food Boomas BBQ

Tiling is a tough bloody job, first attempt, circular objects are tricky and messy, at least when it comes to doing the bathrooms one day, they should be a little easier.......
 
What am i a bloody mushroom!?

I want an official explai...i want someone to tell me why they didn't tell me about this thread!
 
Pastrami, start to finish.
To begin with i found a nice piece of corned beef, took it home, quick rinse and patted dry with paper towel.
 

 
Then you make up a seasoning/rub, mine consisted of red and black pepper, coriander and some garlic powder
 

 

I used the weber for this, made a snake out of heat beads (google this if interested in method) around the outer edge of the weber, place some apple wood on top of the beads, got some beads nice and hot, placed at one end of the snake and let the weber warm up. This gave me nice and consistent heat for 7hrs with a few hours still left in it.
 

 
Meat is placed on the indirect side of the weber above a water pan. I aimed for a heat of approx 225F, had the bottom vent half shut and the top vent positioned over the meat and half shut also.
Once the meat hit an internal temp of 190F, i removed it, let it rest for a little, foiled it, then placed in the fridge overnight.
 

 
Sliced it all up this morning, and can say i will never by store bought pastrami/shaved meats again
Delicious!!

 
 
grantmichaels said:
Tell me about this smoke and then steam business ...
 
I have it on my mind to do corned beef and pastrami still this year ...
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Not 100% sure but i think places like Katz, smoke the meat then steam for several hours before serving. THP will know better
 
Booma said:
 
Not 100% sure but i think places like Katz, smoke the meat then steam for several hours before serving. THP will know better
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Haha pretty much, I literally used to live on the same street as Katz'. I didn't know they were world famous. 
 
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