See the description for the brine recipe. You can reduce the amounts but make sure you use the same ratios. Also, I think it’s best to desalinate the in fresh water in the fridge for 12-24 hours before putting it on the smoker. I’ll try to answer any questions people have about the process if you reply to this comment. Good luck!
@@jose3vega cooked at 275 for about 12.5 hours total. Wrapped after about 8.5 hours. Check out my how to smoke beef ribs video for an in-depth explanation of the process
@@hugoforte 50/50 black peppercorns and coriander, ground in mortar and pestle, then applied liberally on the outside of the meat. Remember, no salt in the rub!
I really enjoyed this video and am excited to try it. One question- the instructor says there's no reason to desalinate, but in these comments you are recommending to desalinate. Is that because it turned out too salty?
Now when will you get to be a "guest instructor" and tow in your big smoker and show everyone the magical ribs and briskets?!?! Bonus points for students who master fire management!
The instructor is very well spoken and knowledgeable without an ego to where he can’t learn from a student. Very enjoyable video, y’all were both great.
I thought the same thing! A lot of instructors (even in my IT field) refused to learn from students. To me a mark of a good teacher is someone who is always learning.
I believe culinary school will only make you better at bbq. The chef's reaction to the ribs was cool because you could tell it was something new for a veteran of the kitchen.
@@bruceharlick3322 Granted, he is only human but that must have been one good bite because a guy who makes a living out of creating unbelievably good food lost his composure there for a second. 🤣
Just came to say this exact thing! Chef is so composed and then gets that first taste and breaks decorum with the involuntary oh, dude! Effin good bbq 😂
I love how the chef instructor who has experience was not afraid to ask questions from a student because he wasn't experienced in bbq. Didn't act like he knew everything and wanted to gather information.
@@jpgiii85 thats right..I was 30 years a chef and now trying to learn BBQ...the most difficult thing for me is as a chef it was always get it done great and fast/efficient!..Low and slow hurts my brain...bwahahaha
This was so informative! Not only did we learn about how to cook the Pastrami, but we got a great history lesson on it!. I love this, make more videos at your university!
I LOVE your approach to this. Major props for going back to school like this! I also love that your instructor is asking questions - really acknowledging that your expertise is outside of his own. Love the give & take!
Your co-host chef was super knowledgeable and gracious. A master at his craft, but clearly still open to learning new things. Loved his demeanor, and I will definitely be trying out this recipe! Wonder if it'll work on a chuck roast.
This is awesome. I read that Sullivan University has one of the best culinary schools. You can tell that Chef is a fantastic teacher. You are definitely in good hands to take things to the next level!
My hometown.... Louisville is a top food destination because Sullivan produces so many chefs. Many stay in the city and open restaurants. I recommend stopping by :)
Jeramy, I consider myself a Louivvillian, I lived there for 52 1/2 years, not too far from Sullivan University, it was Sullivan college back in the day. I watched it grow. Now I've moved up to Shakopee Mn. with my son. WE have to use an electric smoker, so we can smoke in the garage, with the Garage door up a few inches, and a blanket on the smoker and a 1500 watt quartz heater in the winter here.. You have been a tremendous influence and teacher in our BBQ efforts, and changed our style to Kosher salt and a little pepper, to get that true smoke flavor! I like and subscribe to all your videos! We will try your Pastrami beef ribs soon! Thanks for sharing all you do on Mad Scientist videos!!!
Jeremy, I made these ribs this past weekend and I only had enough time to brine them for about 30 hours. These were, by far, the best ribs I've ever had and my family went nuts for them. Thanks for the videos..over the past few months watching you has upped my smoked meat game to a whole 'nother level!
Hey man, so happy that you have found joy in barbecue! My love affair with the hobby started for similar reasons. I was absolutely miserable at work and needed something that would bring me joy. If you had asked me in the morning whether i would rather be tased or go to work, I would have chosen the taser 10/10 times. I’m sorry to hear that you had a rough go of it recently. Send me an email or something and maybe we can chat for a few minutes about barbecue. Take care. Good luck, and keep smokin’!
This channel keeps getting better and better all the time ! It has become my top BBQ tutorial go to source. Thanks for all you do Jeremy. Your passion to learn and share knowledge is contagious.
Jeremy, you have quickly become possibly my favorite FoodTuber (and definitely one of my favorite TH-camrs overall). I greatly look forward to your videos. Greetings from Cincinnati!
I’ve been around long enough to know that the Mad Scientists bbq will be a destination food trip soon... you’re gonna have Franklin peaking over the fence to see how things are getting done
@@MadScientistBBQ Haters gotta hate. But you've been blessed to be a blessing to a lot of people, like me, who have caught the BBQ bug and grown through what you've shared.
More of this please! Great video. The instructor is well spoken and great on camera. Your videos are going to go beyond what this channel has offered. And we all learn something new.
This is just a note to say thank you. My wife and I watched your video on pastrami that you done with your professor. We, my wife and I, both love Ruben sandwiches but to find that here in Kentucky is a slim chance. After watching your video it set me out on a trail to make a great pastrami (one we enjoy). I can’t say it is perfect because I believe there is always room for improvement. But we think it is great. Thank You for inspiring me to move forward in making a great pastrami from my wife and I
Love your passion for BBq that you go out of your way to learn new things. You are not one of those selfish experts that only want to do it your way. Love it love it love it.
Kudos Jeremy for going to culinary school. It will give you a much deeper understanding of how flavours interact and will up your game tremendously. Also, any chef worth their salt will absolutely give respect to anyone who has more experience in a particular area than they do, and if amazing food results, then even better. Nothing worse than a chef who thinks they know everything, I've been cooking for nearly 30 years and there's always something new to learn.
Oh dude, this has got to be one of the best videos on the culinary arts & BBQ's place in that world. Kudo's for going back to school & showing up with a Franklin offset cooker, just perfect!..
Thank You so much! For absolute YEARS I have been using Pickling Spice (with extra coriander seed) and Instacure in my 'strami cure and then hot smoking with a mix of heavy black pepper, coriander seed and garlic. It comes out lush!!!
This didn't feel like a teacher/instructor situation. It felt more like a collaboration of different areas of expertise to create something very special. This is the best video I've watched in quite a long time. I am definitely going to making this.
Wow! This was an excellent example of teacher-student interaction, The best occurs when The lines are slightly blurred (teacher becomes student / student becomes teacher). This is beautiful harmony. You were both knowledgable and humble. I congratulate you for pursuing your new goals. In addition you are a definite plus for the school. As others have suggested, you could be a teacher yourself (start with a course in BBQing). Hats off for making wise choices. I admire your thinking. Roy
Long time/first time, just wanted to say you were born to teach, which I say is a high calling. I would have never tried half the stuff your channel has convinced me to try, but you break the process down so well and you explain key concepts in a way I can apply them elsewhere (“what you perceive as moisture...”), and the additional refined historical context provided by the chef makes this some next level content. Kudos!
I would love to go to culinary school but at close to 72, I am a bit old to start it. I love pastrami and your recipes and videos. I like your teacher very much also. I like roast beef and turkey pastrami. I am going to smoke some soon. Thank you very much
Stellar video; thank you. Made these pastrami ribs this past weekend and they were fantastic. Fyi - I try to use zero sugar in my bbq so I went without in the brine. My beef ribs cooked in 7.5 hours on 275. It was a fast 7.5 hours when I was anticipating 10+.
So, I discover this video the day before I need it. I have four pounds of brisket in brine right now, and I've been unsure of my next move. I've already done corned beef. Do I barbecue then boil? Boil then grill? No, I do not. I learn to run this Weber kettle thing low and take all day. Tomorrow. Thanks again, Jeremy, yours are the most useful meat guy videos on the internets.
Awesome how the chef/instructor is truly humble. Provided instruction but was also sincerely inquisitive and interested and glad to be there. Great collab guys. Thanks for sharing.
We all know the man is a trend setter, so sit back relax and watch how many pastrami/beef ribs show up in your youtube video recommendations in the next month. In my Bubba Gump voice...Pastrami steak, pastrami chuck steak, pastrami short ribs, pastrami flank steak, pastrami beef liver, pastrami chicken, pastrami frog legs, pastrami pastrami. Great job my guy. Like your motivation.
Congrats on pursuing a culinary education. And Kudos to the Chef. When the video started you could tell he was a bit uncomfortable and self-conscious about the camera but by the end he was smooth and flowing!
Excellent job with the video. Awesome to see an instructor who is so intelligent yet delivers his knowledge in a way that makes you want to learn from him, all the while being willing to learn from you. So rare, and a talent many do not possess. I learned a lot with this video, thank you for taking the time to create it!
Absolutely awesome video….I’m glad I found this channel a couple years ago. I smoked my first brisket a year ago and never looked back. Thanks Jeremy for sharing your knowledge and passion with all of us..😎👍🏽
This was a REALLY good episode. Even the Chef stepped back when it came out and learned something. A really good and unique combination of teamwork and talent. Excellent video. Thank you.
The first 6 minutes of this video is the most informative thing I've seen on You Tube in a good while. Not that the rest of it wasn't informative but I've watched Jeremy smoke a crap load of meat.
Ive been taking simple corned beef briskets, soaking in water to debrine, and hitting with a coriander based rub. Then i just go at it like a brisket! Great video!!
I've been doing this for years, I goofed and ended up buying 4 cases of Morton quick cure and not the 4 bags I actually wanted. Needless to say, I still have 2 full cases even with the smoker running just about every weekend. I adore chicken and duck done like this! Looking forward to learning what you learn in school
Having graduates back in 1996 from C school and then spent many years in the BBQ world, mostly competing, I know that you now will have an amazing super power when you graduate. As with everything, with great power comes great.......culinary! Rock on brother!
DEAR GOD THAT LOOKS PHENOMENAL !! Gratz to you for educating yourself further in the cooking realm. Thanks for doing this cook I might have to try this out myself.
Most unique thing I've ever seen on TH-cam. I need more! Who the hell takes their pit with them to Culinary School?! Pro Chef collaboration with a Pro BBQ Chef, priceless.
I loved this. Even if you can do something good, there is nothing wrong with learning more and figuring out if you can improve. I really liked the questions from the Chef on “why” you do some things. It shows that both of you are learning. That is even better. Last, that picture of your smoker in the “parking lot” of SU was priceless. It goes to show that you can smoke ANYWHERE. Well done. Great video.
In your comments you recommend desalinating the ribs in fresh water for 24 hours. I make pastrami often in a similar fashion. What I do is once the meat is fully brined (cured) I wash it thoroughly in cold running water. Then I dry it with paper towels and add the pepper/coriander rub and smoke the meat for 2-4 hours depending on the size of the brisket at a low temp of about 210-220°F using hickory. To finish the pastrami I then steam it in a dutch oven (I use an oval cast iron ceramic dutch oven with a metal rack to suspend the meat) for about 6-8 hours until it is fork tender. I then let it rest on a rack for a few hours loosely covered in foil. The steaming process desalinates the meat and is much better than soaking it in water for a long period of time. Just another way to make awesome pastrami. BTW, using short ribs is actually closer to the real original pastrami. The "real" pastrami is made with what is called the brisket plate. This is a section of meat that comes off right below the plate meat on the short rib. Great video!
That Mr.Yoder was incredible! Not only did I alway want to learn how to make Pastrami, and Beef ribs are my favorite cut on the cow, but the education that we received from you2 was in valuable! We are having family from out of state for for the week of July 4th, I’m smoking Brisket for one meal and now adding Pastrami Beef Ribs! You my sirs are amazing and need to start a channel together… that’s a serious request please 🧐. I would pay for it!
Man, I love this so much. A marriage between two similar yet vastly different cultures. I really think culinary school will complement your bbq trade very well. Which will only benefit the TH-cam community as you make more great videos like these. I think culinary classes across the country would also benefit from some advanced bbq knowledge. Incredible
Had no idea you were from Kentucky. My wife and I are in London. You are the reason we got into bbq, cool to know you’re in the bluegrass. Keep up the great work!
@madscientistBBQ I love your channel and it's my favorite go to for all things bbq. Also to the amazing Chef, Thank you for doing this with Jeremy and teaching us a thing or two.
It’s really cool to see how you continue to try to learn and better yourself. I’m planning on going to get my BAS in fermentation science once I’m out of the Army, because like you are passionate about bbq and food I am that way about beer. Love the videos and excited to see what you do next!
It made me remember my days in college, even when I was highly experienced in my career. I took the chance to study it and get properly educated. It was a humbling experience, I learned so much. I ended making great friends with my professors. Good ol' days. Good for you, Jeremy. Always learning, is always refreshing! p.s. I sent you a DM on instagram for an interesting topic...
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See the description for the brine recipe. You can reduce the amounts but make sure you use the same ratios. Also, I think it’s best to desalinate the in fresh water in the fridge for 12-24 hours before putting it on the smoker. I’ll try to answer any questions people have about the process if you reply to this comment. Good luck!
Hey Jeremy, what temp did you cook at and for how long did you cook the Pastrami Beef Ribs?
@@jose3vega cooked at 275 for about 12.5 hours total. Wrapped after about 8.5 hours. Check out my how to smoke beef ribs video for an in-depth explanation of the process
Hiya, was an awesome video, I cannot wait to make it - next week! What was in the coriander rub?
@@hugoforte 50/50 black peppercorns and coriander, ground in mortar and pestle, then applied liberally on the outside of the meat. Remember, no salt in the rub!
I really enjoyed this video and am excited to try it. One question- the instructor says there's no reason to desalinate, but in these comments you are recommending to desalinate. Is that because it turned out too salty?
First I never thought I'd see a smoker sitting out in front of a culinary school LoL and you know it's good when the chef says "oh dude"
Haha they let me bring a smoker because I insisted we use a real fire
Now when will you get to be a "guest instructor" and tow in your big smoker and show everyone the magical ribs and briskets?!?!
Bonus points for students who master fire management!
They are lucky to have you.
But. Will it Blend.
Yeah that "oh dude" comment brought a smile to my face. Sounds like Jeremy has a lot of teaching to do, on top of his learning.
The instructor is very well spoken and knowledgeable without an ego to where he can’t learn from a student. Very enjoyable video, y’all were both great.
I thought the same thing! A lot of instructors (even in my IT field) refused to learn from students. To me a mark of a good teacher is someone who is always learning.
I was looking to say the same - very well spoken fella - they work well together
The "oh, dude" really sold me. Love professors/instructors who clearly view as, even if not their equal in experience, equally an adult.
Man goes to Kentucky with his Franklin Pit, and takes it to school with him.
Man from CA, moves to KY, with his TX pit, goes to school to make NY meat lol. I think he's originally from KY though.
All he's missing is Rodney Dangerfield. Jeremy has a lot of guts doing what he's doing. It looks like his Professor/Chef is enjoying it too.
@@DerickZ28 yeah, sounds like it from his vid.
That's a 600 pound smoker too
He should have brought the trailer
Chef: serious, informative and composed the entire time
Takes a bite: oh dude!
Such a fun unscripted moment!
I believe culinary school will only make you better at bbq. The chef's reaction to the ribs was cool because you could tell it was something new for a veteran of the kitchen.
Chef almost broke character when he tried the ribs.. “Oh, Dude!” 🤣
He just kept looking down... Why aren’t you cutting that rib up? 🤣🤣
I thought that's when Jeremy "won" the video! Making a chef and culinary school instructor say "Oh, dude!"
@@bruceharlick3322 Granted, he is only human but that must have been one good bite because a guy who makes a living out of creating unbelievably good food lost his composure there for a second. 🤣
Yes Sir
Just came to say this exact thing! Chef is so composed and then gets that first taste and breaks decorum with the involuntary oh, dude! Effin good bbq 😂
Almost?
I love how the chef instructor who has experience was not afraid to ask questions from a student because he wasn't experienced in bbq. Didn't act like he knew everything and wanted to gather information.
a true professional never stops trying to learn about his craft!
the best part is when he gets an "ohh...dude" out of the instructor ha. brief moment of professionalism turned off. pure.
@@jpgiii85 thats right..I was 30 years a chef and now trying to learn BBQ...the most difficult thing for me is as a chef it was always get it done great and fast/efficient!..Low and slow hurts my brain...bwahahaha
He's a Kentuckian ... humble and with humility.
I agree. I think that is a sign of a humble and kind person. He is the instructor, yet he is learning from Jeremy who is a master in his field of bbq.
This was so informative! Not only did we learn about how to cook the Pastrami, but we got a great history lesson on it!. I love this, make more videos at your university!
There is another coming up!
@@MadScientistBBQ this is great man, learned a lot from your videos
Awesome it’s nice to see you and the chef collaborate and share knowledge with each other. I’ll be doing this for sure.
@@MadScientistBBQ So glad your doing more. This was a great video.
Yes please do!!
Never stop learning! You enrolling in culinary school is an inspiration.
I LOVE your approach to this. Major props for going back to school like this!
I also love that your instructor is asking questions - really acknowledging that your expertise is outside of his own. Love the give & take!
At first I thought he was asking “token” questions to add to the lesson. But I genuinely think he learned something with the paper wrap.
Your co-host chef was super knowledgeable and gracious. A master at his craft, but clearly still open to learning new things. Loved his demeanor, and I will definitely be trying out this recipe! Wonder if it'll work on a chuck roast.
This is awesome. I read that Sullivan University has one of the best culinary schools. You can tell that Chef is a fantastic teacher. You are definitely in good hands to take things to the next level!
My hometown.... Louisville is a top food destination because Sullivan produces so many chefs. Many stay in the city and open restaurants. I recommend stopping by :)
I absolutely love that the "chef professor" shows a mutual respect to the student. Amazing video!
Jeramy, I consider myself a Louivvillian, I lived there for 52 1/2 years, not too far from Sullivan University, it was Sullivan college back in the day. I watched it grow. Now I've moved up to Shakopee Mn. with my son. WE have to use an electric smoker, so we can smoke in the garage, with the Garage door up a few inches, and a blanket on the smoker and a 1500 watt quartz heater in the winter here.. You have been a tremendous influence and teacher in our BBQ efforts, and changed our style to Kosher salt and a little pepper, to get that true smoke flavor! I like and subscribe to all your videos! We will try your Pastrami beef ribs soon! Thanks for sharing all you do on Mad Scientist videos!!!
Jeremy, I made these ribs this past weekend and I only had enough time to brine them for about 30 hours. These were, by far, the best ribs I've ever had and my family went nuts for them. Thanks for the videos..over the past few months watching you has upped my smoked meat game to a whole 'nother level!
This hobby along with yours and some other TH-cam channels got me through the roughest time off my life. Thank you. Still learning, but getting better
Hey man, so happy that you have found joy in barbecue! My love affair with the hobby started for similar reasons. I was absolutely miserable at work and needed something that would bring me joy. If you had asked me in the morning whether i would rather be tased or go to work, I would have chosen the taser 10/10 times. I’m sorry to hear that you had a rough go of it recently. Send me an email or something and maybe we can chat for a few minutes about barbecue. Take care. Good luck, and keep smokin’!
This channel keeps getting better and better all the time ! It has become my top BBQ tutorial go to source. Thanks for all you do Jeremy. Your passion to learn and share knowledge is contagious.
👍🏻👍🏻
Jeremy, you have quickly become possibly my favorite FoodTuber (and definitely one of my favorite TH-camrs overall). I greatly look forward to your videos. Greetings from Cincinnati!
Happened to me about 6 months ago
Thanks! I really appreciate it 👍🏻
Absolutely the best foodtuber!!!
Need more videos like this with you and the chef. The food history was interesting
ok that's it! I need to see these two guys DAILY!!! YOU ROCK!!!!
That instructor is so knowledgeable and articulate. I learned a lot. Thanks for the video.
Please Jeremy, more videos with your instructors/Teachers. This video is awesome!!
I like this instructor a lot! Understandable and well spoke while retaining the humble aspects of things he was curious about. Nice video!
I’ve been around long enough to know that the Mad Scientists bbq will be a destination food trip soon... you’re gonna have Franklin peaking over the fence to see how things are getting done
Thank you for the support!
you forget...Franklin already has a huge business and actually cooks for the real world
Open one in Phoenix PLEASE!!!!
@@davo912 seems like you have an axe to grind
@@MadScientistBBQ Haters gotta hate. But you've been blessed to be a blessing to a lot of people, like me, who have caught the BBQ bug and grown through what you've shared.
You know it’s real when the chef says, “oh dude”!
Two masters in their respective crafts teaching and learning from each other in a symbiotic culinary experience for us all to witness. Hell yeah!
I like how your teacher is a forever student. Asking you about your process all the way through!
When you can make the chef say “Oh dude” you know you did good 👍
I love the chefs attitude. Teaching and learning... We can all learn from that. So looking forward to more of these videos.
More of this please! Great video. The instructor is well spoken and great on camera. Your videos are going to go beyond what this channel has offered. And we all learn something new.
This is just a note to say thank you. My wife and I watched your video on pastrami that you done with your professor.
We, my wife and I, both love Ruben sandwiches but to find that here in Kentucky is a slim chance. After watching your video it set me out on a trail to make a great pastrami (one we enjoy). I can’t say it is perfect because I believe there is always room for improvement. But we think it is great.
Thank You for inspiring me to move forward in making a great pastrami from my wife and I
Love your passion for BBq that you go out of your way to learn new things. You are not one of those selfish experts that only want to do it your way. Love it love it love it.
Please make more University collab videos. This is really good stuff!
Kudos Jeremy for going to culinary school. It will give you a much deeper understanding of how flavours interact and will up your game tremendously. Also, any chef worth their salt will absolutely give respect to anyone who has more experience in a particular area than they do, and if amazing food results, then even better. Nothing worse than a chef who thinks they know everything, I've been cooking for nearly 30 years and there's always something new to learn.
Oh dude, this has got to be one of the best videos on the culinary arts & BBQ's place in that world. Kudo's for going back to school & showing up with a Franklin offset cooker, just perfect!..
Thank You so much! For absolute YEARS I have been using Pickling Spice (with extra coriander seed) and Instacure in my 'strami cure and then hot smoking with a mix of heavy black pepper, coriander seed and garlic. It comes out lush!!!
I cant wait to give this a try! I love how Chef was asking some BBQ questions as well as teaching. Excellent video!
This didn't feel like a teacher/instructor situation. It felt more like a collaboration of different areas of expertise to create something very special. This is the best video I've watched in quite a long time. I am definitely going to making this.
Wow! This was an excellent example of teacher-student interaction, The best occurs when
The lines are slightly blurred (teacher becomes student / student becomes teacher). This is
beautiful harmony. You were both knowledgable and humble. I congratulate you for pursuing your new goals. In addition you are a definite plus for the school. As others have suggested, you could be a teacher yourself (start with a course in BBQing). Hats off for making wise choices. I admire your thinking. Roy
Ahhhh man! Just when I thought the MS BBQ channel couldn’t get any better... boom! Now we a chef and BBQ channel. Heck yeah! 👨🏻🍳 🍖 🔥 🥩
Absolutely brilliant! What a cool idea - and props for going back to school. Please do more like this - great history lesson, too!!!!
Long time/first time, just wanted to say you were born to teach, which I say is a high calling. I would have never tried half the stuff your channel has convinced me to try, but you break the process down so well and you explain key concepts in a way I can apply them elsewhere (“what you perceive as moisture...”), and the additional refined historical context provided by the chef makes this some next level content. Kudos!
Hey Brent, thanks so much. I am really glad the videos have been helpful to you! Keep on smoking!
Wow, I am most certainly going to try these.
In the past I've made my own Pastrami achieving wonderful results, this should take it to the next level.
I would love to go to culinary school but at close to 72, I am a bit old to start it.
I love pastrami and your recipes and videos.
I like your teacher very much also.
I like roast beef and turkey pastrami.
I am going to smoke some soon.
Thank you very much
"Oh dude" most legit response ever.
Oh man! I love pastrami and I love beef ribs, my mouth was watering watching this!
That, quite honestly, was the best looking piece of meat I’ve ever seen. Fantastic video too, the two of you work well together.
Stellar video; thank you. Made these pastrami ribs this past weekend and they were fantastic. Fyi - I try to use zero sugar in my bbq so I went without in the brine. My beef ribs cooked in 7.5 hours on 275. It was a fast 7.5 hours when I was anticipating 10+.
So, I discover this video the day before I need it. I have four pounds of brisket in brine right now, and I've been unsure of my next move. I've already done corned beef. Do I barbecue then boil? Boil then grill? No, I do not. I learn to run this Weber kettle thing low and take all day. Tomorrow.
Thanks again, Jeremy, yours are the most useful meat guy videos on the internets.
Awesome how the chef/instructor is truly humble. Provided instruction but was also sincerely inquisitive and interested and glad to be there. Great collab guys. Thanks for sharing.
That instructor is awesome! Between him and you that bbq is about to be next level!
We all know the man is a trend setter, so sit back relax and watch how many pastrami/beef ribs show up in your youtube video recommendations in the next month. In my Bubba Gump voice...Pastrami steak, pastrami chuck steak, pastrami short ribs, pastrami flank steak, pastrami beef liver, pastrami chicken, pastrami frog legs, pastrami pastrami. Great job my guy. Like your motivation.
Haha your Forrest Gump reference made me laugh out loud. Who knows maybe nobody will do it?
@@MadScientistBBQ 👍🏽🤣🤣
Congrats on pursuing a culinary education. And Kudos to the Chef. When the video started you could tell he was a bit uncomfortable and self-conscious about the camera but by the end he was smooth and flowing!
The "chef" was clearly so much more knowledgeable and a true scientist (not saying that you are not). Really a great video Jamie.
His name is Jeremy, not Jamie...
Excellent job with the video. Awesome to see an instructor who is so intelligent yet delivers his knowledge in a way that makes you want to learn from him, all the while being willing to learn from you. So rare, and a talent many do not possess. I learned a lot with this video, thank you for taking the time to create it!
More videos with the instructor would be awesome...love the different perspective and knowledge he added.
My go to rub for brisket is coriander, salt and pepper...( over slathering of Dijon mustard) ...Your videos are crazy informative...thanks for all!
So humble and and healthy confidence. Great combo. Keep it up.
Absolutely awesome video….I’m glad I found this channel a couple years ago. I smoked my first brisket a year ago and never looked back. Thanks Jeremy for sharing your knowledge and passion with all of us..😎👍🏽
This was a REALLY good episode. Even the Chef stepped back when it came out and learned something. A really good and unique combination of teamwork and talent. Excellent video. Thank you.
More videos from the University, please! This was fun and really informative!
Oh man I hope there are more videos with chef. This was amazing!
One of my favorite channels. Always great content and clear instructions. Yoder you are a superhero.... thx for sharing
These two are great together. I hope they do more videos
Pastrami Beef Ribs, that’s awesomeness! I gotta try this now. Thanks
Props to the chef for participating in your videos.
OMG! Pastrami beef ribs. My mind is blown. That looked so good
The first 6 minutes of this video is the most informative thing I've seen on You Tube in a good while. Not that the rest of it wasn't informative but I've watched Jeremy smoke a crap load of meat.
I absolutely love your videos and all the stuff I learn from watching them
Ive been taking simple corned beef briskets, soaking in water to debrine, and hitting with a coriander based rub. Then i just go at it like a brisket! Great video!!
Cool vid.
You can see the new-found respect the chef gave once he saw Jeremy's talent.
Well done
I've been doing this for years, I goofed and ended up buying 4 cases of Morton quick cure and not the 4 bags I actually wanted. Needless to say, I still have 2 full cases even with the smoker running just about every weekend. I adore chicken and duck done like this!
Looking forward to learning what you learn in school
Having graduates back in 1996 from C school and then spent many years in the BBQ world, mostly competing, I know that you now will have an amazing super power when you graduate. As with everything, with great power comes great.......culinary! Rock on brother!
DEAR GOD THAT LOOKS PHENOMENAL !! Gratz to you for educating yourself further in the cooking realm. Thanks for doing this cook I might have to try this out myself.
Love this culinary school bbq crossover! What a great educational video! Nice one Jeremy.
Most unique thing I've ever seen on TH-cam. I need more! Who the hell takes their pit with them to Culinary School?! Pro Chef collaboration with a Pro BBQ Chef, priceless.
WOW, this is amazing, Mr. Yoder you have made it so far my dude, i would love to see more videos done in the kitchen! Congrats!
Great job, I would love to see more Sullivan University Culinary videos
I loved this. Even if you can do something good, there is nothing wrong with learning more and figuring out if you can improve.
I really liked the questions from the Chef on “why” you do some things. It shows that both of you are learning. That is even better.
Last, that picture of your smoker in the “parking lot” of SU was priceless. It goes to show that you can smoke ANYWHERE. Well done. Great video.
I think its great you went back to school. Inspirational
The best barbeque I've ever put in my mouth was a pastrami beef rib at Truth BBQ in Houston a month ago. Can't wait to try it myself!
In your comments you recommend desalinating the ribs in fresh water for 24 hours. I make pastrami often in a similar fashion. What I do is once the meat is fully brined (cured) I wash it thoroughly in cold running water. Then I dry it with paper towels and add the pepper/coriander rub and smoke the meat for 2-4 hours depending on the size of the brisket at a low temp of about 210-220°F using hickory. To finish the pastrami I then steam it in a dutch oven (I use an oval cast iron ceramic dutch oven with a metal rack to suspend the meat) for about 6-8 hours until it is fork tender. I then let it rest on a rack for a few hours loosely covered in foil. The steaming process desalinates the meat and is much better than soaking it in water for a long period of time. Just another way to make awesome pastrami.
BTW, using short ribs is actually closer to the real original pastrami. The "real" pastrami is made with what is called the brisket plate. This is a section of meat that comes off right below the plate meat on the short rib. Great video!
That Mr.Yoder was incredible! Not only did I alway want to learn how to make Pastrami, and Beef ribs are my favorite cut on the cow, but the education that we received from you2 was in valuable! We are having family from out of state for for the week of July 4th, I’m smoking Brisket for one meal and now adding Pastrami Beef Ribs! You my sirs are amazing and need to start a channel together… that’s a serious request please 🧐. I would pay for it!
Man, I love this so much. A marriage between two similar yet vastly different cultures. I really think culinary school will complement your bbq trade very well. Which will only benefit the TH-cam community as you make more great videos like these. I think culinary classes across the country would also benefit from some advanced bbq knowledge. Incredible
Pastrami ribs look awesome, hopefully we get a follow up video covering the 10 mistakes that people do when making pastrami.
I’ll have to do them some more before doing that video!
Proud of you for trying to expand your knowledge! Easily the best bbq channel on TH-cam. Keep it up
I watch your shows and it hurts to not be there in the taste test. Keep the content rolling
Awesome video, sharing knowledge between two experts
Awesome video! I can't wait to see more culinary school inspired adventures!
Great Job. Love the video’s. Working with the instructor was great. Do another one
I LOVE this format! Great job and I look forward to more like this.
Had no idea you were from Kentucky. My wife and I are in London. You are the reason we got into bbq, cool to know you’re in the bluegrass. Keep up the great work!
I think he got this Chief hooked on bbq. His reaction to the first taste was awesome and priceless!
And I thought this channel couldn't get any better, I hope to see more videos like this in your culinary school. This one was awesome
@madscientistBBQ I love your channel and it's my favorite go to for all things bbq. Also to the amazing Chef, Thank you for doing this with Jeremy and teaching us a thing or two.
When at 18:03 your professor goes, "Oh dude!" you know you're getting an A in class! I have to try this out. Another great video!
It’s really cool to see how you continue to try to learn and better yourself. I’m planning on going to get my BAS in fermentation science once I’m out of the Army, because like you are passionate about bbq and food I am that way about beer. Love the videos and excited to see what you do next!
It made me remember my days in college, even when I was highly experienced in my career. I took the chance to study it and get properly educated. It was a humbling experience, I learned so much. I ended making great friends with my professors. Good ol' days.
Good for you, Jeremy. Always learning, is always refreshing!
p.s. I sent you a DM on instagram for an interesting topic...
You mean I have done something the Mad Scientist has just done for the first time. Sweet. Nicely done sir love homemade pastrami