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pastrami/smoked meat is on - final pics
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LDD
Posts: 1,225
Comments
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Looks great! Full debrief after the cook, soldier!Egg Head in Klamath Falls, Oregon
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I'll bring the brown mustard!I can't wait to try pastrami myself. LDD share some details, man!"Pork so tender you can pull it with a spoon." ~Spoon
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Do you have a slicer or do you just go with a thicker slice for sandwiches?
Joe - I'm a reformed gasser-holic aka 4Runner Columbia, SC Wonderful BGE Resource Site: http://www.nakedwhiz.com/ceramicfaq.htm and http://www.nibblemethis.com/ and http://playingwithfireandsmoke.blogspot.com/2006/02/recipes.html
What am I drinking now? Woodford....neat -
I find that after slicing, just steaming the slices for maybe a minute, helps make them even more tender and savory.
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@4runner I have this giant slicer that takes two to carry. LOL
@spoon. I bought it already cured. I soaked it over a couple of days changing the water every 8 hrs or so. I put in some dizzy dust and Canadian style steak rub cooked it at a about 3 hours and then down to 250 for Another 3 hours
@MCR I'll be waitingcontext is important -
I will get pics up soon . Not sure how to do it just yet on this phonecontext is important
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pics: I plan on slicing it today as long as someone comes over and helps me pick it up :Smade a quick sandwich soon after I took it offcontext is important
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final pics. if you thought I was kidding about the slicer... do you still? (I think we need a bigger house... LOL)as you can see parts of the point were quite fatty. the flat.. not so muchcontext is important
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Damn, that looks good! I've been thinking about getting a slicer - they are expensive though.Nice cook!Packerland, Wisconsin
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Wow and wow. On the cook and the slicer.Every day is a bonus day and every meal is a banquet in Winter Springs, Fl !
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Thanks all. I was fortunate to get the slicer they were getting rid of it because it was too bigcontext is important
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