On Monday, May 17, 2021 at 2:07:46 PM UTC-4, bruce bowser wrote:
> On Monday, May 17, 2021 at 11:10:04 AM UTC-4, Cindy Hamilton wrote:
> > On Friday, May 14, 2021 at 9:18:51 PM UTC-4, Sqwertz wrote:
> > > Pastrami was made from scratch starting with USA prime tri-tip
> > > ($6.99/lb). Cured 6 days and smoked over post oak to medium
> > > doneness (about 139F). Home made sauerkraut and Havarti cheese, plus
> > > TJ's honey pale ale mustard on grilled Jewish rye.
> > >
> > > https://i.postimg.cc/0QFktgX1/Pastra...-Ball-Soup.jpg
> > You inspired me to buy a half pound of pastrami and a loaf of good rye
> > bread. We'll have pastrami sandwiches for lunch today.
> I never understood all the black pepper than goes into Pastrami. Or for that matter, St.Louis style BBQ ribs.

You'd better stick to McDonald's, then.

Cindy Hamilton