Occasionally we have the opportunity to collaborate. Even though we can go to the local Deli and buy pastrami, Ty and I decided to try to make our own. For a first attempt, we found a recipe from 12 BONES smokehouse, A Mountain BBQ Cookbook. Written by Bryan and Angela King, Shane Heavner and Mackensey Lundsford.
Following their recipe was quite easy and we were satisfied with the results. Next time we need to make sure we don't go beyond medium rare. Ours was closer to Medium when it came off the grille.
We served our pastrami on home baked Rye bread with 12 Bones Sweet Vinegar Coleslaw recipe. The left over pastrami did make a mean hash at our campsite a couple of days later. We made the hash over an open fire in a cast iron dutch oven..
Following their recipe was quite easy and we were satisfied with the results. Next time we need to make sure we don't go beyond medium rare. Ours was closer to Medium when it came off the grille.
We served our pastrami on home baked Rye bread with 12 Bones Sweet Vinegar Coleslaw recipe. The left over pastrami did make a mean hash at our campsite a couple of days later. We made the hash over an open fire in a cast iron dutch oven..
I was lucky enough to eat the pastrami fresh in sandwhich form with an amazing cole slaw topping and unbelievable homemade bread! Then two days later while camping on the Watauga dam the boys whipped up some breakfast hash with eggs and peppers! A-mazing!
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