New member

[Kquinn713]

I just joined today, but although I have been grilling and smoking for many years, I learned more here in the last year or so than any of that groping around experience.
I made the "close to Katz's" pastrami. It was good enough to bring tears to the pastrami lovers I know. My son, who tasted it, also had it at Katz's the following week. He emailed to tell me that he had to give the one I made the edge over Katz's!
Well done Meathead!

[Guy]

Welcome and thanks for your support you will like it here. Folks love to help and suggest. They will even walk you though cooks on Sunday afternoon.

[_John_]

I love pastrami and still haven't tried that recipe, I need to get on that.

And welcome.

[fuzzydaddy]

Welcome to the Pit. That pastrami sounds delicious.

[The Burn]

Welcome. Pull up a lawn chair, grab a brew and enjoy some 'Cue.

[Jon Solberg]

Hello there KQ!

[David Parrish]

Welcome KQ! We're glad you're here.​

[Huskee]

Welcome to The Pit Kquinn713! Glad to have you here. Pastrami has been referred to by a few folks as perhaps Meathead's finest recipe, for those that like pastrami. I have done it a couple times but never have corned the brisket myself, I cheat an buy uncooked corned brisket to save some time, and it still turns out beautifully. I bet us backyarders smoke it a touch more than the restaurant does, that is my hypothesis.

Since this is your first post, please check out our homework assignment post for new members, it contains a few how-tos and please-dos.

Hope to hear & see more from you!

[DWCowles]

Welcome aboard Kquinn713