Archive for the ‘smoke-roast’ Tag

Turkey Breast Pastrami on the Big Green Egg   Leave a comment

I love a good pastrami sandwich. The salty, peppery, thinly-sliced meat on a toasted bun with a little mustard kind of pastrami sandwich, like they serve at a place in West Los Angeles (Culver City) called Johnnie’s Pastrami. Amazingly, my dad used to go there when he was a single dude in the 1950s. . . . and he brought us kids there. I still remember the bowl of pickles and the giant box of French fries – and of course, the pastrami sandwich. On the Johnnie’s Pastrami “About” page, it says, “Johnnie’s Pastrami was established in 1952 and has become a Southern California landmark. The juke boxes on the counters and booths are all original. So are some of the waitresses.”

So when I saw the Turkey Pastrami on the  first season of Primal Grill (on DVD), I had to give it a try. It was several summers ago, and I looked at several supermarkets for a turkey breast, but couldn’t find any. So I made it with chicken breasts instead. And it tasted great!

Earlier today, I made turkey breast pastrami – and it is equally good, although a little on the too salty side for me. I think this is because I marinated the turkey breasts too long (almost 2 days) instead of 24 hours. I will try it again to see if I can get a better result.

Here’s how we did today. . . . .. .

Dry rub marinade for turkey pastrami

Dry rub marinade for turkey pastrami

On the Big Green Egg - 250 degrees F, with some hickory chips.

On the Big Green Egg – 250 degrees F, with some hickory chips.

Slicing the turkey pastrami - so juicy it squirts!

Slicing the turkey pastrami – so juicy it squirts!

A plate of turkey pastrami slices

A plate of turkey pastrami slices

Thanksgiving 2013: Orange-Brined Turkey and Stuffing   Leave a comment

Winter Squash Stuffed with Hot Italian Sausage   4 comments

For the last several weeks I have seen a pile of colorful winter squash at the local grocery store, and wanted to roast some in my Big Green Egg. So I finally tried this, using a recipe from food.com. It is simple to make and very tasty when smoke-roasted on the BGE.

The original recipe can be found here.

Here are some pictures of how I did my Sunday dinner. . .

Two types of winter squash

Two types of winter squash

Squash cut length-wise, seeds removed and placed in a Pyrex baking dish with some boiling water.

Squash cut length-wise, seeds removed and placed in a Pyrex baking dish with some boiling water. Bake/roast for about 35 minutes at 350 to 375 degrees F.

Stuff with (cooked) sausage, onion and bread crumb mixture.

Remove the squash and stuff with (cooked) sausage, onion and bread crumb mixture. . .

Back on the grill and continue baking for another 20 minutes - or until done. Poke the squash with a skewer or fork to verify doneness.

Back on the grill and continue baking for another 20 minutes – or until done. Poke the squash with a skewer or fork to verify doneness.

Stuffed squash 1 - done.

Stuffed squash 1 – done.

Stuffed squash 2 done.

Stuffed squash 2 done.

The smoke flavor, the tender squash and the pork sausage go very well together – Give this simple recipe a try, it’s mighty tasty!