Get Your Grill On

Editor’s Note: Please welcome the newest writer to Get Your Grill On, Larry Gaian. Larry is an experienced pit master who is mastering the art of “real down home barbecue.” You can also read about Larry’s adventures on his blog, The BBQ Grail. Take it away Larry….

I just love a good Pastrami and Jalapeno Jack Cheese sandwich. And after discovering that pastrami was just a corned beef brisket smoked I set out to create the perfect homemade pastrami. I’m still searching for the perfect blend of seasonings and just the right amount of curing, but in the mean time I’ve tried to come up with a couple of new appetizers for when friends come over.

The ABT (Atomic Buffalo Turd) is what I normally fall back on, but the other day I got to thinking about how I might combine my love of pastrami and jack cheese sandwiches and the ABT. I came up with the PBT or Pastrami Buffalo Turd.

I started with some fresh jalapenos that I cut in half and removed the membranes and seeds. I recently read about soaking jalapenos in Sprite overnight to remove some of the heat so I gave it a try. I was skeptical to say the least, but it worked. The Sprite tamed the jalapenos down to a level that the family will eat them. And now I’ve got a jar of super spiced Sprite that I can use for a spritz on something.

Monterey Jack cheese was then added to each cavity. A corned beef brisket flat was partially frozen and then sliced into long thin slices, much like bacon. The slices were soaked in cold water, to remove excess salt, for about an hour and then wrapped around the cheese and jalapenos.

The PBTs were smoked at about 250 degrees for two hours, that’s about as long as I could stand it before I had to eat one. They came out fantastic.

The peppers were slightly undercooked so next time I’ll partially roast the peppers before adding the cheese and pastrami wraps. This should give me a “done” pepper without turning the pastrami into jerky.