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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 04-26-2009, 09:59 PM   #1
Goose
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Default Some Pastrami pron ....got rye?





Followed by a nice cuppa and a Habana Hoyo Montcristo #2
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Unread 04-26-2009, 10:32 PM   #2
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That was exactly what I had planed for today but instead got roped into helping my son move. Had to settle for hamburgers on the gasser by the time I got home. Oh well there is always next weekend. That looks good and will give me more incentive to getter done.
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Unread 04-26-2009, 11:11 PM   #3
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Hadn't yet thought of making pastrami. Care to PM me your recipie? Nice choice of ISOM for a follow up. ;)
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Unread 04-26-2009, 11:29 PM   #4
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Quote:
Originally Posted by Opusfxd View Post
Hadn't yet thought of making pastrami. Care to PM me your recipie? Nice choice of ISOM for a follow up. ;)
No secret.. just fresh coriander seeds, fresh cracked pepper and 7.5 hours at 235.
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Unread 04-27-2009, 12:38 AM   #5
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I will have to make that... how I am ashamed of buying it from the deli :(
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Unread 04-27-2009, 09:41 AM   #6
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How did you cure it? Did you start with a small brisket flat? Or a corned beef? Never made pastrami or even knew what exactly it was made from.
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Unread 04-27-2009, 10:15 AM   #7
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Beatuiful. I have been toying around with the idea of making meeseff a pastrami. I gotta get to it!
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Unread 04-27-2009, 10:26 AM   #8
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That looks really good
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Unread 04-27-2009, 10:27 AM   #9
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Goose, that is beautiful... simply beautiful!

Vic - you know you want to make one... do it! Surprisingly, I'd never had pastrami until I made my own... and while I'll do the next one a bit different, everyone who had a sample loved it, so apparently I did something right. :)
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Unread 04-27-2009, 11:08 AM   #10
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Quote:
Originally Posted by volkanator View Post
How did you cure it? Did you start with a small brisket flat? Or a corned beef? Never made pastrami or even knew what exactly it was made from.
Around Saint Patricks day the market had Corned beeves on sale for .79 a lb, so I stocked up.
I have made corned beef from scratch in the past using Alton Browns method with very nice results.
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Unread 04-27-2009, 11:12 AM   #11
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Beautiful looking Pastrami goose
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Unread 04-27-2009, 11:22 AM   #12
Bigshow
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That looks delicious!
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Unread 04-27-2009, 03:42 PM   #13
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Great looking pastrami! Did you finish it in a the pressure cooker? Looks very moist.
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Unread 04-27-2009, 04:42 PM   #14
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Hey neighbor, I didn't get my invite!

You sliced it sooo thin...how? Maybe I'll make some more in the near future, yours looks great!
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Unread 04-27-2009, 07:50 PM   #15
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Quote:
Originally Posted by hav View Post
Hey neighbor, I didn't get my invite!

You sliced it sooo thin...how? Maybe I'll make some more in the near future, yours looks great!
Where you been?

Sharp knife and nerves of steel...LOL
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