Leftover Pastrami

Gunnar

Sunday’s cook was 4.5 lb pastrami served with sautéed cabbage in bacon and baked Yukon potatoes. (Sunday's post)



Monday’s cook made pastrami hash and scrambled eggs. The hash is a must make.

Today’s lunch is pastrami with thousand island and melted swiss.

If I haven’t said it, the pastrami is a must try cook. Check Thirdeye’s link for the recipe.

For some reason at home I can't post links, etc. Someday we'll replace this p.o.s. computer. Until then, I'm sure most of you can find his web page.

Beanie-Bean

Let me give you a hand with that:

thirdeye's pastrami recipe

Gunnar

Many thanks as I bang my head on the desk....

Beanie-Bean

Check your email for some info

AzScott

I've only made Pastrami on the egg once. Looks like I'm going to have to buy a brisket and start brining.

That hash sounds and looks awesome!

Gunnar

Check the link above. It's actually a corned beef brisket, prepackaged, throw away the seasoning packet and soak in water to get rid of the salt. I soaked for 24 hours, next time 36 to 48 hours. The hash was great. I had baked some extra yukon gold potatoes on the BGE while the brisket was resting in the cooler and used them.

Fluffyb

Now that is really low. Posting those great pictures just as lunch time is approaching here on the West Coast! Looks fantastic. Haven't tried pastrami yet, on my skidooli of to do's.