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My pastrami is on the smoker and I don't know if it will be ready by dinner. I kind of doubt it.
I have read about putting it in the Frigidaire after the hold. I see different ideas on how long to keep it in there.
I have a drip pan catching the juice to make some gravy to put on some latkes.
Don't have any marble rye, but I get a loaf of pumpernickel and a loaf of rye, then use a slice of each for the sammich.
Would I prefer a Key Lime Pie or some kind of cheesecake?
Dinny
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