This signifies the beginning of spring in our household and is a springtime tradition.
Since before we were married, my husband has always enjoyed smoking meats and having barbques. We started out doing the traditional (read commercial) barbque route, with commercial charcoal, and lots of sauces. But in the past few years we have started thinking about our health and better ways to produce the delicious barbque flavors we loved without so many processed ingredients.
The first change we made was that we started eating grass fed beef. Then we looked to take the sugar out when it wasn't necissary.That was all going well, when we found out that my already gluten-intolerant husband is also corn-intolerant. We cut out the obvious places but he was still having issues. Then one day he was watching "How It's Made" and they were showing how the charcoal briquettes were made and we were shocked to find out the binder is usually corn startch! We had been infusing our foods with corn and had no idea!
This pastrami recipe takes you through how to make this amazing meal. Just throw some fries with it, use it for a sandwich, or make it a part of your barbeque spread.
Recipe
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