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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 02-10-2010, 12:13 PM   #1
Desert Dweller
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Default Pastrami on Marble Rye, mmmmm GOOD!

I found a Corned Beef Brisket at Rest. Depot the other day, and it screamed Pastrami at me. I only leached it 24 hours then another 12 hours soaking in seasoned brine of water, AJ, Todd's Dirt and Black Pepper. It went on the WSM at about 1400 hours, and came off about 2200. Cooked at 250 w/hickory and pecan. Made a good sandwich, or two...
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File Type: jpg pastrami3 007.jpg (77.9 KB, 174 views)
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File Type: jpg pastrami3 009.jpg (75.9 KB, 174 views)
File Type: jpg pastrami3 010.jpg (87.3 KB, 174 views)
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Unread 02-10-2010, 12:15 PM   #2
GWA
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Your sandwich and plating look great...

But what's that WHITE STUFF on that bread????????

...that ain't mayo, izzit???
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Unread 02-10-2010, 12:19 PM   #3
DanPop
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Yeah, I didn't think mayo was allowed on said pastrami
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Unread 02-10-2010, 12:34 PM   #4
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Good looking sandwich! Wow, you only cured for day and a half? I thought with pastrami, you wanted to go 2 days per pound.
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Unread 02-10-2010, 12:34 PM   #5
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Hee hee hee! My first thought was "No! Not mayo!" At least I'm not alone!

the pastrami looks good! I keep looking at those big corned briskets at RD and threatening to buy one. This may be a good reason to do it!

What was the internal temp when you took it out of the WSM?
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Unread 02-10-2010, 12:37 PM   #6
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Love it!
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Unread 02-10-2010, 12:43 PM   #7
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Nice plate brother DD!
Looks like the plate that you've send me was taken by the Tuscan Raiders as well!
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Unread 02-10-2010, 01:00 PM   #8
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Quote:
Originally Posted by DanPop View Post
Yeah, I didn't think mayo was allowed on said pastrami
that looks good i could care less if he put 10 oz of mayo on it id still be all over it
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Unread 02-10-2010, 01:23 PM   #9
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Do you do delivery?
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Unread 02-10-2010, 01:45 PM   #10
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Quote:
Originally Posted by chopshop View Post
that looks good i could care less if he put 10 oz of mayo on it id still be all over it
Hey, I'm just funning. You should see some of the combinations that I eat WOOF !!!

If that's what DD likes to eat, then that means that he ENJOYED IT !!! and that's a good thing.
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Unread 02-10-2010, 03:03 PM   #11
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That looks very good......plating was good too...
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Unread 02-10-2010, 03:22 PM   #12
Desert Dweller
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Quote:
Originally Posted by GWA View Post
Your sandwich and plating look great...

But what's that WHITE STUFF on that bread????????

...that ain't mayo, izzit???
uh, yep...

Quote:
Originally Posted by DanPop View Post
Yeah, I didn't think mayo was allowed on said pastrami
allowed by who?

Quote:
Originally Posted by Ron_L View Post
Hee hee hee! My first thought was "No! Not mayo!" At least I'm not alone!

the pastrami looks good! I keep looking at those big corned briskets at RD and threatening to buy one. This may be a good reason to do it!

What was the internal temp when you took it out of the WSM?
Yes, it's farkin mayo!!! I like it like that. I took it off when the internal was about 175
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18.5 WSM w/Stacker from ProQ, 22.5 WSM, Reverse Flow Lang Clone 80 butt capacity mounted on 25 foot trailer with attached awnings
LFSA RED Thermapen,
And 1 2010 Victor brand Hot Dog Cart
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Unread 02-10-2010, 03:28 PM   #13
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Fine looking eats Bo!
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Unread 02-10-2010, 03:36 PM   #14
deguerre
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Quote:
Originally Posted by Desert Dweller View Post

Yes, it's farkin mayo!!! I like it like that.
I ain't got no problems with that!
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Unread 02-10-2010, 03:41 PM   #15
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Looks good Bo! Do you steam yours after smoking?
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