Porkstrami: Pork Leg Pastrami

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I love pastrami and Montreal smoked meat: tender, very tasty beef brisket cured, smoked and steamed to an umptuous pile of goodness. Unfortunately beef brisket is expensive, relatively speaking: the cheapest I could find was $5 a pound. My go-to meat for all things charcuterie is pork, and right now whole pork legs are going for $1 a pound in my neck of the woods. Yes I’m paying for the skin and bone along with the leg meat, but I render the skin for pork fat and the bone is…read more

Big Green Egg Plate Setter

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A few weeks back I discussed smoking on my Big Green Egg and using indirect heat: I was able to accomplish this by using the Plate Setter.  For indirect cooking you remove the grate, insert the plate setter with a drip pan and put the grate on top. Or you can flip it the other way and use it as a baking stone for bread or pizza. It’s made a big difference in the smoking I’ve done.  Well worth the additional investment.  Since I’ve only used it for indirect cooking…read more


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