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Cooks Snacks For Tonight's All-Nighter Are Ready

thirdeyethirdeye Posts: 7,428
edited 5:14PM in EggHead Forum

Here is the first slice of a pressure finished pastrami I smoked today. This will be part of the cooks snacks (and visitor snacks...) served tonight while cooking our Parade Day Barbecue. We'll get the cookers fired up by 5 or 6 tonight shooting for a 11AM finish. The menu is 40# of brisket, 70# of pork butts, a bunch of lamb shoulders, 150 hot dogs,150 sloppy Joe's, and all kinds of sides.
Happy Trails

Barbecue is not rocket surgery


  • HossHoss Posts: 14,600
    Man,that is BEAUTIFUL!!! :)
  • eenie meenieeenie meenie Posts: 4,393
    thirdeye, I think that pastrami would melt even before it hit my mouth. Wow! :)

    That is quite a pic.
  • Weekend WarriorWeekend Warrior Posts: 1,702
    Wow! Wayne, when it comes to combining cure and smoke, there is simply nobody better. You forge the trail that the rest of us follow. That is some awesome looking pastrami! I'll never be better than a thirdeye wannabe. ;) You are da man!

    Mark :)
  • Photo EggPhoto Egg Posts: 7,898
    I really think your pastrami goes far and above "snack" item. Looks so good.
    Thank you,

    Galveston Texas
  • 61chev61chev Posts: 539
    Man I can smell that clear back here in Iowa looks good
  • thirdeyethirdeye Posts: 7,428

    Here is one of the pie tins of it all sliced for finger food.
    Happy Trails

    Barbecue is not rocket surgery
  • ibandaibanda Posts: 549
    Having thoughts of driving to Wyoming for a Pastrami Sammich!!
    "Bacon tastes gooood, pork chops taste gooood." - Vincent Vega, Pulp Fiction
    Small and Large BGE in Oklahoma City.
  • Ross in VenturaRoss in Ventura Posts: 7,233
    Beautiful Wayne

  • Capt FrankCapt Frank Posts: 2,578
    That is just awesome! :ohmy:
    I have to agree with Weekend Warrior! :woohoo:

    Capt Frank
    Homosassa, FL
  • MetalheadMetalhead Posts: 668
    :unsure: wellllllll....I WASN'T hungry,but that has changed.
  • RRPRRP Posts: 22,043
    oh my gawd is that mouth watering! Great job!
    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • cookn bikercookn biker Posts: 13,407
    That sure is purdy Wayne. Have a fun night of cooking.
    You Denver bound this year?
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
  • Grandpas GrubGrandpas Grub Posts: 14,226
    That is one of the nicest pastrami shots I have seen. Sure do love that method.

    Do you have a good sloppy joe recipe or is it canned?

  • BacchusBacchus Posts: 6,019
    I was wondering about the SJ recipe also. I'm guessing it is NOT canned. :blink:
  • JLOCKHART29JLOCKHART29 Posts: 5,897
    Sounds like a long busy day of cooking for you but bet it will be great. That pestromie looks really moist! ;)
  • rsmdalersmdale Posts: 2,472
    That is a great looking piece of meat,The moisture is hitting my taste buds hard!! Thanks for sharing.


  • eenie meenieeenie meenie Posts: 4,393
    Now how am I supposed to order a pastrami on pumpernickle with mustard in a New York deli ever again?
  • thirdeyethirdeye Posts: 7,428

    I was going to buy some dark rye and make sandwiches for the boys but I forgot it. Anyway it was a big hit.
    Happy Trails

    Barbecue is not rocket surgery
  • thirdeyethirdeye Posts: 7,428

    Canned?? You mean like Manwich?? No way man, here's the recipe I use. Note that I borrowed Mr's ~t~'s method of cooking the meat with the spices on top (she does this for her Green Chili) and it really helps the flavors.


    thirdeye's Sloppy Joe’s

    10 lb. ground beef

    Dry Ingredients:
    2 tbsp chili powder
    3 tbsp black pepper
    1 tbsp crushed red pepper
    1 tbsp kosher salt
    5 tbsp granulated garlic

    Fresh Ingredients:
    5 stalks of celery diced
    2 green peppers diced
    4 onions diced

    Sauce Base:
    1 cup catsup
    3/4 cup brown sugar
    1/4 cup red wine vinegar
    1/2 cup BBQ sauce
    2 - 6oz cans tomato paste
    1/2 cup yellow mustard
    1/4 cup spicy mustard
    1/4 cup Worcestershire
    1 can beef broth (start with 1/2 can, reserve the remainder and add later if needed)

    Place beef in roasting pan(s) and sprinkle all dry ingredients on top and brown in a 375° oven for about 1/2 hour. Saute celery, green peppers and onions in Nesco roaster or large stew pot. Combine all the sauce base ingredients in a large bowl and blend.

    Add the browned beef and some of the pan drippings to the roaster with the sautéed veggies. Add the sauce base. Mix well and cook at 275° for a couple of hours. Add the reserved beef broth if needed for the consistency you are after.
    Happy Trails

    Barbecue is not rocket surgery
  • thirdeyethirdeye Posts: 7,428

    At 6PM last night I had around 100 pounds of meats on three cookers, and had assumed the standard barbecuist position... The younger guys kept saying things like "can we help you do anything?". I just said "No,.... we're doing it".

    Then this afternoon, we served 185 folks... It was our largest crowd to date.
    Happy Trails

    Barbecue is not rocket surgery
  • thirdeyethirdeye Posts: 7,428
    I sometimes forget how much I like the stuff.
    Happy Trails

    Barbecue is not rocket surgery
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