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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 07-24-2011, 08:16 AM   #16
Smokeadelic
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I work in NYC, and I'm a pastrami snob......this looks so good - I licked the screen! Fantastic job.
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Unread 07-24-2011, 08:21 AM   #17
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That is some fine looking pastrami
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Unread 07-24-2011, 08:26 AM   #18
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Nice look brother done right
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Unread 07-24-2011, 08:32 AM   #19
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Great job, Phrasty! Could you taste the onion and pepper from the steaming liquid?
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Unread 07-24-2011, 09:45 AM   #20
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Awesome!
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Unread 07-24-2011, 10:11 AM   #21
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That's the type of pastrami right there that makes you want to slap your gramma. Incredible!
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Unread 07-24-2011, 10:18 AM   #22
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Man your kill'n me here MMMMMMMMMMMMMMMM......mmmmmmmmmmmmmmmm

Great post...... thanx for sharing.
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Unread 07-24-2011, 11:00 AM   #23
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One more reason to move my plans up to re-visit Jamaica, Mon!

WOW!
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Unread 07-24-2011, 11:03 AM   #24
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Wow. Just wow.

Did I say wow?

Wow.
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Unread 07-24-2011, 11:09 AM   #25
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I have yet to attempt Pastrami but I think I know what I'm doing in 2 weeks... Anyone ever slice it and freeze it for lunch meat? Then just de-thaw it and use it the week the wanted pastrami for lunch?


Man I'm hungry now.. I guess i have to go finish my Spatchcocked chicken form last night,.

Looks great!
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Unread 07-24-2011, 11:11 AM   #26
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Thanks so much guys! Every time I do this it gets better and better! LOVE pastrami!

Quote:
Originally Posted by Redhot View Post
Wow...just WOW! Deguerre is gonna drool when he sees that, it's one of his favorites for sammies, and yours is off the charts! I see brisket pastrami in my very near future.
Doooo itttt!

Quote:
Originally Posted by BrewerDJ View Post
All that work to get a beautiful pastrami AND NO RYE BREAD.

That's some chutzbah.:
What you say 'bout my Mama?
Hehe, you cant find rye out here that easy my brother... and the wife was not up to making any... I would have loved some... but alas, such is life.

Quote:
Originally Posted by Ron_L View Post
Great job, Phrasty! Could you taste the onion and pepper from the steaming liquid?
I'm gonna go with yes.... Wouldn't say it's night and say, but yeah I think it makes a small difference.

Cheers
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Unread 07-24-2011, 11:16 AM   #27
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Quote:
Originally Posted by big brother smoke View Post
One more reason to move my plans up to re-visit Jamaica, Mon!

WOW!
Thanks Bro! All I have to say is a man's gotta do what a man's gotta do!

Quote:
Originally Posted by Parruthead View Post
I have yet to attempt Pastrami but I think I know what I'm doing in 2 weeks... Anyone ever slice it and freeze it for lunch meat? Then just de-thaw it and use it the week the wanted pastrami for lunch?

Man I'm hungry now.. I guess i have to go finish my Spatchcocked chicken form last night,.

Looks great!
Thanks Parruthhead! I don't see a reason you cant freeze it and thaw it out when you're ready for it. but mine never lasts that long at all!

btw... isn't de-thawing just freezing?? just sayin...

Cheers
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Unread 07-24-2011, 01:44 PM   #28
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This is making me hungry!
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Unread 07-24-2011, 02:04 PM   #29
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Another great thread Ph.!
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Unread 07-24-2011, 02:09 PM   #30
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WOOW!!! Awesome

nice photo's
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