Pastrami

Unknown · March 2008

I would like to cook some pastrami, about 8-10 pouds worth.
Any ideas on how to best do it ?[p]I have been egging for several years, but this will be a first for me.

Richard Fl · March 2008

Welcome back. Haven't heard from you since Eggtoberfest '06 or was I just MIA.
Try this site for pastrami.

http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html

ShortRIb · March 2008

Made it a few months ago. Absolutely delicious. Serve up on some rye bread with swiss and kraut. Yummy

Cpt'n Cook · March 2008

This will be one of your favoritr things to cook.

ArvadaMan · March 2008

I agree with Richard. I made Thirdeye's recipe last week and it turned out terrific.

Grandpas Grub · March 2008

Follow Fricard Fl's link.

I only change the water soak time. If I want it salty I simply rince off the meat. If I want less salty I usually soak only 12 hours.

For the store bought corned beef out here these two soak times work well for us.

This is a very easy and great tasting cook.

We often make huge pastrami burgers, great combo.

Grandpas Grub

Unknown · March 2008

I pastrami beef from scratch and just put up a "How To" article in the Grey Room.

http://primogrillforum.com/forums/showthread.php?t=1629

Dipstick

Pastrami

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