inject meat with peach, pineapple, or apple juice.
Rub entire service with any yellow mustard.
The mustard is just a vinegar based binder for dry rub
Cover meat with favorite dry rub
I prefer a sugar based rub I make myself
Brown sugar, white sugar, cayenne, black pepper, salt, cumin, paprika...
Grilled onions and peppers, steamed pastrami, Swiss on a hoagie toasted in the toaster oven. Done it several times. Course I’ve never had home made pastrami. It’s a great twist on the traditional Philly Cheese. I didn’t come up with it, someone in my family when I was a kid made them. Just can’t...