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BSkelly ~ Pastrami - Page 3

post #41 of 47
Thread Starter 
Quote:
Originally Posted by Sniper7990 View Post
 

Guys, with reference to the above and to save time explaining I have started a non commercial YouTube channel  with some instructional videos, including one of the pastrami so far.

My channel will be about all things curing, BBQ, smoking, just about all country foods etc.

The channel is called:

 

Rusty's Rustic Pantry

 

Please drop by and if you like the vids please subscribe as I will be posting more vids as I go along

 

ATB

Russ

th_dunno-1[1].gif How about a post on this site? This is where all the Q happens. YooooToob is for watching kids crash on their skateboardsl   b

post #42 of 47
Quote:
Originally Posted by BDSkelly View Post
 

th_dunno-1%5B1%5D.gif How about a post on this site? This is where all the Q happens. YooooToob is for watching kids crash on their skateboardsl   b

 

Kittens frolicing!

post #43 of 47

Actually my YoooooToob channel , as you put it is neither.

I dint know that I could post videos on here. Ok ill have a go

I mentioned my YouTube channel on another thread and it got deleted

 

https://youtu.be/8x55Dw5uN24

 

https://youtu.be/85rRizp_ytQ

 

Don't know if these links will work lol

post #44 of 47
Thread Starter 
Quote:
Originally Posted by Sniper7990 View Post
 

Actually my YoooooToob channel , as you put it is neither.

I dint know that I could post videos on here. Ok ill have a go

I mentioned my YouTube channel on another thread and it got deleted

 

https://youtu.be/8x55Dw5uN24

 

https://youtu.be/85rRizp_ytQ

 

Don't know if these links will work lol


Nicely done Rusty. b

post #45 of 47

And the final part of the video is now up on the channel :)

post #46 of 47
Thread Starter 
Quote:
Originally Posted by Sniper7990 View Post
 

And the final part of the video is now up on the channel :)


Awesome!

post #47 of 47

I have to be honest, this and the corned beef turned out far better than I ever expected!

The topside worked really well despite not being the traditional cut of beef that is usually used.

I think the fat marbling in the topside was the real reason it worked so well 

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