Archive for the ‘smoke roasting’ 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

On the Kamado: Brazilian Style Rib Roast Stuffed with Carrots, Sausage and Cheese   Leave a comment

It’s been a while since I made something special on the Big Green Egg, so I decided to take out a four-pound rib roast taking up space in my freezer. This recipe is from Steven Raichlen’s Primal Grill, Season 2, and originally uses the rotisserie on a gas grill. However, since the Big Green Egg does not need (nor can it fit) a rotisserie, I used the indirect method, using the Platesetter.

I substituted the romano cheese with some habanero jack cheese, since it was on sale, and I thought some hotness would taste good with the beef. For the sausage, I used some Louisana hot links, the same sausages I use when I make matambre.

In Raichlen’s version, you poke a knife through the roast, then stuff the stuffing items in. After almost poking my hand with the knife, I decided to butterfly cut the roast, add the stuffing, and roll it, just like a matambre. Much easier.

Here is a link to Raichlen’s version – click here.

Here are some pictures for your enjoyment. . . .

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