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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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08-08-2020, 07:24 PM
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#16 |
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somebody shut me the fark up.
  
Join Date: 02-13-12
Location: SE Florida
Name/Nickname : Marty
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Nailed it John.
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Marty UDS now gone, WSM 18", WSM 22" and pellet pooper in the garage for 18 months now. |
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08-08-2020, 09:27 PM
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#17 |
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somebody shut me the fark up.
Join Date: 11-29-12
Location: ABQ, NM
Name/Nickname : Marc
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I'm still full from dinner here, and I'd love to hit at least half of one of those open-faced reubens!
I learned all my homemade pastrami knowledge from Thirdeye and personal experience. Love that pressure finish.
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[B]Hardware[/B] - Weber 22.5 Kettle (Sep '16), OK Joe Longhorn (Mar '17), UUNI 3 Pizza Oven (Jan '18 ), Blue Rhino Razor Griddle (May '19), Cajun Bandit 22.5 Roti (Aug '20), Weber 26.75 Kettle (Dec '20) |
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08-09-2020, 12:52 AM
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#18 |
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Take a breath!
Join Date: 04-30-18
Location: Northern California
Name/Nickname : Paul
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Looks good I just put a brisket in brine today for pastrami. Looking forward to some sandwiches in my future
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08-09-2020, 01:58 AM
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#19 |
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is Blowin Smoke!
Join Date: 09-07-12
Location: Independence, MO
Name/Nickname : Justin
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That looks fantastic! Love those open faced sandwiches, I need to do that next time.
I've done pastrami a few times, following tips from thirdeye-what a great resource. I did them as steam finished at the time. Which Ninja do you have? I recently bought 2 of them and I'm trying to decide which one to keep. |
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08-09-2020, 06:41 AM
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#20 |
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is Blowin Smoke!
Join Date: 02-28-12
Location: Paramus New Jersey
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pastrami
Hi All Nice looking pastrami
 Recipe anyone?Thanks DanB
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Rec Tec 590/WSM/CB Roti/Weber Hanging Rack\2 Mavericks/Therapan/Rib-O-Lator/Fireboard 2/KCBS. |
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08-09-2020, 07:43 AM
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#21 |
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somebody shut me the fark up.
Join Date: 07-30-11
Location: Pemberton, New Jersey
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Awesome John...... It looks fantastically delicious.
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08-09-2020, 09:03 AM
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#22 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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My fav sandwich I was looking for some corn beef to do a pastrami Have not seen any I use thirdeye's rub Braise mine with beer Dont have a pressure cooker
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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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08-09-2020, 11:20 AM
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#23 |
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Babbling Farker
 
Join Date: 07-18-17
Location: The Great State of Confusion
Name/Nickname : Greg
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That’s a rockin’ Rueben!
I always use the pressure finish technique since learning it here a few years ago. Makes it extra tender.
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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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