Bookmarks 2 Bookmarks

Author Topic: Beef Pastrami  (Read 8174 times)

Offline Consiglieri

  • Hero Member
  • *****
  • Posts: 1,099
  • Sasquatch like ribs
Re: Beef Pastrami
« Reply #15 on: April 03, 2007, 01:37:53 pm »
Have to admit, the chicken wasn't my work, and not making any claim that it was.  I saw that "Micki" is now posting on this site.  There was another site I use to watch where people used a number of different handles.  We referred to the extra alter egos as "sock puppets."  I wonder who is pulling the string
Consiglieri

Offline Habanero Smoker

  • Member Extraordinaire
  • ******
  • Posts: 14,671
  • KCBS - Master Certified Barbecue Judge
Re: Beef Pastrami
« Reply #16 on: April 03, 2007, 02:07:12 pm »
Haha! my kind of chicken Consiglieri  ;D, a little while back West Coast Kansan did a chicken that looked like a gunfighter!  ;D ;)

Habs: i've just started curing the briskets, so will be smoking pastrami by the weekend, i'll report back about the juniper berries.

LilSmoker

I love to hear how it turns out. When you slice into it, you will notice that the pastrami will almost be a burgandy color


     I
         don't
                   inhale.
  ::)