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Sunny and 70. Beautiful day for some Pastrami and CB. And Pictures too. - Page 2

post #21 of 35

That is some great looking Que there...back to back killer meals...thanks for the views,Looks-Great.gif now i'm starving..

post #22 of 35

wow.... everything looks amazing! I need to give pastrami a shot now.

post #23 of 35

That was better than good sex!

post #24 of 35
Thread Starter 

Thanks for the great compliments. Now go make some pastrami. You won't regret it. 439.gif

post #25 of 35
Quote:
Originally Posted by Micmike View Post

That was better than good sex!



Even I wouldn't go quite that far!

post #26 of 35
Thread Starter 

Me either. Pastrami is good but...

post #27 of 35

Scott, sorry I am getting in to this post late but things been a little hectic up here.  Man all of that meat looks absolutely fantastic Scott!  I could have done a fine number on a big chunk of that pastrami and about half that Canadian Bacon both.  Just give me a knife and fork and go hide and watch me!  I really like the way you did the Q-View giving all the instructions and recipes as you went, heck, I think I could do both of those now!  Absolutely delicious Scott.  Keep up the good work and the Q-View.

 

Your SMF Friend,

Barry  biggrin.gif

post #28 of 35
Thread Starter 

Thanks Barry. I believe that every person on here is quite capable of making anything on a smoker. No matter what you choose to make there will be a thread somewhere about it or a member more than willing to help out. Heck. I didn't know anything about smoked meat except that I liked it before I found this place.

post #29 of 35

Man, that is just a slice of heaven right there!  Nice work!!!

 

drool.gif

post #30 of 35
Thread Starter 

Last nights supper. Made a sammie with the pastrami on the side. The fried pastrami was killer.

 

IMG_0562.jpg

post #31 of 35


 

Quote:
Originally Posted by alelover View Post

Last nights supper. Made a sammie with the pastrami on the side. The fried pastrami was killer.

 

 


Now I'm hungry again, Scott! -----Looks GREAT !

 

Funny how so many things (bolognas, strami, etc), we smoke, can even be better fried up at a later date!

 

I wish someone would explain something I noticed.

That last batch of 9 pounds of "Bear Log" I made, I added some heat to it (1 TBS of each--Cayenne, Black Pepper, and Red Pepper flakes).

Now when I slice it at about 3/8" thick, and eat it cold, it takes about 3 slices for me to notice any heat,

but when I fry it very lightly, I notice the spice heat in the first bite, and it's just right (for me anyway).

Any spice geniuses out there have a reason for that?

 

 

Thanks,

Bear

 

post #32 of 35
Thread Starter 

When the spices are heated they release their essential oils. I guess they are muted a bit when refrigerated.

post #33 of 35
Thread Starter 

Saturday night dinner at home. 6th day of the pastrami. Sliced real nice.

 

IMG_0564.jpg

 

Steaming it.

 

IMG_0565.jpg

 

The fixins.

 

IMG_0568.jpg

 

Ready for grillin.

 

IMG_0569.jpg

 

Melted Swiss.

 

IMG_0570.jpg

 

Pastrami, Swiss and Grey Poupon. But of course.

 

IMG_0571.jpg

 

The plate is ready. Bush's Bourbon and brown sugar beans tuned up with some onion, Sweet Baby Ray's and bacon on the side.

 

IMG_0572.jpg

 

The plate after.

 

IMG_0573.jpg

 

 

post #34 of 35

Man o man that's what I'm talking about! Your killing me with all this Qview! Excellante!!!

post #35 of 35

Awesome 'Strami !

Great looking Sammy!!!!

Super plate of food!!!!

 

Hey, you're not at a fancy restaurant----Get that tongue out & clean that plate!!!

 

Maybe that's just me.   Mr's Bear thinks I'm a Pig!  wife.gif

 

 

Bear

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