Pastrami on the Small Egg (pron)
I cooked up Thirdeye's wet pastrami (method #2) last night on the Small Egg.
I had a 2 1/2 lb corned beef point that I soaked with some potatoes for 52 hours in water that was changed every 12 hrs. It was rubbed with Thirdeye's rub recipe and allowed to sit in the refrigerator for a day. I had really wanted to try to cook it on the Mini Egg but my wife had some turkey meatloaf that she wanted me to cook as well so onto the Small they went: http://i1005.photobucket.com/albums/...Q/IMG_1684.jpg The meatloaf came out fine: http://i1005.photobucket.com/albums/...Q/IMG_1703.jpg But the star of the show was the pastrami! Here it is when I foiled it at an IT of 152: http://i1005.photobucket.com/albums/...Q/IMG_1695.jpg It probed really tender at 193 and after the rest it sliced up really moist & tender: http://i1005.photobucket.com/albums/...Q/IMG_1704.jpg http://i1005.photobucket.com/albums/...Q/IMG_1711.jpg It was delicious! Thanks Thirdeye!! |
That looks soooo good! :clap:
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Both look delicious John!!
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Oh my! That does look delicious! Great job!! :wink:
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Wow John, that looks fantastic, I'd kill that meatloaf too!
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Thanks for the compliments!
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That's pron!
What did you do with them taters? |
Quote:
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http://i1005.photobucket.com/albums/...Q/IMG_1711.jpg
Wow John... That looks mouth watering! :mrgreen: |
Damn that looks good!!!!!
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Nice work John.
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Gorgeous! This reminds me. I've got two corned beef points in the freezer. Looks like I know what I'm thawing out. Thanks John!
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I gotta move to your courtyard
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Looks great John.
I gotta try that soon! |
Good looking 'strami! That is pretty funny we live 2 doors apart and cook the same thing at the same time....
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