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Old 09-21-2013, 03:49 AM   #1
Babbling Farker

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Join Date: 02-16-12
Location: Long Island, NY
Default Pastrami, Fatty, Et Al (pr0n)

I cooked a pastrami, 2 fattys, and hot dogs.
My daughter grilled some red bell peppers.

I soaked a 5 pound corn beef in water, for 24 hours, changing the water 3 times. I rubbed it with 2 parts ground black pepper, 1 part ground coriander seed and one part garlic powder. I cooked it in my 18 1/2" WSM, at 250F, in an unfoiled aluminum pan, for about 4 hours, until the internal temperature reached 140F. I then foiled it and cooked it until the internal temperature was 190F, about another 3 hours. I pulled it when it was tender with a bamboo skewer.

Both fattys were made from Bob Evans 1 pound sausage logs. One was stuffed with sauteed onions, peppers and a 4 cheese Mexican mix, wrapped in bacon. The second was naked. The fattys and hot dogs were cooked on my 22 1/2" OTG, the fattys to an internal temperature of 160F.

My daughter grilled red bell peppers on my Genesis S-330. My wife cleaned and skinned them, jarring them with olive oil and fresh crushed garlic.

It all came out great!

Pastrami on the WSM.

Ready to be foiled.


Cut up.


Sauteed onions and peppers.

The bacon wrap.

Added Bob Evans sausage.

Added sauteed onions and peppers.

Added 4 cheese Mexican mix.

Wrapped up.

With the naked fatty.

On the OTG.


Hot dogs on the OTG.

Stuffed fatty cut up.

Naked fatty cut up.

Grilled red peppers.

Beer o' the day.

Thanks for looking.
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Old 09-21-2013, 04:43 AM   #2
Diesel Dave
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Join Date: 08-23-13
Location: Reading MI

Mighty fine lookin eats there.

The daughters peppers take the show though
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Old 09-21-2013, 04:52 AM   #3
is Blowin Smoke!

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Join Date: 10-03-12
Location: Gastonia North Carolina

Dang Bob, you rocked that one! Very nice.
My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, and a free to me Weber One Touch Silver 18.5" kettle
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Old 09-21-2013, 04:54 AM   #4
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Join Date: 11-17-12
Location: South East Victoria Australia

And my invite went where ? Fark me
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I'm too darn tired to climb it.
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Old 09-21-2013, 06:20 AM   #5
Got Wood.
Join Date: 08-26-13
Location: Havana, Florida

Looks great.
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Old 09-21-2013, 07:09 AM   #6
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Join Date: 12-18-12
Location: Dewy Rose, Ga USA!

What's not to love? Pastrami, fatties and grilled peppers and onions, hotdogs...I could eat off of that for days!

Pass the loaf bread!
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Old 09-21-2013, 08:17 AM   #7
somebody shut me the fark up.

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Join Date: 08-06-10
Location: Stuart, Fl

Home run!
Homegrown 120 Gallon Reverse Flow, Homey, the Homegrown Kettle, 3 UDS's, 3 Stack Pro Q Excel 20, 18.5" Elderly(but not retired) WSM, 150lb Capacity Homegrown Electric, Weber gasserrrr,Weber Performer, Stumps XL Baby, Bicycle Fast Polder Thermo, Indisputably Fastest Purple Thermapen, SAI Satay Grill
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Old 09-21-2013, 10:01 AM   #8
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Join Date: 08-23-13
Location: San Gabriel, CA

Looks incredible
Q-ING on my: PBC, Weber OTG & Cookshack Smokette - Temped by Thermoworks TW-8060
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Old 09-21-2013, 11:15 AM   #9
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Join Date: 07-08-10
Location: Boyertown, PA

Atta boy Bob, everything looks fantastic.


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Old 09-21-2013, 01:34 PM   #10
somebody shut me the fark up.

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Join Date: 07-18-07
Location: Oklahoma

Great looking feast Bob!
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Old 09-21-2013, 02:24 PM   #11
is one Smokin' Farker
Join Date: 07-23-13
Location: Manchester, UK

Nice, I've been wanting to try my hand at pastrami for a long time
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Old 09-21-2013, 02:38 PM   #12
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somebody shut me the fark up.

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Location: Phoenixville, PA

Bob you rocked that one I love doing pastrami I have not seen one that thick
Awesome cook Your daughter did a great job
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Old 09-21-2013, 03:02 PM   #13
somebody shut me the fark up.
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Join Date: 08-27-13
Location: Princeton, TX

That is a whole lot of goodness.
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Old 09-22-2013, 08:23 AM   #14
Found some matches.

Join Date: 07-07-13
Location: The Woodlands

Nice cook!
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Old 09-22-2013, 08:45 AM   #15
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Location: Winnipeg, Manitoba

That's almost too difficult to look at. If it was half as good as it looked, you had an incredible meal.
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