Turkey Pastrami on Beer Bread with Hickory Smoked Onion Rings

Discussion in 'Poultry' started by cowgirl, Nov 1, 2009.

  1. cowgirl

    cowgirl Smoking Guru OTBS Member

    Kind of a long title. [​IMG] My little drum smoker was busy this weekend. :)

    I made some turkey pastrami using....

    5 cloves of garlic minced
    1/4 cup of brown sugar
    1/3 cup of paprika
    2 TBS cracked black pepper
    1 tsp of powdered ginger
    1 tsp of mustard seeds
    1/4 cup of kosher salt
    and 1/3 cup of crushed corriander

    I let the turkey breast cure overnight, then smoked with some hickory in my drum...

    the skin was spicy and the inside was moist and tender...

    I made some drum beer bread and started building a sandwich...

    added a layer of provolone cheese and some caramelized onions...

    then some pepper bacon...

    spicy mustard greens...

    Slathered the lid with mayo...then topped the sandwich.

    Served with the hickory smoked onion rings, twangy green bean dill pickles and some spicy brown mustard...

    I liked it and I really liked the Dos Equis on the side....

    Thanks for checking out my turkey sammich!
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Oh boy Jeanie! You just got the drool going on this end.
    What a great smoke and such a fine meal!
    Everything looked delicious and such a great sandwich build. Not to mention the great idea of making smoked onion rings.
    Wish I could give you a hug, but instead guess I'll have to settle for [​IMG]

    Great job!
  3. the dude abides

    the dude abides Master of the Pit OTBS Member

    Let's see...you, me...gettin' fat and just hangin' round the smoker drinking beer and eating your food all day. Sounds like a good plan to me
  4. forluvofsmoke

    forluvofsmoke Smoking Guru OTBS Member

    Aaaaaaaaaah man!!!!!!!!!! Jeanie, I knew someone would tempt me with turkey pastrami again, especially since I started doing more and more meat curing. It's on my list now! I gotta get some briskets for corned beef pastrami too.

    I noticed you only used salt for curing. Is that because of hot smoking? Anyway, mighty good lookin'!

    Thanks for sharing that fine plate of simple but elegant food! Very nice smoke.

  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    Thank you Fire, I wish I could collect a hug from you.... thanks for the points and kind words instead. [​IMG]

    LOL Dude...you made me spit my drink out! Sounds excellent to me... wish ranch life worked out that way. lol!! Thanks. [​IMG]

    Thank you Eric! I need to make more beef and venison pastrami too...
    I didn't need cure with this mix, it only sits overnight and yes, I hot smoked it.
    If I were using my smokehouse I would cure it for sure.
    Hope you give it a try sometime. Makes a great sammich. [​IMG]

    Thanks friends!
  6. nozzleman

    nozzleman Smoking Fanatic

    excellent job my lady
  7. cowgirl

    cowgirl Smoking Guru OTBS Member

    Thank you so much Nozzleman! I saved one slice for my lunch today.. it was still tasty. [​IMG]
  8. bmudd14474

    bmudd14474 Guest

    Beautiful grub you got there
  9. cowgirl

    cowgirl Smoking Guru OTBS Member

    Thanks Brian! :)
  10. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    As usual, beautiful, Jeanie.
  11. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Jeanie your cooking never ceases to amaze me... [​IMG]

    How do you always make such delicious looking food? I know restaurants that can't make it look as good as yours...
  12. tomthegrillguy

    tomthegrillguy Fire Starter

    Looks great cowgirl!

    Quick question about Turkey Pastrami...

    I know that regular pastrami is smoked corned beef. Is Turkey Pastrami made with just a plain Turkey breast, or is it cured as well?

    Would love to give turkey pastrami a try, so pointers would be appreciated!

  13. smokeguy

    smokeguy Smoking Fanatic OTBS Member SMF Premier Member

    Looks great as always!
  14. cowgirl

    cowgirl Smoking Guru OTBS Member

    Thank you Ron and Paul!!

    Tom, the dry rub gives the turkey breast a quick overnight cure.. adds lot of flavor too. Just start with a plain turkey breast, rub the mix on, cover and let it sit in the fridge overnight. You do need to place it in a bowl to catch the juices.
    Hope you give this recipe a try sometime. It's pretty tasty stuff. Thanks Tom!

    Smokeguy...thank you!![​IMG]
  15. lcruzen

    lcruzen Master of the Pit OTBS Member

    Fine looking stuff Jeanie! Not sure what I like best about it, the turkey pastrami, beer bread or the smoked O-rings!
  16. tomthegrillguy

    tomthegrillguy Fire Starter


    I'm definitely gonna give this one a go - love Turkey Pastrami, and now I know how to make it!

  17. chefrob

    chefrob Master of the Pit OTBS Member

    like i said in the other thread.......cookbook.
  18. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    You are the Goddess of the smoke. Everything you touch turns to pure goodness. Hey dude we will have to Arm Wrestle for her arm. [​IMG]

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