The BBQ BRETHREN FORUMS. - View Single Post - Venison Pastrami

Smoking Westy · 12-13-2012, 07:25 PM

Here is the pr0n from last night...

Cherry smoked salmon - little olive oil, fresh cracked tellicherry pepper, kosher salt

Didn't realize this picture was a bit out of focus but you get the point. This 3lb chunk of meat disappeared dang near instantly. Nice smoke flavor, very moist and tender.

Now for the main course!

The reveal

Sliced up

Juicy, nice color

Nice crust

Money shot - marble rye, Swiss cheese,little spicy brown mustard and onions sautéed in one of my 80 year old Griswold cast iron pans

Once the sammiches were assembled we tossed them in the cast iron to crisp up the bread and get the cheese all melty.

Great eats! Looking forward to round #2 already.

12-13-2012, 07:25 PM	#10
Smoking Westy is one Smokin' Farker Join Date: 06-10-12 Location: Bloomington, IL	Here is the pr0n from last night... Cherry smoked salmon - little olive oil, fresh cracked tellicherry pepper, kosher salt Didn't realize this picture was a bit out of focus but you get the point. This 3lb chunk of meat disappeared dang near instantly. Nice smoke flavor, very moist and tender. Now for the main course! The reveal Sliced up Juicy, nice color Nice crust Money shot - marble rye, Swiss cheese,little spicy brown mustard and onions sautéed in one of my 80 year old Griswold cast iron pans Once the sammiches were assembled we tossed them in the cast iron to crisp up the bread and get the cheese all melty. Great eats! Looking forward to round #2 already. __________________ WSM 22.5", One-Touch 22.5", Redhead 18.5" Smoke Joe Silver, Q200, "Mr. T"