Hello Everyone,
I am Bill Devine from Murrieta, CA.
I am a Vietnam Era Navy Veteran and work in the Aerospace industry for General Atomics, Aeronautical Systems where we manufacture the Predator, Reaper and Avenger unmanned air vehicles. I have been working in the electronics industry for more than 40 years and in fields of Vibration Monitoring, Cell Phones (Nokia) and Aerospace. Married to my second wife, Mila have a son, daughter, step daughter and 2 grandchildren. I have a Bachelor's of Science in Computer Science and an Associates' in Electronics Technology plus 3 years towards a degree in Media Art and Animation. Besides making Pastrami I am a 3D Printing Enthusiast and own 7 3D Printers.
I typically like to make Pastrami on my Weber Smokey Mountain 18" smoker.
I started with the recipe found here on AmazingRibs.com (Like Katz's), over the past few years I have been refining the recipe and my Friend who orders Pastrami regularly from Katz say that it is really close now almost to the point that he cannot tell in a side by side comparison. Once I have made sure that this is repeatable I will post my full updated recipe and process so others can enjoy.
I am Bill Devine from Murrieta, CA.
I am a Vietnam Era Navy Veteran and work in the Aerospace industry for General Atomics, Aeronautical Systems where we manufacture the Predator, Reaper and Avenger unmanned air vehicles. I have been working in the electronics industry for more than 40 years and in fields of Vibration Monitoring, Cell Phones (Nokia) and Aerospace. Married to my second wife, Mila have a son, daughter, step daughter and 2 grandchildren. I have a Bachelor's of Science in Computer Science and an Associates' in Electronics Technology plus 3 years towards a degree in Media Art and Animation. Besides making Pastrami I am a 3D Printing Enthusiast and own 7 3D Printers.
I typically like to make Pastrami on my Weber Smokey Mountain 18" smoker.
I started with the recipe found here on AmazingRibs.com (Like Katz's), over the past few years I have been refining the recipe and my Friend who orders Pastrami regularly from Katz say that it is really close now almost to the point that he cannot tell in a side by side comparison. Once I have made sure that this is repeatable I will post my full updated recipe and process so others can enjoy.
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