
There was also an Ithaca glass but it was in the dishwasher by the time I took the photo 
Thanks Bakes!! No surprise, super excited about the rubs. I've never pastramied anything but always wanted to. Got a great excuse now.

Glad it made it!
Of the non-bottled-beers, that kettle sour is super tart and still quaffable. The Citizen's Cider Full Nelson is the best cider I have ever tried. Enjoy!
The Hot Pig is one I have been working on for a while - I wanted to get it flavorful, a kick, slight sweetness, but still complement the pork so it'remains the star. Used maple sugar, XXX hot cayenne, and a bunch of other ingredients from a spice shop a mile or so away from Becs' house. The pastrami rub is a takeoff on Ruhlman's rub recipe in Charcuterie - added brown mustard seed, granulated garlic, and Thai chilies along with a tiny bit of kosher salt. I've used it when making pastrami as well as a dry rub on chicken breasts. Works well on either, but it ain't subtle.
