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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 01-17-2009, 08:07 AM   #1
LMAJ
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Default Pastrami again.....

It's a balmy 8 degrees here is southeastern PA (that's just wrong) and the local grocery store had corned beef on sale for $1.85/lb. What's a girl to do but make pastrami!
Attached Images
File Type: jpg 8 degrees.jpg (55.4 KB, 200 views)
File Type: jpg rubbed and ready.jpg (58.1 KB, 200 views)
File Type: jpg cosy on the egg.jpg (126.3 KB, 200 views)
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Unread 01-17-2009, 08:15 AM   #2
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Looking great Lynn!
I see you guys are having a heat wave today.....where's the white stuff?
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Unread 01-17-2009, 08:15 AM   #3
Smokin' Gnome BBQ
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nice looking start, just one problem...that blue thermopen is probably off a couple of degrees, may want to trade it in for a more accurate and faster orange one.
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Unread 01-17-2009, 08:19 AM   #4
HeSmellsLikeSmoke
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Hey, great idea this time of year. I am gonna look for a sale around here. Are those points? Be sure to show us some pics of the sliced product.

I haven't made pastrami yet, but I can see from the color of your Thermapen that pastrami isn't all that sensitive to temperature accuracy.
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Unread 01-17-2009, 08:25 AM   #5
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I'm going to start soaking one today for Sunday dinner.
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Unread 01-17-2009, 08:56 AM   #6
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I pulled a 5# flat out of the brine Weds. nite and plan on firing up the new BGE, (lg), tomorrow when it's a little warmer. First time out with the egg so I figured go with a pastrami, why the heck not?
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Unread 01-17-2009, 09:15 AM   #7
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Need after pics, before its all gone...... (oh and its already 36 here today, so your welcome for that weather...!!)
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Unread 01-17-2009, 09:23 AM   #8
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Nice start! I guess you cold weather folks have to put your meat in the Fridge just to keep it from freezing!
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Unread 01-17-2009, 09:33 AM   #9
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Hard to beat good pastrami.
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Unread 01-17-2009, 09:33 AM   #10
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Quote:
Originally Posted by Bride of Roo(BQ'n) View Post
Need after pics, before its all gone...... (oh and its already 36 here today, so your welcome for that weather...!!)
Bite me...
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Unread 01-17-2009, 12:47 PM   #11
bigabyte
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Looks like a really good start. Nice score on the corned beef.
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Unread 01-17-2009, 05:12 PM   #12
Brian in So Cal
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Any pics of the final product?
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Unread 01-17-2009, 07:36 PM   #13
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Quote:
Originally Posted by Brian in So Cal View Post
Any pics of the final product?
Nope - will be making a ruben casserole with them Monday - will get some pics then...
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L-M
Official Pennsylvania MOINK Ball maker
1 Large BGE - 7/5/08
1 Large BGE and table - 8/29/12
1 18.5 new to me WSM
Super Fast BLUE and RED Thermapen
1 - The Great Outdoors Smoker Sea Bug cooker
1 - Fantastic hubby - the original Big Al
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Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault
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Unread 01-17-2009, 07:43 PM   #14
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Smile

I have a full packer corned beef 13.8 lb that I put in a 5 gallon food container Thursday PM. Thought I would change the water last night....it was about 4 degrees...some ice..thought that the salt in the brisket would keep it from freezing...this AM it was -4 degrees.. took it indoors this PM and changed the water.. back outside

Hope to rub it and smoke it tomorrow!


Lookin good ...

Yours in BBQ,

Cliff
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Unread 01-17-2009, 09:00 PM   #15
garyk1398
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Looking good LMAJ, keep us posted!
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