Big Green Egg - EGGhead Forum - The Ultimate Cooking Experience...
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 at:

Facebook  |  Twitter  |  Instagram  |  Pinterest  |  Youtube  |  Vimeo
Share your photos by tagging us and using the hashtag #EGGhead4Life.

In Atlanta? Come visit Big Green Egg headquarters, including our retail showroom, the History of the EGG Museum and Culinary Center!  3786 DeKalb Technology Parkway, Atlanta, GA 30340.

First Pastrami

OblioOblio Posts: 53
edited 7:33AM in EggHead Forum
Thirdeye recipe/rub, using apple chips and breaking in my new Maverick ET73 remote thermo.

Here is the start



  • BYCBYC Posts: 358
    Cool! Been wanting to do one of those lately. Please post pics of the final product!!!


  • OblioOblio Posts: 53
    I will be sure to post when done (meat is 77 deg so it will be awhile). I'm liking the ET73 so far, I can sit here and post and monitor temps, tweak the vents and not have to run back and forth as the temp stabilizes.
  • WessBWessB Posts: 6,937
    Why is there nothing but purdy white in the bottom of that egg...gonna take a VERY long time to cook with no lump or fire..
  • WessBWessB Posts: 6,937
    Upon a better look at the pic..I can see a leg of a platesetter at the very top of the pic, and a spring proving it's an XL...I don't own a PS for my I stand corrected...I would assume thats a newer XL setter as when I bought mine I don't believe the platesetter had legs either...
  • Grandpas GrubGrandpas Grub Posts: 14,226
    You are going to love the end result. That's a great method.

  • Homemade pastrami is so tasty...a very fitting first test for your thermometer. Did you corn your own beef, or buy one of the packaged corned briskets?
  • Cpt'n CookCpt'n Cook Posts: 1,917
    I get the point! I once had a little English Cocker Spaniel named Oblio.

    Welcome aboard.
  • eenie meenieeenie meenie Posts: 4,393
    Oblio, I'll be waiting for the finished pics. You are going to be in for a treat! :)
  • usc1321usc1321 Posts: 627
    Looks like a great start. There is nothing like making your own. It is the only way i eat it now. Are you planning on finishing in the pressure cooker? I used that wet method of finishing it off and man oh man is it good. Can't wait to see the end result. ;) B)
  • OblioOblio Posts: 53
    I used pre-corned beef from Kroger, I forgot the brand, and the weight. I do know I soaked it for more than 72 hrs, changing every 24 hrs.
  • OblioOblio Posts: 53
    I finished this tented with hard cider for a broth.

Sign In or Register to comment.
Click here for Forum Use Guidelines.