Pastrami

[andy_christy]

 

[Captain Morgan]

pass the bread and mustard please!

 

[Nick Prochilo]

I'm with cappy on this, plus a piece of swiss with it!

 

[andy_christy]

I'm trying to wait for lunch. I have rye bread, swiss cheese, & brown mustard ready to go.

 

[Shores]

I'm not sure I'd be able to wait until lunch. Maybe have to have a half sandwich to hold me over.

 

[bbquzz]

Wow that looks great. So a little explanation for this new guy please ... How do you come up with that wonderful pastrami starting with the lump on the left?

 

[Vermin999]

Wow, looks outstanding.

 

[Toby Keil]

My wife was just asking when I was going to make pastrami and after seeing your post I better do it soon. She was looking over my shoulder and pinched me when she saw your pics.

 

[Griff]

Looks real good Andy. The trouble with making pastrami is that friends and relatives always want more. And they get very insistent.

 

[ScottyDaQ]

Looks killer! Did you cure it yourself, or start with a corned beef?

 

[bigwheel]

Mighty fine grazings you got there.

bigwheel

 

[andy_christy]

Looks killer! Did you cure it yourself, or start with a corned beef?

Started with a small 3.5# corned beef.

 

[ronbeaux50]

Oh yes! I'd hammer that!

 

[andy_christy]

Wow that looks great. So a little explanation for this new guy please ... How do you come up with that wonderful pastrami starting with the lump on the left?

What made me do it was reading about it on the forums. Bought a corned beef & soaked it for a couple days in water, changing water every few hours. Rubbed with peppercorns, coriander, & garlic. Smoked until reaching 165*. Let sit in fridge overnight & sliced in the morning. Tastes great.

 

[bbquzz]

Thanks Andy it really does look wonderful, a couple slices of rye and some fixins and I would be happy.