Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Smoked Pastrami
Options
I'm a newcomer to the forum and I've had my EGG for almost a year now. I've done a lot of cooking, pulled pork, ribs, chicken, etc, etc. I did a brisket this weekend to make pastrami, did okay but wasnt very successful. Question, has anyone tried to do a smoked pastrami on th EGG? and how did it turn out?[p]MR.T
Comments
-
MR.T,
before i begin, lets make sure of our terms. smoked brisket is just that. pastrami is smoke corned beef briscit, or smoked cured meat. i made my first one last weekend and distributed most of it to my "pastrami knowledgeable" friends and got rave reviews.
go to the link below. i did a combination of the two techniques with some minor mods of my own. e-mail me or post response if i can be of help.
bill
[ul][li]http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html[/ul] -
bill,[p]Looks like the biggest mistake that I made was took cook the brisket with direct heat and not in-direct. Explains why the meat was cooked (like a steak) and not red like yours.[p][p]
-
MR.T,
pics on the link are courtesy of thirdeye and not mine, although mine did look like that. below is the link to his home page lots more good stuff. he was a big help to me and deserves the credit for my success.
bill
[ul][li]http://playingwithfireandsmoke.blogspot.com/[/ul] -
MR.T,[p]We've done it a couple of times and had some nice results. Here's the recipe and some pics:http://www.ramblekatz.com/BGE.html#Pastrami.[p]Dave[p][p]
[ul][li]Our BGE[/ul]Food & Fire - The carnivorous ramblings of a gluten-free grill geek. -
MR.T,
The red color isn't from the cooking method. it is a resul of the curing process used to make the corned beef. If yours wasn't red, are you sure that you started with a corned brisket and not a fresh one?[p]I've made pastrami several times from store bought corned beef and it comes out great, but it is even better if you corn the beef yourself.
-
Davekatz,
wow!..... what a great show!.... thanks! ray ( i sent this to my cousin .... she's thinking of getting an egg).... this should do the trick!
-
Davekatz,
dave... what kind of camera are you using.... the pic quality is outstanding.... thanks! ray
-
ranger ray,[p]Thanks - I used to shoot professionally, but when I got out of the business I cut way back on gear. Now it's just an old Olympus C5050 with a small external flash for fill. [p]Dave
Food & Fire - The carnivorous ramblings of a gluten-free grill geek. -
Ron_L,
thanks for the advice. I did not use a corned briskey...need to study up. I used a fresh beef brisket.
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum