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hot pastrami french dip
fishlessman
Posts: 33,419
sauted mushrooms, havarti cheese with caraway. might make another for todays lunch 
fukahwee maine
you can lead a fish to water but you can not make him drink it
Comments
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That looks amazing!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe and Black Stone
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I don't think I could wait until lunch. Throw a fried egg on it and have it for breakfast. It looks awesome.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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SmokeyPitt said:I don't think I could wait until lunch. Throw a fried egg on it and have it for breakfast. It looks awesome.
Hash...yes!Steve
Caledon, ON
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Oh damn! Just damn.
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Wow. That looks amazingColumbia, SC --- LBGE 2011 -- MINI BGE 2013
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Wow. I am sucker for a good au jus, you can dip anything in it as far as I’m concerned. It is only breakfast here but I am craving a hoagie sammie.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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That's a freakin' winner. Now I'm hungry, damn you!
Love you bro! -
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Oh my......that looks awesome!
"Social media gives legions of idiots the right to speak when they once only spoke at a bar after a glass of wine, without harming the community [...] but now they have the same right to speak as a Nobel Prize winner. It's the invasion of the idiots."
-Umberto Eco
2 Large
Peachtree Corners, GA -
Sick. In the best way possible.
(Is that a spoon in the au jus in the bowl in the background? Or could it just maybe be a fork?)It's a 302 thing . . . -
Just simply outstanding!John in the Willamette Valley of Oregon
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I just love how your pastrami looks like it's supposed to look. The marbleing in that piece of meat you have there is phenomenal! Oh and the end game looks pretty solid as well
nicely done I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season. -
I love a good pastrami, and I love a good french dip. I guess a french dip made with pastrami would taste pretty good, but me thinks the sodium content might exceed the DRA (Daily Recommended Allowance).
Large BGE in a Sole' Gourmet Table
Using the Black Cast Iron grill, Plate Setter,
and a BBQ Guru temp controller.
Medium BGE in custom modified off-road nest.
Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.
Location: somewhere West of the Mason-Dixon Line -
i dont trust daily recommended allowances, they keep changing their recommendationsZmokin said:I love a good pastrami, and I love a good french dip. I guess a french dip made with pastrami would taste pretty good, but me thinks the sodium content might exceed the DRA (Daily Recommended Allowance). anyways my au jus was made from 50 percent less salt broth, a citrus ponzu, sauted garlic, some dry mustard, and powdered onion and a couple fresh bay leaves, i figured the salt from the pastrami would do its own talking fukahwee maineyou can lead a fish to water but you can not make him drink it -
and lunch. i might freeze the rest for some hash this weekend
fukahwee maineyou can lead a fish to water but you can not make him drink it -
thats the marbling you get from a point cut verse the flatScottborasjr said:I just love how your pastrami looks like it's supposed to look. The marbleing in that piece of meat you have there is phenomenal! Oh and the end game looks pretty solid as well nicely done
fukahwee maineyou can lead a fish to water but you can not make him drink it -
That look awesome !!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Home run! so much restaurant quality or better food on here.
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That looks absolutely delicious Fish! a+++
Any road will take you there if you don't know where you're going.
Terry
Rockwall, TX -
You just convinced me to try making pastrami soon! It looks so good.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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My bride would kill for one of those, I could make major points. Guess I'll have to try my hand at pastrami somedayLBGE - I like the hot stuff. The big dry San Joaquin Valley, Clovis, CA
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LBGE& SBGE———————————————•———————– Pennsylvania / poconos -
Never seen a corned point before this thread, then today...
if you're near a Safeway, Von's or Randall's, here you go.
Love you bro!
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