Pastramibrats

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tropics

Epic Pitmaster
Original poster
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Jun 25, 2014
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Attleboro,Ma
Corned Beef on sale this week,so I decided to take a stab at the Pastrami Sausage ( Brats ).Started with a small piece just over 2 pounds,soaked and changed water for 2 days.


Have one of those freeze packs for the grinder works great


mixed my Pastrami rub in 



I added 1/3 cup NFDM and 5 oz. beer o the above mix fridge over night


Decided to cook them like Brats so small pot with 2 bottles of beer


Got the grill heated to use indirect heat


Brats on to brown a little


Poached to an IT of 190* F


Cut shot with a Pickled Tomato 


Sandwich for dinner


These came out tasting very close to Pastrami next time no poaching

Thanks for looking

Richie
 
Points for another creative way to use pastrami!

How about splitting it down the middle & stuffing with Swiss, then on the grill to melt it. 

Onto a bun with kraut!

Al
 
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Guys thanks this was a test run, so we can play more in the BBQ season.Made a small omelet this AM and fried tasted like Pastrami,so when they hit the grill next time. Rubens will be their demise LOL

Thanks for the points I appreciate it

Richie    
 
Looks great Richie!!! I am definitely going to have another go at this.  I think you might have gotten a more pastrami like flavor than I did because you probably ended up adding more rub.  Today is the last day to buy the cheap corned beefs so I better stop at the store on the way home from work!  Points!!!

How much pastrami rub did you add per pound of meat?
 
Dang it Tropics, Looks great from here,,, Hope you had a Cold on with that 
cheers.gif
POINT

DS
 
 
Looks great Richie!!! I am definitely going to have another go at this.  I think you might have gotten a more pastrami like flavor than I did because you probably ended up adding more rub.  Today is the last day to buy the cheap corned beefs so I better stop at the store on the way home from work!  Points!!!

How much pastrami rub did you add per pound of meat?
I used 1 Tbsp slightly rounded Thanks for the point I appreciate it

Richie
 
Case howis that compared to Guiness Stout ? Thanks for the point I appreciate it
Richie

This is a great smooth smokey porter. It's from Cascade lakes Brewery. They rebranded it this year to Paddle Board Porter. All us locals still call it by its original name, Monkey Face. Which is named for a rock formation at Smith Rocks here in Central Oregon.
 
Wow !   Never thought of that,  Going on my list   Great job !!!    
points1.png


Gary
 
 
Wow !   Never thought of that,  Going on my list   Great job !!!    
points1.png


Gary
I had this thought since last year,seeing Chris try his way and figured if it tasted good fried. It should be good cooked like a Brat. Thanks for the point I appreciate it

Richie
 
 
Great minds.... I thought about this yesterday, but then ate and took an nap and forgot.... LOL
Kevin you do know that word is Hypnotic Nap Nap zonk right after lunch. Thanks for the point I appreciate it

Richie
 
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