Sunday Pastrami

hillbillysmoker · July 30, 2007, 11:15:34 AM

Great looking effort. That looks like absolute perfection. Must engage my automatic drool control immediately.

Consiglieri · July 30, 2007, 02:37:13 PM

Thanks for the kind words, but really all I did is follow directions developed by others.

I think I'm going to take some other good advice and smoke some extra for freezing next time I do this (and there is going to be a next time very soon).

As for bookmarking links, I don't think there is a spot for doing so on the site per se. Lately, when I see a thread discussing a topic that is interesting or something that I'll be likely to look for again, I save the URL in the internet explorer "favorites" under a cooking project directory.

Here's some of the better ones I've saved:

Beef Pastrami: http://forum.bradleysmoker.com/index.php?topic=1618.0

Iceman's competition ribs: http://forum.bradleysmoker.com/index.php?topic=4290.0

Icerat4's overnight pulled pork cooking technique: http://forum.bradleysmoker.com/index.php?topic=4528.msg39690#msg39690 (technique is discussed in the thread above the post where this link will take you)

Various suggestions for Prime Rib, notably Chez Bubba's lipton onion soup trick: http://forum.bradleysmoker.com/index.php?topic=4454.0

Hope that helps.

Gizmo · July 30, 2007, 08:32:58 PM

Wildcat,
You might try looking in the specialty cheese isles at the store. I have also seen it at liquor stores that sell cheese and finger foods. BevMo usually has it around here although it is usually at the regular grocery stores as well.

Wildcat · July 31, 2007, 04:30:30 AM

Thanks Giz. I will check around.

wicz · August 14, 2007, 10:36:41 AM

WOW, That looked great. I so need to try this out.

La Quinta · August 19, 2007, 03:48:49 PM

WOW!! I'm smoking mine tomorrow...hope it looks that good...might try Habs suggestion on steaming it after smoke!!

Stickbowcrafter · August 29, 2007, 10:29:15 AM

That is just awesome! Nice work.

-Brian

Wildcat · September 25, 2007, 11:22:12 AM

Carter - Finally remembered to look for Havarti Cheese and found some. Tried it last night and you are right - it is great stuff. ;)

Carter · September 25, 2007, 05:03:17 PM

Nice!! It's great stuff eh?

Funny I just finished eating a Grilled Cheese sandwich (Chedder). Our house is down with some sort of bug, and grilled cheese was the only thing we could muster the energy to make.

La Quinta · September 26, 2007, 12:02:08 PM

Mine is in last day of curing...can't wait! That looks amazing...and Habs...remember I told you my last on came out tough? I pulled it out and steamed it two weeks later for another hour...it's fabulous! I understeamed last time! Gotta learn the hard way I guess! :)

Habanero Smoker · September 26, 2007, 02:15:26 PM

Quote from: La Quinta on September 26, 2007, 12:02:08 PM
Mine is in last day of curing...can't wait! That looks amazing...and Habs...remember I told you my last on came out tough? I pulled it out and steamed it two weeks later for another hour...it's fabulous! I understeamed last time! Gotta learn the hard way I guess! :)

Also there are just times when you will get a tough brisket and no matter what you do it will be like leather.