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Old 08-17-2008, 01:36 PM   #10
Mad Max
is Blowin Smoke!
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Join Date: 03-17-08
Location: Fort Mill, SC
Default Pastrami Update

Last night, I sliced up the pastrami and made a sammy, but it was a bit tougher than I expected. Today, I found Thirdeye's tips on pastrami and saw the pressure finish tip. So, I took a couple of slices, in the pressure cooker, with 3 cups of beef broth. Ten minutes later, it was done. My wife toasted the rye bread, with garlic butter. Then a little mustard and swiss cheese. Finally, opened up the cooker and the best tasting pastrami I have had, and I grew up in NYC and lived there for 36 years. So trust me, this was the real deal.
Special thanks to All the Brethren Brothers and Sisters for their tips.
Butts-N-Gutts BBQ Team
UDS (born on July 2008 )
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Weber 22.5 Blue Kettle (CL rescue)
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Superbly accurate, ferociously fast,

"Certified MOINK Ball Maker" 2008

Last edited by Mad Max; 08-17-2008 at 06:10 PM..
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