Pastrami Spicy Herb Rub Ii Recipe 455

Steps:

• Prepare the steaks: Pulse the coriander seeds, peppercorns and mustard seeds in a spice grinder until coarsely ground. Transfer to a small bowl and add the brown sugar, paprika, garlic powder and allspice; mix until evenly combined. Season the steaks all over with salt and pepper, then rub with the vegetable oil. Rub the steaks on both sides with the spice mixture, pressing to adhere. Let sit at room temperature, 30 minutes.
• Meanwhile, preheat a grill to medium high. Lightly oil the grates.
• Make the mustard butter: Stir the butter in a small bowl until smooth. Mix in the mustard, parsley, chives, 1/4 teaspoon salt and a few grinds of pepper.
• Grill the steaks until well marked, 4 to 5 minutes. Rotate the steaks 90 degrees, moving them around as needed to prevent flare-ups, and cook until crosshatch grill marks form, 4 to 5 more minutes. Flip the steaks and cook 4 to 5 minutes, then rotate 90 degrees and cook 4 to 5 more minutes, or until a thermometer inserted sideways into the center of the steaks registers 125 degrees F for medium rare. Transfer the steaks to a cutting board and let rest at least 5 minutes. Serve with the mustard butter.

Steps:

• For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
• For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
• For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
• Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
• After a minimum of 5 days, prepare a smoker for 225 degrees F.
• Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.

Steps:

• MEASURE ALL INGREDIENTS INTO A MEDIUM TO LARGE BOWL. MIX THOROUGHLY , PLACE INTO A SHAKER AND APPLY MEDIUM TO HEAVY COAT TO MEAT IF YOU LIKE A SPICY KICK. PLACE REMAINING INTO AIR TIGHT CONTAINER FOR STORAGE. LASTS 6 TO 12 MONTHS

Steps:

• Preheat broiler. In a 6-qt. stockpot, heat butter over medium heat. Add mushrooms, onion and peppers; cook and stir 5-7 minutes or until tender. Add garlic; cook 1 minute longer. Drain vegetable mixture; stir in salt and pepper., Arrange buns on a baking sheet. Layer bun bottoms with pastrami and vegetable mixture; top with cheese. Broil 4-5 in. from heat 1-2 minutes or until cheese is melted and bun tops are toasted.