DerHusker
Babbling Farker
So today I take my Fauxstrami out of the frige and unwrap it. Here it is, all nice and juicy.
Re-light the kamado and take it up 375. Put it on to set the bark. (I added a little of the rub I had leftover)
And here’s what it looks like after 40 minutes.
Slice it up (Against the grain)
And now to use some of it up. Broke out the griddle to make some Ruben sandwiches.
Ready to serve.
And plated. Sorry it’s out of focus. Stupid auto focus picked the items in back to focus on. Should have checked the pic before I ate the sandwich but I was hungry. :becky:
All in all I’m very pleased with the result. It wasn’t salty at all and my wife really enjoyed it. Since she really doesn’t enjoy red meat all that much, you know I did something right. :mrgreen:
Re-light the kamado and take it up 375. Put it on to set the bark. (I added a little of the rub I had leftover)
And here’s what it looks like after 40 minutes.
Slice it up (Against the grain)
And now to use some of it up. Broke out the griddle to make some Ruben sandwiches.
Ready to serve.
And plated. Sorry it’s out of focus. Stupid auto focus picked the items in back to focus on. Should have checked the pic before I ate the sandwich but I was hungry. :becky:
All in all I’m very pleased with the result. It wasn’t salty at all and my wife really enjoyed it. Since she really doesn’t enjoy red meat all that much, you know I did something right. :mrgreen:
