Home made pastrami .. is always better !!!

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(words that help you find this video) pastrami food show

[@TheDougSpot]

2:30 “Next up, we’re gonna make a shitty sauce”😂😂😂

[@shawntl]

looks great I do this all the time

[@goodisman]

What is the size of the Ziploc bag you are using?

[@RockfrdDrm]

LOVE Pastrami, I really need to make this.

[@johnknapp6328]

Roel Great combination, there was another channel that made this on kamato joe he wraps after getting some bark in plastic wrap puts in pan covers it with foil and cooks at about 185 degrees. Have you ever attempted something like this I would think you would be very vigilant trying to keep KJ at 185. Check it out John Setzler did this a couple of days ago. Either way great looking product, the chili sauce great.

[@rwbimbie5854]

Seem odd to you for this guy to smoke beef at 284F ? If my smoker hit 284 I would declare emergency and open the lid to get the heat down.. I spend all day (& lot of beers/margaritas) making sure it wont get anywhere near 284

[@cscleghorn]

I feel like it’s always cold where you live lol

[@potofjam8904]

Ooooooooo baby

[@PITMASTERX]

Yeah 🤘🤩🤘

[@seanfatzinger]

5:21 - "If this knife was any longer, CHAAAAA, cut them out of the sky" Lol I want to grill with this guy.

[@youngeshmoney]

I thought he said a shitty sauce😂

[@PITMASTERX]

lol

[@jacksonbrown1456]

Automatic captions agrees with you. Turn it on and you'll see for yourself. It was only until he held up a chili then it made sense.

[@sharondank]

I thought the same haha

[@jenetalong6452]

I did too !

[@handcannon1388]

In places cc says "shitty sauce" and in others "cheese sauce"; once or twice it says "chili sauce". If there is ever a statistic showing that the majority of deaf people can't cook, we'll know why.

[@Krommel]

Shout out to the late 70's early 80's porn music! Takes me back, boys!

[@brandonl2555]

We are going to marinate this for 5 days and bbq for hours...so you don’t have to wait 3 hours! Yet I can’t argue with it. That looks fantastic 😂🙌🏼

[@PITMASTERX]

lol

[@bongosabroso]

I live in NY and I drove by Katz...I WILL NOT WAIT 3 HRS FOR PASTRAMI...BUT I WILL SURLEY TASTE YOURS. WOOOOOO

[@PITMASTERX]

hahahahb

[@Onlymeeee007]

And his pastrami?

[@bongosabroso]

I taste it already. LoL

[@-CrampedStyle-]

If you live in NYC and you don't know when to go to Katz's, you haven't lived here very long or you're a fool.

[@billpar]

@@-CrampedStyle- he was visiting

[@Marshallmathers9]

Great video but its traditional to use whole grain mustard and sauerkraut instead of chili sauce! Of course always add a dill pickle on the side as well

[@PITMASTERX]

Good... I like chili sauce better 😁😁😁

[@Page001B]

You guys are amazing but isn’t pastrami done with brisket flat?

[@PITMASTERX]

Thanks... chuck roast is a luxurious version of a brisket

[@itsmederek1]

There isn't 'one' way to make pastrami, every place in nyc does it differently but Katz uses the flat which popularized it.

[@dnp41]

@@peterk814 that escalated quickly...

[@itsmederek1]

@@peterk814 You think he's german?

[@dsdw123]

Derek Warner Dutch, actually

[@pesto12601]

2:20 - a shittysauce... a homemade shittysauce... :)

[@mattheweckermann535]

Homemade pastrami is one of my favorite things to make. I usually don't add curing salt to my brine either because there's really no need for the nitrites in this application, unless you just have to have that inner pink/red color. I've always done it with the traditional brisket but don't see any reason why chuck wouldn't be fantastic too, as well as cutting down on time needed on the smoker. Sometimes though, those 10-15 hour smokes are just a good excuse to sit and drink some good beer all day.

[@PITMASTERX]

hahahahah yeah.. that is it. Best excuse ever. "Honey can you help me?.. Nah I gotta keep my eye on the smoker. " hahahahahhahah

[@darrenkastl8160]

Lol!!! Smh !!!!!!

[@rugger104]

This looks great Roelle, and nice to try at home, but Katz’s is legendary. Go there when they open on a weekend day in Winter, which is like 11am-you won’t wait at all. If I’m not mistaken, Katz’s process is like 40 days start to finish for their Pastrami. They hand cut each sandwich to order as well, which is an awesome touch. Watch “When Harry Met Sally” the night before, as a nice pre-game. Imo, no bucket list is complete without a Pastrami sandwich from Katz’s.

[@PITMASTERX]

One day I will make the trip to New York

[@rugger104]

Pitmaster X Maybe we’ll meet up then and go to Katz’s and Peter Lugar steakhouse.

[@ozzy_rezzie774]

I love that you keep all the mistakes in the video and don't just make a new one it adds a sense of realism

[@DaBklynWay]

That is probably delicious but it is not pastrami! Wrong cut of meat and wrong color. Needed the prague powder #1 in you brine, so you can achieve that unique pastrami color and you needed either a brisket or naval cut of beef definitely not a chuck roast.

[@JohnVerpeleti]

Nah, - gotta be honest: just not as impressive when it's prepared without your apron. ;-)

[@PITMASTERX]

lol

[@ecobutcher9010]

I’m nothing but a pastrami lover... and that’s a mouth watering recipe...!, thanks a lot for this home made alternative. 👍🏻

[@PITMASTERX]

Awesome glad you like it

[@damianoricardo5624]

As usual from you man, disappointment. I like the way you try to recreate the US food but 9/10 you’re not there...

[@echidnaman7519]

“Look at how many geese there are, if this knife was any longer *chuffff* cut them right out of the sky” Next vid smoked wild goose.

[@Ralphie_Boy]

*I attended high school around the corner from Katz's deli. oh, NO ONE beats their pastrami!* 🤩

[@brianpaul21]

Hi pitmaster x! Great video. Could you please let us know what pit temp and what internal temp you recommend for this one? Thanks!

[@ihf84]

Brian H. Yes please, that would be important to know

[@biglonniegruhn]

He said in video 285 F

[@Cristianron1]

Awesome video Roel. The little dialogue with the cameraman is entertaining :p. Keep it up!

[@graysilverfang7966]

Cameraman reveal! Nice work Roel! And I'm watching this at around 4 am...

[@ainjulleg]

Lol instead of saying chilli sauce in the captions it kept saying shitty sauce. I dunno about this....

[@jonjohnson3900]

I just wanted to say that your and amazing KZbinr. Keep up the barbecuing. 👍🏻

[@PITMASTERX]

Thanks Jon.. I sure will

[@harry-tz9ds]

Stop met je kanaal jij gemeen mannetje, ik krijg zo ongeloofelijk veel honger van het kijken naar jouw video's.. En dan jouw cameraman die van top tot teen geniet van jouw PASTRSMI🙌🙌 Without crazyniss on a stick, keep it up with your passion for meat on KZbin.. Mabye a meat and eat someday with your fans for meat

[@ryanrodriguez70]

you can't exit Katz without a paid receipt that how expensive it is, they actually have a guard at the entrance

[@emirsehic1482]

Zo he, Roel, je maakt me weer eens hongerig ook al woon ik al een half jaar 9000 km verderop! Lekker bezig, man.

[@jtam70]

What temperature do you take it out from the smoker??

[@kalatawi5906]

Why these kinds of videos are recommended only when I'm hungry? Is that a new technology from youtube?

[@marcey38]

what the dutch word for Chuck roast Pitmaster ? and the spices in dutch please

[@PITMASTERX]

Chuck roast is halslap

[@fuddrucker74]

Man, there is waaaaay to much sugar in everything. I'd be pretty disappointed of I bought a meal like this and wouldn't go back.

[@MrMaltesumpf]

What time and temp do you use for pastrami?

[@EstimatingTakeoff]

With all due respect. The number 1 pastrami in NYC but really the USA is called Katz’s. Been around since the 1870’s. It typically is served on Seeded Rye Bread and most often with mustard regular or spicy. Yes, sometimes you wait outside because it is so good & popular. But it’s never 3 hours 30-40 minutes max. The lines move. Katz’s truly is an experience but really it’s all about the taste of the pastrami and is like none other in my opinion. When I travel to New York City, I always stop there for a pastrami sandwich. Too many condiments take away from the flavor of the pastrami. Don’t take my word for it, take your tastebuds word....an experience like none other. Enjoy

[@remkooudeelferink3017]

Whats the final internal temperature?

[@Ricardo8388]

Yo Pitmaster. Ga naar de chinese toko en koop die kruiden in het groot. Als ik je zo'n klein potje leeg zie gooien doet het een beetje pijn in mn hart. Goed recept verder! ( mogelijk honing in de chilisauce inplaats van alleen suiker?)

[@PITMASTERX]

Dank je Riccardo

[@bustingatdaseems]

No curing salt?

[@PITMASTERX]

Nope .. no sense in adding curing salt when it doesnt survive the day

[@Jackiegoal]

Curing salt also prevents the meat from turning grey in a short brine. There is no real risk of botulism if you eat it as fast as you did, but especially when making true pastrami (with a large brisket) you really want to add some curing salt to your brine.

[@primate2744]

@@PITMASTERX there is a flavor difference but I'm sure the way you prepared it is still delicious!

[@bustingatdaseems]

Curing salt also adds to the unique flavour but your pastrami looked heaps tasty regardless. Nice one

[@adog7787]

Why add curing salt when you’re not curing it or making actual pastrami. This was just brined chuck roast.

[@Cremantus]

OK, bro... I take two... one for now and one for the road please. Thumbs up!

[@krahlos_]

No Ketjap Manis? I'm disappointed. :D

[@getoutandgrill]

Killer sammich Roel. Mouth watering

[@GrillTopExperience]

Time saving tip: start with a corned beef brisket and skip the curing process.

[@el5495]

Marshal has to work on his anaconda style

[@mickymcfarts5792]

Pastrami, mustard/mayo mix (60/40ish), everything else is extra.

[@erwinamesz7642]

I have suggested this Pastrami so many times and may the joy be yours!!!! Pitmaster X, you are the Bomb!! But, but....... where is the Colorozo salt?????

[@PITMASTERX]

Yeah bro... it finally happened 😂🤩👍

[@TaNgLeD2121]

What typeof person would thumb a great vid like this down?.... those ppl have very sad lives... THUMBS UPAS USUALL!!!!

[@esmith1225]

Not the most traditional approach but looks really good. I’d like to dice that up and put it over a wood fired pizza.

[@jopverheijen3864]

Ik wil het ook maken maar ik ben 13 en mag het niet kopen😂

[@PITMASTERX]

Hahaha. ... tuurlijk wel.

[@josecermeno7541]

Just one thing, it's overcooked. KATZ Looks better.... See GUGA's Channel, Pastrami recipe

[@conorhennessy4823]

I know you're only joking about it being better than Katz's but still a little outrageous to say it! They've been doing the same food for over 130 years. So I think they cracked the code! 1 month in brine, 3/4 days in the smoker and then 5 hours steaming. Yeah!

[@laurenthanser]

Been to Katz' Deli... Pastrami is really good there, but homemade gives you the possibilty to make it the way you like it.

[@PITMASTERX]

Awesome.. would love to go there one day

[@evgenybelousov2376]

Hi! Amazing video! Trying it now, but with brisket. I was concerned about Pink Salt. I am not using it and i saw that you dont have it in your video. Is it safe to brine the meat for 5-7 days without pink salt? I am using regular sea salt. And also what water would you recommed? I used half boiled tap water and for cold water i used bottled mineral water with ice, would that be okay?

[@solman93]

Roel, how long we the pastrami on the smoker before the rub was added. I may try some cold smoking before add rub and hot smoke. Looked great.

[@PITMASTERX]

20 minutes or so.. It will make the smoke flavor more intense

[@daveknife7]

This is not pastrami. First, pastrami is made w/ brisket, secondly, after brining, the brisket is thoroughly coated w/ a heavy coating of equal parts coarse ground black pepper and coriander before hot smoking.

[@djbxandsbr451]

Being a native NY'r I don't see this being better than Katz. Sorry....Please don't get me wrong, you're recipe is good, very good, but not Katz.

[@crimfan]

Katz's is good, but there are other places in NYC that make better. It's not worth a three hour line. Also, pastrami is usually navel plate or brisket. Why the chuck roast? And you should make goose breast pastrami! It's the original.

[@dumpsterman1040]

That looks great. I make my Home made pastrami with corn beef brisket rinse the excess salt off for 12 hours than smoke it but will try your way also

[@PITMASTERX]

Awesome let me know how it turned out

[@Jackiegoal]

Pro-tip: Katz now also has some other locations that are less busy. Or just go on a weekday before 1PM or after 6PM. The video is great again Roel. If you want the meat to look like real pastrami, apart from using brisket: use a little curing (pink) salt. The meat will have a nice red color.

[@PITMASTERX]

Thanks Jackie.... I'll trade the pink color for a nitrate free meat.

[@Jackiegoal]

Sure, I understand in this case! But I like to make a lot in advance ;) Ga zo door!

[@jeanku]

Im going to start the process today but with some briskets... Looks fucking amazing

[@PITMASTERX]

Awesome.. have fun

[@jacklamotta0015]

i love home made pastrami...., looks good roel👍👍👍👉❤👈 have a nice weekend

[@PITMASTERX]

Thanks Jack.. have a great weekend

[@frededy4]

Man waiting for three hours in line for pastrami that's to long....lets make it ourself......5 days later...........😑😑😑😑

[@Jzcmnbk]

Funny when he cut into it and he got all excited and it looked dry. Used chuck beef. Forgot to rub, didnt put mustard on it. But man he was into it and his accent was funny. Haha. Great job. Definitely homemade.

[@sreihart]

Just began watching your videos a couple weeks ago and I'm hooked! What is that super-long knife called and where can I get one? Keep of the good work! You and Malcolm are a hoot!

[@Jan-cx5ew]

probeer de volgende keer een La Trappe bock in de zuurkool. La trappe is veel mooier en voller van smaak vergeleken met de grolsch bock

[@PITMASTERX]

Ook zeker Lekker jan. Grolsch bok bier is zeker niet beter van smaak, maar wel veel zoeter en daarom uitermate geschikt in combinatie met zuurkool

[@garyshepard7881]

Katz’s uses beef navel… You used chuck… Cats brines for four weeks… You brine for five days… I think we know who makes the best pastrami!

[@noachav]

Pastrami with chili sauce ? No, just no. Just use a coarse-ground mustard, like American deli or moutarde à l'ancienne and you'll be good

[@billkemp9315]

No pink curing salt? It looks great plus the sweet pepper sauce looks like a good addition.

[@PITMASTERX]

Thanks Bill... it really is

[@brian48williams]

Love your videos, but the cameraman always talking is kind of annoying to me, but hey thats just my opinion. Atleast you showed his face once, makes it a bit better..lol

[@smokingfinns2681]

Nothing to do with Pastrami, this is brined BBQ Chuck Roast. Wrong cut, no curing, no coriander in rub and no steaming. Nice video, though.

[@YOUvaska]

I will unsubscribe if you will not STOP! making SILLY Surprised Faces on your VIDEO THUMBNAILS!

[@sclikelly599]

Looks good. Id definitely try it but its not made from brisket so its really not NY Pastrami. NO possible way it compares to Katz.

[@angelomanzi9272]

I love how you let the cameraman go ham :) great video bro!

[@thewhitefox]

Montreal Smoke meat is so much better than Pastrami any day hands down @pitmasterx plus you can pick up smoke meat knives,. makes it super thin, once you smoke it the best is to steam it with the bread steamed

[@Shane-Singleton]

It doesn't bother me that it's not made with a brisket flat. It looks delicious! Could have turned one of those into a corned beef roast by changing up after the brine but pastrami is even better!

[@helkat9876]

Fuck, I don't have grill, and I won't cause I live in a flat and in my country u r not allowed to make a barbecue on balcony, so the only way I can eat pastrami is go to the restaurant.

[@modenajon]

OMG that wasn’t even close to pastrami. Sorry but really bad representation and I like your videos .

[@richardalvis4695]

Lol! I thought you said you were going to make a shitty sauce. You liked a shitty sauce with your pastrami. Lol!😂

[@jcojrDTG]

this looks fantastic roast but i wouldnt consider this pastrami... ive made with under belly brisket cut and i steam meat before like Katz does and its heaven

[@ryancorsaut5177]

It’s just not the same with curing salts. Having the bright red colour makes a difference.

[@coracij1]

Is there a reason you guys didn’t use the curing salt? I would think that’s why it looks less pink inside after the brine? Still looked good tho!

[@theoriginalchefboyoboy6025]

Finally, at long last, beer makes a single, lonely appearance. Thanks, buddy. And now my watch is done. My pastrami is better than yours, BTW.

[@flytelaw1]

Thanks for another great video! Will try that one....:-) Cheers, Roel!!!

[@PITMASTERX]

Thanks bro!!! you will love this

[@vangcruz4442]

Been to Kat's. Over rated for the price and wait time. Like an adult in Disney world. Cost lots of money to stand in lines.

[@theblobfish9614]

I have a request: you should make a burger experiment where you compare a patty that is just loosely put together and seasoned on the outside and a patty that has the seasonings kneaded into it

[@daryelljeffries7861]

Pastrami has to be made with brisket not a darn roast. You can even make your own using a chunk of corned beef from the store and you won't have to wait five days to eat it.

[@Kyle_P2022]

Pitmaster x can visit my country anytime

[@PITMASTERX]

Awesome

[@handcannon1388]

Roel, you are too modest. Your deaf viewers are going to get the wrong impression of your sauce-making ability. 2:29

[@Rush_Subdivisions]

If you go to NY again, go to 2nd Ave Deli. Much better than Katz and no 3 hr lines!

[@Rush-ld2qr]

Another awesome PitmasterX video! Love all your videos man! You make some gorgeous food! 😀

[@robmetzger9955]

Awesome! Is there any benefit to using chuck roast versus a brisket flat or Rump Roast?

[@dadssmokehouse]

I'm unsure what kind of peppers these are??? Are they sweet? Are they hot? Does anyone know?

[@callumboothroyd3766]

Netflix: Are you still watching? Someones daughter: 7:58

[@PhillipSiddiq]

My Dude! You made it😀. I tried 🤢Now send me some to the USA!!!!😎✌

[@PITMASTERX]

Hahaha

[@mdcoomer67]

Was that salt non-iodized? Don't normally use iodized salt for brining.

[@DarrellPierre]

That looks delicious, but it's not a pastrami sandwich. Fight me.

[@msilvab]

What was the internal temperature that you took it out from the smoker? 165 F ? Thank you

[@leifdehio2151]

Wow - this looked awesome and far from what is being sold as „Pastrami“ in my neck of the woods. 👍