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Author Topic: PASTRAMI!!!!  (Read 2010 times)

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Offline teesquare

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PASTRAMI!!!!
« Reply #-1 on: October 08, 2012, 10:23:46 AM »
I have been itchin' to make pastrami....So - I ding-donged Art (ACW3) and Rick (NEPAS) for a while with questions....Then I made up my brine, and dove in! ;D
I had friends over last nite - and  J Rod went to town on the slicer.....Brooklyn style! THIN, thin, thin....and used ALL of it before I could grab the camera and take pics of the whole pastrami....  :(

So - this is the "crust"...all that was left when J Rod got calmed down...realizing the next meat that got cut woul be fingers and thumbs... ;D



And....made some warm German potato salad to go with the pastrami. Not the best, most descriptive picture...This stuff has chopped bacon, potatoes, eggs, chives, paprika, vinegar, a little salt, pepper and and bit of sugar - nutmeg, mustrad seed and celery seed in it.
Really a Texas Hill Country kind of thing.


(BURP....) :P ::) :-\
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Offline smokeasaurus

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Re: PASTRAMI!!!!
« on: October 08, 2012, 11:28:47 AM »
Whoa, that pastrami and tater salad looks great Tee!!!
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Offline squirtthecat

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Re: PASTRAMI!!!!
« Reply #1 on: October 08, 2012, 11:29:20 AM »

I'll bring the mustard!
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Offline Pappymn

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PASTRAMI!!!!
« Reply #2 on: October 08, 2012, 12:23:23 PM »
Nice work. I really need to try that. What cut of meat did you use?
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Offline Keymaster

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Re: PASTRAMI!!!!
« Reply #3 on: October 08, 2012, 02:20:46 PM »
Looks excellent, nice job. You must have threw that in the brine right after the camp out.
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Offline teesquare

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Re: PASTRAMI!!!!
« Reply #4 on: October 08, 2012, 02:38:55 PM »
Key - I cheated on these....
Pap- I used corned beef brisket flats for these... I have a "fresh" brisket flat in the cooler that will be coming out of the brine tonite.
Squirt-Made some mustard that is a blend of yellow and brown mustard grains, a Negra Modelo beer, aplle cider vinegar- and some of the usual suspects for spices
Thanks smoke! - I think it went well together.
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Offline Pam Gould

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Re: PASTRAMI!!!!
« Reply #5 on: October 08, 2012, 02:42:11 PM »
Tee.. I will trade you some Dutch Loaf for some Pastrami. I'm making it in the morning.  .☆´¯`•.¸¸. ི♥ྀ.
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Offline Ron D

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Re: PASTRAMI!!!!
« Reply #6 on: October 08, 2012, 04:28:52 PM »
nice eats there Tee, I would hit that in a second and lave some good German tater salad
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Offline muebe

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Re: PASTRAMI!!!!
« Reply #7 on: October 08, 2012, 08:44:05 PM »
Tater salad looks great Tee! ;)
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Offline teesquare

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Re: PASTRAMI!!!!
« Reply #8 on: October 08, 2012, 08:59:28 PM »
Thanks boys and girls!

And Pam...throw in a couple of do-nuts and you got a deal! :D

Hey - where is Donna's killer dessert recipe???? Enquiring stomachs want to know!
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Offline ACW3

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Re: PASTRAMI!!!!
« Reply #9 on: October 08, 2012, 09:24:14 PM »
Tee,
The pastrami looks good!!!  I will be happy to give you a lesson in making a Pennsylvania version of hot German potato salad.  It is absolutely killer.  Very simple.  Not a lot of spices.  Just a lot of bacon!!

Art
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Offline teesquare

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Re: PASTRAMI!!!!
« Reply #10 on: October 08, 2012, 09:39:10 PM »
Potatoes...bacon...what's not to love! What time will it be ready???? :D
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Offline Savannahsmoker

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Re: PASTRAMI!!!!
« Reply #11 on: October 08, 2012, 11:27:16 PM »
Quote from: teesquare on October 08, 2012, 10:23:46 AM




Happy to see you know how much of a good thing to slice for my sandwich. :P
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Offline teesquare

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Re: PASTRAMI!!!!
« Reply #12 on: October 08, 2012, 11:29:51 PM »
That pile would make a nice 5 lb. sammich!
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BBQ is neither verb or noun. It is an experience.
Fine Swine and Bovine BBQ Team - Home of squeal and veal!
Beer, Butter and Bacon make everything better.
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Offline Pam Gould

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Re: PASTRAMI!!!!
« Reply #13 on: October 08, 2012, 11:33:02 PM »
Quote from: teesquare on October 08, 2012, 08:59:28 PM
Thanks boys and girls!

And Pam...throw in a couple of do-nuts and you got a deal! :D

Hey - where is Donna's killer dessert recipe???? Enquiring stomachs want to know!
T..I posted the recipe already...with all the others ;*))
Red green grape dessert
1lb. Green grape seedless halved
1lb, red grapes seedless halved
Combine
8oz sour cream
8 oz softened cream cheese until fluffy
Fold Ingrrdients  with rest of mixture
Add 1/2 cup pecans
Put in 9 x 13 dish
Topping
3 regular size butterfinger candy bars chopped
Sprinkle on top and refrigerate until cold
Enjoy.
« Last Edit: October 08, 2012, 11:37:45 PM by Pam Gould »
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