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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 05-14-2013, 07:25 AM   #1
cameraman
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Default Tennessee Jewbecue

When I left Long Island 40+ years ago the only thing I missed was deli (well maybe good diners too.) When I landed in the South and discovered barbecue that emptiness was filled. When I learned how to make pastrami, well bliss doesn't begin to cover it. Not to mention the love and respect I've earned from fellow ex pats hear in Nash Vegas. With that said, here's the latest outing.

I picked up three flats after St. Patricks day. They were reaching their expir date and Sunday was absolutely beautiful so I got to work --

I rubbed them with a variation of Sir Porkalot's pastrami rub --



They spent most of the smoke at around 250 and I let the fire climb slowly to 275. I pulled them at an internal temp of about 175.



They looked pretty good at that point.



After the meat was done I opened the WSM up wide to clean the grate. There was a lot of heat in there and I thought wtf I'm grilling veggies for a chopped salad.





Excuse the styling but listening to the grunts of satisfaction from our dinner guests messed with my mind and I just had to grab the money shot as fast as possible and dig in.



Thanks for looking!
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Unread 05-14-2013, 07:38 AM   #2
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Mmmmm. I love making corned beef and am going to try pastrami too. My goal this summer/fall is to make my own sauerkraut!
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Unread 05-14-2013, 07:39 AM   #3
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Wow, Nice!
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Unread 05-14-2013, 09:32 AM   #4
Mark
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How was the salt level? Without soaking out the salt in can be a little salty for my tastes.
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Unread 05-14-2013, 09:37 AM   #5
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Howdy neighbor ! That looks really good and those veggies looked tasty as well.
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Unread 05-14-2013, 09:43 AM   #6
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Beautiful!


Talk amongst yourselves...

















OK, all better now. So, when did Nash Patch become Nash Vegas?
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Unread 05-14-2013, 09:44 AM   #7
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Man, I GOTTA do that. Looks killer.

"Jewbecue"
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Unread 05-14-2013, 09:45 AM   #8
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looks fantastic I'd hit that.
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Unread 05-14-2013, 10:01 AM   #9
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The next time I make the Pilgrimage to the Volunteer I'll shoot you a PM, I want a plate just like that one. I'm an Insatiable Strami Slut ( just can't ever seem to get enough)
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Unread 05-14-2013, 10:04 AM   #10
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Yummy!
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Unread 05-14-2013, 10:13 AM   #11
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Oh yeah!
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Unread 05-14-2013, 10:14 AM   #12
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Quote:
Originally Posted by Mark View Post
How was the salt level? Without soaking out the salt in can be a little salty for my tastes.
I soaked it for two days and changed the water 4 or 5 times

Quote:
Originally Posted by MJ_Tenn View Post
Howdy neighbor ! That looks really good and those veggies looked tasty as well.
Did I hear you folks got an outpost of Martin's up there. Damn good Q.

Quote:
Originally Posted by deguerre View Post
Beautiful!


Talk amongst yourselves...


OK, all better now. So, when did Nash Patch become Nash Vegas?
Have you walked lower Broadway on a Saturday night? Kind of like the strip in Vegas only a little more back woods.

Quote:
Originally Posted by Bludawg View Post
The next time I make the Pilgrimage to the Volunteer I'll shoot you a PM, I want a plate just like that one. I'm an Insatiable Strami Slut ( just can't ever seem to get enough)
It's waiting when you get here dawg.

Thanks for the kind words folks.
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Unread 05-14-2013, 01:25 PM   #13
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Looking good Dave, I'll bet it was great on a long roll too.
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Unread 05-14-2013, 01:33 PM   #14
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wonderful.
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είναι το είδος.
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Unread 05-14-2013, 02:13 PM   #15
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Great looking sammy!
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