Dateline: St Pete. Florida. PASTRAMI DOUBLE VISION

[micmike]

..

two 3.5 pounders from Publix. $2.99 per pound.

 

[shhaker]

shoot here in s nevada...1.29 a pound for the good 'uns at albertsons!! i got 8 nice sized ones ranging fro 6 buck to 8 bucks each!!

 

[the dude abides]

got a couple on the WSM myself!

Paid $2.99lb at Target.  I think I'm starting to like shopping for groceries there.

 

[SmokinAl]

They get cheap this time of year. I was at Wally World this AM & there out of them.

 

[alelover]

Man, it's like a Pastrami epidemic around here. Gotta love it.

 

[boykjo]

I am wanting to try a pastrami but want to get a slicer first. Good luck with the smoke

 

[micmike]

shoot here in s nevada...1.29 a pound for the good 'uns at albertsons!! i got 8 nice sized ones ranging fro 6 buck to 8 bucks each!!

  Thanks for the input.

. Publix, (where shopping is a pleasure) struck first and paid $500,000.000.00 for 49 Albertsons stores to  GT*!?O out of Tampa Bay about 2 years ago, keeping Walmart Neighborhood Markets from invading with the same move.. 
 Best I could do you know.

 BTW, plans are to visit Las Vegas in July. Haven't been since '79. Heard it was rebuilt!!

 

[micmike]

got a couple on the WSM myself!

Paid $2.99lb at Target.  I think I'm starting to like shopping for groceries there.

Always good to hear from the Dude.

Gonna start posting the Qview, step one. soaking some salt out.
 

 

[micmike]

They get cheap this time of year. I was at Wally World this AM & there out of them.

Hey Al,

The only WNM, had 'em at $3.50. Like I said, they were restricted by Publix.

 

 

[micmike]

I am wanting to try a pastrami but want to get a slicer first. Good luck with the smoke

Thanks, and I appreciate the attention I have a knife. stay tuned..
 

 

[micmike]

Man, it's like a Pastrami epidemic around here. Gotta love it.

Hello Alelover!

I'm enjoying  a Natural Ice now. I'll be posting the libations too.

 

[micmike]

 

Soak at room temp apptox 8 hrsSSSSs

FRIDAY,2AM, EDT Soaking in purified water at room temp (70) about 8 hours to let the meat relax and release. Covered of course to keep the cats out!

Food safety awareness has been accounted for. Remember, meats were cured at room temp for what, 2000 years?

Disclaimer: This is not intended to be intructional, merely a description of methods in progress, used by a good ole boy in Florida.

 

[micmike]

 

[micmike]

 

[micmike]

Lemon poppyseed marinade, yellow mustard and honey. I want a good bark on this. Refrigerating for 12 hours.

 

[micmike]

The meat has been rubbed and is on the Char-Broil at 12 EDT Sunday

 

[SmokinAl]

OK  

  

 

[alelover]

This ain't gonna be another one of "those" threads is it? Lookin good Mike.

 

[micmike]

OK  

  

My inspiration was from an episode of Diners, drive ins and dives. I watched it 5 times. The pastrami he did was in at 240 for four hours.
 

 

[micmike]

Ale lover,

I appreciate even being noticed, but this thread is now concluding.

I will post a pic of a sandwich.

I'm thinking about ribs..