Re: [BBQ] Re: Help!! Pastrami??
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Dan Gill
Feb 15, 2008, 10:47:43 AM2/15/08
to SmokeR...@googlegroups.com
That reminds me - I have 3 brisket flats in the cooler that I need to dry rub for pastrami - spiced beef. Watched a program recently and they used steer navels - never heard of the cut and have no idea how to get them. I always wondered what cut was used for commercial pastrami.
Dan
Dan
----- Original Message ----
From: "spe...@knology.net" <spe...@knology.net>
To: SmokeR...@googlegroups.com
Sent: Monday, December 31, 2007 3:35:41 PM
Subject: [BBQ] Re: Help!! Pastrami??
"
From: "spe...@knology.net" <spe...@knology.net>
To: SmokeR...@googlegroups.com
Sent: Monday, December 31, 2007 3:35:41 PM
Subject: [BBQ] Re: Help!! Pastrami??
take it out of the Cryovac and soak it for about two days
in water, changing the water every day. Coat it with crushed Coriander/black
pepper ( /3 to 2/3 ratio) and throw it on the smoker. slice thin and serve on a
crusty roll with some hot mustard.
Bill
I have 8 of them on the WSM right now!
Insert Email from the Sage of Chicago
"Jess,
Pastrami Q, pastrami, I simply call it smoked corned beef. It is a fresh
(cured, but raw) corned beef that has been soaked in water so some of
the salt leaches out, rubbed with spices then smoked. It is not twice
cooked and it is not pastrami, it is smoked corned beef.
This is not to say that some of the other Porch members who cure their
own are not making pastrami then smoking it, but I am smoking fresh
(cured, but not cooked) full packer cut corned beef briskets.
I have posted my recipe (method) quite a few times on the list, I will
follow the body of this email with a repost.
Regards
Smoking in Chicago,
Gary
xxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Smoked Corned Beef
To make a reasonable facsimile of pastrami you first soak fresh corned
beef in water for 36 hours to rid it of some of the salt. You then
coarse grind, in a 5/1 ratio, black pepper/coriander seed, add powdered
garlic and ground ancho pepper and liberally coat the corned beef with
the mixture.
Smoke the corned beef as you would a brisket, though due to the corning
process it will only take about half or three quarters as long, and you
will be quite pleased with the results. I use full packer cut corned
beef, point and flat, with the fat cap still attached. If you use a
small corned beef flat without a fat cap make sure to smoke it under
something fatty, like pork shoulder or baste often.
Some wrap the smoked corned beef in foil while still hot and let it stew
in its own juices overnight, allowing it to reabsorb the juice and
become almost fall apart tender. I find this step unnecessary using a
full packer cut corned beef, plus I prefer my pastrami sliceable.
I have been smoking corned beef for at least two years and it is a
favorite. The cracked black pepper/coriander seed/rub/then smoke soaked
corned beef recipe came from Garry Howard and Dan Gill, who, I believe,
adapted it from a recipe in Rick Thead's Meat Smoking and Curing FAQ.
http://www.azstarnet.com/~thead/msfaq.html
http://www.velvitoil.com/Curing.HTML
Regards
Smoking in Chicago,
Gary
Pastrami Q, pastrami, I simply call it smoked corned beef. It is a fresh
(cured, but raw) corned beef that has been soaked in water so some of
the salt leaches out, rubbed with spices then smoked. It is not twice
cooked and it is not pastrami, it is smoked corned beef.
This is not to say that some of the other Porch members who cure their
own are not making pastrami then smoking it, but I am smoking fresh
(cured, but not cooked) full packer cut corned beef briskets.
I have posted my recipe (method) quite a few times on the list, I will
follow the body of this email with a repost.
Regards
Smoking in Chicago,
Gary
xxxxxxxxxxxxxxxxxxxxxxxxxxxxx
Smoked Corned Beef
To make a reasonable facsimile of pastrami you first soak fresh corned
beef in water for 36 hours to rid it of some of the salt. You then
coarse grind, in a 5/1 ratio, black pepper/coriander seed, add powdered
garlic and ground ancho pepper and liberally coat the corned beef with
the mixture.
Smoke the corned beef as you would a brisket, though due to the corning
process it will only take about half or three quarters as long, and you
will be quite pleased with the results. I use full packer cut corned
beef, point and flat, with the fat cap still attached. If you use a
small corned beef flat without a fat cap make sure to smoke it under
something fatty, like pork shoulder or baste often.
Some wrap the smoked corned beef in foil while still hot and let it stew
in its own juices overnight, allowing it to reabsorb the juice and
become almost fall apart tender. I find this step unnecessary using a
full packer cut corned beef, plus I prefer my pastrami sliceable.
I have been smoking corned beef for at least two years and it is a
favorite. The cracked black pepper/coriander seed/rub/then smoke soaked
corned beef recipe came from Garry Howard and Dan Gill, who, I believe,
adapted it from a recipe in Rick Thead's Meat Smoking and Curing FAQ.
http://www.azstarnet.com/~thead/msfaq.html
http://www.velvitoil.com/Curing.HTML
Regards
Smoking in Chicago,
Gary
Bill Ackerman (BBQ
List)
Cured, Smoked Beef Brisket - a.k.a. Pastrami
If you have the equipment and skill to prepare Texas-style smoked
brisket, then you have most of what you need to create pastrami better
than any NYC Deli
How I got hooked on pastrami
My pastrami addiction began many years ago. My wife and I had landed at
JFK for a business meeting in NYC. Our client picked us up and asked if
we were hungry (we were starving). We soon found ourselves inside a very
small, very crowded delicatessen in Queens. Before I had a chance to
decide what I wanted, a man behind the counter was yelling at me for my
order. I hesitated for a moment, still trying to make up my mine, which
resulted in his yelling at me even louder.
Sensing my panic, our client suggested I order the pastrami sandwich.
What happened next permanently changed my culinary world, leading me on
a long and arduous quest to recreate the experience: the preparer
stabbed a fork into a vat of hot liquid and pulled out a big chunk of
meat, black on the outside, dark red on the inside. He cut off a number
of thick, juicy slices and piled them high between slices of warm rye
bread, forming a 4-inch thick sandwich. At our table, I slathered some
mustard on the bread and with my mouth open as wide as possible, I was
introduced to a real pastrami sandwich. The meat melted in my mouth and
conspired with the aromatic rye bread and the spicy mustard to make me a
lifelong addict. I think I had pastrami sandwiches for breakfast, lunch,
and dinner every day during that glorious trip.
As soon as possible upon returning home to the Bay Area, I made my way
to the nearest deli in search of a pastrami sandwich like those in New
York. My first inkling that something was amiss was when the server,
ever so politely, asked me for my order; why wasn't she yelling at me? I
was even surer something was wrong when she asked me what kind of bread
I wanted my pastrami on ("... white, french, sourdough, whole wheat,
kaiser, dutch crunch, ..."). And when she asked what condiments I wanted
on my sandwich ("...lettuce, tomato, onions, pickles, peppers, mayo,
cheese, sprouts
...."), my dreams of a eating a real pastrami sandwich dissolved.
White bread? Mayo? Sprouts? Polite service? I should have run for the
hills. But we Californians are, if anything, a flexible people. So I
allowed the waitperson to bring me a hot pastrami on rye with nothing
but mustard. Even if she wasn't rude and even if she was totally
clueless in matters of pastrami, someone in the kitchen must surely know
how to make a real pastrami sandwich. This irrational hope was cruelly
shattered when my order arrived. The sandwich was only one-inch thick
and the meat-like substance purported to be pastrami was dry, tough, and
devoid of flavor. I took one bite, which was one bite too many. The
first thing I did when I got back to
office was to schedule my next trip to New York.
That was about 20 years ago. Since then I have eaten a great number of
pastrami sandwiches, some good, many bad, from delis everywhere and even
from my own kitchen. My quest for the perfect pastrami has paralleled my
quest for the perfect pizza and, of course, the perfect BBQ. In all
three cases, the same conclusion was reached: nothing can match
homemade. Although I still make it a point to eat a few pastrami
sandwiches every time I visit NYC, I actually enjoy what comes out my
own kitchen more. Granted, it is a LOT more work, but then, if
convenience was the name of the game, you probably wouldn't be a member
of CBBQA. McRibs would suit you just fine. In case you share the same
passion I do for perfect pastrami, here is a guide to how I make it.
Meat selection
I've seen all kinds of meats that have been cured, spiced, and smoked
called "pastrami", including turkey, salmon, duck, and even gluten-based
meatless pastrami . But the real deal is made from beef, usually
brisket. When I started experimenting, I used only heavily trimmed
briskets (4-5 pounds) because I didn't know any other kind existed. It
is possible to make pastrami from this cut, but it presents the standard
BBQ dilemma: if it is too small and doesn't have enough fat, it can dry
up before the collagen breaks down.
I have managed to make "acceptable" pastrami using heavily trimmed
brisket, but the results with untrimmed, packer-cut briskets have been
superior in every way. They are not commonly found in the Bay Area, but
Foods Co. generally carries USDA Select grade (and sometimes Choice
grade) for about $1.49/lb (sometimes on sale for .99/lb). When I can, I
get Certified Angus Beef whole briskets from Nob Hill Foods ($2.49/lb).
Look for one with a complete fat cap and plenty of marbling. I try to
pick one under 10 pounds, but usually end up with one around 12 pounds.
Lightly trim away excess fat so that you have a uniform fat cap of about
1/4 inch. Don't cut away too much fat. It is needed to keep the meat
moist during the long cooking process and during reheating. Good
pastrami is fatty. "Lean pastrami" is an oxymoron.
Curing
Curing is the process of exposing the meat to salts and other spices.
One purpose of curing is to help preserve the meat from spoilage.
However, my method for making pastrami does not involve cooking nor
storing the meat within the danger zone (40F - 140F). I cure the brisket
for the chemical and structural changes the meat undergoes that enhance
the flavor, texture, and appearance. This is what is responsible for the
difference between pastrami and the traditional Texas-style, smoked
brisket.
I've tried many formulas for curing. There are wet cures in which the
meat is submerged in a liquid. There are also dry cures in which the
salt/spices are rubbed on the surface of the meat. In both cases, the
meat is allowed to "cure" for several days to several weeks, with dry
cures generally taking longer. I've gotten the best results with a wet
cure. Since it can take a long time for the cure to penetrate the entire
brisket from the outside, I inject some of the cure into the meat.
The two main ingredients in the cure are salt and sugar. The salt works
to remove moisture from the meat. The sugar adds flavor, enhances the
effect of the salt, and also works to balance of the harshness of the
salt in the final product.
I also use a small amount of sodium nitrite (an ingredient in Prague
Powder #1 - see end of article for source) in the cure. Although used to
prevent botulism poisoning, I use it primarily for the color and special
flavor it adds. There is some controversy in the literature about the
possible carcinogenic effects in rodents of megadoses of nitrite salts.
It turns out that some common vegetables have higher concentrations of
nitrites than those found in cured meats. I'm not worried, but I'm still
looking for a mouse that will eat pastrami.
Instead of granulated sugar, I use dextrose (see source at end of this
article). It is a sugar that dissolves easily in cold water, is less
sweet than regular sugar and penetrates into the meat better.
The following formula is derived from the excellent book by the late
Rytek Kutas, "Great Sausage Recipes and Meat Curing". I use the same
ingredients, but I've adjusted the ratios based on my own preferences.
I've tried cures that use a lot more ingredients and have come to prefer
just a few simple ingredients to bring out the authentic pastrami
flavor. Here is the formula I use for curing one whole brisket:
2 1/2 quarts ice cold water (38F-40F)
2 1/2 ounces Prague Powder #1
1 tablespoon garlic juice
4 ounces Kosher Flake Salt (Diamond Crystal)
4 ounces powdered dextrose
Mix all of the above until completely dissolved. At this point, you need
to inject about 30 ounces of the cure into the meat. A curing pump (a
large syringe which sprays out solution through multiple holes in all
directions - see source below) is the easiest way. I fill it up and
inject cure deep into the meat at 8 different points to try to get it
evenly distributed. Submerge the brisket completely in the solution. I
use FoodSaver vacuum bags (just as the last air is removed, I press the
"manual seal" button.) Place in the refrigerator at about 40F. If the
temperature drops below around 35F, the curing reactions can be halted.
The hardest part of the curing step is determining the amount of time to
leave the meat in the cure. Too short and the pastrami will taste under
salted; too much and it will taste over salted. The thickness of the
brisket can have a big influence. Somewhere between 4-5 days seems to
work most of the time for a normal brisket.
Spicing
After removing the brisket from the cure, rinse and dry it. Apply to all
sides of the brisket a rub of coarsely ground black pepper and
coriander.
Many other spices can be rubbed on at this point, but, as with the cure,
my
preference is to keep it simple.
Smoking
Many recipes instruct you to start with a drying phase and a cold smoke
phase and then to gradually raise the temperature. One reason for this
approach may be to reduce the amount of shrinkage, a critical financial
consideration for commercial operations. However, the most flavorful
pastramis I've ever made have been those that exhibited the most
shrinkage.
I immediately place the brisket in a hot smoker and try to maintain the
same
temperature throughout the process.
At this point, I assume you know what method works best for your pit
when smoking Texas-style brisket; you will be using the same equipment
and skills for smoking pastrami. The only difference will be that
pastrami may take somewhat less time to cook due to the denaturing
caused by the cure.
Maintain a steady, clean fire until the middle of the flat is fork
tender (the tines of a large fork pierce the meat with no resistance).
Stay away from the thick, point portion; it will be tender before the
flat.
Holding/reheating
When the brisket is done, you can serve it right away or allow it to
rest for a while depending on how good you are at fighting off the
ravenous hordes. Pastrami you don't use right away is best stored and
reheated in a brown stock. Great care must be taken when reheating.
Don't slice until after it is reheated. Reheat very gently by bringing
the stock up to barely a simmer. Allow the pastrami to sit in the hot
stock until it reaches an internal temperature of no more than 170F. It
is very easy to destroy a perfectly smoked pastrami by overheating it.
Serving
Do not slice off more than you plan to serve immediately. Going against
the grain, cut off 1/4" slices. Every slice should have some fat, but
dispose of any pieces that are mostly fat.
Place at least a 3-inch pile of pastrami on warm rye bread. Allow each
person to apply the amount of deli-style mustard they prefer and serve
with slaw and pickles on the side.
Now for the most important part: when serving each guest, adopt the
surly attitude of a NYC deli waiter and be prepared to yell at anyone
who dares ask for tomatoes, mayo, or sprouts: "Whadyatink this is?
California?"
Sources
Prague powder #1 (a.k.a. Instacure), dextrose powder, and cure pump
syringes can usually be obtained from any supplier of sausage making
supplies. I get mine from The Sausage Maker in Buffalo, NY. (716)
824-5814
http://www.makingsausage.com
Cured, Smoked Beef Brisket - a.k.a. Pastrami
If you have the equipment and skill to prepare Texas-style smoked
brisket, then you have most of what you need to create pastrami better
than any NYC Deli
How I got hooked on pastrami
My pastrami addiction began many years ago. My wife and I had landed at
JFK for a business meeting in NYC. Our client picked us up and asked if
we were hungry (we were starving). We soon found ourselves inside a very
small, very crowded delicatessen in Queens. Before I had a chance to
decide what I wanted, a man behind the counter was yelling at me for my
order. I hesitated for a moment, still trying to make up my mine, which
resulted in his yelling at me even louder.
Sensing my panic, our client suggested I order the pastrami sandwich.
What happened next permanently changed my culinary world, leading me on
a long and arduous quest to recreate the experience: the preparer
stabbed a fork into a vat of hot liquid and pulled out a big chunk of
meat, black on the outside, dark red on the inside. He cut off a number
of thick, juicy slices and piled them high between slices of warm rye
bread, forming a 4-inch thick sandwich. At our table, I slathered some
mustard on the bread and with my mouth open as wide as possible, I was
introduced to a real pastrami sandwich. The meat melted in my mouth and
conspired with the aromatic rye bread and the spicy mustard to make me a
lifelong addict. I think I had pastrami sandwiches for breakfast, lunch,
and dinner every day during that glorious trip.
As soon as possible upon returning home to the Bay Area, I made my way
to the nearest deli in search of a pastrami sandwich like those in New
York. My first inkling that something was amiss was when the server,
ever so politely, asked me for my order; why wasn't she yelling at me? I
was even surer something was wrong when she asked me what kind of bread
I wanted my pastrami on ("... white, french, sourdough, whole wheat,
kaiser, dutch crunch, ..."). And when she asked what condiments I wanted
on my sandwich ("...lettuce, tomato, onions, pickles, peppers, mayo,
cheese, sprouts
...."), my dreams of a eating a real pastrami sandwich dissolved.
White bread? Mayo? Sprouts? Polite service? I should have run for the
hills. But we Californians are, if anything, a flexible people. So I
allowed the waitperson to bring me a hot pastrami on rye with nothing
but mustard. Even if she wasn't rude and even if she was totally
clueless in matters of pastrami, someone in the kitchen must surely know
how to make a real pastrami sandwich. This irrational hope was cruelly
shattered when my order arrived. The sandwich was only one-inch thick
and the meat-like substance purported to be pastrami was dry, tough, and
devoid of flavor. I took one bite, which was one bite too many. The
first thing I did when I got back to
office was to schedule my next trip to New York.
That was about 20 years ago. Since then I have eaten a great number of
pastrami sandwiches, some good, many bad, from delis everywhere and even
from my own kitchen. My quest for the perfect pastrami has paralleled my
quest for the perfect pizza and, of course, the perfect BBQ. In all
three cases, the same conclusion was reached: nothing can match
homemade. Although I still make it a point to eat a few pastrami
sandwiches every time I visit NYC, I actually enjoy what comes out my
own kitchen more. Granted, it is a LOT more work, but then, if
convenience was the name of the game, you probably wouldn't be a member
of CBBQA. McRibs would suit you just fine. In case you share the same
passion I do for perfect pastrami, here is a guide to how I make it.
Meat selection
I've seen all kinds of meats that have been cured, spiced, and smoked
called "pastrami", including turkey, salmon, duck, and even gluten-based
meatless pastrami . But the real deal is made from beef, usually
brisket. When I started experimenting, I used only heavily trimmed
briskets (4-5 pounds) because I didn't know any other kind existed. It
is possible to make pastrami from this cut, but it presents the standard
BBQ dilemma: if it is too small and doesn't have enough fat, it can dry
up before the collagen breaks down.
I have managed to make "acceptable" pastrami using heavily trimmed
brisket, but the results with untrimmed, packer-cut briskets have been
superior in every way. They are not commonly found in the Bay Area, but
Foods Co. generally carries USDA Select grade (and sometimes Choice
grade) for about $1.49/lb (sometimes on sale for .99/lb). When I can, I
get Certified Angus Beef whole briskets from Nob Hill Foods ($2.49/lb).
Look for one with a complete fat cap and plenty of marbling. I try to
pick one under 10 pounds, but usually end up with one around 12 pounds.
Lightly trim away excess fat so that you have a uniform fat cap of about
1/4 inch. Don't cut away too much fat. It is needed to keep the meat
moist during the long cooking process and during reheating. Good
pastrami is fatty. "Lean pastrami" is an oxymoron.
Curing
Curing is the process of exposing the meat to salts and other spices.
One purpose of curing is to help preserve the meat from spoilage.
However, my method for making pastrami does not involve cooking nor
storing the meat within the danger zone (40F - 140F). I cure the brisket
for the chemical and structural changes the meat undergoes that enhance
the flavor, texture, and appearance. This is what is responsible for the
difference between pastrami and the traditional Texas-style, smoked
brisket.
I've tried many formulas for curing. There are wet cures in which the
meat is submerged in a liquid. There are also dry cures in which the
salt/spices are rubbed on the surface of the meat. In both cases, the
meat is allowed to "cure" for several days to several weeks, with dry
cures generally taking longer. I've gotten the best results with a wet
cure. Since it can take a long time for the cure to penetrate the entire
brisket from the outside, I inject some of the cure into the meat.
The two main ingredients in the cure are salt and sugar. The salt works
to remove moisture from the meat. The sugar adds flavor, enhances the
effect of the salt, and also works to balance of the harshness of the
salt in the final product.
I also use a small amount of sodium nitrite (an ingredient in Prague
Powder #1 - see end of article for source) in the cure. Although used to
prevent botulism poisoning, I use it primarily for the color and special
flavor it adds. There is some controversy in the literature about the
possible carcinogenic effects in rodents of megadoses of nitrite salts.
It turns out that some common vegetables have higher concentrations of
nitrites than those found in cured meats. I'm not worried, but I'm still
looking for a mouse that will eat pastrami.
Instead of granulated sugar, I use dextrose (see source at end of this
article). It is a sugar that dissolves easily in cold water, is less
sweet than regular sugar and penetrates into the meat better.
The following formula is derived from the excellent book by the late
Rytek Kutas, "Great Sausage Recipes and Meat Curing". I use the same
ingredients, but I've adjusted the ratios based on my own preferences.
I've tried cures that use a lot more ingredients and have come to prefer
just a few simple ingredients to bring out the authentic pastrami
flavor. Here is the formula I use for curing one whole brisket:
2 1/2 quarts ice cold water (38F-40F)
2 1/2 ounces Prague Powder #1
1 tablespoon garlic juice
4 ounces Kosher Flake Salt (Diamond Crystal)
4 ounces powdered dextrose
Mix all of the above until completely dissolved. At this point, you need
to inject about 30 ounces of the cure into the meat. A curing pump (a
large syringe which sprays out solution through multiple holes in all
directions - see source below) is the easiest way. I fill it up and
inject cure deep into the meat at 8 different points to try to get it
evenly distributed. Submerge the brisket completely in the solution. I
use FoodSaver vacuum bags (just as the last air is removed, I press the
"manual seal" button.) Place in the refrigerator at about 40F. If the
temperature drops below around 35F, the curing reactions can be halted.
The hardest part of the curing step is determining the amount of time to
leave the meat in the cure. Too short and the pastrami will taste under
salted; too much and it will taste over salted. The thickness of the
brisket can have a big influence. Somewhere between 4-5 days seems to
work most of the time for a normal brisket.
Spicing
After removing the brisket from the cure, rinse and dry it. Apply to all
sides of the brisket a rub of coarsely ground black pepper and
coriander.
Many other spices can be rubbed on at this point, but, as with the cure,
my
preference is to keep it simple.
Smoking
Many recipes instruct you to start with a drying phase and a cold smoke
phase and then to gradually raise the temperature. One reason for this
approach may be to reduce the amount of shrinkage, a critical financial
consideration for commercial operations. However, the most flavorful
pastramis I've ever made have been those that exhibited the most
shrinkage.
I immediately place the brisket in a hot smoker and try to maintain the
same
temperature throughout the process.
At this point, I assume you know what method works best for your pit
when smoking Texas-style brisket; you will be using the same equipment
and skills for smoking pastrami. The only difference will be that
pastrami may take somewhat less time to cook due to the denaturing
caused by the cure.
Maintain a steady, clean fire until the middle of the flat is fork
tender (the tines of a large fork pierce the meat with no resistance).
Stay away from the thick, point portion; it will be tender before the
flat.
Holding/reheating
When the brisket is done, you can serve it right away or allow it to
rest for a while depending on how good you are at fighting off the
ravenous hordes. Pastrami you don't use right away is best stored and
reheated in a brown stock. Great care must be taken when reheating.
Don't slice until after it is reheated. Reheat very gently by bringing
the stock up to barely a simmer. Allow the pastrami to sit in the hot
stock until it reaches an internal temperature of no more than 170F. It
is very easy to destroy a perfectly smoked pastrami by overheating it.
Serving
Do not slice off more than you plan to serve immediately. Going against
the grain, cut off 1/4" slices. Every slice should have some fat, but
dispose of any pieces that are mostly fat.
Place at least a 3-inch pile of pastrami on warm rye bread. Allow each
person to apply the amount of deli-style mustard they prefer and serve
with slaw and pickles on the side.
Now for the most important part: when serving each guest, adopt the
surly attitude of a NYC deli waiter and be prepared to yell at anyone
who dares ask for tomatoes, mayo, or sprouts: "Whadyatink this is?
California?"
Sources
Prague powder #1 (a.k.a. Instacure), dextrose powder, and cure pump
syringes can usually be obtained from any supplier of sausage making
supplies. I get mine from The Sausage Maker in Buffalo, NY. (716)
824-5814
http://www.makingsausage.com
"
----- Original Message -----From: Candy WeaverSent: Monday, December 31, 2007 3:18 PMSubject: [BBQ] Re: Help!! Pastrami??Bought a corned beef point...haven't a clue what to do next to make pastrami!Can anybody tell me??Thanks!Candy
Garry Howard
Feb 15, 2008, 1:53:22 PM2/15/08
to SmokeR...@googlegroups.com
Brisket is used for most commercial
pastrami.
Garry
From: SmokeR...@googlegroups.com [mailto:SmokeR...@googlegroups.com] On Behalf Of Dan Gill
Sent: Friday, February 15, 2008 11:48 AM
To: SmokeR...@googlegroups.com
Subject: [BBQ] Re: Help!! Pastrami??
Bruce
Feb 15, 2008, 2:16:30 PM2/15/08
to SmokeR...@googlegroups.com
I recall hearing the point section of a brisket being referred to as the
navel. I was discussing pastrami with an owner of a Jewish Deli and he
used the term then. I questioned him about it and that is what I remember
most about the conversation.
navel. I was discussing pastrami with an owner of a Jewish Deli and he
used the term then. I questioned him about it and that is what I remember
most about the conversation.
As far as commerical pastrami, briskets are used for the better quality
deli's and resaurants. But for run of the mill grocery store, restaurant
corned been and pastrami the round is usually used.
Google came up with
Bruce
br...@bdbbq.com
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