Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
Holy Grail Pastrami
Comments
-
The Cen-Tex Smoker said:DoubleEgger said:This right here folks is what makes this forum great. I'm inspired again. Thank you brother.
I look at it more as an manic obsessive sh*t show from a guy who clearly has too much time on his hands, but if that's inspiration then so be it
Great job and post.XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
-
Foghorn said:The Cen-Tex Smoker said:DoubleEgger said:This right here folks is what makes this forum great. I'm inspired again. Thank you brother.
I look at it more as an manic obsessive sh*t show from a guy who clearly has too much time on his hands, but if that's inspiration then so be it
Great job and post.Keepin' It Weird in The ATX FBTX -
-
Great work, @The Cen-Tex Smoker. I better keep @20stonespice away from this, or she'll leave me for you.
I did a much more half assed version with a flat a few months back (following Meathead, for the most part, but taking every shortcut because I had no business even thinking about it that weekend), and it turned out great. I can only imagine how awesome that tastes.
Huzzah!(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
I distinctly recall the noticeable absence of both @The Cen-Tex Smoker and said fabulous pastrami in Houston last weekend... and again this weekend.
You could have at least sent the pastrami!!!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking said:I distinctly recall the noticeable absence of both @The Cen-Tex Smoker and said fabulous pastrami in Houston last weekend... and again this weekend.
You could have at least sent the pastrami!!!
Keepin' It Weird in The ATX FBTX -
Foghorn said:The Cen-Tex Smoker said:DoubleEgger said:This right here folks is what makes this forum great. I'm inspired again. Thank you brother.
I look at it more as an manic obsessive sh*t show from a guy who clearly has too much time on his hands, but if that's inspiration then so be itKeepin' It Weird in The ATX FBTX -
Threw some of this on a charcuterie board yesterday for a crowd of about 10. It really held up well in the freezer. It was still really good and was a huge hit with everyone. Nice to see it was what I thought it was.
Guess I need to start on round 2. I have one little strip of burnt ends left. Those will be gone shortly.Keepin' It Weird in The ATX FBTX -
-
Wow, amazing issues will. Very great cook. Are you referring to Pieous pizza down south?LBGE & SBGE. Central Texas.
-
CPARKTX said:Wow, amazing issues will. Very great cook. Are you referring to Pieous pizza down south?Keepin' It Weird in The ATX FBTX
-
The Cen-Tex Smoker said:caliking said:I distinctly recall the noticeable absence of both @The Cen-Tex Smoker and said fabulous pastrami in Houston last weekend... and again this weekend.
You could have at least sent the pastrami!!!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
On the shoulders of giants...
(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
-
It's funny, just when you think the form is nothing but politics and **** jokes this gem comes around. Nice work my friend! Nice work!!!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
-
The Cen-Tex Smoker said:Did you smoke it first?
I now have a bread project, a saurkraut project and a Russian dressing project on tap. I'm going to have to use store bought kraut tomorrow, but should have our own funky stuff next weekend.
(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
-
20stone said:The Cen-Tex Smoker said:Did you smoke it first?
I now have a bread project, a saurkraut project and a Russian dressing project on tap. I'm going to have to use store bought kraut tomorrow, but should have our own funky stuff next weekend.Keepin' It Weird in The ATX FBTX -
Legume said:No Swiss cheese project? Pfffft.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
I am a moron. Went to Central market to get the spices for the rub this morning. Get home and fresh grind all the spices together and rubbed the brisket. Got the egg settled in around 225 with some oak, put them on settled in to watch a little football and figure out what I'm going to do with the day . I had a nagging feeling that something was off. I went back through and read it all again then it hit me...I had forgotten to mix all the fresh ground spices with the salt and sugar to finish the rub! sh!t. I had a ton of spices left so I weighed them out and it was almost exactly half of what I made. So I ran out there, Pulled the briskets off the egg rinsed them off, added the salt and sugar to the spices and used almost exactly the amount of rub I had left. Lucky! Maybe a tablespoon left over.
Anyhow, all is well now ad they are back in the egg getting some oak smoke until they darken up. Then in the bath for 30 hours.
Keepin' It Weird in The ATX FBTX -
20stone said:Legume said:No Swiss cheese project? Pfffft.Not a felon
-
Legume said:20stone said:Legume said:No Swiss cheese project? Pfffft.Keepin' It Weird in The ATX FBTX
-
The Cen-Tex Smoker said:Legume said:20stone said:Legume said:No Swiss cheese project? Pfffft.
It's like I don't have a hard enough time without the encouragement.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
20stone said:The Cen-Tex Smoker said:Legume said:20stone said:Legume said:No Swiss cheese project? Pfffft.
It's like I don't have a hard enough time without the encouragement.Keepin' It Weird in The ATX FBTX -
I only opened my computer because I had a feeling I just became part owner of a specialty breed milk cow...
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
-
Foghorn said:I only opened my computer because I had a feeling I just became part owner of a specialty breed milk cow...Keepin' It Weird in The ATX FBTX
-
The Cen-Tex Smoker said:Foghorn said:I only opened my computer because I had a feeling I just became part owner of a specialty breed milk cow...
(note: while on this thread and others it may seem like I'm pushing these over-the-top hair-brained 20stone driven projects, it should be noted that to best interpret my comments you need to think of them as being voiced by the sad, depressed robot from "Hitchiker's Guide to the Galaxy")XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
-
You know, I'm just trying to think of others here. It's for the good of the forum, good for the community.
btw, plenty of properties for sale in central Texas with cavesNot a felon -
Legume said:You know, I'm just trying to think of others here. It's for the good of the forum, good for the community.
btw, plenty of properties for sale in central Texas with caves
To date, the only thing we've decided NOT to buy as a group is land.
So, if you buy the property with a cave, I'll chip in for 1/7 (we'd be up one partner) of the cow and ongoing associated expenses.
XXL BGE, Karebecue, Klose BYC, Chargiller Akorn Kamado, Weber Smokey Mountain, Grand Turbo gasser, Weber Smoky Joe, and the wheelbarrow that my grandfather used to cook steaks from his cattle
San Antonio, TX
-
Very tempting @Foghorn (not really), but delaying retirement to 75 just doesn't have enough appeal for me. So far I've been able to avoid turning moderately expensive pursuits in to wallet crushing ones. That's why you guys are so important, your dedication to this serves as both an incredible inspirational tale...and a dire warning.Not a felon
Categories
- All Categories
- 183.1K EggHead Forum
- 15.7K Forum List
- 460 EGGtoberfest
- 1.9K Forum Feedback
- 10.4K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 517 Baking
- 2.5K Beef
- 88 Desserts
- 167 Lamb
- 2.4K Pork
- 1.5K Poultry
- 32 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 544 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 37 Vegetarian
- 102 Vegetables
- 314 Health
- 293 Weight Loss Forum