Home made pastrami .. is always better !!!
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- Опубликовано: 15 сен 2024
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(words that help you find this video) pastrami food show
2:30 “Next up, we’re gonna make a shitty sauce”😂😂😂
We are going to marinate this for 5 days and bbq for hours...so you don’t have to wait 3 hours! Yet I can’t argue with it. That looks fantastic 😂🙌🏼
lol
5:21 - "If this knife was any longer, CHAAAAA, cut them out of the sky" Lol
I want to grill with this guy.
I live in NY and I drove by Katz...I WILL NOT WAIT 3 HRS FOR PASTRAMI...BUT I WILL SURLEY TASTE YOURS. WOOOOOO
hahahahb
And his pastrami?
I taste it already. LoL
If you live in NYC and you don't know when to go to Katz's, you haven't lived here very long or you're a fool.
@@-CrampedStyle- he was visiting
This looks great Roelle, and nice to try at home, but Katz’s is legendary. Go there when they open on a weekend day in Winter, which is like 11am-you won’t wait at all. If I’m not mistaken, Katz’s process is like 40 days start to finish for their Pastrami. They hand cut each sandwich to order as well, which is an awesome touch. Watch “When Harry Met Sally” the night before, as a nice pre-game. Imo, no bucket list is complete without a Pastrami sandwich from Katz’s.
One day I will make the trip to New York
Pitmaster X Maybe we’ll meet up then and go to Katz’s and Peter Lugar steakhouse.
Homemade pastrami is one of my favorite things to make. I usually don't add curing salt to my brine either because there's really no need for the nitrites in this application, unless you just have to have that inner pink/red color. I've always done it with the traditional brisket but don't see any reason why chuck wouldn't be fantastic too, as well as cutting down on time needed on the smoker. Sometimes though, those 10-15 hour smokes are just a good excuse to sit and drink some good beer all day.
hahahahah yeah.. that is it. Best excuse ever.
"Honey can you help me?.. Nah I gotta keep my eye on the smoker. " hahahahahhahah
Lol!!! Smh !!!!!!
I’m nothing but a pastrami lover... and that’s a mouth watering recipe...!, thanks a lot for this home made alternative. 👍🏻
Awesome glad you like it
I love that you keep all the mistakes in the video and don't just make a new one it adds a sense of realism
Trying this today with a brisket flat!
One of my nurses went to Katz so I’m making this for our weekly lunch for the nurses!
Made your pork belly burnt ends and they were amazing.
My bacon turned out too salty.
Working my way through your videos and trying them. Keep on inspiring!!
*I attended high school around the corner from Katz's deli. oh, NO ONE beats their pastrami!* 🤩
Great video but its traditional to use whole grain mustard and sauerkraut instead of chili sauce! Of course always add a dill pickle on the side as well
Good... I like chili sauce better 😁😁😁
Hey pitmaster its Merville from Cape Town, South Africa. One thing that I observed from your grilling lessons is that when you make a mistake you dont still make up excuses or try to look good knowing you made a mistake!
I truly appreciate your true self on the show. You forgot to add the rub but you still manage to fix the problem with style.
You are the best pitmaster better than Franklin BBQ lol!
Hahaha thanks bro... it happens to as it does everybody else. So better show how to fix a problem and learn even more right 😎👍
South-Africa represent👍🏻
@@TOMO.90 hey bro thank for the bigs up! Are you also from South Africa?
@@PITMASTERX pitmaster I know this sounds hilarious but I still think we must collaborate and do a cultural braai/bbq meaning where you and I exchange grilling tips and traditions etc...
It will be a dream come true to come over to the Netherlands and or you come to us and we do a pitmasterx show... it will expend your fan base here in South Africa..
Let me know
I feel so bad for you guys! It’s always freezing cold where you are! But still you carry on for our entertainment! You guys helped me through lock down. Thank you!
Pro-tip: Katz now also has some other locations that are less busy. Or just go on a weekday before 1PM or after 6PM.
The video is great again Roel. If you want the meat to look like real pastrami, apart from using brisket: use a little curing (pink) salt. The meat will have a nice red color.
Thanks Jackie.... I'll trade the pink color for a nitrate free meat.
Sure, I understand in this case! But I like to make a lot in advance ;)
Ga zo door!
Funny when he cut into it and he got all excited and it looked dry. Used chuck beef. Forgot to rub, didnt put mustard on it. But man he was into it and his accent was funny. Haha. Great job. Definitely homemade.
When I practice charcuterie, after the brining I like to let the meat air dry for a 1-3 days (depending) to let a pellicle develop. I put the meat on a rack so air can reach all sides and proteins rise to the surface of the meat, making it easier to pick up smoke. It does, of course, add some time from starting the brine to actually smoking.
Awesome video Roel. The little dialogue with the cameraman is entertaining :p. Keep it up!
Zo he, Roel, je maakt me weer eens hongerig ook al woon ik al een half jaar 9000 km verderop! Lekker bezig, man.
I rarely get a mouth-watering desire for food (as I prepare enough food to be over it!) but it looks so freaking good man it's insane. My mouth is like a RIVER!
😂😁 thanks
Watching this video again. Been subscribed to this channel for a while, and I can definitely say this channel wouldn't be the same without both of these guys. Awesome duo.
Man, i would absolutly wait 3 hours for your pastrami! It looks soooo good😍
Another awesome PitmasterX video! Love all your videos man! You make some gorgeous food! 😀
Not the most traditional approach but looks really good. I’d like to dice that up and put it over a wood fired pizza.
That looks great. I make my Home made pastrami with corn beef brisket rinse the excess salt off for 12 hours than smoke it but will try your way also
Awesome let me know how it turned out
Shout out to the late 70's early 80's porn music! Takes me back, boys!
Cameraman reveal! Nice work Roel! And I'm watching this at around 4 am...
You guys are amazing but isn’t pastrami done with brisket flat?
Thanks... chuck roast is a luxurious version of a brisket
There isn't 'one' way to make pastrami, every place in nyc does it differently but Katz uses the flat which popularized it.
@@peterk814 that escalated quickly...
@@peterk814 You think he's german?
Derek Warner Dutch, actually
i love home made pastrami...., looks good roel👍👍👍👉❤👈 have a nice weekend
Thanks Jack.. have a great weekend
Hey Pitmasters! Looks great. Just because we can make it at home doesn't mean we should influence others not to try Katz's Deli. Katz's deli is awesome! Thanks again for the video Roel!
True.. always good for a reference... I would love to try
Katz is a place you go to for the experience just like Franklin BBQ.
So many better places for sure!
Katz’s deli is just a tourist trap now...the food is no longer what it was and their $24 piled sky-high pastrami sandwich, while still quite good, is not what it once was...
I grew up there - I know...
And I’ll take Roel’s version of it over a brisket version any day...
Usually I don't eat pastrami but after seeing this, I want to try your version
Netflix: Are you still watching?
Someones daughter: 7:58
Love it. Never thought I'd see a Dutch pitmaster
I love how you let the cameraman go ham :) great video bro!
“Look at how many geese there are, if this knife was any longer *chuffff* cut them right out of the sky” Next vid smoked wild goose.
A little Mayo, Dijon mustard and a couple tablespoons of horseradish and the you have a pastrami sandwich. Great channel thank you. And I’ll try the chili sauce too!
You guys are great. Love your video and you've got such a nice way of explaining things. Thank you.
I laughed because you always wear gloves except when you're handling hot chillies 😂😂
I have suggested this Pastrami so many times and may the joy be yours!!!! Pitmaster X, you are the Bomb!! But, but....... where is the Colorozo salt?????
Yeah bro... it finally happened 😂🤩👍
Wow - this looked awesome and far from what is being sold as „Pastrami“ in my neck of the woods. 👍
I thought he said a shitty sauce😂
lol
Automatic captions agrees with you. Turn it on and you'll see for yourself. It was only until he held up a chili then it made sense.
I thought the same haha
I did too !
In places cc says "shitty sauce" and in others "cheese sauce"; once or twice it says "chili sauce". If there is ever a statistic showing that the majority of deaf people can't cook, we'll know why.
Oh God, it's gorgeous! TY PMx! Love it!
Cheers 🍻
Thanks Andrey
looks great I do this all the time
OK, bro... I take two... one for now and one for the road please. Thumbs up!
In my country pastrami is made only with sheep meat and cured with salt and is realy good
Pastrami is usually made with Brisket but I really like the idea of making it with Chuck.
Awesome!!
I just wanted to say that your and amazing RUclipsr. Keep up the barbecuing. 👍🏻
Thanks Jon.. I sure will
Thank you for helping inspire my cooking dreams. 10/10 content
Wow, last thing I was expecting was a chuck roast, but why not?
Looks incredible!
What temperature do you take it out from the smoker??
Killer sammich Roel. Mouth watering
Thanks for another great video! Will try that one....:-) Cheers, Roel!!!
Thanks bro!!! you will love this
Hi pitmaster x! Great video. Could you please let us know what pit temp and what internal temp you recommend for this one? Thanks!
Brian H. Yes please, that would be important to know
He said in video 285 F
I have a request: you should make a burger experiment where you compare a patty that is just loosely put together and seasoned on the outside and a patty that has the seasonings kneaded into it
No pink curing salt? It looks great plus the sweet pepper sauce looks like a good addition.
Thanks Bill... it really is
Hi! Amazing video! Trying it now, but with brisket. I was concerned about Pink Salt. I am not using it and i saw that you dont have it in your video. Is it safe to brine the meat for 5-7 days without pink salt? I am using regular sea salt. And also what water would you recommed? I used half boiled tap water and for cold water i used bottled mineral water with ice, would that be okay?
More cameramen cameos. Pastrami looks delish
What time and temp do you use for pastrami?
you can't exit Katz without a paid receipt that how expensive it is, they actually have a guard at the entrance
How long should let the meat on the grill ?
your pastrami looks so yummy and delish
What was the internal temperature that you took it out from the smoker? 165 F ? Thank you
Was that salt non-iodized? Don't normally use iodized salt for brining.
LOVE Pastrami, I really need to make this.
Pastrami, mustard/mayo mix (60/40ish), everything else is extra.
It doesn't bother me that it's not made with a brisket flat. It looks delicious! Could have turned one of those into a corned beef roast by changing up after the brine but pastrami is even better!
Whats the final internal temperature?
Is there a reason you guys didn’t use the curing salt? I would think that’s why it looks less pink inside after the brine? Still looked good tho!
Awesome! Is there any benefit to using chuck roast versus a brisket flat or Rump Roast?
What is the size of the Ziploc bag you are using?
Maybe I missed it, but, what temperature did you cook the chuck roast to?
I suggest you try some Ly Son garlic ( Tỏi Lý Sơn) from Quang Ngai, Vietnam. These tiny garlic maybe small but they pack in lots of flavour which is better than those big chucks of garlic.
Roel, how long we the pastrami on the smoker before the rub was added. I may try some cold smoking before add rub and hot smoke. Looked great.
20 minutes or so.. It will make the smoke flavor more intense
Just began watching your videos a couple weeks ago and I'm hooked! What is that super-long knife called and where can I get one?
Keep of the good work! You and Malcolm are a hoot!
Awesome video!!
Been to Katz' Deli... Pastrami is really good there, but homemade gives you the possibilty to make it the way you like it.
Awesome.. would love to go there one day
Stop met je kanaal jij gemeen mannetje, ik krijg zo ongeloofelijk veel honger van het kijken naar jouw video's.. En dan jouw cameraman die van top tot teen geniet van jouw PASTRSMI🙌🙌
Without crazyniss on a stick, keep it up with your passion for meat on RUclips.. Mabye a meat and eat someday with your fans for meat
what internal temperature do we take the meat off the smoker at?
If you go to NY again, go to 2nd Ave Deli. Much better than Katz and no 3 hr lines!
Roel, what method or device do you use to sharpen your knife used in this video?
With all due respect.
The number 1 pastrami in NYC but really the USA is called Katz’s. Been around since the 1870’s.
It typically is served on Seeded Rye Bread and most often with mustard regular or spicy.
Yes, sometimes you wait outside because it is so good & popular. But it’s never 3 hours 30-40 minutes max. The lines move. Katz’s truly is an experience but really it’s all about the taste of the pastrami and is like none other in my opinion. When I travel to New York City, I always stop there for a pastrami sandwich. Too many condiments take away from the flavor of the pastrami. Don’t take my word for it, take your tastebuds word....an experience like none other. Enjoy
Doesnt pastrami have to be cured with pink curing salt?
I love this channel
It needs pink curing salt, that is just a regular chuck smoked.
Rayadude 7 he cured it for 5 days in brine. Definitely not just regular chuck!
That was an awsome video Roel. Actually , infusing smoke before the spices is a good technique. Your eyes in the video say every thing. Eet smakelijk.
how long was it smoked? to what temperature for the meat?
Hey Roel, would you (or someone else) recommend smoking and then applying rub or not? Thanks for the feedback everyone.
Holy smoke dat is weer een beste Roel om te doen... enne... hoppa op de to-do lijst en thnx voor het delen van het recept ! :-)
Dank je! ben benieuwd wat je er van vind!!
Damn cameraman is happy to work for you
Looks great! How long did you cook the chuck and to what temperature?
That looks incredible!!
I'm unsure what kind of peppers these are??? Are they sweet? Are they hot? Does anyone know?
Why these kinds of videos are recommended only when I'm hungry? Is that a new technology from youtube?
Whats is it when its served cold from a deli still pastrami?
Pastrami has to be made with brisket not a darn roast. You can even make your own using a chunk of corned beef from the store and you won't have to wait five days to eat it.
Katz's is good, but there are other places in NYC that make better. It's not worth a three hour line.
Also, pastrami is usually navel plate or brisket. Why the chuck roast?
And you should make goose breast pastrami! It's the original.
"If this knife was any longer...." 😂😂😂
Did you use pink salt for the pastrami?
Time saving tip: start with a corned beef brisket and skip the curing process.
nice nice nice :) your cameraman have the best job :)
Roel Great combination, there was another channel that made this on kamato joe he wraps after getting some bark in plastic wrap puts in pan covers it with foil and cooks at about 185 degrees. Have you ever attempted something like this I would think you would be very vigilant trying to keep KJ at 185. Check it out John Setzler did this a couple of days ago. Either way great looking product, the chili sauce great.
Seem odd to you for this guy to smoke beef at 284F ?
If my smoker hit 284 I would declare emergency and open the lid to get the heat down.. I spend all day (& lot of beers/margaritas) making sure it wont get anywhere near 284
probeer de volgende keer een La Trappe bock in de zuurkool. La trappe is veel mooier en voller van smaak vergeleken met de grolsch bock
Ook zeker Lekker jan. Grolsch bok bier is zeker niet beter van smaak, maar wel veel zoeter en daarom uitermate geschikt in combinatie met zuurkool
Excellent - as always!