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.
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.
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.
Bradley, you are absolutely and completely the only person I follow on TH-cam 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
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
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!!
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.
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!
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!
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.
I'm a pastrami phreak and this my friend looks sofa king good! Nice job!🤘
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.
Outdoor BBQ & cool character with skills. Nice!
Yo B-Rad.. I could watch you cook literally all day.
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!
beautiful bark on this, wow!
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.
Bradley, you are absolutely and completely the only person I follow on TH-cam 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!😏
Nice one sir, with deer season soon upon us, I cannot wait for venison pastrami!
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.
This makes me so happy!
Looks like a great Sammie. Wouldn't mind seeing a smoked pulled pork Cuban sandwich with house made pickles.
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!
Bro love your videos man. Got alot of great ideas 👍
That looks doable and delicious.
That's beautiful work man
Love pastrami!!!!
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
Damn.... my mouth is still watering!!
Hello from Mn, another great video!!
Thanks!😁👍
Very good and informative. I always wanted to make pastrami. Thanks and keep making great videos!
Your the Best great video’s
If I ever die hope to come back as your dog 👌🏼
Phenomenal. So jealous. I’m goi g to have to have to make this
Holy Crap, that looks awesome. Awesome..
Thanks for the videos!
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
Thank you for this Vid!!!! I look forward to trying this out!
I would love to see this guy do a roast beef and gravy!
this has to be done.... great stuff my good man!
Looks GREAT!!!
damn that looks delicious man, love your videos!
Lovely as always. Like the last few with “let’s see what we did last night” flashbacks!
That's one good looking sandwich my friend🔥🔥🔥🔥🔥.Im sure it taste amazing too 👍🏽👍🏽👍🏽
oh my pastrami is my favorite thing to make
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
Good work! What kind of slicer is that?
Where did you get that Sword Brad?
Chud you've gotta do a Massachusetts North Shore style roast beef sandwich. Onion roll, three way.
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! 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
THANKS
Where do get you spices from for your pastrami '
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.
Man I'd love to taste that
Whats up chuddster!!! Looks amazing
Looks awesome 🔥🔥I'm gonna have to try it.
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!
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
How can I know the amounts used for the brine? Is there a formula for the brine?
Goblin d's, classic. 😂
Awesome
Wow that was legend…….. wait for it…. Wait for it………….., DARY!!!!!!
Another great video!!!
What size was your container that you brined in?
Who makes the spice grinder
New sub... FanTastic 😀
Was that a Microtech?
I think it was meant to be. I just ordered curing salt 2 days ago. Now I have to make this sandwich
You sir, are a beautiful human being
Nice OTF! Microtech?
Josh Weissman: 'Listen to Papa' or 'Papa kiss'
How about some smoked boot snake video?
Where can I check out that injector?
👍
NOICE!
What is the pit behind you?
Beef Skirt Fajitas please Chud.
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.
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
Looks delicious. I know this is going to sound like a dumb question, but where's the recipe?
How can I get the recipe for the pastrami?
Now every time I see pickles, I will think of the Green Goblin
I need that knife in my life for home defense.
When is the porkstrami coming?
Wagyu eye of round?
Mind sharing the Russian dressing recipe?
I like that. Cheapest cut in the world. Wagyu eye round. Lol
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!
My biggest dilemma in life is the age old battle of deciding between italian beef or ruebens as the sando GOAT 😢
Where do I submit my application to be a taste tester? lol
CHOMP!!!
Chupacabra sighting at 6:06
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.
*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...
Grilled red snapper with tequila lime sauce
Boot snake ?
Right?
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
But where does the meat go?
you didn't check your boots!!! lol
Rubens are made with corned beef.
Oysters please!
"Green Goblin Dicks" ... I think I peed a little :-)
lmfao leaf blower in your undies!
You sliced that so thin it only has 1 side lol
Beef bacon...
So thin its got one side