<?xml version="1.0" encoding="UTF-8"?><!-- generator="wordpress/2.0.4" -->
<rss version="2.0" 
	xmlns:content="http://purl.org/rss/1.0/modules/content/">
<channel>
	<title>Comments on: Smoked Pastrami</title>
	<link>http://getyourgrillon.net/2007/04/18/smoked-pastrami/</link>
	<description>All the Hot You Can Handle</description>
	<pubDate>Fri, 05 Dec 2008 01:35:04 +0000</pubDate>
	<generator>http://wordpress.org/?v=2.0.4</generator>

	<item>
		<title>by: Robert Bell</title>
		<link>http://getyourgrillon.net/2007/04/18/smoked-pastrami/#comment-18301</link>
		<pubDate>Wed, 06 Feb 2008 02:04:42 +0000</pubDate>
		<guid>http://getyourgrillon.net/2007/04/18/smoked-pastrami/#comment-18301</guid>
					<description>I heard of using a corned beef brisket to make pastramie on the Food Channel.  I searched the web and found this recipe, tried it with a left-over St. Patrick's Day brisket and found my pastramie.  I had the corned beed brisket, and made up only 1/3 of Rub #1 and added 1/2 of the juice of a 12oz. jar of hot yellow chili peppers rubbed on the brisket before rubbing with #1.  I smoked it for about two hours.  I have a water/charcoal smoker and don't need to moisten during cooking. SUPREME!  Just like the pastramie sandwich of the hang-out from my teen-age years</description>
		<content:encoded><![CDATA[<p>I heard of using a corned beef brisket to make pastramie on the Food Channel.  I searched the web and found this recipe, tried it with a left-over St. Patrick&#8217;s Day brisket and found my pastramie.  I had the corned beed brisket, and made up only 1/3 of Rub #1 and added 1/2 of the juice of a 12oz. jar of hot yellow chili peppers rubbed on the brisket before rubbing with #1.  I smoked it for about two hours.  I have a water/charcoal smoker and don&#8217;t need to moisten during cooking. SUPREME!  Just like the pastramie sandwich of the hang-out from my teen-age years
</p>
]]></content:encoded>
				</item>
	<item>
		<title>by: Michael P. Powers</title>
		<link>http://getyourgrillon.net/2007/04/18/smoked-pastrami/#comment-11790</link>
		<pubDate>Fri, 02 Nov 2007 22:00:24 +0000</pubDate>
		<guid>http://getyourgrillon.net/2007/04/18/smoked-pastrami/#comment-11790</guid>
					<description>Until I found this web site, "Get your grill on".. My family and I hadn't had Pastrami since we left the Chicago area.. Now my sister is going to make it for my Brother-in-law's birthday November 6,2007.. I can hardly wait.. Thank You Much</description>
		<content:encoded><![CDATA[<p>Until I found this web site, &#8220;Get your grill on&#8221;.. My family and I hadn&#8217;t had Pastrami since we left the Chicago area.. Now my sister is going to make it for my Brother-in-law&#8217;s birthday November 6,2007.. I can hardly wait.. Thank You Much
</p>
]]></content:encoded>
				</item>
	<item>
		<title>by: chilebrown</title>
		<link>http://getyourgrillon.net/2007/04/18/smoked-pastrami/#comment-2330</link>
		<pubDate>Fri, 20 Apr 2007 03:41:28 +0000</pubDate>
		<guid>http://getyourgrillon.net/2007/04/18/smoked-pastrami/#comment-2330</guid>
					<description>Wow, that looks good. I have smoked a corned beef that was bought from the store. I cannot wait to try brining it myself. Is tenderquick the morton product? Where can I get it. Thanks!</description>
		<content:encoded><![CDATA[<p>Wow, that looks good. I have smoked a corned beef that was bought from the store. I cannot wait to try brining it myself. Is tenderquick the morton product? Where can I get it. Thanks!
</p>
]]></content:encoded>
				</item>
</channel>
</rss>
