Denny O’s. Brisket into Pastrami
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Thanks @DennyO-s for the herbs and process. I did everything the same up until the cook. This time I sous vide it for 20 hours at 160 and then rested it an ice bath and then fridge overnight. My guinea pig neighbors tasted the product with two thumbs up. It has a nice pepper bite and very tender. Thanks to all of you for the guidance.
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Thanks @DennyO-s for the herbs and process. I did everything the same up until the cook. This time I sous vide it for 20 hours at 160 and then rested it an ice bath and then fridge overnight. My guinea pig neighbors tasted the product with two thumbs up. It has a nice pepper bite and very tender. Thanks to all of you for the guidance.
zbigjeff That’s a beauty. I can almost taste it way over here in Colorado!
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Thanks @DennyO-s for the herbs and process. I did everything the same up until the cook. This time I sous vide it for 20 hours at 160 and then rested it an ice bath and then fridge overnight. My guinea pig neighbors tasted the product with two thumbs up. It has a nice pepper bite and very tender. Thanks to all of you for the guidance.
zbigjeff Looks good Jeff, the long cook make the difference. I pulled mine last night at 10 PM off the smoker and then covered it and put it in the oven at 200 degrees until 6 am this morning. Jiggled like jello when I pulled it out, just like it should with the collagen all set.
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zbigjeff That’s a beauty. I can almost taste it way over here in Colorado!
Bob Stehlik johnsbrewhouse Yes it was a good brand. Many of us are lighting up the taste buds. Congrats to all for taking it into our hands. The hangover is wafting through tge houses for sure. It’s emanating over here because I’m cleaning off the grates in the sink. I’m just smiling for all of us.
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calldoctoday said in Denny O’s. Brisket into Pastrami:
@dennyo I would just like to have one & minimal humidity to boot. No home brined brisket this year, prices have gone beyond ridiculous. Just store bought corned beef, & I will also smoke a pastrami, unfortunately this year. We have another batch of kraut in Andrew’s closet fermenting & just finished a pepper ferment for hot sauce. Blanched & froze up two bushels of collards yesterday & Margaret gave them all away today. We still have more coming in the garden, but probably no more cold snaps, certainly not like night before last. That wiped out a lot of things, except for weeds it seems. We gotta learn how to eat weeds. We also had a good bunch with the beans & BBQ from last week. I am supposed to do some buttermilk, cream cheese, & Bulgarian yogurt, but have not been able to get to it yet.
I have a card to Sams and I have a very good friend that has a Costco card. I asked him tonight If we could go shopping, I need two Prime grade briskets. Do you have any idea what their going price is?
I’ve got to buy cabbage for my kraut too. I always wait until this time of year because it is the cheapest Ell, I don’t know why, we are only talking about a few cents right? LOL.
I cannot do hot sauce anymore, it makes me start my period.
Weeds, well I’d like a bit of collards. I’ve had dandelion greens, Milkweed (only in the spring, later in the year they are poisonous), plantain, stinging nettles, lambs quarter, and another one that escapes my mind. Now mind you these were all in the spring.
@dennyo Sam’s here was cheapest & not Prime, just Choice at 7.48 per pound for a packer, could not find any flats or points & they would typically been much higher. Flat out ridiculous. No Costco hear, but my brother in Houston likes them better.
We buy some cabbage for kraut & grow some too. All of our Irish Day cabbage will be home grown.
Yes, when I was a kid & a young man we used to eat & drink some of those weeds with no issues. Now they are pretty much banned I understand. Sassafras fresh from one of me & my wife’s property, Poke Salad the same, & Blue Violet some others. Have tried the Dandelion & stinging nettle, but never the milkweed or Elderberry.
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Thanks @DennyO-s for the herbs and process. I did everything the same up until the cook. This time I sous vide it for 20 hours at 160 and then rested it an ice bath and then fridge overnight. My guinea pig neighbors tasted the product with two thumbs up. It has a nice pepper bite and very tender. Thanks to all of you for the guidance.
zbigjeff that looks awesome.
“You never really die until you end up on the wall at a Cracker Barrel”
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GWG8541 All you guys have said that it takes patience and it’s true. But, when you reap the benefits, the taste buds are rewarded.
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Thanks @DennyO-s for the herbs and process. I did everything the same up until the cook. This time I sous vide it for 20 hours at 160 and then rested it an ice bath and then fridge overnight. My guinea pig neighbors tasted the product with two thumbs up. It has a nice pepper bite and very tender. Thanks to all of you for the guidance.
zbigjeff said in Denny O’s. Brisket into Pastrami:
Thanks Dennis 0 for the herbs and process. I did everything the same up until the cook. This time I sous vide it for 20 hours at 160 and then rested it an ice bath and then fridge overnight. My guinea pig neighbors tasted the product with two thumbs up. It has a nice pepper bite and very tender. Thanks to all of you for the guidance.
Who is this Dennis-O fellow?
Are you confusing that guy with the Denny O on this channel? Humm?? te hee hee.Looks great with the color, is the bark to your liking?
If you are referring to me well then, I’m very happy to lend a hand.
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Ok I cheaped out. Took a corned beef flat and rinsed a few times over 2 days. Dried and seasoned with coarse ground peper(thought it was cracked pepper.) Garlic powder, onion powder and paprika. Put it in the smoker for 4 hours @225. Moved to a pan of broth and red wine covered and cooked untill 205. Moved from the pan back on the grate for 15 minutes to dry the bark. Removed from heat and let cool before slicing.
Note to self: ground is not cracked and pepper is hot!. But had great flavor.
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Ok I cheaped out. Took a corned beef flat and rinsed a few times over 2 days. Dried and seasoned with coarse ground peper(thought it was cracked pepper.) Garlic powder, onion powder and paprika. Put it in the smoker for 4 hours @225. Moved to a pan of broth and red wine covered and cooked untill 205. Moved from the pan back on the grate for 15 minutes to dry the bark. Removed from heat and let cool before slicing.
Note to self: ground is not cracked and pepper is hot!. But had great flavor.samspade wow, I’m hoping mine looks as good later today.
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zbigjeff said in Denny O’s. Brisket into Pastrami:
Thanks Dennis 0 for the herbs and process. I did everything the same up until the cook. This time I sous vide it for 20 hours at 160 and then rested it an ice bath and then fridge overnight. My guinea pig neighbors tasted the product with two thumbs up. It has a nice pepper bite and very tender. Thanks to all of you for the guidance.
Who is this Dennis-O fellow?
Are you confusing that guy with the Denny O on this channel? Humm?? te hee hee.Looks great with the color, is the bark to your liking?
If you are referring to me well then, I’m very happy to lend a hand.
-
Thanks @DennyO-s for the herbs and process. I did everything the same up until the cook. This time I sous vide it for 20 hours at 160 and then rested it an ice bath and then fridge overnight. My guinea pig neighbors tasted the product with two thumbs up. It has a nice pepper bite and very tender. Thanks to all of you for the guidance.
zbigjeff said in Denny O’s. Brisket into Pastrami:
Thanks @DennyO-s for the herbs and process. I did everything the same up until the cook. This time I sous vide it for 20 hours at 160 and then rested it an ice bath and then fridge overnight. My guinea pig neighbors tasted the product with two thumbs up. It has a nice pepper bite and very tender. Thanks to all of you for the guidance.
zbigjeff If you didn’t smoke it, then it is just a re-seasoned corned beef. It is the smoking that really changes the corned beef into pastrami.
Irregardless you may have stumbled on to a new flavor, call it “Z Big Jeff” sandwich! Chef you made it your own, nice job!!
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@dennyo-s I corrected the spelling. Way sorry for pointing my finger at the wrong individual. My apology.
zbigjeff said in Denny O’s. Brisket into Pastrami:
@dennyo-s I corrected the spelling. Way sorry for pointing my finger at the wrong individual. My apology.
Was just pushing your chain. ;<)
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zbigjeff said in Denny O’s. Brisket into Pastrami:
Thanks @DennyO-s for the herbs and process. I did everything the same up until the cook. This time I sous vide it for 20 hours at 160 and then rested it an ice bath and then fridge overnight. My guinea pig neighbors tasted the product with two thumbs up. It has a nice pepper bite and very tender. Thanks to all of you for the guidance.
zbigjeff If you didn’t smoke it, then it is just a re-seasoned corned beef. It is the smoking that really changes the corned beef into pastrami.
Irregardless you may have stumbled on to a new flavor, call it “Z Big Jeff” sandwich! Chef you made it your own, nice job!!
@dennyo-s I did smoke it for 5 hours. Just didn’t get that deep dark crust. But, the smoke really came through in the end.
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zbigjeff said in Denny O’s. Brisket into Pastrami:
@dennyo-s I corrected the spelling. Way sorry for pointing my finger at the wrong individual. My apology.
Was just pushing your chain. ;<)
@dennyo-s Pulling chains is what we do. But, I did ID the incorrect person. Now, harmony is within the universe.
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@dennyo-s I did smoke it for 5 hours. Just didn’t get that deep dark crust. But, the smoke really came through in the end.
zbigjeff I have 4 friends that request it from me every year.
I hope you find it something worth repeating in your arsenal of recipes!Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
zbigjeff I have 4 friends that request it from me every year.
I hope you find it something worth repeating in your arsenal of recipes!@dennyo-s The good will always rise to the top. Happy that you have bestowed your expertise on others. That’s always a good circle of buds. Congrats It’s in the arsenal and much easier these days since I have time to enjoy the process.
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Ok I cheaped out. Took a corned beef flat and rinsed a few times over 2 days. Dried and seasoned with coarse ground peper(thought it was cracked pepper.) Garlic powder, onion powder and paprika. Put it in the smoker for 4 hours @225. Moved to a pan of broth and red wine covered and cooked untill 205. Moved from the pan back on the grate for 15 minutes to dry the bark. Removed from heat and let cool before slicing.
Note to self: ground is not cracked and pepper is hot!. But had great flavor. -
@dennyo-s The good will always rise to the top. Happy that you have bestowed your expertise on others. That’s always a good circle of buds. Congrats It’s in the arsenal and much easier these days since I have time to enjoy the process.
zbigjeff Thank you Chef for the gracious comment.
Denny O’s-Smokey Bones
I’d rather be sit’in in a boat and thinking about God,
Than sit’n in church and thinking about fish’in! -
@dennyo-s In my world, I believe that when possible, give credit where credit is due. Sometimes we all forget where the thought came from. But, when I remember, I’ll shove it their way. Some people think it’s weak to not take credit. Those people should steer clear of me. You’re Welcome.
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