Xpert510
Well-known member
- Joined
- Jul 9, 2009
- Location
- Manchester, NH
I saw the "Cured" Throw-Down challenge thread and the timing couldn't have been better because I had watched a re-run of Diner's Drive-Ins and Dives. In that episode the Triple D crew visited Norton's Pastrami and Deli in Santa Barbara, CA and showcased a sandwich called the PLT. Norton's MOM’S PLT is made of Crispy Pastrami, Chipotle Mayo, Lettuce, Tomato, on Sourdough. I thought that sandwich sounded pretty good but could be elevated with some Bacon and Swiss Cheese. So I created the PBLTC on fresh Sourdough.
The Pastrami is the long pole, taking about 10 days to brine so Lets get started with the brisket.
Create my pickling spice for my Brine.
Make the brine and then cool it.
Trim the Brisket:
Drop into the Brine for a 10 day nap (warning label: dont let your children swim in the brine):
Now we start the bacon since that is 7 days of dry curing. Starting with a 21lbs bone-on pork belly. Cut off the ribs:
Take off the skin:
Cut it up into equal sized pieces because I'm making 3 different kinds of Bacon:
Got those curing (savory, jalapeño, and coffee-molasses):
After all that work I'm getting hungry... Time to smoke those ribs from the pork belly!!
Several days later we are ready to smoke the bacon. Added just a touch more spice to the pork belly before throwing it on the smoker:
Apply my Pastrami rub to my Cured Brisket:
Get her in the smoke!
Looking about done:
MMMMMMmmmmm:
OK... Time to start building the dream sandwich: THE PBLTC !!
Prepare the Chipotle Mayo in Advance: (Mayo, Sour Cream, Chipotle, Lemon):
Bacon:
We need crispy fried pastrami so here we go:
Toast the Fresh Sourdough and add some swiss to the Pastrami:
Money Shot.
Top the sandwich with the Jalapeno Bacon and Lettuce and Tomato:
Seriously... this sandwich easily made the top 3 list of sandwiches I have ever eaten. It was THAT good.
The Pastrami is the long pole, taking about 10 days to brine so Lets get started with the brisket.
Create my pickling spice for my Brine.
Make the brine and then cool it.
Trim the Brisket:
Drop into the Brine for a 10 day nap (warning label: dont let your children swim in the brine):
Now we start the bacon since that is 7 days of dry curing. Starting with a 21lbs bone-on pork belly. Cut off the ribs:
Take off the skin:
Cut it up into equal sized pieces because I'm making 3 different kinds of Bacon:
Got those curing (savory, jalapeño, and coffee-molasses):
After all that work I'm getting hungry... Time to smoke those ribs from the pork belly!!
Several days later we are ready to smoke the bacon. Added just a touch more spice to the pork belly before throwing it on the smoker:
Apply my Pastrami rub to my Cured Brisket:
Get her in the smoke!
Looking about done:
MMMMMMmmmmm:
OK... Time to start building the dream sandwich: THE PBLTC !!
Prepare the Chipotle Mayo in Advance: (Mayo, Sour Cream, Chipotle, Lemon):
Bacon:
We need crispy fried pastrami so here we go:
Toast the Fresh Sourdough and add some swiss to the Pastrami:
Money Shot.
Top the sandwich with the Jalapeno Bacon and Lettuce and Tomato:
Seriously... this sandwich easily made the top 3 list of sandwiches I have ever eaten. It was THAT good.
