How To Brine and Smoke Pastrami Ribs at Home | Juicy Beef Ribs On the Big Green Egg
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- Опубликовано: 29 сен 2024
- Join me as I show my Ultimate Grilled Pastrami Recipe, where I bring you along for a flavor-packed grilling adventure. In this guide, I'm excited to share how I achieve juicy, smoky perfection with pastrami on the Big Green Egg, all fueled by the unparalleled FOGO eucalyptus charcoal. Please visit our website to get more information: www.fogocharco...
Drawing inspiration from the legendary Katz's Deli in New York City, I've perfected a homemade pastrami rub and a brining process that guarantees every slice is bursting with taste. Whether you're prepping for a festive St. Patrick's Day or craving exceptional smoked meat any day, follow my detailed steps to master the art of grilled pastrami.
Full RECIPE and blog here --- www.fogocharco...
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🔥Meater+ Thermometer- shop.kookio.co...
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🔥Fifth & Cherry Cutting Board- bit.ly/5thandC... CODE CAP15 Saves 15%
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This video is about How To Make The Best Grilled Pastrami - Complete Smoky & Juicy BBQ Recipe. But It also covers the following topics:
-Juicy Pastrami Secrets
-BBQ Pastrami Techniques
-Grilling Perfection Tips
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Happy St.Patrick's Day!! We highly recommend that you make these. They were incredible!!
Spoiler Alert: Start these 5 days in advance. Maybe next year.
I used to be a eucalyptus skeptic, but I finally pulled the trigger and FOGO makes the absolute BEST. Tasty, cooks hot, just amazing stuff. Do yourself a favor and fire some up at home.
Hey thanks so much. We are so glad that you enjoy it
That looks outrageously great, Cap!
Oh man oh man, they were amazing!
Gracias Capitán Ron dios te de muchas bendiciones 😘 🙏. Siempre encantado con tu risa y disfruto tu enseñanza para utilizar el carbón FOGO 😮
De nada mi amigo
These were the tastiest, juiciest ribs I have ever made. The pastrami flavor was amazing.
You definitely crushed it Ron!
Great looking ribs! Always enjoy the tips! Thanks!
Thanks Greg, glad you get some value out of them!
Those were some amazing looking ribs! I love the Dad jokes. Great video as usual.
Haha, thanks William!
Wow, nicely executed 👍🏻😎🔥
Hey thanks John!
From your first video, nearly 3 years ago, where you started off with “hello I am insert name here!” Truly, letting your personality and humor shine in your videos now! 😂
LOL, I, state your name, ...............with liberty and fraternity for all.......... Toga party!
Did we give up when the Germans bombed Pearl Harbor?
It's incredible how juicy they were! Can't wait to try this recipe. I've always wanted to smoke Dino ribs!
Hope you enjoy, they were so incredible!
Wow!!! These are the juiciest and prettiest pastrami Dino ribs ever! I’m ready for my Reuben!!! Thanks, Captain, for always including us in your fabulous culinary creations!!! ❤♨️🥃💨
Your blocks make my food better. PERIOD
This is important: Himalayan Pink Salt is absolutely different than pink curing salt!!!
The color of curing salt has nothing to do with its effect. The color is only there to ensure that you are not confusing it with normal salt- because it is basically poisonous if indigested directly!!
Pink Himalayan salt is just salt with few mineral “impurities” which makes it look faint pink. It can be used as normal salt (literally there is no difference to normal salt).
Hence if you don’t have curing salt, use more salt- but you don’t have the effect of sodium nitrite, which will cure the meat, keeps it red/pink even when it is fully cooked- but also counters pathogens!
Please please please- it is important that people know that Himalayan salt has not much to do with pink curing salt. It can be really dangerous to confuse those
Yes, that is why we suggested to use it in equivalent proportions. We made 2 racks, one with Pink Himalayan and one with the curing salt. They tasted nearly identical but the color was definitely different.
@@FOGOcharcoalI'm not exactly an expert, but I've looked into using sodium nitrite before I used it. There is no equivalent to it. Ratios are also very important with it. You must understand how to use it properly, otherwise people can get sick, either from the nitrite or botulism.
They may have tasted the same, but one was cured and the other wasn’t.
That is a great recipe. Also, using dino ribs will outperform any Pastrami from delis'
You are not kidding. The bite was incredible
Irish eyes are smiling on this dish
May you be in heaven a full half hour before the devil knows you're dead.
I love cooking beef ribs with my European Blend seasoning, but this pastrami twist using my seasoning sounds incredibly delicious.
I’m gonna have to try this next time I make beef ribs,. ❤
Oh Tina, it is amazing. That seasoning has so many great uses.
Juice was next level
Flowing like a river
Captain Ron making magic as always. Of course you have all the right ingredients including the 1st one Fogo 🔥. That Party in a Bag by Barrel Proof 💨🥃 makes it even better. Those Dino ribs are insane in the membrane 🤣.
Russ! Did you catch your shoutout?
Great video, have you tried this recipe with brisket or other meat?
We have not....yet. We have a video here we made pastrami from a store bought corned beef though.
Ron you are cracking me up with your video and your extra comments. Why not do a Pastrami dino ribs because I love my pastrami. Will start grilling soon again now that I back in my house, just waiting for the 2 feet of snow to melt that fell two days ago.
Haha, thanks Keith, we try to keep it light and fun around here. Good luck with that snow. It's gonna be 90 here today!
There's so much to comment on in this video, that I decided not to comment on any of it! 😂 😂But, those ribs look excellent!! Great job as always sir!
LOL, probably a good choice Matt!
Great video Ron. Can't wait to give this recipe a try.
I hope you will let me know what you think!
Grilling pastrami lends itself to sexual innuendo! Another great cook! Anyone who is not following you is missing out on some tremendous videos!
You are too kind John Tomlinson.
Rom ese video esta buenísimo muy feliz con éste maravilloso canal Risa para m8 es el principal ingrediente de la comida 😅
I am so glad that you enjoyed it!
Stop bragging about your “fat needle” Ron! 😅 Great video!!
If I don't, who will?
@dominikmj is right about curimg salt and pink Himalayan salt being VERY different. If someone thinks to use Himalayan salt instead, it could be bad. It can also be bad if people think, "A little is good, a lot is better," when it comes to the curing salt. Proper ratios must be maintained in order to be safe, especially when using a teeny little bit of it alongside a ton of regular salt.
Yes, we only used it in place of curing salt in this instance.
But they aren’t the same thing. They have two different purposes and it makes me question the food safety of your other videos.
I love pastrami! Great video Captain 👍🏾😋
Thanks Tee. Glad you liked it!
Wish I could afford ribs like that.
They were surprisingly inexpensive. $8.99/lb for Prime
Those ribs are way over the top! I love pastrami and those look amazing. Ok now I have to order the Eucalyptus, and the blazaball. These are such fun videos! Thank you!
I am just so glad that you enjoy them Carolyn
For how long and what temperature first time and then what temperature and time wrapped in foil, please?
There is a link to the full recipe in the description
YA THE MAN CAPT RON🥂
You're the best Teddy
Great video but the link says that I need points to enter and that I have no points. I know that that isn't correct because I had a ton of FOGO points last time I checked my balance?
For this giveaway you have a set of tasks you need to complete. You get points for each task. You use those points to redeem the reward. It's a new system we are using. Thanks for participating!
@@FOGOcharcoal too much work in my opinion.
Great !
Thanks!
Looking good Cap Ron!
Well thank you!