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:
Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.

Want to see how the EGG is made? Click to Watch

Porkstrami - Pic Enriched Post

dldawes1
dldawes1 Posts: 2,208
in EggHead Forum
7-day brine and ended up with eggspecially tasty pork butt!!!

I’ll do it again soon, you must try it. 

Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

I'm keeping serious from now on...no more joking around from me...Meatheads !! 


· Share on FacebookShare on Twitter

Comments

  • lkapigian
    lkapigian Posts: 11,549
    Nice @dldawes1
    Visalia, Ca @lkapigian
    · Share on FacebookShare on Twitter
  • Legume
    Legume Posts: 15,936
    Very cool idea.  I’ve never heard of this before - how similar or different is it?
    THANK YOU FOR YOUR ATTENTION TO THIS MATTER
    · Share on FacebookShare on Twitter
  • NPHuskerFL
    NPHuskerFL Posts: 17,629
    Looks great!
    LBGE 2013 & MM 2014
    Die Hard HUSKER & BRONCO FAN
    Flying Low & Slow in "Da Burg" FL
    · Share on FacebookShare on Twitter
  • dldawes1
    dldawes1 Posts: 2,208
    @Legume , for my simple country hick taste buds, alot like beef pastrami, yet with the lighter pork texture.

    I know thats not much help.....it was most eggcellent though!

    Donnie Dawes - RNNL8 BBQ - Carrollton, KY  

    TWIN XLBGEs, 1-Beautiful wife, 1 XS Yorkie

    I'm keeping serious from now on...no more joking around from me...Meatheads !! 


    · Share on FacebookShare on Twitter
  • Carolina Q
    Carolina Q Posts: 14,831
    Sounds interesting. Got a recipe? Did you just use a typical salt brine or did you add a coriander rub? I've only made pastrami once, following thirdeye's recipe.

    Not Katz's or Carnegie Deli (RIP), but not bad.

    Then, doc said to watch the salt so a big ol' corned beef brisket didn't seem prudent. Restrictions have been relaxed a bit, but I still try to be a (mostly) good boy. Maybe a butt with Thirdeye's coriander blend for a few days and no brine? I'll have to think about it.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

    · Share on FacebookShare on Twitter

Categories