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bobbybbobbyb Posts: 1,349
edited 2:13AM in EggHead Forum
Something new for me: Pastrami!

I got the how to from Old Dave's (aka dip stick) blog: and Pastramied Beef

If you haven't discovered Dave's site you should visit. A lot of great info there.

Thanks Dave for all your help.

ready to be egged.

ready for the slicer.

That's a lot of pastrami Pawpaw!

All worth it!


  • BENTEBENTE Posts: 8,337
    thanks for the link i looked around and seen some really interesting stuff. i think i have seen it before but i did not save the link. but now i have thanks...

    the pastrami looks really good i have made it before i used thirdeye's site to guide me through it. i for some reason think of pastrami as a cold weather cook but i am just weird...

    thanks again ;)

    happy eggin


    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • bobbybbobbyb Posts: 1,349
    Thanks. I have used ~thirdeye's~ method as well, but wanted to go through the whole enchilada of curing the beef myself.

  • eenie meenieeenie meenie Posts: 4,393
    Pastrami from scratch! I'm impressed. Looks real good! :)

    BTW, that is one nice outdoor kitchen!
  • bobbybbobbyb Posts: 1,349
    Thanks Rebecca.
  • JeffersonianJeffersonian Posts: 4,244
    Very nice, bob, and a super crust. I've got a brisket brining in the fridge right now...I'll see if I can get my crust as nice as that.
  • bobbybbobbyb Posts: 1,349
    thanks. That was a load of pepper and coriander. A lot fell off while slicing, but more than enough stuck.
  • Bob, that looks delicious. I just drooled on the keyboard. Ha Ha
    At last check, I'm just 15 minutes away from you. LOL
  • CanuggheadCanugghead Posts: 6,173
    Bob, looks great. It has been on my to-cook list for a long time.
  • FluffybFluffyb Posts: 1,815
    Looks great Bob! I too have done Thirdeye's meathod with great success. Nothing like it.
  • Looks Great!!

    (Old Dave)
  • bobbybbobbyb Posts: 1,349
    Pastrami and Swiss on rye anytime you are this way.
  • bobbybbobbyb Posts: 1,349
    Thanks Dave, Your method worked great.
  • chronochrono Posts: 177
    I've used old dave's recipe several times and everyone loves it. My buddy thought I bought it from the meat market last time I made it, lol.
  • bobbybbobbyb Posts: 1,349
    Thank's, it turned out great in my book.
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