bigabyte
03-17-2010, 08:18 PM
Looking for suggestions...
I had a point in the freezer that had been brined with pastrami flavorings. I pulled it out for some reason today to cook it. Now, when i chop up the point for burnt ends, I usually apply some more rub at a couple different points. However, since "Pastrami Rub" is so dang peppery and strong, I'm thinking a bunch of that on little chunks of pastrami might be too much.
I've been tossing about ideas all day and figured I might as well ask the Brethren because, well, you all come up with such great ideas all the time!:cool: What would you do with this Pastrami Burnt Ends approach after the point starts getting tender and you chop it up and make burnt ends out of it?
I had a point in the freezer that had been brined with pastrami flavorings. I pulled it out for some reason today to cook it. Now, when i chop up the point for burnt ends, I usually apply some more rub at a couple different points. However, since "Pastrami Rub" is so dang peppery and strong, I'm thinking a bunch of that on little chunks of pastrami might be too much.
I've been tossing about ideas all day and figured I might as well ask the Brethren because, well, you all come up with such great ideas all the time!:cool: What would you do with this Pastrami Burnt Ends approach after the point starts getting tender and you chop it up and make burnt ends out of it?