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Dry Aged Pastrami
For some time now, I've noticed that people will often post questions about the possibility of
curing meat after it has been dry aged. There's never been a straight answer. I've only found
two examples of this being done online, and only one was thoroughly documented in a video.
As that process used brining, and I prefer dry cures, I was on my own for this experiment. I
started a 10 lb. prime packer brisket which was wet aged in the cryovac bag for 2 weeks prior
to being placed in an Umai Dry bag for 35 days to dry age.
The brisket was then trimmed, rubbed with a nitrate based cure and coated with a new pastrami cure I'm testing out. This blend has more peppercorns and a mix of seasonings that are more commonly used to season Montreal smoked meat. The meat was placed in a vacuum-sealed bag and left in the fridge to cure for 30 days.
The cured brisket was desalinated for 8 hours, with several changes of water, and then placed
on a rack to air dry in the fridge overnight. Once a pellicle had formed, it was coated in a mix
of fresh ground black peppercorns with a bit of the original pastrami rub blended in.
The brisket was placed on the Egg at 250F with oak, hickory and cherry being used for smoke. Once it hit 165F, it was wrapped in butcher paper and cooked until it probed tender, around 200F. The flat was then separated from the point.
While the perfect way to enjoy pastrami is between two slices of bread, I had something else
in mind. I purchased some Caputo Nuvola Super Tipo 0 Flour, used to make a contemporary version of Neapolitan pizza, some time ago and had yet to put it to use. This batch of dough
was my second attempt and used the direct method, which involves mixing all ingredients in
at once as opposed to the indirect method using a biga or preferment.
My take on a pastrami melt pizza started with 270 grams of the cloud pizza dough, which was
cold bulked for two days. A thick white American cheese sauce which was seasoned with garlic, onion and dehydrated peppers was piped onto the dough as the base before topping it with a mound of the pastrami.
All done.
Now obviously I tasted the pastrami soon after it was cooked rather than wait until the pizza
was done. I can honestly say that it's the best pastrami I've ever had. There was something
about the nuance of dry aged flavor that really helped shine the spotlight on the pastrami
seasoning. Like pastrami personified. Like getting punched in the face with pastrami flavor
and saying, "Thank you, may I have another." - on repeat. The only thing that slowed me down when eating this pizza was the piping hot cheese sauce which caused me to burn the bejesus out of my mouth several times.
I'm withholding my final judgement on the cloud pizza dough until I can make it in a mixer, like I see being demonstrated in preparation videos online. So far, the texture isn't as desirable as my tried and true, no-knead, cold bulk method using Tipo 00 flour. The flavor is excellent, however.
Egging in the Atlanta GA region
Large BGE, CGS setup, Kick Ash Basket, Smokeware SS Cap,
Arteflame grill grate
http://barbecueaddict.com
Comments
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Simply amazing, thanks for sharing!!
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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All I can say to this and all of your other posts is “wow.” Just wow.
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I have pushed the limit of my superlatives for your incredible posts here. This one is right up there in creativity, documentation and outcome. Incredible. Dang sister. Always in awe of what you present. Can't wait for the next round!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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Visalia, Ca @lkapigian
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Your talent amazes me. Incredible!
LBGE, LBGE-PTR, 22" Weber, Coleman 413GGreat Plains, USA -
Nice!I drink cheap beer so I can afford good bourbon.
Salisbury, NC...... XL,Lx3,Mx2,S, MM, Mini BGE, FireDisc x2. Blackstone 22", Offset smoker, weber kettle 22" -
Outstanding documentary on your process. Pizza looks Damn good!LBGE 2013 & MM 2014Die Hard HUSKER & BRONCO FANFlying Low & Slow in "Da Burg" FL
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Giggity giggity gigggiiiittyyyy
Rockwall, Tx LBGE, Minimax, 22" Blackstone, Pizza Party Bollore. Cast Iron Hoarder.
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Good lord... I thought the pastrami shot was something. Then I saw the pizza you put it on. Sweet jesus why arent you on food network or something??
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Thats a great looking pastrami. I would have thought that the nuances of dry aging would get lost in the brine/pastrami spice elements. I’ll have to give this a try.(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 -
Holy Mackinaw!!
That looks amazing.St Marys, Ontario, Canada LBGE -
Another jaw-dropper! Thanks for taking us along for the ride.Stillwater, MN
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Awesome cook!!!! That dough sure looks good!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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another great cook along with good pics! Food looks absolutely amazingLrg 2008
Mini 2009 -
Ma’am you have knocked it outta da park again. Awesome edibles right there.-----------------------------------------analyze adapt overcome2008 -Large BGE. 2013- Small BGE and 2015 - Mini. Henderson, Ky.
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You will notice in my lack of posting in your picanha thread that we are no longer on speaking terms. Drool.
NOLA -
Wow, I knew this was going to be a phenomenal post! And you over delivered, again!
I wish that I had 1/10th of your skill, I’d eat very well!
DFW - 1 LGBE & Happy to Adopt More...
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