@7:50 Chef Tom, you blew my mind here (and not just cause of the delicious food). I have that exact grinder, use it for coffee every day, and I had no idea the top part came out of the bottom. I paused the video and went and tried it on my own grinder in the kitchen, and I just learned something from you about a piece of equipment I've used every day for years. Made me laugh. :)
I know im asking the wrong place but does anyone know of a trick to get back into an instagram account..? I somehow lost my account password. I love any assistance you can offer me
@Van Anthony Thanks so much for your reply. I found the site thru google and im in the hacking process atm. Takes a while so I will reply here later when my account password hopefully is recovered.
Chef Tom. Been following you for years now but this has to be the best recipe I’ve seen of yours. Comfort viewing, comfort eating and I blame you for weight gain! Keep it up mate.
Hey from the land of #MontrealSmokedMeat/#Brisket 🇨🇦 So I’ve just recently discovered your channel and as a retired award winning chef I have to say. . . #iLoveIt!! #GreatVideos with #GreatUniversal #MeltInYourMouth recipes. That’s one of the things that really catches me. Yes I know it’s all about BBQing and smoking but I live in an apartment building and they don’t allow #Smokers or smoking on the balconies (snooty neighbours). Also up here in the #GreatColdAndSnowyNorth it’s hard to BBQ at -30*. I know for the most part some of your recipes cannot be done inside but many of them are universal. On the weekend I watched your #DonutBreadPudding recipe and it was -48* so I made it in my #NinjaSmartFoodiXLProAirOven. Instead of just plain glazed donuts I made it as an #AppleFritter Bread pudding following the rest of your recipe to a tee. . . Turned out #Fantastic. Next time I make it I’ll use the plain glazed donuts and square #GlazedDutchie style donuts with raisins in them. I just recently made my first 24 hour #SousVide, which was also #BeefRibs but first used my indoor bbq to sear them. Your #BeefShortRibPastrami looked absolutely #Deeeeelish and I think I’m still #Drooling 🤤🤤🤤🤤. What a #Awesome #Tasty looking #Bark. I really miss BBQing and smoking so recently bought some of the Cameron’s Smoker Bags to cook some things like #BeefRibs etc. Maybe you could do a #SmokerBag video for those of us who don’t have smokers and make recipe like this one today but cooked under low heat in a #SmokerBag.Thanks for another plate of #Yumminess video and I’m sure I’ll see you in the next one (which I can’t wait to see). Until then . .. #StaySafe 😷 & #HappyCooking 🥩. Kevin🎗
I’m starting my cure today for my 2 slabs of Beef Rib Pastrami and just re-watching the video that I was going to use for the recipe when I happened upon this one… this video sounds very interesting, and I trust ATB as much as my grandmother (high praise)! I think I’m going to go ATB. I’m also going to do a Montreal smoked brisket flat and a picnic shoulder. All new cooks for me.
First off I've been barbecuing for years but I still learn something new every time I watch a new video thank you cheif Tom. Second I would love to see you cook a whole pig 🐖.
I don't always agree with your technic when it comes to brisket or a big fan of Pellet smokers, But this has to be one of the Best recipes I have ever seen. I have never thought about doing this... It is original and amazing. You took to faves and put them together... Awesome. Now I have to try this. I do have a couple questions though. 1) where do you store the meat while you are brining? I assume Fridge. But you did not mention it. And the salts, and sugar can be cut down for smaller amounts of water correct? I just don't have the fridge space for that size bucket.
I am curious how chef Tom got that not quite healed black left eye? It looks like it is in the very last stage of healing of some very pale brown discoloration. Or is that Tom's normal coloration and I am reading too much into this? Maybe I just never noticed it before?
I keep it on hand for use in other recipes like pickles and ketchup. If I only made enough for the one recipe, the quantities would be pretty small, so I prefer to make a larger batch. Thanks!
I always feel like I get a super low yeild from short ribs because of the bone/cartilage/meat ratio, but there is no substitute for pure beef flavor. I bet that pastrami tastes like none I've ever tried.
Why would you not toast all the spices??? I'm confused 😕 Otherwise beautiful and wonderful preparation!!! On a side note, LOVED the shit ton of garlic and ginger!!!! 😛
Hey Jonathan, its out ATBBQ Maverick Instant Read Thermometer, Its currently out of stock but you can subscribe for an alert. We also have a non-branded version. www.atbbq.com/accessories/tools-and-utensils/digital-thermometers/yoder-smokers-maverick-pt75-instant-read-thermometers.html
Gorgeous but I must admit, soaking in that brine for 7days makes it waaaaaay too salty. Heck, that’s the same ratio I use for brisket pastrami and it’s still too salty. Either I need to adjust salt levels or I need to soak in fresh water longer. Other than that, my pastrami’s are coming out amazing like these ribs.
agreed - followed the video to the tee, came out great but too salty. Gonna try again, pulling out of the brine at 5 days. Might play with the amount of salt too.
Great question. We have a lot of folks here at the store, everyone who had the opportunity to try it would say that it exceeded their expectations. We would put this on the highly recommend list! One thing that our viewers might not know, every recipe that is delivered to the channel has been through at least one test cook before it is cooked and delivered to the channel. This isn't just content, this is great food. Thank you for watching!
I understand that this is a cross promotional video but it would be far more interesting to produce results based on normal beef, not even choice, something that all people globally can get, you know? transform something crappy into something noble. This prime cut of the video, whatever you do it would turn out nice and fattyjuicy, soo meehh
@7:50 Chef Tom, you blew my mind here (and not just cause of the delicious food). I have that exact grinder, use it for coffee every day, and I had no idea the top part came out of the bottom. I paused the video and went and tried it on my own grinder in the kitchen, and I just learned something from you about a piece of equipment I've used every day for years. Made me laugh. :)
"You can ignore the brisket to the side".... I really can't.
I know im asking the wrong place but does anyone know of a trick to get back into an instagram account..?
I somehow lost my account password. I love any assistance you can offer me
@Bode Milan instablaster =)
@Van Anthony Thanks so much for your reply. I found the site thru google and im in the hacking process atm.
Takes a while so I will reply here later when my account password hopefully is recovered.
Chef Tom. Been following you for years now but this has to be the best recipe I’ve seen of yours. Comfort viewing, comfort eating and I blame you for weight gain! Keep it up mate.
I say that after every video!
Pastrami is my ultimate fave, love making it out of different meats. Great video
Another great video, have never tried making pastrami, this would be a fun cook to try.
I like the look on Chef Tom's face when he really hits the mark on the recipe.
Hey from the land of #MontrealSmokedMeat/#Brisket 🇨🇦
So I’ve just recently discovered your channel and as a retired award winning chef I have to say. . . #iLoveIt!! #GreatVideos with #GreatUniversal #MeltInYourMouth recipes. That’s one of the things that really catches me. Yes I know it’s all about BBQing and smoking but I live in an apartment building and they don’t allow #Smokers or smoking on the balconies (snooty neighbours). Also up here in the #GreatColdAndSnowyNorth it’s hard to BBQ at -30*. I know for the most part some of your recipes cannot be done inside but many of them are universal. On the weekend I watched your #DonutBreadPudding recipe and it was -48* so I made it in my #NinjaSmartFoodiXLProAirOven. Instead of just plain glazed donuts I made it as an #AppleFritter Bread pudding following the rest of your recipe to a tee. . . Turned out #Fantastic. Next time I make it I’ll use the plain glazed donuts and square #GlazedDutchie style donuts with raisins in them. I just recently made my first 24 hour #SousVide, which was also #BeefRibs but first used my indoor bbq to sear them. Your #BeefShortRibPastrami looked absolutely #Deeeeelish and I think I’m still #Drooling 🤤🤤🤤🤤. What a #Awesome #Tasty looking #Bark. I really miss BBQing and smoking so recently bought some of the Cameron’s Smoker Bags to cook some things like #BeefRibs etc. Maybe you could do a #SmokerBag video for those of us who don’t have smokers and make recipe like this one today but cooked under low heat in a #SmokerBag.Thanks for another plate of #Yumminess video and I’m sure I’ll see you in the next one (which I can’t wait to see). Until then . .. #StaySafe 😷 & #HappyCooking 🥩.
Kevin🎗
Short ribs alone are what meat dreams are made of let alone some pastrami short ribs. Nice cook!
Great idea friends! Phew 🔥🔥🔥
Chef Tom, this type of content makes me want to rub the snow of my BBQ and get going. Great video again!
I’m starting my cure today for my 2 slabs of Beef Rib Pastrami and just re-watching the video that I was going to use for the recipe when I happened upon this one… this video sounds very interesting, and I trust ATB as much as my grandmother (high praise)! I think I’m going to go ATB. I’m also going to do a Montreal smoked brisket flat and a picnic shoulder. All new cooks for me.
Why am i watching this on an empty stomach? 🤦♂️ 🤦♂️. I have to try this recipe. Great video as always.
I love pastrami and I do it as I learned in the previous video. But the pastrami from the short ribs looks amazing and mouthwatering 👍👍👍
Those ribs are a thing of beauty. Chef Tom is an superb artist who's canvas is meat.😋😍
Great recipe. Thank You.
Outstanding! Would love to see your take on a steak au poivre or cacio e Pepe!
First off I've been barbecuing for years but I still learn something new every time I watch a new video thank you cheif Tom. Second I would love to see you cook a whole pig 🐖.
I don't always agree with your technic when it comes to brisket or a big fan of Pellet smokers, But this has to be one of the Best recipes I have ever seen. I have never thought about doing this... It is original and amazing. You took to faves and put them together... Awesome. Now I have to try this. I do have a couple questions though. 1) where do you store the meat while you are brining? I assume Fridge. But you did not mention it. And the salts, and sugar can be cut down for smaller amounts of water correct? I just don't have the fridge space for that size bucket.
Yes, in the refrigerator. Yes, you would reduce all ingredients proportionally when making a smaller batch. Thanks!
Oh boy. I hope that brisket on the side is for a Brunswick Stew.
Looks amazing chef. Def gonna give this a try. Thanks for the vid
great work team 🤝
Man that looks killer!
Dam that looks good!
Well that looks fantastic! What spice grinder were you using? I'm in the market for a new one.
Sweet merciful McGillicuddy!!!
Pretty sure I can't ignore that brisket on the side, Chef
chef tom - just set up a live stream, I'll watch that shit all day
Tom you killed it. Always used cornedbeef brisket. Now that's thinking out of the box. Makes since now. Short rib is fatty. Awesome job brother.
Those look amazing!
PASTRAMI BACON!!!!!!!! Let’s doooo it!!!!!
Absolutely outstanding!
I don't know how you're doing it but I'm actually smelling your Q and now I'm am so hungry for some.
Mannnn that looks so effin bomb
I never saw that piece of ribs at my grocery store. evidently, this guy is not talking to me.
I'll take those pieces around the cartilage anyday! If it wasn't -10f out I would so be out there smoking this right now!
I know right! Damn the eggs! Full meat ahead!
That looked so tender and amazing!!! 10/10 Chef Tom!!
Yooo nice MARPAT apron!
The cartilage area with meat is sometimes the best part!!! :-)
Very nice. Would love to see a game friccassee chef.
I wish there was a better button than like for this video. I cannot wait to do this at home and make some sandwiches with that.
Chef Tom! Can we get a spicy smoked pork shoulder for pulled pork tacos?
Now I'm hungry ass hell
FINALLY!!!! IVE BEEN CONSTANTLY COMMENTING THIS!!!!
Legit just watched the old pastrami video a few days ago
This is the best ribs, Ever I see!!
I forgot to tell you how much I love yoy❤
Ya’ll gotta monetize! Missin out on that youtube money. Could be your well deserved bonus for the fam.
What’s your thought on desalinating the meat before smoking it? Always do that for a full 24 hours prior when making my pastrami…
Ooooh man😍🔥absolute heaven👌🏼
IDOL !!!
Dear Chef Tom, is it possible to this same recipe (incl brine) with a Picanha instead? Thanks a lot and have a great smokin' day
Or better do it like this, for a better result? th-cam.com/video/mYb1bfzFfu4/w-d-xo.html
Or better save the Picanha and use a cheaper piece of meat?
"[...] you can ignore the brisket to the side, that's for another video that's coming up soon ... " uaa, no. We can't.
I am curious how chef Tom got that not quite healed black left eye? It looks like it is in the very last stage of healing of some very pale brown discoloration. Or is that Tom's normal coloration and I am reading too much into this? Maybe I just never noticed it before?
Chef Tom, you made a big batch of pickling spice then only used a 1/4 cup. Is the rest supposed to go into the brine or use for something else?
I keep it on hand for use in other recipes like pickles and ketchup. If I only made enough for the one recipe, the quantities would be pretty small, so I prefer to make a larger batch. Thanks!
nice as always. I have an idea if it's not been done yet... Shepard's pie stuffed peppers wrapped in bacon
OMG.... fuckin awesome dude!
Wow!!!
I always feel like I get a super low yeild from short ribs because of the bone/cartilage/meat ratio, but there is no substitute for pure beef flavor. I bet that pastrami tastes like none I've ever tried.
Legit!
Would it be bad if it brined longer than 10 days??
oh my goodness your a rockstar... wow good idea..
Can this be made without the pink curing salt?
I thought you had to measure a bit more carefully with #1 since it can be toxic?
I think he used way too much. For 10 pounds of meat I use one tablespoon. That’s not a 20 pound slab of ribs there.
How can you ignore the brisket? Or the fact you just pulled another slab of short ribs from nowhere
Why would you not toast all the spices??? I'm confused 😕 Otherwise beautiful and wonderful preparation!!!
On a side note, LOVED the shit ton of garlic and ginger!!!! 😛
I would call this Vegan conversion therapy.
Just asking, when you brine it for a week, where did you keep it??
Oh, no worries… we kept it in the fridge.
@@allthingsbbq thank you sir.
Also how long are those beef plate ribs
What brand/model is that instant thermometer? Currently still watching the video
Hey Jonathan, its out ATBBQ Maverick Instant Read Thermometer, Its currently out of stock but you can subscribe for an alert. We also have a non-branded version. www.atbbq.com/accessories/tools-and-utensils/digital-thermometers/yoder-smokers-maverick-pt75-instant-read-thermometers.html
@@allthingsbbq thank you very much for the quick response! I'll definitely have to grab one once its back in stock!
daaaaaaaaaaaang
Gorgeous but I must admit, soaking in that brine for 7days makes it waaaaaay too salty. Heck, that’s the same ratio I use for brisket pastrami and it’s still too salty. Either I need to adjust salt levels or I need to soak in fresh water longer. Other than that, my pastrami’s are coming out amazing like these ribs.
agreed - followed the video to the tee, came out great but too salty. Gonna try again, pulling out of the brine at 5 days. Might play with the amount of salt too.
Sorry about the Kansas City Chiefs!! I love that team also, they’ll be back in it!!!
Can you reuse the brine?
No need to rub the back of the ribs. The rub will pull off with the membrane and not penetrate for flavor.
Can you do chicken curry
ever wonder why no ads are in these videos? the whole vid is an ad.
😯😯😯
You going to eat the rest of that?
What is mase in spanish?
I love your videos man, but please stop eating it! I feel cheated 😭😭😂🙌🏾
I'd like it if you didn't use any proprietary seasoning. At the market they don't always have "your brand name" ..sooo...
Beef navel IMHO is the best cut for pastrami
😛❣️💟💕💞💓💖
Too salty ?
Great question. We have a lot of folks here at the store, everyone who had the opportunity to try it would say that it exceeded their expectations. We would put this on the highly recommend list! One thing that our viewers might not know, every recipe that is delivered to the channel has been through at least one test cook before it is cooked and delivered to the channel. This isn't just content, this is great food. Thank you for watching!
14:22 ,,,,"Meat Giggles" ,,, jealous.
Why dont you try something with lamb. There is a whole bunch of foods you can cook with lamb. But, I dont think you have ever cooked lamb.
I understand that this is a cross promotional video but it would be far more interesting to produce results based on normal beef, not even choice, something that all people globally can get, you know? transform something crappy into something noble. This prime cut of the video, whatever you do it would turn out nice and fattyjuicy, soo meehh