bbqgeekess
Babbling Farker
- Joined
- Jul 6, 2013
- Location
- Oklahoma
I'm participating in my first Throwdown! This is exciting!
I have a lot of leftover home cured & smoked pastrami and I've always loved pastrami on a burger--introduced to me back in 1996 at Jasper's out in Rancho Cordova, CA ( http://www.jaspershamburgers.com/menu/ ).
So I decided to try something different and incorporate chopped up pastrami into the freshly ground beef. Hence the "implosion": juicy tender slices of pastrami laying on top of the burger implode through the cheese into the burger, leaving pastrami shrapnel within.
Here is a bite shot revealing the pastrami fragments within the patties:
Cooking process:
Sliced up some pastrami and chopped it (tendon from the clod was separated and tossed) :
Bits were incorporated into freshly ground beef and made into patties :
Rubbed them down with my go to rub--equal portions of salt, pepper, garlic powder & paprika:
Fired up the GMG Davy Crockett to 180F and smoked the burgers for 30 minutes:
Got the Hasty Bake Fired up :
Now to wait.. hrm time for a beverage:
Sliced up some pastrami and did a quick braise/steam with a couple tablespoons of water:
After 30 minutes in the Davy Crockett (smoking at 180F) :
Threw them on the Hasty Bake and started grilling :
Topped each burger with Swiss cheese and threw on the buns :
Brought in the finished burgers and buns:
Then I assembled them, from bottom to top: bottom bun, mayo, mustard, burger, Swiss cheese, 2 layers pastrami, burger, Swiss cheese, 2 layers pastrami, onion, tomato, lettuce, mustard, mayo, top bun.
Served with homemade skin on kettle potato chips, seasoned with the same rub I used on the burgers; along with some sliced dill pickles.
Thank you for reading![Smile :) :)](data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7)
I have a lot of leftover home cured & smoked pastrami and I've always loved pastrami on a burger--introduced to me back in 1996 at Jasper's out in Rancho Cordova, CA ( http://www.jaspershamburgers.com/menu/ ).
So I decided to try something different and incorporate chopped up pastrami into the freshly ground beef. Hence the "implosion": juicy tender slices of pastrami laying on top of the burger implode through the cheese into the burger, leaving pastrami shrapnel within.
![bef2io.jpg](/proxy.php?image=http%3A%2F%2Fi61.tinypic.com%2Fbef2io.jpg&hash=79d2e4a1ece340d733925449ecaa2e37)
Here is a bite shot revealing the pastrami fragments within the patties:
![10qmfbl.jpg](/proxy.php?image=http%3A%2F%2Fi58.tinypic.com%2F10qmfbl.jpg&hash=192dc6d079ae0d5cc1564e8492922f32)
Cooking process:
Sliced up some pastrami and chopped it (tendon from the clod was separated and tossed) :
![2q9jfuu.jpg](/proxy.php?image=http%3A%2F%2Fi57.tinypic.com%2F2q9jfuu.jpg&hash=4651d5575df80add994a70081951a1bf)
Bits were incorporated into freshly ground beef and made into patties :
![282dgyr.jpg](/proxy.php?image=http%3A%2F%2Fi61.tinypic.com%2F282dgyr.jpg&hash=911ac9f84f6306a3ecc563e64518d239)
Rubbed them down with my go to rub--equal portions of salt, pepper, garlic powder & paprika:
![17qwxv.jpg](/proxy.php?image=http%3A%2F%2Fi59.tinypic.com%2F17qwxv.jpg&hash=96398cb250f9e6ee21d0a1a06ff08cdc)
Fired up the GMG Davy Crockett to 180F and smoked the burgers for 30 minutes:
![fa0uwg.jpg](/proxy.php?image=http%3A%2F%2Fi60.tinypic.com%2Ffa0uwg.jpg&hash=4e99f65a1f4480cbd12d35b8122abcef)
Got the Hasty Bake Fired up :
![1z4v6rq.jpg](/proxy.php?image=http%3A%2F%2Fi58.tinypic.com%2F1z4v6rq.jpg&hash=93adad756d335d5f32f5425ad1207b3c)
Now to wait.. hrm time for a beverage:
![2ai0oyc.jpg](/proxy.php?image=http%3A%2F%2Fi60.tinypic.com%2F2ai0oyc.jpg&hash=c3912f2249d3bac449107a7eca627a41)
Sliced up some pastrami and did a quick braise/steam with a couple tablespoons of water:
![4tshmf.jpg](/proxy.php?image=http%3A%2F%2Fi62.tinypic.com%2F4tshmf.jpg&hash=99a3653c5da9b3f772b0ae42bb1fe7b4)
After 30 minutes in the Davy Crockett (smoking at 180F) :
![2n6groy.jpg](/proxy.php?image=http%3A%2F%2Fi62.tinypic.com%2F2n6groy.jpg&hash=116cfe5eeb55c98b7304c319c7620956)
Threw them on the Hasty Bake and started grilling :
![ve7l2s.jpg](/proxy.php?image=http%3A%2F%2Fi61.tinypic.com%2Fve7l2s.jpg&hash=9d32e163a00329db31f0de05c23e1621)
Topped each burger with Swiss cheese and threw on the buns :
![28hlbw0.jpg](/proxy.php?image=http%3A%2F%2Fi61.tinypic.com%2F28hlbw0.jpg&hash=82f02d471980f96ad6a0213145c3a0d3)
Brought in the finished burgers and buns:
![k0h8pi.jpg](/proxy.php?image=http%3A%2F%2Fi57.tinypic.com%2Fk0h8pi.jpg&hash=1e838b8abdabbd5372d484346934cedc)
Then I assembled them, from bottom to top: bottom bun, mayo, mustard, burger, Swiss cheese, 2 layers pastrami, burger, Swiss cheese, 2 layers pastrami, onion, tomato, lettuce, mustard, mayo, top bun.
Served with homemade skin on kettle potato chips, seasoned with the same rub I used on the burgers; along with some sliced dill pickles.
![bef2io.jpg](/proxy.php?image=http%3A%2F%2Fi61.tinypic.com%2Fbef2io.jpg&hash=79d2e4a1ece340d733925449ecaa2e37)
Thank you for reading
Last edited: