I’ve written about pastrami short ribs, and love them because they’ve got the perfect meat-to-fat ratio. But ever since the arrival of a Big Green Egg (planning a review soon), I’ve wanted to do a proper pastrami, which is essentially a corned beef brisket, coated with pepper and coriander and smoked (the result above was perfect—look at that awesome fat). While I’ve published the corned beef recipe from my book Charcuterie, I haven’t really talked about smoking strategies at home. I recommend two different methods: stove top and in a kettle grill. Stove-top smoking is easy with an inexpensive ($43) Cameron smoker. I bought one a few years ago and it works great for bacon and would work great for this brisket. Briskets require long low heat though, and this is tricky on a stove Read On »

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Photos by Donna [I'm on a blog break from 5/17 through 5/31, so I'm putting up favorite food posts from the archives.] It began with pickles. I’d bought a quart of small cukes to pickle with tarragon but I wasn’t thinking as I made the brine.  I wanted some spice in there so I added black peppercorns.  Then, here is the not thinking part, I put in a load of coriander seed, then the tarragon, but as I smelled the brine coming up to heat, it was clear that pepper and coriander would completely overpower the tarragon, and simply don’t belong together.  So I removed the tarragon.  Donna arrived just then and said, “Mmm, smells good in here. Like corned beef.” Having ruined the brine for the pickles (using the standard 5% brine ratio from Read On »

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