Roast beef is a staple in my area. Known here in Baltimore as Pit Beef, cooked traditionally over charcoal until medium rare and served on a Kaiser roll, thinly sliced white onion and horseradish. It’s a workin’ mans sandwich but oh so delicious when done right and a favorite game day food among my friends.
First time I had a Ruben sandwich was at Circa casino in Las Vegas. It was really good but it was $35. I now know where to look if I want to make my own Ruben. Thank you sir for sharing.
I smoke mine to 145 and wrap just like this and slice and my Costco eye of round comes out fantastic. When its sliced thin like that I don’t feel the temp plays a factor at all.
Bradley, you are absolutely and completely the only person I follow on RUclips LOL. I also built pits, and have been smoking foods for many moons. I would like for you to try something... Smoke canned corned beef and make a Reuben, you will be pleasantly surprised, it-is-DELISSSIES!😏
Bradley - what a great channel- thanks for all the great recipes. I’m just wondering if this brine will work with a 5-7 day traditional pastrami cure time instead of the injectors for this size of roast - my guess is yes but I don’t like guessing when it involves curing. Thanks
Hey bro I live out in Taylor so I’m only about 30 minutes from Austin. How do I buy a grill like you have? Please let me know. Love the content big dawg!!
Hi Bradley, where did you get your Spice Grinder at, as I don't see you have it listed in your items. Also how do you like your Meat Slicer? I am torn by the Beswood 10" or the KWS 10" Meat Slicer. Although your Meat Slicer looks very similar to the KWS model. Thanks
Q. If I don't have an injector but I have time how long would you recommend brining this.... I have smoked more than a couple eye of rounds for sandwich meat but never thought about turning one into pastrami.... Thanx in advance
I developed a recipe for Pastrami Sausage. It is everything but the rye bread and Russian dressing in the sausage, basically a Rueben in a hog casing. I would love to come on your channel and share the recipe!
Way to narrow down process and make it feasible for us regular folk. Good job..wonder if you would get same result with an HEB eye of round...I don't order high dollar beef online.
Does anyone by chance know the ratios for the recipe ? I would really like to make this but don’t wanna go to heavy on the ingredients especially the pink curing salt
Dude… If you ever leave out “There’s a snake in my boot” again, I’m unsubscribing and hitting the thumbs down. You’ve been warned! Love your videos though!! Keep up the good work!
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LMFAO Green Goblin! I can’t get this line out of my head.
Roast beef is a staple in my area. Known here in Baltimore as Pit Beef, cooked traditionally over charcoal until medium rare and served on a Kaiser roll, thinly sliced white onion and horseradish.
It’s a workin’ mans sandwich but oh so delicious when done right and a favorite game day food among my friends.
Yo B-Rad.. I could watch you cook literally all day.
I'm a pastrami phreak and this my friend looks sofa king good! Nice job!🤘
If I ever die hope to come back as your dog 👌🏼
Outdoor BBQ & cool character with skills. Nice!
This makes me so happy!
Nice one sir, with deer season soon upon us, I cannot wait for venison pastrami!
First time I had a Ruben sandwich was at Circa casino in Las Vegas. It was really good but it was $35. I now know where to look if I want to make my own Ruben. Thank you sir for sharing.
beautiful bark on this, wow!
Looks like a great Sammie. Wouldn't mind seeing a smoked pulled pork Cuban sandwich with house made pickles.
So normally eye of round is smoked to 125-135. Im curious if going to 195 will work for a non wagyu eye of round for this recipe.
I smoke mine to 145 and wrap just like this and slice and my Costco eye of round comes out fantastic. When its sliced thin like that I don’t feel the temp plays a factor at all.
Bradley, you are absolutely and completely the only person I follow on RUclips LOL. I also built pits, and have been smoking foods for many moons. I would like for you to try something... Smoke canned corned beef and make a Reuben, you will be pleasantly surprised, it-is-DELISSSIES!😏
That's beautiful work man
That looks doable and delicious.
Bro love your videos man. Got alot of great ideas 👍
Did this when you pastrami brisket video came out. It was amazing. Time to try your hand at a Cuban!
Yes please! It is going to be.... delicious!
Love this channel! Stepping my BBQ game up alll dayy
When is the collab coming? Need to cook more outside!
yo! Rem is leveling up his BBQ game! I love it!
Holy Crap, that looks awesome. Awesome..
Love pastrami!!!!
Phenomenal. So jealous. I’m goi g to have to have to make this
Your the Best great video’s
this has to be done.... great stuff my good man!
A Ruben is my favorite sandwich. Definitely trying this. Also I like to heat the kraut up on the black top also gets rid of some of the juices.
Thanks for the videos!
oh my pastrami is my favorite thing to make
Very good and informative. I always wanted to make pastrami. Thanks and keep making great videos!
Man I'd love to taste that
I would love to see this guy do a roast beef and gravy!
Damn.... my mouth is still watering!!
Hello from Mn, another great video!!
Thanks!😁👍
Goblin d's, classic. 😂
Lovely as always. Like the last few with “let’s see what we did last night” flashbacks!
Thank you for this Vid!!!! I look forward to trying this out!
damn that looks delicious man, love your videos!
Wow that was legend…….. wait for it…. Wait for it………….., DARY!!!!!!
Looks GREAT!!!
Josh Weissman: 'Listen to Papa' or 'Papa kiss'
Where do get you spices from for your pastrami '
Who makes the spice grinder
Whats up chuddster!!! Looks amazing
Bradley - what a great channel- thanks for all the great recipes. I’m just wondering if this brine will work with a 5-7 day traditional pastrami cure time instead of the injectors for this size of roast - my guess is yes but I don’t like guessing when it involves curing. Thanks
Where did you get that Sword Brad?
That's one good looking sandwich my friend🔥🔥🔥🔥🔥.Im sure it taste amazing too 👍🏽👍🏽👍🏽
How can I know the amounts used for the brine? Is there a formula for the brine?
Good work! What kind of slicer is that?
Another great video!!!
THANKS
Chud you've gotta do a Massachusetts North Shore style roast beef sandwich. Onion roll, three way.
What size was your container that you brined in?
Looks awesome 🔥🔥I'm gonna have to try it.
Hey bro I live out in Taylor so I’m only about 30 minutes from Austin. How do I buy a grill like you have? Please let me know. Love the content big dawg!!
Hi Bradley, where did you get your Spice Grinder at, as I don't see you have it listed in your items. Also how do you like your Meat Slicer? I am torn by the Beswood 10" or the KWS 10" Meat Slicer. Although your Meat Slicer looks very similar to the KWS model. Thanks
You sir, are a beautiful human being
Awesome
Hi! I love your videos! Awesome recipe! Do you think that it can be smoked in Weber grill kettle? I don't own a smoker (yet) :D
Where can I check out that injector?
I need that knife in my life for home defense.
Was that a Microtech?
Q. If I don't have an injector but I have time how long would you recommend brining this.... I have smoked more than a couple eye of rounds for sandwich meat but never thought about turning one into pastrami.... Thanx in advance
How about some smoked boot snake video?
Shit we will all never think of a pickle the same way again 🤣😂 appreciate yall lmao jax fl here
Lol idk if ill ever be able to eat a whole pickle again after this video
What is the pit behind you?
Now every time I see pickles, I will think of the Green Goblin
I developed a recipe for Pastrami Sausage. It is everything but the rye bread and Russian dressing in the sausage, basically a Rueben in a hog casing. I would love to come on your channel and share the recipe!
New sub... FanTastic 😀
Do you have a link for that knife at 7:52?
dalstrong.com/collections/butcher-knife/products/gladiator-series-14-extra-long-bull-nose-butcher-knife
@@ChudsBbq fantaystic!
Way to narrow down process and make it feasible for us regular folk. Good job..wonder if you would get same result with an HEB eye of round...I don't order high dollar beef online.
How can I get the recipe for the pastrami?
Nice OTF! Microtech?
Beef Skirt Fajitas please Chud.
I like that. Cheapest cut in the world. Wagyu eye round. Lol
I think it was meant to be. I just ordered curing salt 2 days ago. Now I have to make this sandwich
When is the porkstrami coming?
Chupacabra sighting at 6:06
Does anyone by chance know the ratios for the recipe ? I would really like to make this but don’t wanna go to heavy on the ingredients especially the pink curing salt
Liz germain is awesome yourube coach
Boot snake ?
Right?
Did I hear correctly? 195°? How did it come out so pink at that temp?
Its the curing salt that did that.
👍 looks so good. Never seen beef round with that kind of marbling, need to find come Wagyu I guess.
My biggest dilemma in life is the age old battle of deciding between italian beef or ruebens as the sando GOAT 😢
👍
Wagyu eye of round?
NOICE!
Looks delicious. I know this is going to sound like a dumb question, but where's the recipe?
Mind sharing the Russian dressing recipe?
*opens fridge and eyes Eye of Round that I bought over the weekend, then opens spice cabinet to make sure I have everything else*
Welp...
I don't think I've seen this cut of beef in the local Kroger. I guess I'm going to have to look closer.
Where do I submit my application to be a taste tester? lol
Grilled red snapper with tequila lime sauce
Whole duck and duck breast version
Dude… If you ever leave out “There’s a snake in my boot” again, I’m unsubscribing and hitting the thumbs down. You’ve been warned! Love your videos though!! Keep up the good work!
They did replace it with goblin dicks though
CHOMP!!!
you didn't check your boots!!! lol
But where does the meat go?
lmfao leaf blower in your undies!
Oysters please!
Rubens are made with corned beef.
"Green Goblin Dicks" ... I think I peed a little :-)
You sliced that so thin it only has 1 side lol
So thin its got one side
"crushed" garlic lol