Archive for the ‘smoke-roast’ Tag
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
On the Big Green Egg – 250 degrees F, with some hickory chips.
Slicing the turkey pastrami – so juicy it squirts!
A plate of turkey pastrami slices
-
-
The gasket on my Big Green Egg finally wore out. After three years, the gasket hardened and had a few “bald” spots.
-
-
Rather than working upside down, I removed the lid portion of the BGE from the hinge assembly.
-
-
The old gasket was scraped off to bare ceramic. Acetone was used to de-grease and clean the surfaces.
-
-
New gasket in place. Easily done in a few minutes.
-
-
3M super strength adhesive (a spray-on contact cement) was used to fasten the gasket to the bottom and top rim. Butcher paper was used to help limit over-spray going into the interior of the BGE.
-
-
My secret for a juicy and tasty turkey: Brining. I use the Orange Brine recipe from Primal Grill, Season 3. (Orange-Brined Turkey Breast)
-
-
The 20-lb hen swimming in the orange brine. I started late, it is best to soak the turkey for at least 24 hours – I brined for only 12 hours – but it was still moist and tasty!
-
-
The BGE is set up for indirect grilling, and a drip pan is placed underneath. Unfortunately, this set up usually burns the drippings – will try using a traditional roasting pan to catch the juices next time. Not this bird has one of those pop-up doneness indicators – I usually ignore those and test for actual internal temperature.
-
-
Pop-up indicator says this is done, however, it is not. Total roasting time at 325 degrees F was 3.5 hours.
-
-
After the turkey was finished, there was plenty of heat and lump charcoal, so I decided to cook the stuffing in the BGE, too.
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
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.
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.
Stuffed squash 1 – 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!
wayneyoshidakh6wz 