Trumps Tuna Pastrami Food

PASTRAMI BURGER

Steps:

• Form the beef into four 4-inch-wide patties (1/2 to 3/4 inch thick); season with salt and pepper.
• Heat the vegetable oil in a large skillet over medium-high heat. Add the burgers and cook until browned, 2 to 3 minutes. Flip and cook 1 minute, then top each burger with a slice of cheese and one-quarter of the pastrami. Cover and cook until the cheese melts and the pastrami is hot, about 2 more minutes for medium.
• Serve the burgers on the buns with lettuce, onions, tomatoes and Thousand Island dressing.

TRUMPS TUNA PASTRAMI

Steps:

• Soak the tuna in a brine made of the water, garlic and salt for 4 to 5 hours in the refrigerator.
• Remove from the refrigerator half an hour before cooking. Drain the brine and coat the outside of the tuna with a mixture of the coriander and peppercorns.
• Soak the mesquite chips according to manufacturer's instuctions.
• If using a smoker, follow directions. If using a covered grill, open all the vents. Cover the bottom with charcoal and allow it to burn to a white ash, about 30 minutes. When the temperature reaches 175 to 200 degrees at the grill level, add the wet mesquite directly to the charcoal; it should be very smoky. Grease the grill, place the tuna on it and close the cover immediately. After three minutes turn the tuna and cook 3 minutes longer. The outside should be grayish white and the inside rare.
• Refrigerate for several hours. To serve, slice very thin and accompany with mustard sauce.

PRIMETIME PASTRAMI

Steps:

• For the brine: In a large stockpot, add half of the water, the brown sugar, kosher salt, curing salt, coriander seeds, mustard seeds, fennel seeds, juniper berries, chile flakes, bay leaves, cloves, cinnamon and star anise and bring to a boil. Then simmer for 30 minutes. Add the remaining water with some ice to chill the brine.
• For the rub: Grind the peppercorns, coriander and juniper until crushed but still a little chunky. Add to a mixing bowl. Add the salt, brown sugar, chile flakes and granulated garlic and stir to combine.
• For the pastrami: First, clean all the fat off the brisket including the "V" between the two muscles, then follow the fat between the two muscles and separate them making a flat and a cap.
• Transfer the brine to a large hotel pan or roasting pan. Add the brisket and refrigerate at least 5 days and no more than 10 days. Make sure the brisket is stirred once a day to get an evenly brined brisket.
• After a minimum of 5 days, prepare a smoker for 225 degrees F.
• Remove the pastrami, rinse it and blot dry with paper towels. Thoroughly rub the brined brisket with the pastrami rub. Place in smoker and cook for 8 hours until the internal temperature reaches 210 degrees F on an instant-read thermometer.