This weekend I decided to whip up an old favorite, a Home Smoked Pastrami. Pastrami is essentially a smoked corned beef with the addition of traditional spices and a long soak in water to draw out some of the excess salt that is a result of the curing process. This is how it went.

Traditionally called Picanha in Brazil and other Latin American countries, this prized cut of meat...

I threw the 15 Long hots into a disposable foil deep 1/4 sheet pan along with 5 Poblanos for good measure. I tossed them around with olive oil, balsamic vinegar, whole peeled garlic cloves, salt, pepper, and some additional granulated garlic. Once tossed together you will have something like this: