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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-18-2021, 08:16 AM | #1 |
is One Chatty Farker
Join Date: 08-15-11
Location: St. Louis, MO
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Pastrami
250*
IT 165. Pressure 25 minutes Second Photo is hand cut Third is machine sliced Thousand Island’ Dijon, horseradish, pickles, sprouts, smoked white cheddar
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XL Big Green Egg, 28" Blackstone (3-burner), 26" Weber Grill, Broilmaster P4X, UDS, Ooni Karu 12 Last edited by pmad; 05-11-2021 at 09:55 AM.. |
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04-18-2021, 08:40 AM | #2 |
somebody shut me the fark up.
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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YUM I would be all over that
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club When all else fails ask yourself WWGALD |
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04-18-2021, 10:38 AM | #4 |
Babbling Farker
Join Date: 11-06-14
Location: Lapeer, MI
Name/Nickname : Joe
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Nobody told me it was pastrami Sunday. Delicious sandwich and smoked cheddar to boot, right on
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14" CBS, 18" & 22" WSM, Weber Kettle, Ducane Gasser, Rec Tec-680, MB-560, Blackstone 36" |
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04-18-2021, 10:48 AM | #5 |
Babbling Farker
Join Date: 07-18-17
Location: The Great State of Confusion
Name/Nickname : Greg
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Awesome monster pastrami sandwich!
Need any help?
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Money for nothing and your chicks rotisserie… Everybody must get “Blackstoned”… Don’t bogart that point, my friend... Bar-B-Que ain’t air pollution… |
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