michael dietrich wrote:So what was your preparation for the turkey pastrami ? Did you just use a turkey breast ?
Recipe is out of Steven Raichlen's "How to Grill." Whole turkey breast, skin on, remove the backbone, put on the rub (a whole slew of spices and seasonings) and let cure for 24 hours, then smoke over an indirect fire for about 2 hours. Served room temp, on pumpernickle, with brown deli mustard and Swiss.
And I'd imagine any CdR would work well with it, although the Pastrami is very flavorful, and you might need something like Gigondas to answer it: even the 27-year-old I served brought that extra richness. Chateauneuf would be fabulous with it. Of course, Chateauneuf is fabulous in and of itself!
"The sun, with all those planets revolving about it and dependent on it, can still ripen a bunch of grapes as if it had nothing else to do"
(avatar: me next to the WIYN 3.5 meter telescope at Kitt Peak National Observatory)