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Last week's Pastrami

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BabyBoomBBQ
BabyBoomBBQ Posts: 703
edited November -1 in EggHead Forum
Forgot to get this off the camera until now. I used thirdeye's recipe as a guide except the rub. I sort of threw some Raising the steaks, pepper and a couple of dried herbs together. Turned out great, but I'll soak for another 12 hours next time. I found it a little salty. I guess you need a slicer for this as I had a hard time getting thin slices without one. [p]How long will this keep? I made it last Wed. Thanks in advance.[p]2007-4-18-pastrami-2.jpg
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  • fishlessman
    fishlessman Posts: 32,749
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    BabyBoomBBQ,
    a slicer is one of the best things ive bought since getting the egg. pastrami, roast beef, ham plus jerkey, terryaki steaks etc. i lean more towards a garlic and pepper for a rub, maybe some onion powder and paprika, but mostly pepper and garlic. that raising the steaks has salt, salt isnt to good to add to a corned beef even when soaked properly. is that the point section, ive never cooked the point of coened beef.
    fukahwee maine

    you can lead a fish to water but you can not make him drink it
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  • BabyBoomBBQ
    BabyBoomBBQ Posts: 703
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    fishlessman,[p]No, it's a flat. The brand was Bill Bailey from Costco. I did see some of what were clearly points in the display that were labeled flats however. It was actually a uniform thickness of 2" to 2.5".[p]Re RTS, I realized too late it was a mistake. I'll blame it on uncle Jack who had clouded my judgment. ;-)
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