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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 05-05-2013, 11:56 PM   #1
DerHusker
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Talking Fauxstrami Chapter 2

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.



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.
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Unread 05-06-2013, 12:21 AM   #2
landarc
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Very nice sandwich
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Unread 05-06-2013, 02:09 AM   #3
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Magnificent, DerHusker! Paradise!
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Unread 05-06-2013, 02:41 AM   #4
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Looks Great!!
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Unread 05-06-2013, 06:00 AM   #5
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OH YEAH!!! That's wassup!!!
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Unread 05-06-2013, 09:22 AM   #6
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Quote:
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Magnificent, DerHusker! Paradise!
In mine best Elvis voice “Thank you, Thank you very much!”
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Unread 05-06-2013, 09:49 AM   #7
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Nothing Faux about that man, looks gooood!!
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Unread 05-06-2013, 11:14 AM   #8
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oh snap I want some of that!!!! Thank god it is lunch time soon.
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Unread 05-06-2013, 10:57 PM   #9
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Top notch!
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Unread 05-07-2013, 05:56 AM   #10
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that looks.........AMAZING! I just was researching today on how pastrami is just smoked corned beef so making pastrami is next on my agenda. looks amazing and I'd kill for those ruebens you made
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Unread 05-07-2013, 09:39 AM   #11
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Quote:
Originally Posted by wormraper View Post
that looks.........AMAZING! I just was researching today on how pastrami is just smoked corned beef so making pastrami is next on my agenda. looks amazing and I'd kill for those ruebens you made
Thanks, it and the Rubens turned out great. The only thing I'd do different is 1) make sure I had Coriander seeds on hand to grind and include in the rub and 2) use my meat slicer to have thinner slices.
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