Pastrami from Corned Beef?

Not exactly. Purists can leave now but I managed to make a pretty tasty simulation using a point-cut corned beef.

I used this recipe posted below (video link here) as my guide with several modifications:

• First of all, I had a tiny 2-lb brisket, so I probably should've halved the proportions but I didn't. I also added the contents of the little packet that came with the brisket, which was mostly coriander seeds, plus a pinch of allspice because that adds a nice rounded note.
• The recipe calls for triple-wrapping the seasoned brisket but I have trust issues, so I quadruple-wrapped it in heavy-duty foil.
• The recipe said to bake it for six hours at 225° but I did it for 250° for four and a half hours.
• Recipe said let it cool overnight but I was busy so it sat in the fridge for two days. 
• Recipe said take it out, sprinkle leftover rub, then broil, then slice. Nope. I sliced it cold, then sprinkled and broiled. I didn't reheat it with water, either, since it was already pretty moist. The result is pictured above.

Taste was good; definite pastrami notes and the texture was excellent, probably because the source, a point-cut from Aldi, was quite good; well-trimmed and not too salty. (I'd made it as a straight-up corned beef in my pressure cooker a couple of weeks earlier.)

So what would I do differently next time?

Might dry it a bit more before cooking. I realize these things are pumped with liquids but it seemed a bit wet. Also, maybe wrap and cook on low in my slow cooker instead of the oven for economy's sake. I'd also reduce the pepper and use some liquid smoke and more smoked paprika because it just wasn't very smokey.

But overall, I was quite pleased with the result and will press forward in the name of science — and pastrami!

Here's the original recipe I modified.

Review: The Burning Oak

The Burning Oak

8006 W McNab Rd

North Lauderdale, FL 33068

(954) 933-1944
Four stars (out of five)

Reviewed 1/26/16

Two visits and I'm hooked. REAL wood/smoked barbeque! 

First visit, tried the ribs: meaty, smokey and delicious. Great sauce, too, but the rub and smoke added more than sufficient flavor. Corn bread was good (needs a little work but quite acceptable) and the coleslaw was good, too (not Shorty's-good but good).

My friend had the chicken and I could not believe how moist and tender it was.

I NEVER order barbequed chicken out because it's always dry and nearly flavorless but this was different; even the breast was juicy.

Second visit, ordered the chicken; beautiful, juicy barbequed half chicken (and not one of those mutant miniature birds they serve at Boston Market — full sized!). It was delicious and I could barely finish it. The corn bread was a little better this time and the collard greens were terrific; tasty with bits of pork for flavor. Nice!

My friend had the pulled pork sandwich and It was quite good, too, based on the sample he provided. ;)

I may revisit this review and give them five stars after a few more visits (and when they smooth out a few little rough spots, service-wise; nothing major but a little less than perfect. No problems but not a five-star experience — yet.).

In the meantime, this is definitely among the top five places for 'que in South Florida. Kudos!

Spell It Barbeque, Barbecue, BBQ or Bar-B-Q, South Florida Has the Real Thing

For purists, barbecue is a process and not a product. No disrespect to the school of low and slow cuisine, but we’re going to focus here on what’s on the plate.

Though some claim that in Florida, the further south you travel, the further north it seems, South Florida is a mecca for southern-style barbecue.

But what exactly is barbecue?

To many, the term “barbecue” (or BBQ, Bar-B-Q or barbeque) is unquestionably synonymous with all manner of grilled foods: Hot dogs, hamburgers, turkey burgers, veggie patties, baby back ribs, chicken wings and any other fire-roasted, grilled edibles. That’s barbecue. Or is it?

To devotees, “barbecue” means pork spareribs, pork shoulder, beef brisket, sausage, chicken and turkey, rubbed with spices and cooked slowly over low dry heat, flavored with the smoke of hardwood — preferably hickory — with sauce optional.

For purists, barbecue is a process and not a product. It’s strict, and its qualities are defined by experts, many of whom cook and compete based on a rigorous set of standards.

No disrespect to ardent followers of this venerable school of low and slow cuisine, but we’re going to focus here on what’s on the plate and not in the kitchen (or in the pit).

Like most of the country, South Florida has a plethora of popular national chains, serving steaming heaps of sauce-slathered, moist-cooked ribs and chicken finished in a hot oven or on a grill. They call it “barbecue” and that will suffice for most of their customers, who blissfully believe they’re eating the genuine article (or haven’t really given it much thought either way).

But for those who crave a bit more authenticity on their plate and in their mouth, South Florida offers a number of tasty options.

Here’s a look at some favorite SoFla stops for ’que.

Scruby’s has three locations in Broward (Davie, Pembroke Pines and Tamarac). They brag that their baby back ribs dish is their top seller, but pork spare ribs here are consistently meaty, smoky and very satisfying. They also serve beef brisket and chicken wings, and a rich and tasty Brunswick stew. Even nachos (!) are on the menu. Smoked chicken is quite good, and the usual retinue of side dishes is also top-notch. Sweet Corn Nuggets, a fried and breaded starter served with butter and honey, is a popular offering.

Shorty’s began their rib reign in South Miami circa 1951. The original building burned down in 1972, was rebuilt on the same spot and later heavily damaged during Hurricane Andrew in 1992. After rebuilding yet again, the crew also expanded north and west to Davie, Deerfield Beach, Doral and West Miami. The solid menu of ribs, pork, pork steaks and chicken is supplanted with burgers and a local south Florida favorite, churrasco (grilled skirt steak). The side dishes are all very good, but the tangy cole slaw is exceptional. Tip: Be sure to check their website for printable discount coupons before visiting.

Sonny’s is a regional chain, founded in 1968, with 127 locations dotted throughout Florida and the Southeast. Based in Maitland, near Orlando, their log-cabin-esque locations were formerly ubiquitous in South Florida, but they’re now down to single spots in Broward (Davie) and Miami-Dade (Florida City, south of Homestead). In addition to their popular spare ribs, the menu includes reliable favorites like baby backs, brisket, chicken, turkey, sliced and pulled pork, and Brunswick stew. There’s also a (gasp!) salad bar with a good selection of greens and accompaniments.

For some SoFla barbecue aficionados, Tom Jenkins’ homey downtown Fort Lauderdale eatery is the gold standard for the area. Their menu of pit-smoked pork, ribs, brisket and chicken offers consistently excellent barbecue every day (except Sunday). They also serve fried catfish and stellar sides, including collard greens, corn on the cob, coleslaw, baked beans and macaroni and cheese. The single location is country-casual and takes no reservations, but the barbecue is as good as it gets – anywhere. If you’re picking up or dropping off at the nearby Fort Lauderdale-Hollywood International Airport, this is well worth a side trip.

There are a number of other single locations dotted throughout south Florida. (Wish we could cover them all. Maybe we’ll continue this tour down the road.)

One example, Dixie Pig (no website; here's the Yelp listing) – an unassuming little stand on Dixie Highway just south of Commercial Boulevard in a mixed business area of Oakland Park – states unambiguously that they serve “Real North Carolina ‘Vinegar Base’ BBQ,” and so they do – outside, no less. There’s no interior seating here, though the tables are all under cover, in case the weather doesn’t cooperate. Pulled pork, chicken and beef are the stars, but the ribs are excellent, too. Breakfast is served as well, with omelets that include their barbecued meats, along with the usual fillings. They offer a surprisingly diverse menu with meatloaf, hoagies, fried chicken and more, but their terrific barbecue is the best reason to visit.

If You Go

Dixie Pig
4495 North Dixie Highway
Oakland Park, Fl 33334
954-772-1551

Scruby’s BBQ
8990 W State Road 84
Davie, FL 33324-4457
954-370-2774

Shorty’s Bar-B-Q (5 locations)
South Miami (#1)
9200 South Dixie Hwy
Miami, FL 33156
305-670-7732

Sonny’s Bar-B-Q (various locations)
2699 S. University Drive
Davie, FL 33328
954-476-7611

Tom Jenkins’ Bar-B-Q
1236 South Federal Highway
Fort Lauderdale, FL 33316
954-522-5046

Originally posted at VisitFlorida.com