"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > General Cooking Information > Outdoor Cooking Forum > BBQ & Smokin' Meats
Reply
 
Thread Tools Display Modes
 
Old 03-18-2015, 06:21 PM   #11
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,796
Quote:
Originally Posted by Addie View Post
The one I cooked today had a little packet of spices. I didn't care for it on the last one I cooked, so I tossed it and used two tablespoons of McComick Pickling Spice. So much better. I also added about three red pepper flakes to the water. Those are some powerful flakes. I still can feel the heat.
??????????? We're past the corned beef stage and on to the pastrami which minimally uses a heavy black pepper rub. Are you one the same page?
__________________

__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Old 03-19-2015, 01:50 PM   #12
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,090
Quote:
Originally Posted by CraigC View Post
??????????? We're past the corned beef stage and on to the pastrami which minimally uses a heavy black pepper rub. Are you one the same page?
Craig, I don't even think I am in the same book some of the times.
__________________

__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 03-19-2015, 02:21 PM   #13
Master Chef
 
FrankZ's Avatar
Site Administrator
 
Join Date: Nov 2009
Location: Chesapeake Bay
Posts: 9,633
Quote:
Originally Posted by Addie View Post
The one I cooked today had a little packet of spices. I didn't care for it on the last one I cooked, so I tossed it and used two tablespoons of McComick Pickling Spice. So much better. I also added about three red pepper flakes to the water. Those are some powerful flakes. I still can feel the heat.
You used 3 whole flakes? You wild woman..

We measure our crushed red pepper in pinches...
__________________
"First you start with a pound of bologna..."
-My Grandmother on how to make ham salad.
FrankZ is offline   Reply With Quote
Old 03-19-2015, 02:58 PM   #14
Chef Extraordinaire
 
Addie's Avatar
 
Join Date: Nov 2011
Location: East Boston, MA
Posts: 19,090
Quote:
Originally Posted by FrankZ View Post
You used 3 whole flakes? You wild woman..

We measure our crushed red pepper in pinches...
Food with heat really upsets my system. I used to eat Italian sausages with streaks of red pepper flakes in them. I would bake a whole pan of them. No more. Tummy is too sensitive to it. My wild days are gone, I am afraid.
__________________
Illegitimi non carborundum!
I don't want my last words to be, "I wish I had spent more time doing housework"
Addie is offline   Reply With Quote
Old 03-20-2015, 11:55 AM   #15
Head Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,054
Quote:
Originally Posted by FrankZ View Post
You used 3 whole flakes? You wild woman..

We measure our crushed red pepper in pinches...
I just give mine a few shakes until it looks like what I want. I used to give the jar one too many shakes much too often, so I've learned to start slow on most hot stuff. The one I'm learning to use now is ghost pepper salt. That stuff makes red pepper flakes seem pretty tame.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 03-20-2015, 12:17 PM   #16
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,845
So, lets be real clear.
Do you boil the corned beef prior to turning into pastrami? Or does the uncooked corned beef go into the smoker? I am going to guess you cook it first.
The steps I guess is what I need.

Buy corned beef
cook as usual
turn it into pastrami by smoking it first them steaming it for how long?
__________________
Roll_Bones is offline   Reply With Quote
Old 03-20-2015, 12:21 PM   #17
Executive Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 4,796
Quote:
Originally Posted by Roll_Bones View Post
So, lets be real clear.
Do you boil the corned beef prior to turning into pastrami? Or does the uncooked corned beef go into the smoker? I am going to guess you cook it first.
The steps I guess is what I need.

Buy corned beef
cook as usual
turn it into pastrami by smoking it first them steaming it for how long?
No, you use the "cured" corned beef, soak and rinse several times, rub and smoke. I'm leaving the rubbed brisket overnight before smoking. Then it gets steamed.
__________________
Emeralds are real Gems! C. caninus & C. Batesii.
CraigC is offline   Reply With Quote
Old 03-20-2015, 02:56 PM   #18
Sous Chef
 
Paymaster's Avatar
 
Join Date: Jun 2006
Location: Ephesus Georgia
Posts: 530
My way is take a package of corned beef flat portion and soak it in fresh water for several days changing the water each day. On the day I cook it I remove from the water and dry it off. slather with yellow mustard and coat all sides with ground coriander seed and crushed peppercorns. I put in the smoker at 250* and cook to an internal temp of 170*. I let it cool and slice on an electric meat slicer deli style. Now I don't have a smoker like the OP's but if it produces heat and smoke, it should be easy enough making pastrami.





__________________
"Of all the things I have lost in my life,I miss my mind the most".
David
Paymaster is offline   Reply With Quote
Old 03-20-2015, 04:03 PM   #19
Executive Chef
 
Roll_Bones's Avatar
 
Join Date: Oct 2013
Location: Southeast US
Posts: 2,845
Okay. Got it now. Thanks to both of you!


Sent from my iPhone using Discuss Cooking
__________________
Roll_Bones is offline   Reply With Quote
Old 03-21-2015, 10:15 PM   #20
Master Chef
 
msmofet's Avatar
 
Join Date: Apr 2009
Posts: 8,545
Quote:
Originally Posted by FrankZ View Post
You used 3 whole flakes? You wild woman..

We measure our crushed red pepper in pinches...
Quote:
Originally Posted by RPCookin View Post
I just give mine a few shakes until it looks like what I want. I used to give the jar one too many shakes much too often, so I've learned to start slow on most hot stuff. The one I'm learning to use now is ghost pepper salt. That stuff makes red pepper flakes seem pretty tame.

I put my crushed red pepper flakes in a grinder. That way there isn't any hot spots just a nice sprinkling of heat all over.

I use ground ghost pepper by the PINCH in my chili. That stuff is hot!
I have never seen ghost pepper salt but will look for it because it sounds wonderful.
__________________

__________________
Your hand and your mouth agreed many years ago that, as far as chocolate is concerned, there is no need to involve your brain. -Dave Barry
msmofet is online now   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 11:43 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.