WHT

I am not trying to be a yutz but I do think there is some confusion on the whole brisket issue. Using a similar form of logic all smoked brisket would be pastrami. In some ways it might even be correct. Smoking is a way to preserve meat. Going back to the root of the word and its meaning that may still hold true. The site you reference refers to the smoked corned beef as being pastrami-like. Big difference! I took the time to call 3 major producers of meat. Hebrew National, Vienna Beef and Best Kosher. I asked the same questions and got similar answers from all of them. Does smoking corned beef make pastrami? Short answer was a resounding NO in some case preceded by laughter. One of the people asked me if I ate pastrami on white with mayo. No, that would be a crime. We laughed. I will post the information two of the companies are sending. Probably as a link to a PDF file. One explains the history of some of the products that we have been talking about. Corned or more correctly pickled beef originates in the pre UK. Pastrami is a lot more recent process from central Europe. While my favorite Jamaican place and BBQ joint make a smoked brisket that has a dry rub followed by long smoking, I would never call either pastrami. I have had smoked and slow roasted corned beef a couple of times. To me it is an entirely different texture and flavor. I prefer the smoked to the slow roasted in part to the higher fat saturation in the meat. I think it gives it a better flavor. As an interesting note I did finds a few places on the web that give some strange advice for making both pastrami and corned beef. Yes, some of them did suggest using corned beef as a starter. But I tend to trust the three producers that I talked to. Other things I encountered where using a 7-bone roast and the use of shoulder meat rather than brisket. Might be interesting to try flank steak too. Mentions of other animals than beef where listed for pastrami. Buffalo was logical some of the others like alligator where a little dubious. Eat what you enjoy is the point of it I guess.

Unless you have a real mess a vacuum like the Eureka True HEPPA is good and is under $200.00 and 12Amp motor. I would be curious about some of the new bagless units in the same price range. For all else a $30.00 shop vac does well. It can be used as a power cleaner shortcutting time. Napkins, ashes and butts along with most items under 2 inches wet or dry.

But if you look at the seasonings used and the overall process they are rather different. Yes you do soak the meat in brine to make Pastrami but if I remember correctly that is more from a kosher aspect than preserving the product. The seasonings have some similarities but corned beef seems to have more. Also sugar is used in pastrami as part of the rub. Not so in corned beef. Yes both are ways of preserving the same cuts of meat. But even the definitions differ. pastrami noun highly seasoned smoked beef, esp. prepared from a shoulder cut [ETYMOLOGY: from Yiddish, from Romanian pastrama, from pastra to preserve] corned adjective (esp. of beef) cooked and then preserved or pickled in salt or brine, now often canned By this the reverse would seem to be correct. Heck they both make a nice sandwich.

Corned Beef and Pastrami are two different things. While they both can be made from the same cuts of meat they are entirely different processes. Corned beef is a totally cold process. Lightly pickled beef would be a more accurate description. Take the same cut of beef; soak it in a heavy brine with the following; Black pepper (cracked and whole) Allspice Cinnamon Mustard seeds or powder. Coriander Ginger Mace Dried red peppers Cloves Cardamom. Let soak in a sealed container for at least a week. It can be kept for months in a sealed environment at low temp. (33-45F) Simmer, team or slow roast the meat, trim slice serve. Pastrami as you have described is a dry rub followed by smoking. Two separate ways to keep beef around for a time without refrigeration.

Can anyone confirm or deny that the reddish color we like in pastrami is due to saltpetre (sodium nitrate). that reddish color we like in certain processed meats and sausages usually comes from saltpetre/saltpeter. Bacon processed without nitrates is usually a less appetizing brown. Also the temperature it is smoked at will make a difference in the color. If fast and hot it will be darker.

This scenario plays out all the time in Chicago. Two major suppliers and 100’s of places serving it in different combinations and cooking methods. Strangely enough the same thing with Gyro meat.

Yes Chicago dose have a couple of places for great Pastrami. The sad thing is most buy it made by either Best Kosher or Vienna Beef. So the same thing is served with mustard ad bread being the wildcards. Manny’s used to make their own in house but I think they stopped a while ago. A couple of places on Milwaukee Av still do and the lines are long. NY is still king in my book. The water in Chicago has too much calcium and other minerals that change the taste.

They would have to pave a few of the counties in the south for that to happen. Yhen again look at Freehold.

I seem to remember that you can only hunt with a bow or shotgun in NJ. If I am going after something like a bear I want a rifle.

Stainless steel pot and the pasta method.

I think that because most of the people posting are local it is skewed. Having been to the place and from the area will color the judgment. But the problems I mention seem to be common to a lot of websites. Funny to here about the number of browsers that can not view it correctly if at all.

That is an interesting question. Two things come to mind. Maybe he does not have clearance to use the logos. Or He may not have found them in a usable format. Rights and clearances can be a strange area.

It works for me.

That hits the point home. You don’t go there to get pizza or wings much less salad. As they have moved away from the core products they have hurt themselves. The original concept was a few items that you could get quickly and at a reasonable price. It should not take the person in front of you 3 Min. to debate over 5 chicken sandwiches.

You can do it a couple of ways. Use a Dutch oven down in the coals after the main cooking is done. If you have some type of plate or griddle you could do small rolls or loafs sort of like how English muffins are cooked. If the dough is firm enough you could try to cook it right on the grill as a flat loaf.

I don’t know what frightens me more. A new Mcslogan or Madison Av.’s take on what is hip.

Rather ambitious to not only cook all that but to do play-by-play. Most of us haven’t the time to try out a few new things much less write about them. Maybe if we spent less time here….

Besides mushrooms, one of my personal favorites. How about Shrimp? So many things you can do with them on a grill. Yakatori (SP) type skewers of different items would also be a quick and nice item.

I hope you get over your anger issues. You must lead a sad life!

You show your ignorance. I can only imagine the type of work you do.

It looks like it was knocked out in FrontPage in an afternoon. Done by “graphic artists” that know little about sales or advertising. Too many places have sites like this and have been charged outrageous sums for them. I can only hope he got a good deal on it.

Gee, the photo of Chuck in the kitchen with his finger on his nose makes me want to rush to make reservations. Nothing about the site gives me any reason to want to visit the place. Line list menus tell little about the food. The photos of what food they show could come from anyplace. Nothing that says; why buy here! Great he talks about Legacy tomatoes from some grower, tell me why this is important! It does little to sell you on the experience at large. If anything there are more reasons not to go presented on the web site than invitations. Too clean, very basic and common brochureware presentation, not much to due justice to Chef trotter and his establishment..

You would think that a restaurant of that level would have a better web site. If I did not already know the place this site would detract from any desire to visit. I hate to think of what the last site looked like.

It’s been a while since I have had a copy of the NJ edition alone. I regularly am given a copy of the US version because of my connections in the industry. It has been my observation that places say south of exit 105 have been ignored for the most part. A few AC strongholds but that seems to be it. For that matter there seems to have been a dead zone of sorts. Is it lack of places or ignorance of the area?

On any of the charters I’ve been on they do. Though I applaud Phils’ wanting to get a head start.