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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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11-29-2012, 02:45 PM | #16 |
somebody shut me the fark up.
Join Date: 10-16-10
Location: Culver City, CA
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Excellent work, sir!
I need to get on the pastrami train - that's one thing I haven't done yet that I would love to do.
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50" Klose BYC, Spitjack XB85, 22.5 WSM, Backwoods Chubby, UDS, WRK, 26" & 22.5" Weber Kettles, Jumbo Joe, WGA, WSJ/MUDS, Kanka Grill, a piece of expanded metal I throw over the fire pit sometimes, Stealthy Black & Vol Orange Thermapens Displaced East Tennesseean Proud recipient of a Tick Former outlaw MOINK baller, now IMBAS Certified, but still lookin' over my shoulder. "Relax, it's only BBQ." - Bigmista, 2013 "Don't worry about playing a lot of notes. Just find one pretty one." - Miles Davis Avatar by my son! WTFWGALD? |
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11-29-2012, 04:30 PM | #17 |
is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
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Looks great!
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Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence |
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11-29-2012, 06:33 PM | #18 |
somebody shut me the fark up.
Join Date: 11-17-12
Location: South East Victoria Australia
Name/Nickname : Titch :-)
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The pastrami looks fantastic.
You mention steaming it,do you eat it warm/hot like cornbeef? We make it but use it as a sandwich filler cold. Cheers. Titch |
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11-29-2012, 06:39 PM | #19 | |
Knows what a fatty is.
Join Date: 10-01-12
Location: Columbia, Missourah
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Quote:
A nice grilled Rueben sandwich on rye bread is my favorite. My wife likes to mix turkey with hers. Both warm.
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[B]New Braunfels El Dorado[/B] USA, [B][COLOR=Sienna]The BEAST [/COLOR][/B][COLOR=Sienna][COLOR=Black]whole hog rotisserie, Weber Smokey Joe, [/COLOR][B][SIZE=1][SIZE=1]The M[/SIZE]ini Be[SIZE=1]ast [/SIZE][/SIZE][/B][COLOR=Black][SIZE=2], [B][COLOR=Red][SIZE=2]Thermapen, [/SIZE][/COLOR][/B][COLOR=Red][SIZE=2][COLOR=Black]Maverick ET732, 100 acres of Hickory and Oak hardwoods. Magma Catalina gasser on the boat. [/COLOR][/SIZE][/COLOR][/SIZE][/COLOR][/COLOR][COLOR=Sienna][COLOR=Black][SIZE=2][B][COLOR=Red][SIZE=2] [/SIZE][/COLOR][/B][/SIZE][/COLOR][/COLOR][B][I]You can't always be young, but you can always be immature.[/I][/B] |
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11-29-2012, 06:47 PM | #20 |
somebody shut me the fark up.
Join Date: 10-23-10
Location: The Never Never.
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Brilliant pastrami!
titch I also steam, it just makes it more unctious and tender, give it a go. Only ever used corned beef tho, wish I could find US brisket down here...
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Hold my dang beer... |
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11-29-2012, 06:52 PM | #21 |
somebody shut me the fark up.
Join Date: 06-26-09
Location: sAn leAnDRo, CA
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Nicely done there with that lunchmeat
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[COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE] |
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11-29-2012, 10:56 PM | #22 |
is Blowin Smoke!
Join Date: 06-18-12
Location: Down the Shore!!!
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Man that looks great!! I'll bring the rye and spicy mustard, and some matzo ball soup!
I think I'm going to have that combo for lunch tomorrow with a hot pastrami on rye. Chris |
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11-29-2012, 11:05 PM | #23 |
Quintessential Chatty Farker
Join Date: 04-28-12
Location: Wis-con-sin
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Sure looks great from Wisconsin!!!
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Kettleheads Anonymous Charter Member |
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