salty brine and coat it with pepper, coriander and garlic. When ready, place in thesmoker. Smoke it base on the size of the meat. For every pound, 45 minutes inthe smoker. Internal temperature should reach 165 degrees.Please use extra caution and use every safety method to prevent growth of bacteria.
- Garlic Sauce
• Grab a small mixing bowl and add• 2 spoons of Mayonnaise,• 1 teaspoon of aged balsamic vinegar,• 1 teaspoon of fresh squeezes lime,• 3/4 spoon of freshly grinned garlic.• 1/2 teaspoon of Pomegranate sauce (you can buy this from Mediterraneanshops)• 1/2 teaspoon of black coarse pepper.Mix evenly using whisk
- Roasted Red Bell Pepper
Grab a fresh red bell pepper and slice it in thick pieces. Pour a little olive oil ontop and mix it then place it in the oven until roasted. You can also grill thepepper.
- Pastrami Mix
• 1/2 pound of top round lean pastrami shaved• 4 Oz of thinly julienne cut Green Onion• 1 Oz of olive oil• 1 full spoon of
• 1/2 of Hass Avocado• 1 Oz of sprout alfalfa• 2 Oz of
Roasted Red Bell Pepper
Mix them all in a mixing bowl using a kitchen tong.Spread the garlic sauce on the bread evenly using spatula. Every bite shouldtaste as delicious so consistency is important. Place the Pastrami Mix on theCiabatta and add 2 pieces of fresh Basil on top. For cheese selection, Irecommend Sharp yellow and waxed Cheddar. Add two slices on top and placein the oven until the bread is golden color and toasted.This is a big sandwich, but I still need a side dish to accompany it. Grab a smallbag of salted chips original with no flavor. Place in a bowl safe for oven.