a leaner meat than beef or pork but i > would still like to try it,if it would work ok.i sure would hate to mess > up a nice piece of deer meat. > > What part of a deer would you use,or whats the best part to use,i was > thinking of using a hindquarters or a front shoulder as i have quite a > few of them in the freezer. > > Would the same rules apply to venison as beef? as in soaking,cooking > time & temp? > i'm planing on using pecan or pear wood. > > Thanks > Willie > I have no experience with Deer. I would suggst that you pick a small cut that you can afford to ruin. 1-2 LB. As the meat is brined it will take in extra moisture. Plus you could also, as discussed before, lard the deer meat. Since brisket is extremly fatty and wild deer is not, you could end up with a product not like regular pastrami. Here is a repost about corned beef and pastrami...Posted By Chuch who's now sitting back with Jack, sip'in an a Q'in! Posted By: Cuchulain Libby, Jun 15, 2000 Corned Beef and Pastrami By: Gary Wiviott Here's some stuff to keep ya off the streets:] -C [post recent e-mail] From: Gary Wiviott > (Editor Snipped) How do I make my own corned beef? For best results, use trimmed briskets. Start with a curing brine. This recipe comes from [3] and makes enough for 25 lbs of meat. 5 quarts ice water (about 38-40F) 8 oz. salt 3 oz. Prague Powder #1 3 oz. powdered dextrose Spray pump the briskets to about 12-15% of their original weight. After pumping, the briskets are packed in a vat, and sprinkled with whole pickling spice. If more than one brisket is done at a time, pack them flesh to flesh with the fat sides out. Add enough brine to cover and allow to cure for 3-4 days at 38-40F. The meat is then ready to use (but still requires cooking). What is pastrami and how do I make my own? For best results, use trimmed briskets. Start with a curing brine. This recipe comes from [3] and makes enough for 25 lbs of meat. 5 quarts ice water (about 38-40F) 8 oz. salt 5 oz. Prague Powder #1 5 oz. powdered dextrose 1 Tb garlic juice Prepare and cure as for corned beef. After curing, remove from brine and rub liberally with cracked black pepper and coriander seeds. Smoke at 140F until the meat is dry and then increase smoker temperature to 200-220F and hold until internal temperature of meat reaches 170-180F. Chill overnight before using. This meat is fully cooked. -- Mike Willsey (Piedmont) "The Practical Bar-B-Q'r!" http://groups.msn.com/ThePracticalBa...ewwelcome.msnw Charities; Oxfam GB: http://www.oxfam.org.uk/about_us/index.htm, Operation Smile: http://www.operationsmile.org/ If you or a loved one has thyroid issues, please have their thyroid checked for radiation levels! |
|
|||
|
|||
"kilikini" > wrote:
> wrote: > > "kilikini" > wrote: > >> [] > >> Knees Up = lively party with dancing. > >> > >> That's a new one on me! > >> > > What a dream. To be Knees Up with kili > > Dirty dancing? <g> > The vertical realization of a horizontal desire. <sigh> -- Nick. To help with tsunami relief, go to: http://usafreedomcorps.gov/ Thank a Veteran and Support Our Troops. You are not forgotten Thanks ! ! ! |
|
|||
|
|||
Kevie!! We thought you'd died, or received a divorce lawsuit, or you were
interned at the local sanitarium, or you're in jail for poisoning, or maybe you just set the whole place on fire. Well, here you are, shooting your mouth and anus off simultaneously. Godamn it God, what did we do to get this punishment? "Kevin S. Wilson" > wrote in message ... > On Thu, 3 Feb 2005 19:13:37 -0000, "Graeme...in London" > > wrote: > >>I think Jack would want us to all have a right good knees-up > > Speak English. > |
|
|||
|
|||
Thanks for the info
|
|
|||
|
|||
Harry Demidavicius wrote:
> On Thu, 03 Feb 2005 12:44:55 -0700, Kevin S. Wilson > > wrote: > >> On Thu, 3 Feb 2005 19:13:37 -0000, "Graeme...in London" >> > wrote: >> >>> I think Jack would want us to all have a right good >>> knees-up >> >> Speak English. > > I thought he had been . . . . . > > Harry Isn't this the same Kevin who complained about frohe's typing using his Texas dialect and also told frohe to "Speak English"? BOB |
|
|||
|
|||
BOB wrote:
> Harry Demidavicius wrote: > >>On Thu, 03 Feb 2005 12:44:55 -0700, Kevin S. Wilson > wrote: >> >> >>>On Thu, 3 Feb 2005 19:13:37 -0000, "Graeme...in London" > wrote: >>> >>> >>>>I think Jack would want us to all have a right good >>>>knees-up >>> >>>Speak English. >> >>I thought he had been . . . . . >> >>Harry > > > Isn't this the same Kevin who complained about frohe's typing using his > Texas dialect and also told frohe to "Speak English"? > > BOB > > Well, thanks to me, after years, finally giving in and using a KF I've been spared most of the crud but do to replies ran across this one. What am I missing? Graeme is in England so my guess is that he *is* speaking *true* English. It's the rest of us that "*******ize" it but still call it English. -- Steve Ever wonder about those people who spend $2.00 apiece on those little bottles of Evian water? Try spelling Evian backwards... |
|
|||
|
|||
On Fri, 4 Feb 2005 22:35:41 -0800, "Kent" > wrote:
>Well, here you are, shooting your mouth and anus off simultaneously. See a mental-health professional about that coprophilia. Soon. |
|
|||
|
|||
On Sun, 6 Feb 2005 20:13:06 -0500, " BOB" > wrote:
>Harry Demidavicius wrote: >> On Thu, 03 Feb 2005 12:44:55 -0700, Kevin S. Wilson >> > wrote: >> >>> On Thu, 3 Feb 2005 19:13:37 -0000, "Graeme...in London" >>> > wrote: >>> >>>> I think Jack would want us to all have a right good >>>> knees-up >>> >>> Speak English. >> >> I thought he had been . . . . . >> >> Harry > >Isn't this the same Kevin who complained about frohe's typing using his >Texas dialect and also told frohe to "Speak English"? > Truly humor impaired, aren't you? Graeme got the joke. I'm not surprised that you didn't. Would you like someone to explain it for you? |
|
|||
|
|||
On Sun, 06 Feb 2005 20:21:00 -0500, Steve Calvin
> wrote: >What am I missing? Graeme is in England so my guess is that he *is* >speaking *true* English. It's the rest of us that "*******ize" it but >still call it English. Explain the joke to Bob, now. He seems quite confused. |
|
|||
|
|||
"Bubbabob" > wrote in message . 3.30... > "Graeme...in London" > wrote: > > > > > "Knees-up mother Brown"...sorry, I thought that was a universal nursery > > rhyme! > > > > Graeme > > > > > > Perhaps, but not from MY universe. Just by coincidence I was watching the Mary Poppins DVD Friday (the first one, not the 40th anniversary one) and during the 'making of' featurette, one of the people responsible for the "Step in Time" dance number (chimney sweeps on the rooftops) said it was a "Knees-Up Mother Brown" dance. Now I get it. Obligatory a.f.b comment: I smoked my first chickens in the ECB Saturday. HMMMM. Brad Houser |
|
|||
|
|||
Kevin S. Wilson wrote:
> On Sun, 6 Feb 2005 20:13:06 -0500, " BOB" > > wrote: > >> Harry Demidavicius wrote: >>> On Thu, 03 Feb 2005 12:44:55 -0700, Kevin S. Wilson >>> > wrote: >>> >>>> On Thu, 3 Feb 2005 19:13:37 -0000, "Graeme...in London" >>>> > wrote: >>>> >>>>> I think Jack would want us to all have a right good >>>>> knees-up >>>> >>>> Speak English. >>> >>> I thought he had been . . . . . >>> >>> Harry >> >> Isn't this the same Kevin who complained about frohe's >> typing using his Texas dialect and also told frohe to >> "Speak English"? >> > Truly humor impaired, aren't you? > > Graeme got the joke. I'm not surprised that you didn't. > Would you like someone to explain it for you? No. I got "the joke". It seems that, in your little world, it's a joke if you think it is. If you don't find it humorous, you call it a troll or your other buzz-word-of-the-day. Thanks for playing, though. Have a nice life op there in the small world of potatoes and narrow minded bozos. BOB |
|
|||
|
|||
On Mon, 7 Feb 2005 15:46:49 -0500, " BOB" > wrote:
>Kevin S. Wilson wrote: >> On Sun, 6 Feb 2005 20:13:06 -0500, " BOB" > >> wrote: >> >>> Harry Demidavicius wrote: >>>> On Thu, 03 Feb 2005 12:44:55 -0700, Kevin S. Wilson >>>> > wrote: >>>> >>>>> On Thu, 3 Feb 2005 19:13:37 -0000, "Graeme...in London" >>>>> > wrote: >>>>> >>>>>> I think Jack would want us to all have a right good >>>>>> knees-up >>>>> >>>>> Speak English. >>>> >>>> I thought he had been . . . . . >>>> >>>> Harry >>> >>> Isn't this the same Kevin who complained about frohe's >>> typing using his Texas dialect and also told frohe to >>> "Speak English"? >>> >> Truly humor impaired, aren't you? >> >> Graeme got the joke. I'm not surprised that you didn't. >> Would you like someone to explain it for you? > > >No. I got "the joke". It seems that, in your little world, it's a joke >if you think it is. Make up your mind, Sparky. It's either a joke or it's not. You shouldn't be embarassed because you didn't get it. Niether did you intellectual equal CAL. >If you don't find it humorous, you call it a troll or >your other buzz-word-of-the-day. Is today "Use Only Words that Bob Understands Day"? Okay. I r hungry. Me cook food. Better? >Thanks for playing, though. Have a nice >life op there in the small world of potatoes and narrow minded bozos. > <snicker> And thus he demonstrates his provincialism. |
|
|||
|
|||
"Kevin S. Wilson" wrote: > > On Mon, 7 Feb 2005 15:46:49 -0500, " BOB" > wrote: > >No. I got "the joke". It seems that, in your little world, it's a joke > >if you think it is. > > Make up your mind, Sparky. It's either a joke or it's not. You > shouldn't be embarassed because you didn't get it. Niether did you > intellectual equal CAL. 'Niether' do you. -CAL |
|
|||
|
|||
On Mon, 07 Feb 2005 21:57:22 GMT, cl > wrote:
> > >"Kevin S. Wilson" wrote: >> >> On Mon, 7 Feb 2005 15:46:49 -0500, " BOB" > wrote: > >> >No. I got "the joke". It seems that, in your little world, it's a joke >> >if you think it is. >> >> Make up your mind, Sparky. It's either a joke or it's not. You >> shouldn't be embarassed because you didn't get it. Niether did you >> intellectual equal CAL. > >'Niether' do you. > A spelling lame? That the best you got? PS: In your eagerness to hump my leg with a truly pathetic spelling lame, you once again ignore the illogic of what you are saying. If I made the joke, then I must also get the joke. But you're too eager to hump my leg to see how that must be true. |
Reply |
Thread Tools | Search this Thread |
Display Modes | |
|
|
Similar Threads | ||||
Thread | Forum | |||
Thanks, Jack Curry. Thanks again. | Barbecue | |||
Thanks, Jack Curry. Thanks again. | Barbecue | |||
Jack Curry's Pastrami | Barbecue | |||
Ping: Jack Curry | Barbecue |