Utah

Pastrami BBQ

Utah has a unique obsession with pastrami - the famous Utah pastrami burger is a local legend. This BBQ version takes sliced pastrami, gives it a kiss of smoke, and chars it on the grill until the edges crisp. Served with Utah's other invention - fry sauce - it's pure Beehive State comfort.

⏱ Total 45min 🍴 Serves 6 ⭐ Utah Original 🍯 Beehive State

Equipment Needed

🔥 Grill
🥣 Cast Iron Griddle
🥚 Tongs
🍴 Mixing Bowl

Instructions

1

Make the fry sauce: Combine mayonnaise, ketchup, pickle juice, onion powder, garlic powder, and paprika in a bowl. Whisk until smooth. Refrigerate for at least 30 minutes to let flavors meld.

Utah invention: Fry sauce was invented in Salt Lake City at Arctic Circle restaurants. It's now a Utah staple served with everything.
2

Prep the pastrami: If using a whole pastrami, slice it about 1/4 inch thick. Separate the slices and brush lightly with oil. Sprinkle with additional coarse black pepper if desired.

3

Set up the grill: Preheat grill to medium-high heat. If adding smoke, place soaked wood chips in a smoker box or foil packet. Place a cast iron griddle on the grill to preheat.

4

Smoke the pastrami (optional): For extra smokiness, lay pastrami slices on the cooler side of the grill, close the lid, and smoke for 10-15 minutes. This step is optional but adds depth.

5

Grill the pastrami: Place pastrami slices on the hot griddle or directly on grates. Cook 1-2 minutes per side until edges crisp and fat renders. The meat should sizzle and develop charred spots.

The crispy edges: This is key to Utah-style pastrami. Let the fat render and the edges get slightly crispy for maximum flavor.
6

Pile and melt: Pile the grilled pastrami slices together on the griddle. Top with Swiss cheese and let melt under a cover or closed grill lid, about 1 minute.

7

Toast the buns: Split the buns and toast cut-side down on the grill until golden, about 1 minute.

8

Assemble Utah style: Spread fry sauce generously on both bun halves. Pile the cheesy grilled pastrami high. Add pickles and a squiggle of yellow mustard.

9

Serve immediately: These are best eaten right away while the pastrami is hot and the cheese is melty. Serve with extra fry sauce on the side for dipping.

10

Complete the Utah experience: Pair with thick-cut fries (for dipping in that fry sauce), a fresh lime rickey, and enjoy the view of the Wasatch Mountains if you're lucky enough to be there.

💡 Pro Tips & Variations

  • Why pastrami in Utah? Crown Burgers popularized the pastrami burger in the 1980s. Now it's a Utah obsession - found at nearly every burger joint in the state.
  • Fry sauce ratio: Traditional is roughly 2:1 mayo to ketchup, but every Utah restaurant has their own secret version. Experiment to find yours.
  • Source good pastrami: Look for pastrami with a good pepper crust and visible fat marbling. Cheap pastrami won't have the same flavor when grilled.
  • Burger version: Add a beef patty underneath the pastrami for the full Utah pastrami burger experience. It's over the top - and that's the point.
  • Crispy is key: Don't just warm the pastrami - get it sizzling with crispy edges. The rendered fat is flavor gold.
  • Make it a plate: Skip the bun and serve grilled pastrami over fries, smothered in cheese and fry sauce, for a Utah-style "smothered pastrami fries" experience.
← Back to Utah Browse All BBQ →