4 ms·
Where I dissent is that meat ... shouldn't be steamed. For every rule, there's an exception. Pastrami is the exception to this one.
by dfxm12 5y ago
Where I dissent is that meat ... shouldn't be steamed.
For every rule, there's an exception. Pastrami is the exception to this one.
- dylan604 5y agoThere's a place here in town that brines brisket for a week, and then slow smokes it for 14 hours or so like a bbq brisket. It makes it hard to have pastrami any other way now
- downut 5y agoI do pastrami the way Franklin BBQ book describes cooking brisket using their recommended side barrel smoker mods. I use scrub oak logs off the back lot, leave the door open, and smoke it for say 4-5 hrs. Then I take the still tough pastrami and stuff it in the oven with foil covering, no water underneath, and give it another 4-5 hrs at ~200F. Yeah. Store pastrami is sorta disgusting now (unintended bad side effect). Good gawd my pastrami is delicious. I use Ruhl and Polcyn's "Charcuterie" for the seasonings and prep. I roast the whole coriander and pepper and then grind it right before. And that book if fantastic for a whole variety of slow cooked preparations.
- ipspam 5y agoHmm.... You may be correct
- hnick 5y agoPoached chicken is also quite nice in the right place, like Hainanese chicken rice.