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Pastrami and Sourdough
SciAggie
Posts: 6,481
It’s been a while since I posted a cook - maybe this one is worth sharing. I found some corned beef at Sam’s the other day and got excited about making pastrami. It also gave me a good reason to see if I still could produce a decent loaf of bread. I have really neglected my sourdough starter - I was worried I might not save it. A few days of care and feeding though and it was as robust as ever. It made a nice loaf I think.
Here’s the brisket flat after soaking it overnight to reduce the saltiness:
I made a rub and ground it up in the mortar and pestle.
I got the egg going at about 240 degrees with some hickory chunks. I let the meat smoke for about 4 hours - to an internal temp of 165 or so.
After smoking, I put it in a pan to steam. I added some dark vegetable broth and most of a Shiner. (I had to have a sip) This was covered with foil and cooked for a couple of hours. Temp reached about 204 and probed tender. I declared victory.
It sliced up nicely.
Here’s the crumb on the bread.
A little assebly.
And the final product.
It may be a lot of work for a sandwich but it sure was good. Thanks for looking.
Here’s the brisket flat after soaking it overnight to reduce the saltiness:
I made a rub and ground it up in the mortar and pestle.
I got the egg going at about 240 degrees with some hickory chunks. I let the meat smoke for about 4 hours - to an internal temp of 165 or so.
After smoking, I put it in a pan to steam. I added some dark vegetable broth and most of a Shiner. (I had to have a sip) This was covered with foil and cooked for a couple of hours. Temp reached about 204 and probed tender. I declared victory.
It sliced up nicely.
Here’s the crumb on the bread.
A little assebly.
And the final product.
It may be a lot of work for a sandwich but it sure was good. Thanks for looking.
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
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
Comments
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That looks amazing from this side of the screen!!XL, Small, Mini & Mini Max Green Egg, Shirley Fab Trailer, 6 gal and 2.5 gal Cajun Fryers, BlueStar 60" Range, 48" Lonestar Grillz Santa Maria, Alto Shaam 1200s, Gozney Dome, Gateway 55g Drum
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Thatgrimguy said:That looks amazing from this side of the screen!!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 -
Gorgeous sandwich. Totally worth it.Sandy Springs & Dawsonville Ga
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Now that’s a Ruben, hope what I’m making looks half as good
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bgebrent said:Gorgeous sandwich. Totally worth it.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 -
CigarCityEgger said:Now that’s a Ruben, hope what I’m making looks half as goodColeman, 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 -
Wow, that looks amazing!
Large Egg with adjustable rig, Kick Ash Basket and various Weber's
Floyd Va -
Fantastic !!!!Greensboro North Carolina
When in doubt Accelerate.... -
Marvelous looking pastrami and sourdough!It's "Smokin Gal", not "Smoking Al".
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com -
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Way to return with a great cook and pics. You did any NYC deli proud with that sandwich. Congrats.Louisville; Rolling smoke in the neighbourhood. # 38 for the win. Life is too short for light/lite beer! Seems I'm livin in a transitional period.
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Looks like 💩 GaryLBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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I may have to head for our local Jewish Deli shortly. I could make it, but that takes far too long when you have a craving!
Those last three pics...!!!!I hate it when I go to the kitchen for food and all I find are ingredients!
MichaelCentral Connecticut -
Oh my my my!!!!Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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Strong comeback cook.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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Beautiful. A purest would suggest rye bread, but who am I to quibble with excellence?
Bravo!It's a 302 thing . . . -
Do you do takeout?Southeast Florida - LBGE
In cooking, often we implement steps for which we have no explanations other than ‘that’s what everybody else does’ or ‘that’s what I have been told.’ Dare to think for yourself. -
As always, beautiful food and beautiful pics. That looks fantastic.
One note though, with your game (which is quite strong), you can make better corned beef than you can buy. I use @The Cen-Tex Smokers method, though there are other threads as well. Have some pride, man! ;-)(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
Thanks for all the kind words y’all. @20stone Thanks for holding the bar high. I’ll try not to be a slacker.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
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