I pulled the remaining half of the pastrami we makde last week out of the fridge.
gave it a simple steaming in a bamboo steamer till temps inside were... well I was targeting 190 before sampling. Well that didnt happen.. i got it up to about 170 and jackie came down hungry. So we sliced a piece off...
What a difference!!! That steaming step really is what makes it.. it removed all the excess saltiness, changed the texture and it was really pastrami. We ate the entire thing while the steamer was still setting in the pot. We sat at the table with a jar of mustard, a slicing board, carving knife, and everyone had a fork..
so.. the first half of this hunk of meat was a flop last week.. and the second half a week later.... success!. It can only get better from here.. THANKS everyone for straightening me out.
(How the hell do you guys take those close ups?)
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CBJ with a Fuzzy Blue Hat, 18 Foot Competition Trailer, Customized Klose BYC, Custom Klose built MoAB (M
anderas) passed on to Big Dog, 1 Double Barreled Lang 84, 1 Heavily Modified Bionic Bandera, 1 Custom Super Medium Stickburning
Spicewine w/stoker, 1 XL BGE, 1 Mini BGE,
1 Pit Barrel Cooker
, 3 WSMs, 3 Weber Kettles, an NB Hondo, A Modified Brinkman Horizontal, DCS 48" Grill, a Broilmaster P3, a covered, pellet pooping FEC100, and our duck died. :(
"A mans worth is judged by the weight of his integrity "
You know your getting older when you choose your cereal for the fiber, not the toy
Smoke on KC.