dannypat21
08-27-2010, 01:03 PM
Tried pastrami for the first time thanks to Wampus and his yummy looking pastrami. Started off with 2 corned beef points, soaked for 14 hours, changed the water around 5 times. Also did a pork loin that got soaked in Kosmo's pork soak which worked great. I haven't done baby backs in a real long time so thought I would try them again. They were tasty but I was wishing they were spares the whole time. Made a cherry glaze for the ribs and it came out awesome. My wife also made some bruschetta with a 3 year aged parmesan.
Smoked with oak and cherry till 170 then steamed till 190
http://i926.photobucket.com/albums/ad108/danielph21/054-1.jpg
Sliced pastrami-it came out tasty and tender
http://i926.photobucket.com/albums/ad108/danielph21/065.jpg
Pork Loin pulled at 135
http://i926.photobucket.com/albums/ad108/danielph21/069-1.jpg
Sauced up
http://i926.photobucket.com/albums/ad108/danielph21/073-2.jpg
http://i926.photobucket.com/albums/ad108/danielph21/061-1.jpg
http://i926.photobucket.com/albums/ad108/danielph21/063-1.jpg
Bruschetta on baguette bread
http://i926.photobucket.com/albums/ad108/danielph21/045-1.jpg
Daughters first day of school.....man does time fly.
http://i926.photobucket.com/albums/ad108/danielph21/081-3.jpg
Smoked with oak and cherry till 170 then steamed till 190
http://i926.photobucket.com/albums/ad108/danielph21/054-1.jpg
Sliced pastrami-it came out tasty and tender
http://i926.photobucket.com/albums/ad108/danielph21/065.jpg
Pork Loin pulled at 135
http://i926.photobucket.com/albums/ad108/danielph21/069-1.jpg
Sauced up
http://i926.photobucket.com/albums/ad108/danielph21/073-2.jpg
http://i926.photobucket.com/albums/ad108/danielph21/061-1.jpg
http://i926.photobucket.com/albums/ad108/danielph21/063-1.jpg
Bruschetta on baguette bread
http://i926.photobucket.com/albums/ad108/danielph21/045-1.jpg
Daughters first day of school.....man does time fly.
http://i926.photobucket.com/albums/ad108/danielph21/081-3.jpg