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

Pastrami- desalinate or no?

2»

Comments

  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    Verdict is in- home run. The steam is criticsl. Changed everything about it and it was good before. Still have some work to do but I have the process down 
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    edited May 2017
    And pastrami burnt ends. Havent had many things better than these. 
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • JohnInCarolina
    JohnInCarolina Posts: 34,708
    "I've made a note never to piss you two off." - Stike

    "The truth is, these are not very bright guys, and things got out of hand." - Deep Throat
    · Share on FacebookShare on Twitter
  • DMW
    DMW Posts: 13,836
    You suck. You do something like this and I'm like a couple thousand miles away.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
    · Share on FacebookShare on Twitter
  • Biggreenpharmacist
    Biggreenpharmacist Posts: 4,343
    Awesome

    Little Rock, AR

    · Share on FacebookShare on Twitter
  • Canugghead
    Canugghead Posts: 13,684
    Looks killer, thanks for sharing. Bookmarked. I've done canuck pastrami (aka Montreal Smoked Meat), definitely needed soaking, not even half as good as yours though  :)
    canuckland
    · Share on FacebookShare on Twitter
  • kl8ton
    kl8ton Posts: 6,406
    Simply beautiful.  Looks so good.  A situation where you get full before you make a sandwich.
    Large, Medium, MiniMax, 36" Blackstone
    Grand Rapids MI
    · Share on FacebookShare on Twitter
  • SciAggie
    SciAggie Posts: 6,481
    That looks absolutely spectacular. I did pastrami over Christmas and it was really good.  Next time around I'll take the extra steps. Paired with some home made bread and sauerkraut you have a heavenly meal. 
    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
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179
    edited May 2017
    As far as desalinting with this brine- the answer is no. It could have used more salt (i am a salt fiend) but the flavor was there. I'll post the recipe and technique on a new thread so i can find it again. 
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • The Cen-Tex Smoker
    The Cen-Tex Smoker Posts: 23,179

    Canugghead said:
    Looks killer, thanks for sharing. Bookmarked. I've done canuck pastrami (aka Montreal Smoked Meat), definitely needed soaking, not even half as good as yours though  :)
    I really want to try that next. I think im going to chill out for a while on cured brisket though. I have had a pastrami in some form of
    prep for 26 of the past 30 days. Im good for a while. 
    Keepin' It Weird in The ATX FBTX
    · Share on FacebookShare on Twitter
  • caliking
    caliking Posts: 19,780
    Hot damn. I think I creamed my jeans a bit when i saw that pic of the burnt ends. 

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
    · Share on FacebookShare on Twitter

Categories