Pastrami Burger

Grandpas Grub · March 2010

After the great looking pastrami cooks and telling Serial Griller he should make some pastrami burgers I decided a picture may help.

Jon this is for you...

Cheap sesame burger bun, thin shredded lettuce with some fixn's (think a light Big Mac sauce) - equal parts of ketchup & mayo with a little sweet dog relish mixed then mix in with the lettuce.

Burger with some DP raising the steaks, a nice slice of cheese, should have used swiss but didn't have any on hand for this cook. Next main course - a nice helping of Pastrami, wet method (thirdeye). Didn't use the pressure cooker on this run.

You know what the green things are.

The only thing that might of added a little would have to toasted the bun.

{edit - crap forgot to put the picture in}

Kent

lowercasebill · March 2010

very nice!!!!!! when i was growing up mom mixed ketchup, mayo and sweet pickle reslish and called it russian dressing,, with out the relish it was french dressing

i went simple today.. toasted rye with sauerkraut and pastrami warmed in chicken broth.. tomorrow grilled rye with jarlsberg cheese and pastrami and sauerkraut,
i suggest a standing ovation for thirdeye..

cookn biker · March 2010

Looks great Kent!! Great to see you back posting!!

Grandpas Grub · March 2010

I think I will stop by tomorrow for dinner, sounds great.

Kent

Grandpas Grub · March 2010

Thanks kiddo.

Good to see you finally got some snow on the ground.

Kent

Beli · March 2010

Kent...Looks great...now I feel like pastrami....do you have the recipe??

Grandpas Grub · March 2010

Thanks, the pastrami is fantastic. Wayne has this down pat. Here is the link. I like the wet method and the pressure cooker method best.

http://playingwithfireandsmoke.blogspot.com/1996/05/beef-pastrami.html

Kent

Desert Oasis Woman · March 2010

:woohoo: Kent, you're back!! Missed you, buddy

NoVA Bill · March 2010

Hey Kent,

Lookin' good! Too bad I'm full else I'd ask for a bite of that sammich.

giantwing · March 2010

Hi, I had the point of a brisket cut out for me last night with the intention of doing this. I have just applied the dry corning rub as was in Steven Reichprct turkey pistrami recipe.
He says leave on 24 hours. Should i then just put it on the egg for a slow cook or should I rinse and the follow the third eye recipe?

Grandpas Grub · March 2010

Not sure how to advise you with that. I have always purchased a pre-corned flat. Did the rinse and then smoked.

Guessing, I would follow the cook and pull when the meat is at temperature. I am looking forward to seeing your results with the point.

GG

Grandpas Grub · March 2010

Thanks Kari, appreciate that.

Kent

Grandpas Grub · March 2010

Thanks, these are great. Probably would make a great slider cook.

Kent

Beli · March 2010

TKS Kent!!

giantwing · March 2010

Kent,
I appreciate the answer. I am going to put it on my med 225ish for a few hours. What temp should I pull it seeing as how I have a point and not a flat?
I will see if I can figure out the digital camera and get a picture for you.

Thanks

Mike

Pastrami Burger

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