AMAZING Pastrami Recipe using Beef Ribs! | Chuds BBQ
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- Опубліковано 2 жов 2024
- This week I show you how to make smoked pastrami using beef ribs! This recipe made the most amazing pastrami!
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BRINE RECIPE
1 Gal Water
350g Kosher Salt
350 Brown Sugar
42g Pink Salt
10g Coriander
15g Mustard Seed
15g Black Peppercorn
3 Bay Leaves
3 Cinnamon Sticks
5g Red Pepper Flakes
4g Juniper Berries
4g Allspice
2g Cloves
60g Crushed Garlic
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Nice work as always, brother. Would you consider doing a mini series on BBQ items that aren't necessarily entrees? Call it "Please folks, don't forget the sides."
This
🤣
That title is 100% chud 😂
"Good lord" Love this guy!!!!
You killed it again Brad, I think I speak for everyone when I say we’ve missed the welding clips as well, you’re absolutely crushing it all across the board brother.
That looks delicious. I am so gonna try it.
can’t… hold.. phone.
drooling.
soooooo good
I had to purchase the larger needles for my power injector.
Tuesdays sort of suck, except for Chudvideos!
And damn do those look good - bring on a plonk of whole grain mustard and a saurkraut chaser!
All of the YESES!
By far one of the best BBQ channels on UA-cam. All great recipies and great format for learning the art of BBQing,
You had me at homemade pastrami!
Coming up over here!
I remember 1st seeing these when the Mad Scientist shocked his chef's school professor with them. They always look amazing. But I haven't had the chance to cook traditional Dino Ribs yet. Have to do that first. 🙃
This will be my next big bbq. Seems so interesting.
I would like to see you do breakfast sausage links.
Congrats on 120k subs...Beginning of year hoping to hit 100k....Keep on providing great content...Cheers brother
Just got my Chud Chimney a few days ago. The lump charcoal that I heated up started out immediately so much cleaner than the charcoal that I lit in my old chimney. AWESOME quality and well worth every cent!
Great to hear!
I did this 2 weeks ago. It was 🔥
Going to put it into my rotation.
Love this recipe!!! I was actually thinking to make it, therefore thanks for sharing your experience.
Those look absolutely amazing....
Looks awesome! Prep table explained please. Burners, how you clean after raw prep and cooked meat, etc. thx
Impressive!!
Look awesome
Pastrami beef cheeks soon?
Just did a corned beef left over from St. Patrick’s Day like a pastrami this weekend…kind of want to try a beef tongue in the same way!
I use the atbbq injector. pretty good but wish it held more
Wow! Just amazing!
Looks good! Also good to see some metal burning. Maybe future video on some builds?
Without dout the best bbq channel on you tube. Your so natural with all ingredients and methods and make everything look so easy. You need your own bbq restaurant and it would take over franklins over time!
Doing these this weekend, nice!!
Wow! Those ribs look Amazing!! Gotta give those a try. Nice job dude! As Usual!
This looks so delicious. I am hungry now😋
I currently have no use for one, but I so want a chudd chimney 🤣
These look fantastic. I will definitely give your recipe a try. You have mentioned the meat being more tight than regular dino ribs at 150 F. Dino ribs gets a bit tighter when refrigerated for later. I find the best way to reheat pastrami is in a steamer. The very top deli joints hold the pastrami in steamers. I believe Katz's boils the pastrami in the cooking process before placing in steamers, Langer's heats them up and holds them in steamers. A video BBQ suggestion: Why not try Montreal meat which is steamed after the smoke phase? Using either brisket or dino ribs or both?
I have never seen anyone cook Monreal meat using dino ribs.
Yes
Mais Uma das preparações mais belas que você já fez. Belíssima cor. Abraço
I wish I lived near a HEB, finding big beef ribs like that around here is impossible. Have to order them online :(
NICE. I’ve been doing corn beef for a long time and smoking it always turns out great. That’s a nice idea doing it on the rib. My corn beef is a weeklong process in curing.🤟😎😎👍🏻👏👏👏🥰🧐❤
Lol one of those Chud's Chimneys was mine! I'm going use it this coming weekend😜👍
Never been a huge fan of pastrami but you’re convincing me to try it! Best place to get beef ribs if your local store doesn’t carry them??
1.8K in views 298 thumbs up . Come on people lets get with the THUMBS UP . People . Happy Smoken But dont smoke when You Smoken or when ayou are driving .
Hi brother Brad! Avid fan here from the Philippines. Regarding the temperature is it 250F all the way? Thanks brother!
Maybe check out the BDI meat injector gun. I believe it will adapt to the marinade tank you have.
🇵🇬😎That's was looking awesome... Make sure to cover up on the way cooking time! 🏖️🏝️🤭 Bro for this side Pacific rim, agree with cooking and late presentation. 😎🇵🇬
I can just about imagine the taco that would make
Best bbq channel on UA-cam
Those things look amazing! I will def be making some of those. F. Dick makes a really good meat injector..pricey but well worth the money if you’re injecting meat often.
THANKS
Looks amazing Brad, definitely going to try this out!
Can you try to smoke a pastrami short rib in to a burger as i grind it and make it in to smoked pastrami burger
Doing your pastrami brisket now (brining), and will shhhhmoke this weekend. Looks like ribs will be up next!
Great video man. I just took 2 racks out of a 10 day brine, now a cold water soak until Saturday morning then on my Recteq they go. Wish me luck I can only hope mine looks as Beautiful as yours did!!! 🔥😋💯
I just discovered your channel (thanks Mad Scientist BBQ) and I am binge watching so many videos. Has anyone ever told you that you sound like Steve Berg, the voice actor (Voyage To The Stars podcast)?
Right on. I appreciate the effort, the education and the enthusiasm . But I'm not injecting anything mate. You totally didn't need to know that, but I felt the need to share...:) Peace!
Glad I found you through Jeremy's channel. Any idea where I would find beef navel? Been looking for awhile to make a pastrami the traditional way...so far have only gone from a corned beef with rub. Heb can't seem to help me here in Houston 🥺
9:19 From the pups perspective he just got his first hit of crack. Poor pup, he'll never be the same again. He's officially spoiled.
Now I have to decide which pastrami beef ribs recipe to try: Chuds BBQ or Mad Scientist BBQ??
When can I buy the charcoal starter? I'll support the channel for something quality like that.
Brad how many beers did you have before you shot this video? Lol it looks amazing bro nice freaking job
I hate watching your videos . it’s such a tease seeing amazing BBQ and not being able to take a monstrous bite 😭😭😭
Can you make smaller chud box that is the perfect capacity for a webber smoke session. Normal ones are usually way to big.
how many times have you whacked your leg on the firebox door triangle? I would slice my leg every time I walked by
There's always on idiot who think the redness from the brine is raw meat. 😂😂. Definitely trying this
Can't wait to get one of those Chud chimneys!
Stop asking about the chimneys and go to the good dude’s website. Glad Brad doesn’t do that slap the meat thing… so lame.
Could you provide the actual recipe for the brine and rub? Thank you!
Wish I could be there ot taste them. I did miss the weight of the meat? It plays a big role in the amount of pink salt used.
Were they to salt?
Everything I try pickeling stuff it turns out to salty.
Awesome shit Bradley - you are an outdoor cooking adventurer of note
Best injector I've used is a pistol style from tractor supply.
hey brad, ya'll forgot to put the pink salt in the recipe on the website
That seems like a TON of curing salt. How is that much safe? The online calculator calls less than half that
Chubs! When are you going to do a knife set with a logo of you doing the snake in my boot on it......
How about a Pastrami series? Turkey pastrami? Lamb pastrami? Wait...
Pastrami sausage??? Eh?
Dang! I’ve never had anything like that. I’d probably lose my shhhh 🔥🔥😝
How about doing a turkey pastrami sometime.
Awesome Vid Brad 👍 best BBQ channel on UA-cam, so entertaining & funny lol can’t wait to see more, binging Chud’s channel to catch up 🤣 watching from 🇦🇺
I like to use this injector…
This injector sucks…
Does wrapping make it more juicy?
I was like damn I gotta get me that injector. I was just about to look it up then you said it sucks. LOL
LOVE the vids man and all you do BBQ. Such positive vibes. Im working a corporate job making great money but hate it. Dreams of opening a BBQ restaurant. My childhood nickname is SmokeStack so figured call it ...The Smokestack - Craft BBQ. Sounds good HAHA. I smoke all my stuff on homemade ugly drum smokers. Been doing that for 4-5 years now. Finally just purchased 2 propane tanks for a backyard offset just like your OG pit. Rambling on now but hope the BBQ school starts back up. I emailed and they said nothing panned. Ill be there if you do!!! Keep up the good work!
CHUD, WHERE IS THE LINK FOR THE CHUDS CHIMNEY!? I NEED!
Pastrami In it’s ultimate form good lord…
Good lord I just licked the screen again
Love your channel Brad. I’ve learned a lot from it. I read in the recipe 42 grams of pink salt? I’m thinking that’s about 3-4 lbs of meat. Could you explain the ratio your using? I’m lost. Thanks again for the content Brad. Really do love it.
Thats bloody awesome mate.Phil from Gold Coast Queensland Australia.Im stoked i came across your chanel.I love your presentations.Got a half mungrell after that one !!.Keep up the GR8 work
Wow, if they taste like they look dats a home run
Would brisket dumplings be a bad idea?
Brad, awesome job once again. I have a request though: most of us out here in UA-cam land don't have the time to properly manage a fire on a smoker like yours, but still want to do low and slow cooking with big pieces of meat, brisket/butts, etc. Can you render your opinion on the Kamado style smokers in terms of end product? It might be a nice follow on to your Kettle series. I've got a Kettle but the brisket that I was able to cook was tiny and really only fed about 5-6 people. Fire management in terms of time and experience if always crucial in all of your videos and for those of us who don't have the ability to manage temps well can seriously screw things up in a 10-14 or more hour cook. The Kamados are more of an idiot proof version of a smoker. Thoughts?
I'm not Brad, but you still have to tend the fire in a kamado. IME its more of a pain then offset because if you have to add fuel to the fire you have to take out everything to get to the fire. For ease of fire management pellet grill cant be beat.
With your cure are you going off meats weight or just per gallon of water? I keep trying to find answers to this and can't find a good answer on the interwebs.
the brine is designed by water weight, the meat will only take what it can, if you are interested in cure ratios by meat weight you can look into equilibrium brines
Amazing video! Ever think of trying something like a char siu pork? Either a pork butt or pork belly. That might be amazing to smoke!
Great video, Brad. I have a general pastrami question for you, though. Traditionally, pastrami would be smoked and then finished in steam. I've always wondered what the steam does that the pit doesn't. Can you explain why you didn't pull it earlier and steam the ribs and what the difference might have been had you done so?
Use a finer mesh strainer I bought this injector on your recommendation from a few vids back.....It works I suggest using a 5 micron paint strainer bag.
Too much marbling for a prime cut
Oh yeah! Guess what I am thinking of smoking? Yup Pastrami Ribs!
🙈🙈🙈🙈🙈
You should try grilling sea food
I would like to see your take on a pizza
Wow I would make these then get them really cold then take the meat off the bone put on a meat slicer and slice thin. Then put on some toasted marble rye with Swiss cheese and a little mustard. Could you imagine going into your favorite deli and getting this as a sandwich fantastic. Probably would be at least a 20 dollars sandwich because of beef prices but worth it.
I use a pistol grip injector from SpitJack. Little pricey, but works really well.
Shout Out @Chuds BBQ #Awesome :) Coming at you from South Texas :)