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Reload this Page Pastrami so moist I just might die......
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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 03-20-2011, 10:12 AM   #16
---k---
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Looks great Marty.


Quote:
Originally Posted by R2Egg2Q View Post
Marty dropped off a sample of his pastrami and it was delicious! I can confirm that he nailed it! Thanks Marty!
I'm starting to get real jealous of you California boys. :grrr:
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Old 03-20-2011, 03:54 PM   #17
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Wow, nicely done Marty, you have been knocking out some food lately.
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Old 03-20-2011, 04:02 PM   #18
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Way good there, Marty!
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Old 03-20-2011, 04:03 PM   #19
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Wow, that looks nothing short of amazing! Great job, Marty!
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Old 03-20-2011, 04:05 PM   #20
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Great looking food-
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Old 03-20-2011, 04:10 PM   #21
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Marty, That looks fantastic!! Making me real hungry!!
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Old 03-20-2011, 04:31 PM   #22
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GREAT JOB! That is BEAITIFUL pile-o-meat.
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Old 03-20-2011, 04:38 PM   #23
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Looks excellent. Great job.
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Old 03-20-2011, 05:22 PM   #24
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That looks awesome Marty, nicely done!
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Old 03-20-2011, 06:05 PM   #25
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Outstanding! I snagged a couple of corned beef Friday for a first attempt at pastrami.
Thanks for sharing
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Old 03-20-2011, 08:47 PM   #26
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That's a high bar you set. I'm going to the market tomorrow to get some CB.
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Old 03-20-2011, 09:12 PM   #27
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I very much enjoyed the second pic, well I enjoyed them both but the second I really liked. I bet that was awesome!
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Old 03-20-2011, 09:45 PM   #28
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Nice smoke ring.
Did one also. Love it when a plan comes together.

Yours looks moister than mine. Nice work.
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Old 03-20-2011, 10:31 PM   #29
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Interesting technique. Looks like you cooked it en papillote (in a pillow) rather than foiling tightly around the meat? I've done that with veggies, but never with meat.
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Old 03-20-2011, 10:46 PM   #30
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Quote:
Originally Posted by chobint View Post
Interesting technique. Looks like you cooked it en papillote (in a pillow) rather than foiling tightly around the meat? I've done that with veggies, but never with meat.
I didn't leave enough time to do it any other way, so I sort of pressure cooked it. I do the same thing with salmon sometimes.
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