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fishlessmanfishlessman Posts: 22,718
edited 8:00AM in EggHead Forum
<p />last nights dinner from a pastrami i cooked over the weekend. cooked the pastrami while cooking a rack of ribs. used some good cheddar instead of swiss, never understood why swiss cheese exists, has no flavor that i can taste, maybe its just me.


  • WardsterWardster Posts: 1,006
    You just helped me nail down my Thursday Night Football Menu! Thanks!

    Apollo Beach, FL
  • duckeggduckegg Posts: 267
    That's because you have just been eating the holes, the solid part tastes lousy. I have never aquired a tast for it either, my wife loves it.

  • 61chev61chev Posts: 539
    fishlessman, Wow that looks good. I did some pastrami a while back and it was pretty tough I used a corned beef I got at the store and soaked it the put on a rub I got here on the forum then egged it till about 165 internal. At what temp did you pull yours?

  • fishlessmanfishlessman Posts: 22,718
    61 CHEV,
    i brought this one up into the 180's. it was a real small flat and it had a fair amount of fat which i left on. 18 hour soak then 5 cloves of garlic, alot of black pepper, richards indian river pepper blend which i think has a little coriander in it. 225 direct on a raised grill. i let the rub sink in on the counter for about 2.5 hours before cooking. this one wasnt tough, you do have to make sure to cut it 90 degrees to the grain which was corner to corner on the cut i had.

  • fishlessman,
    Ah, Thousand Island...The Nectar of the Gods![p]Nice work![p]Mike

  • fishlessman,
    Not all Swiss cheeses are created equal. From the supermarket, Kerry Gold (Irish) is the finest in the deli case and Cabot (Vermont) makes the best from the dairy case. All the others are pretty lame.[p]Cheers,

  • fishlessmanfishlessman Posts: 22,718
    Citizen Q,
    really like the kerry gold butter. place near my camp just started cutting cheese from one of those big wheels (cabot) on the counter, that stuff is incredible compared to the prepackaged dairy case cabots, i dont know what they do different with it, but it blows away the cabot hunters seriuosly sharp cheddar which is my go to cheese. ill try the kerry gold swiss, never relly liked provolone either til i tried some extra sharp provo from an italian deli near me, never even knew they had different sharpness to provo.. cheese takes time to learn

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