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OT.....Worried

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bbqdiva
bbqdiva Posts: 192
edited November -1 in EggHead Forum
Heya Eggheads,[p]Me again, I'm worried.......I find I enjoy chatting with fellow Eggheads over ever'day peeps? Should I seek counseling? :P[p]
Regards[p]bbqdiva
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  • BlueSmoke
    BlueSmoke Posts: 1,678
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    bbqdiva,
    Only if your counselor has an Egg...[p]Ken
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  • bbqdiva
    bbqdiva Posts: 192
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    Heya BlueSmoke,[p]See.......you peoples are so funny :P When I talk about my Big Green Egg, my friends act as if I was abducted by aliens , rofl.[p]But.........they are always first in line to eat![p]

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  • Wardster
    Wardster Posts: 1,006
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    Ken! Just the guy I want to tpye to![p]Can you post your pastrami recipe? I think I may do this tomorrow. How do you make a true pastrami sandwhich?
    Apollo Beach, FL
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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
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    bbqdiva,[p] Have you named her yet? Do you pet your Egg before you go to bed?
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  • bbqdiva
    bbqdiva Posts: 192
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    Hola Celtic Wolf,[p]yuppers, name Big Bertha! yes, and she has a Christmas list :P[p]ain't that bad..........

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  • Celtic Wolf
    Celtic Wolf Posts: 9,773
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    bbqdiva,[p] Nope pretty normal around here. Just making sure you didn't need to speak to a counselor about getting with the program :)[p]
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  • Morro Bay Rich
    Morro Bay Rich Posts: 2,227
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    bbqdiva,
    This site is THERAPY; you just don't have to lay on a couch to participate. LOL

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  • fonchik
    fonchik Posts: 92
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    bbqdiva,
    I thought the same thing but everyone here understands the obsession of my BGE, Lucy. The everyday peeps think I am weird for having photos of my cooked food hanging in my office and a website dedicated to my food cooks.[p]--Linnea aka fonchik
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  • Wise One
    Wise One Posts: 2,645
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    bbqdiva, we are your real friends.
    Repeat.
    This is not a cult. We are your real friends. [p]LOL

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  • Unknown
    Unknown
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    bbqdiva,
    be afraid... be very, very afraid!
    <img src=http://my.erinet.com/~pnsonr/homer_popup.gif&gt;
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  • bbqdiva
    bbqdiva Posts: 192
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    Heya Celtic Wolf,[p]
    The "Program"? Hum........now I AM worried ROFL?!!![p]
    Regards,[p]
    Big Bertha & Tish a.k.a thediva
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  • bbqdiva
    bbqdiva Posts: 192
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    Heya Morro Bay Rich,[p]Well, you all gonna charge me and Big 'Ol Bertha $90 Bucks an hour to counsel us? And.........you gonna tell me I can't drank Margharitas no's more? :-( [p]
    Thanks for the support,[p]Tish a.k.a bbqdiva, Big Bertha, and EggAddict :P
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  • bbqdiva
    bbqdiva Posts: 192
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    Heya Rick's Tropical Delight,[p]I IS SCARED'ED VERY VERY VERY SCARD'ED![p]THE DIVA'S
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  • bbqdiva
    bbqdiva Posts: 192
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    heya fonchik,[p]rofl, glad to know that I is NOT alone in this world! :P[p]
    regards,[p]thediva

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  • BlueSmoke
    BlueSmoke Posts: 1,678
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    Wardster,
    Oh wow! I actually did have a recipe! How cool is that? (Didn't remember having a recipe till I went searching just now.)[p]Here ya go. How to make a true pastrami sandwich? Darned if I know. I like mine on Jewish rye, with whole grain mustard.[p]Eggtoberfest Pastrami
    By BlueSmoke[p]1 4 to 5 pound corned beef brisket (point or flat)[p]2 tablespoons granulated garlic, divided
    1 tablespoon ground ginger, divided
    2 tablespoons turbinado sugar, divided
    2 tablespoons black pepper, coarse ground, divided[p]* spice quantities are approximate: modify to taste[p]Rinse corned beef thoroughly; discard spice packet. Soak in tepid water for 1 hour.[p]Pat dry with paper towels and allow to air dry for 10 to 15 minutes. Sprinkle on spices in this order: granulated garlic, ginger, turbinado sugar, black pepper. Use one-half of the spices on each side. Press spices into the brisket, cover or bag and refrigerate at least 24 hours. (You can hold the spiced brisket as long as a week with no harm done.)[p]To cook, stabilize the Egg at 250 degrees and add two or three chunks of hickory. Place the brisket on a sheet of aluminum foil, folding the sides up around the meat. (Do not fully enclose the meat.) Place direct on grill and cook 3 to 4 hours at 250, to an internal temperature of 190 to 200.[p]Remove, cover and allow to settle 10 to 15 minutes before slicing. Slice cross-grain as thin as possible.

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