Recent content by jvick
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And now we have Pastrami
Next time I tell her NO I will tell her Faomheart said you should not get what you want all the time. LOL and then I will duck. The slicer is a very nice addition. It is a small home use one but is very handy for all sorts of things. I have also used it on the biggest setting to cut up tripe... -
And now we have Pastrami
Foamheart, My brisket cooking neighbor liked it very much. He also liked the corned beef, but the Pastrami better. I have a slicer and the wife thinks I should "shave" the Pastrami next time, -
And now we have Pastrami
We steamed just long enough to get it hot and slap on a sandwich. I can see where steaming a little longer would help tenderize a little more and cut some salty taste. -
And now we have Pastrami
- jvick
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My first corned beef
bigwheel, Ben E Keith is a friend of a friends cousin sorta deal. Jim Lagrange kinda sounds familiar but I was "out seeing the world" (LOL never left Texas) for almost 20years. Lots of people came and went in my absence. When were you out here? Bar SR Bar? -
My first corned beef
bigwheel, LOL, the Chute and the Crystal Bar sometimes had some little girls that thought they were tough enough to dip snuff. The local store has a pretty good meat market, or Ben E. Keith by the case. The Chute closed 20 years ago and the Crystal closed last year. -
My first corned beef
LOL, My neighbor does a couple of hundred briskets a year and when I told him what I was going to do he just started shaking his head and laughing. He REALLY looked at me cross when I told him I was making Pastrami out of one of them. My daughter texted me awhile ago and said she never thought... -
My first corned beef
- jvick
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My first corned beef
Trimming time Brined for over 10 days. Going to be Pastrami on Sunday. Cooked until fork tender. The light loses the color. Corned beef on toasted rye with sauerkraut and mustard
