Steven Raichlen's Barbecue! Bible

Posts Tagged ‘pastrami’

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5 Stellar Pork Recipes for the Grill

5 Stellar Pork Recipes for the Grill

October is a month of celebrations, with Halloween and Columbus Day marking calendars across the country. What you may not realize is that it is also one of the most crowded months for food holidays. From National Taco Day to National Pumpkin Day (and everything in between!), this month is a veritable bonanza of food celebrations. We're excited that one of our favorite proteins is one of the foods being lauded this month: October is National Pork Month. To help you properly honor The...

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Planet Barbecue

A Toast to Grilling and St. Patrick

A Toast to Grilling and St. Patrick

Perhaps you’re neither Irish nor Catholic. Maybe you hate Notre Dame football. There’s still no harm in celebrating on Saturday, March 17, the name day of St. Patrick, the 5th century British cleric who was enslaved as a teen by Irish pirates and returned to the island as an adult. Perhaps you’ve heard that he single-handedly drove Ireland’s snakes into the sea. Not true. Ireland does not now, nor has it ever hosted native species of snakes. Not...

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Planet Barbecue

Sandwiches Hit the Grill

Sandwiches Hit the Grill

It’s been called Britain’s greatest contribution to gastronomy. I speak, of course, of the sandwich, invented in the 18th century when the 4th Earl of Sandwich, John Montagu, commanded his valet to bring him roast beef pinioned between two slabs of bread so he could eat while gambling. Whether completely true or not, you have to concede sandwiches are one of the best things since … well … sliced bread. And there’s no better time to pay homage them to them than the present, because...

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Celebrate St. Patrick’s Day with a Pastrami Reuben

Celebrate St. Patrick’s Day with a Pastrami Reuben

Photo by Rob Baas. Call me an iconoclast, but I believe there are better ways to celebrate the Feast of St. Patrick (March 17) than by emptying a vacuum-sealed pouch of corned beef brisket into a pot of boiling water with cabbage wedges. Even if you’re a homesick Irishman, it doesn’t sound like anything to, well, write home about. What is worth writing home about is a Reuben sandwich made with home-cured, home-smoked pastrami. But don’t take my word for it. Our grill wrangler/recipe tester,...

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Home-Smoked Pastrami, Part 1

Home-Smoked Pastrami, Part 1

Photo by Richard Dallett. If you think to eat killer pastrami you need to visit a landmark deli in Manhattan, you haven’t been to Fette Sau BBQ in Brooklyn. Or The Granary in San Antonio. Or The Local Pig in Kansas City. America is experiencing a pastrami renaissance with soulfully cured, assertively spiced smoked meat turning up at top barbecue joints across the country. Darkly crusted with crushed coriander seed and fiery with black pepper. Meat so moist it squirts when you cut into it and so flavorful, you...

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