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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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Old 07-22-2018, 05:27 PM   #16
Jason TQ
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Quote:
Originally Posted by ShadowDriver View Post
I know this isn't the main event... but the beef pastrami probed like butter after a second trip through the pressure cooker (10 min, hi pressure, natural release).





I could honestly sit here and cut slices off this thing, snacking as I go, and completely ruin my appetite for dinner.
Sweet donkey kong!
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Old 07-22-2018, 05:53 PM   #17
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What he said ^^^^
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Old 07-22-2018, 05:57 PM   #18
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The pastrami looks wonderful.

And now I want an instapot.
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Old 07-22-2018, 06:01 PM   #19
ShadowDriver
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This baby sliced up really nicely with my new cutlery.... but I REALLY want a nice deli slicer machine. That'd be tops.



CINCHOUSE suggested we have pastrami sammiches as a side for the ribs...

Even our munchkin enjoyed 2-3-4 small pieces of pastrami after her nap!
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Old 07-22-2018, 06:05 PM   #20
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Looks outstanding Shadow!
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Old 07-22-2018, 06:08 PM   #21
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Really looks great
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Old 07-22-2018, 06:23 PM   #22
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Old 07-22-2018, 07:13 PM   #23
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Old 07-22-2018, 07:15 PM   #24
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Dang Marc, looks like a mighty fine day.
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Old 07-22-2018, 07:32 PM   #25
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You're living right, sir! All of that looks fantastic - everything nailed up one side and down the other. Thanks for posting!
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Old 07-22-2018, 07:48 PM   #26
ShadowDriver
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We went for the healthy option of some fancy tots to go with the ribs.



Wicken Yanks Original Ribs - 10:00 - 06:00 on the plate.
- Old tried & true. Tender meat with complex hit of rub flavors. Could use a touch more salt.

Pastramied Ribs - 10:00 - 02:00 on the plate.
- Brine effect is light, but provided a good savoury and garlicy undertone.
- Dry rub ties it all together. Coriander and black pepper hits with interesting Pastrami flavors (never had 'em on ribs before)! Not spicy enough to keep the munchkin from devouring her own rib.

Thanks to Jason TQ for the idea and inspiration. I'd do this again, for sure... and I think I'll stick with the shorter brine time for now.

Appreciate the interest. Y'all have a great evening.

Back to the salt mines tomorrow.
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Old 07-22-2018, 09:32 PM   #27
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Outstanding Marc - I am drooling all over!
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Old 07-23-2018, 04:23 AM   #28
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Looks stunning,i,m saving this for our toungue thats pickling right now.
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Old 07-23-2018, 09:17 AM   #29
ShadowDriver
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Quote:
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Looks stunning,i,m saving this for our toungue thats pickling right now.
I recall someone making beef tongue pastrami some time in the last couple of years... I'll bet it's ridiculously rich!
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Old 07-23-2018, 04:42 PM   #30
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It all looks great, Marc, but the pastrami is stand out gorgeous.

I have a cheap slicer that works OK, but I would kill for a decent deli slicer.
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