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
Pastrami
Amazingribs.com "close to Katz'" recipe: https://amazingribs.com/tested-recipes/beef-and-bison-recipes/home-made-pastrami-recipe-thats-close-katzs .
Used half of a packer brisket, which was mostly the flat, although I think next time will call for using the point. Brined the brisket (including pickling spices) for 7 days, soaked in water for 1.5 days, rubbed, left in fridge for 2 days and onto the egg. Had to cut the flat into 2 pieces to fit better on the LBGE. Smoked until the stall (mid 150's F). then onto a rack inside a roasting pan with about 1/2 inch of water and and covered in tin foil. Took it up to an internal temp of 200F, rested for about 15 minutes and then sliced. Was some seriously good eating.
Used half of a packer brisket, which was mostly the flat, although I think next time will call for using the point. Brined the brisket (including pickling spices) for 7 days, soaked in water for 1.5 days, rubbed, left in fridge for 2 days and onto the egg. Had to cut the flat into 2 pieces to fit better on the LBGE. Smoked until the stall (mid 150's F). then onto a rack inside a roasting pan with about 1/2 inch of water and and covered in tin foil. Took it up to an internal temp of 200F, rested for about 15 minutes and then sliced. Was some seriously good eating.
Comments
-
Homemade pastrami is some seriously good eats. Enjoy!Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
-
Looks good. Nice work!XL, Large, Small, Mini Eggs, Shirley Fabrication 24x36 Patio, Humphrey's Weekender, Karubecue C-60, MAK 1-Star General, Hasty Bake Gourmet, Santa Maria Grill, Webers: 14" WSM, 22.5" OTG, 22.5" Kettle Premium, WGA Charcoal, Summit S-620 NG
Bay Area, CA -
Love pastrami. Here's the last one I did and I'm doing another one todayFelton, Ca. 2-LBGE, 1-Small, PBC, PK360, Genesis Summit, Camp Chef Flattop, Smokefire 24, Traeger Pro Series 22 Pellet with a Smoke Daddy insert, Gateway 55 Gal. drum, SNS Kettle w/acc.
Categories
- All Categories
- 183.2K 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