{"id":4058,"date":"2017-06-13T07:00:54","date_gmt":"2017-06-13T07:00:54","guid":{"rendered":"http:\/\/grillexperience.it\/en\/?p=4058"},"modified":"2019-12-10T19:09:45","modified_gmt":"2019-12-10T18:09:45","slug":"easy-pastrami","status":"publish","type":"post","link":"https:\/\/grillexperience.it\/en\/easy-pastrami\/","title":{"rendered":"The Easy Pastrami"},"content":{"rendered":"

Cooking\u00a0a Pastrami in a\u00a0few hours<\/span><\/h2>\n

Have you ever tasted the Pastrami? Is fantastic. It’s like a beef ham, soft, misty, tasty. Between two slices of rye bread with mustard and pickles\u00a0is one of the traditional dishes of Jewish gastronomy. It\u00a0made fortunes of places like Katz’s in New York, so that it\u00a0is almost automatically associated with the famous venue where Meg Ryan simulated an orgasm in\u00a0the famous scene from When Henry met\u00a0Sally. Would you like to make it your home (Pastrami, not orgasm …)? You can do it, it’s Barbecue! Here is the recipe and …. this is where we all stop. Pastrami is cool but let’s admit it is a crazy drag. Maybe\u00a0\u00a0the most dreadful try it once, but when they want\u00a0more, they let desire\u00a0go\u00a0just as fast as it came, at the thought of what awaits them: the brisket that is struggling to find yet, a week of brine, then the desalinization of the flesh, the Smoking, the resting in the fridge and if you want to respect the tradition, the steam passage before slicing and presenting to your guests at\u00a0the table… a sandwich, however good.<\/p>\n

To say the truth in the States there is a shortcut. It consists on starting from\u00a0Corned Beef, a brisket cut\u00a0already processed in brine and vacuum sealed, which can be passed directly to the smoking stage. The problem is that at our longitudes Corned Beef is still a mystical object, such as the philosopher’s stone or the Holy Grail. However, in our gastronomy there is a product that in some way is similar for preparation and end result to Corned Beef: it is the Carne Salada from Trentino. It’s not made from Brisket\u00a0but it’s from Rump, the spice used has nothing to do but we\u00a0could make an attempt. It should work, in less than 24 hours we could have in hand if not the authentic Pastrami, one thing that goes close to him.<\/p>\n

Ingredients (for 8 people):<\/span><\/h4>\n

1 Pack\u00a0of Carne Salada
\n50 gr. Raising the Steaks Rub<\/p>\n

Smoke: Red Oak Chips<\/a><\/p>\n

\"Ingredienti<\/a><\/p>\n

Realizzation:<\/span><\/h4>\n
    \n
  1. The ingredients we need are practically\u00a0just 2: Carne Salada\u00a0and a Rub. The rub used on pastrami is usually rich in peppers, crushed very coarse, to create a thick and rustic bark. Cause of this,\u00a0I choose the\u00a0Raising the Steaks<\/a>\u00a0by\u00a0Dizzy Pig, a quite expensive\u00a0rub but of high quality and that seems created just for that. The first step is to desalinate the Carne Salada, which otherwise would make us drink all night. American sites recommend for Corned Beef 4 hours of rest in water per\u00a0each kg and the change of water every 2 hours. I closely stick to this approach: our package weighs 2,180 kg and once it is open, I\u00a0cover it with\u00a0water and let it rest for 8 hours.
    \n
    \"Carne<\/a><\/div>\n
    \"Rub<\/a><\/div>\n
    \"Desalare<\/a><\/div>\n<\/div><\/li>\n
  2. As soon as the desalination is completed, I pat\u00a0the Carne Saladat with kitchen paper and apply directly a thick layer of rub. Then turn on the WSM at 120\u00b0 C with water in the water pan so to favor a humid cooking environment. Insert a probe into the meat, some Red Oak Chip<\/a> on\u00a0the coals, and finally the Carne Salada\u00a0into the Smoker. Same\u00a0American sites recommend Cooking Corned Beef up to 75 \u00b0 C internal degrees and then to rest\u00a0in foil.
    \n
    \"Rubbatura<\/a><\/div>\n
    \"Rubbatura<\/a><\/div>\n
    \"Rubbatura<\/a><\/div>\n<\/div><\/li>\n
  3. After about 3 hours comes the fateful stall that makes me pretend to continue cooking in foil, without adding anything else. A further hour and we are at 75\u00b0 C. I take to off from cooking\u00a0and let\u00a0to rest in foil, at room temperature for 1 hour. The perfume is divine but I\u00a0resists.<\/li>\n<\/ol>\n
    \n
    \"Fette<\/a><\/div>\n
    \"Fette<\/a><\/div>\n<\/div>\n

    Conclusions:<\/span><\/h4>\n

    Unfortunately I have never had the opportunity to taste the most famous Pastrami, the one from Katz’s in New York but this can definitely compete with the less-favored ones I ate with great satisfaction in the States. The slices are incredibly juicy, soft and tasty, with a scent that captures you. Besides, I opened the pack of Carne Salada early in the morning and for dinner of\u00a0the same day I had my Pastrami Sandwich in hand.<\/p>\n

    I know it’s not true Pastrami, call it if you want ‘Pastrange’ but when I ate it my expression was the same as Meg Ryan in that famous movie. All in a handful of hours. Would you ever believe it possible?<\/p>\n

    <\/div>\n

    \"Banner\"<\/a><\/p>\n","protected":false},"excerpt":{"rendered":"

    Cooking\u00a0a Pastrami in a\u00a0few hours Have you ever tasted the Pastrami? Is fantastic. It’s like a beef ham, soft, misty, tasty. Between two slices…<\/p>\n","protected":false},"author":2,"featured_media":4043,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"video","meta":{"_price":"","_stock":"","_tribe_ticket_header":"","_tribe_default_ticket_provider":"","_ticket_start_date":"","_ticket_end_date":"","_tribe_ticket_show_description":"","_tribe_ticket_show_not_going":false,"_tribe_ticket_use_global_stock":"","_tribe_ticket_global_stock_level":"","_global_stock_mode":"","_global_stock_cap":"","_tribe_rsvp_for_event":"","_tribe_ticket_going_count":"","_tribe_ticket_not_going_count":"","_tribe_tickets_list":"[]","_tribe_ticket_has_attendee_info_fields":false,"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[44],"tags":[49,836,376,950],"class_list":["post-4058","post","type-post","status-publish","format-video","has-post-thumbnail","hentry","category-recipes","tag-barbecue","tag-barbecue-creativo-en","tag-salamoia-en","tag-ultimate-smoke-en","post_format-post-format-video","post-item"],"yoast_head":"\nThe Barktenders - Inspiration for the Grill: The Easy Pastrami<\/title>\n<meta name=\"description\" content=\"Having a Pastrami scippino the very long days of brining, starting directly from the Carne Salada of Trentino and taking a very short time\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/grillexperience.it\/en\/easy-pastrami\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Easy Pastrami\" \/>\n<meta property=\"og:description\" content=\"Having a Pastrami scippino the very long days of brining, starting directly from the Carne Salada of Trentino and taking a very short time\" \/>\n<meta property=\"og:url\" content=\"https:\/\/grillexperience.it\/en\/easy-pastrami\/\" \/>\n<meta property=\"og:site_name\" content=\"GrillExperience\" \/>\n<meta property=\"article:publisher\" content=\"https:\/\/www.facebook.com\/geniusbarbecuegrillexperience\/\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/marcoagostiniSirBBQ\/\" \/>\n<meta property=\"article:published_time\" content=\"2017-06-13T07:00:54+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-12-10T18:09:45+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/grillexperience.it\/wp-content\/uploads\/2017\/06\/Copia-di-Pastrami.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"1000\" \/>\n\t<meta property=\"og:image:height\" content=\"665\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Marco Agostini\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Marco Agostini\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/grillexperience.it\/en\/easy-pastrami\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/grillexperience.it\/en\/easy-pastrami\/\"},\"author\":{\"name\":\"Marco Agostini\",\"@id\":\"https:\/\/grillexperience.it\/#\/schema\/person\/d9e2a0fa0ab0de19c36677f5b5f8488e\"},\"headline\":\"The Easy Pastrami\",\"datePublished\":\"2017-06-13T07:00:54+00:00\",\"dateModified\":\"2019-12-10T18:09:45+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/grillexperience.it\/en\/easy-pastrami\/\"},\"wordCount\":773,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\/\/grillexperience.it\/#organization\"},\"image\":{\"@id\":\"https:\/\/grillexperience.it\/en\/easy-pastrami\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/06\/Copia-di-Pastrami.jpg?fit=1000%2C665&ssl=1\",\"keywords\":[\"Barbecue\",\"Barbecue Creativo\",\"Salamoia\",\"Ultimate Smoke\"],\"articleSection\":[\"Creative Barbecue Recipes\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\/\/grillexperience.it\/en\/easy-pastrami\/#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/grillexperience.it\/en\/easy-pastrami\/\",\"url\":\"https:\/\/grillexperience.it\/en\/easy-pastrami\/\",\"name\":\"The Barktenders - Inspiration for the Grill: The Easy Pastrami\",\"isPartOf\":{\"@id\":\"https:\/\/grillexperience.it\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/grillexperience.it\/en\/easy-pastrami\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/grillexperience.it\/en\/easy-pastrami\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/06\/Copia-di-Pastrami.jpg?fit=1000%2C665&ssl=1\",\"datePublished\":\"2017-06-13T07:00:54+00:00\",\"dateModified\":\"2019-12-10T18:09:45+00:00\",\"description\":\"Having a Pastrami scippino the very long days of brining, starting directly from the Carne Salada of Trentino and taking a very short time\",\"breadcrumb\":{\"@id\":\"https:\/\/grillexperience.it\/en\/easy-pastrami\/#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\/\/grillexperience.it\/en\/easy-pastrami\/\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/grillexperience.it\/en\/easy-pastrami\/#primaryimage\",\"url\":\"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/06\/Copia-di-Pastrami.jpg?fit=1000%2C665&ssl=1\",\"contentUrl\":\"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/06\/Copia-di-Pastrami.jpg?fit=1000%2C665&ssl=1\",\"width\":1000,\"height\":665,\"caption\":\"Pastrami Facile\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\/\/grillexperience.it\/en\/easy-pastrami\/#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\/\/grillexperience.it\/en\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"The Easy Pastrami\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\/\/grillexperience.it\/#website\",\"url\":\"https:\/\/grillexperience.it\/\",\"name\":\"GrillExperience\",\"description\":\"Diventa maestro della griglia con Marco Agostini\",\"publisher\":{\"@id\":\"https:\/\/grillexperience.it\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\/\/grillexperience.it\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\/\/grillexperience.it\/#organization\",\"name\":\"BBQ Hangout srl\",\"url\":\"https:\/\/grillexperience.it\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/grillexperience.it\/#\/schema\/logo\/image\/\",\"url\":\"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2022\/02\/Logo-Genius.png?fit=922%2C321&ssl=1\",\"contentUrl\":\"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2022\/02\/Logo-Genius.png?fit=922%2C321&ssl=1\",\"width\":922,\"height\":321,\"caption\":\"BBQ Hangout srl\"},\"image\":{\"@id\":\"https:\/\/grillexperience.it\/#\/schema\/logo\/image\/\"},\"sameAs\":[\"https:\/\/www.facebook.com\/geniusbarbecuegrillexperience\/\"]},{\"@type\":\"Person\",\"@id\":\"https:\/\/grillexperience.it\/#\/schema\/person\/d9e2a0fa0ab0de19c36677f5b5f8488e\",\"name\":\"Marco Agostini\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\/\/grillexperience.it\/#\/schema\/person\/image\/\",\"url\":\"https:\/\/secure.gravatar.com\/avatar\/bb9e48aa9f4cefa7f0f90f306c5a31887a74072f545c76b9377f40808b8326dd?s=96&d=identicon&r=g\",\"contentUrl\":\"https:\/\/secure.gravatar.com\/avatar\/bb9e48aa9f4cefa7f0f90f306c5a31887a74072f545c76b9377f40808b8326dd?s=96&d=identicon&r=g\",\"caption\":\"Marco Agostini\"},\"description\":\"Imprenditore, Autore, Blogger - Resp. Grill Academy Milano - KCBS Certified Barbecue Judge e Certified Table Captain - Certified SCA Judge - Sommelier AIS dal 2003, Assaggiatore ONAF dal 2006\",\"sameAs\":[\"https:\/\/www.facebook.com\/marcoagostiniSirBBQ\/\"],\"url\":\"https:\/\/grillexperience.it\/en\/author\/m4rco\/\"}]}<\/script>\n<!-- \/ Yoast SEO Premium plugin. -->","yoast_head_json":{"title":"The Barktenders - Inspiration for the Grill: The Easy Pastrami","description":"Having a Pastrami scippino the very long days of brining, starting directly from the Carne Salada of Trentino and taking a very short time","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/grillexperience.it\/en\/easy-pastrami\/","og_locale":"en_US","og_type":"article","og_title":"The Easy Pastrami","og_description":"Having a Pastrami scippino the very long days of brining, starting directly from the Carne Salada of Trentino and taking a very short time","og_url":"https:\/\/grillexperience.it\/en\/easy-pastrami\/","og_site_name":"GrillExperience","article_publisher":"https:\/\/www.facebook.com\/geniusbarbecuegrillexperience\/","article_author":"https:\/\/www.facebook.com\/marcoagostiniSirBBQ\/","article_published_time":"2017-06-13T07:00:54+00:00","article_modified_time":"2019-12-10T18:09:45+00:00","og_image":[{"width":1000,"height":665,"url":"https:\/\/grillexperience.it\/wp-content\/uploads\/2017\/06\/Copia-di-Pastrami.jpg","type":"image\/jpeg"}],"author":"Marco Agostini","twitter_card":"summary_large_image","twitter_misc":{"Written by":"Marco Agostini","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/grillexperience.it\/en\/easy-pastrami\/#article","isPartOf":{"@id":"https:\/\/grillexperience.it\/en\/easy-pastrami\/"},"author":{"name":"Marco Agostini","@id":"https:\/\/grillexperience.it\/#\/schema\/person\/d9e2a0fa0ab0de19c36677f5b5f8488e"},"headline":"The Easy Pastrami","datePublished":"2017-06-13T07:00:54+00:00","dateModified":"2019-12-10T18:09:45+00:00","mainEntityOfPage":{"@id":"https:\/\/grillexperience.it\/en\/easy-pastrami\/"},"wordCount":773,"commentCount":0,"publisher":{"@id":"https:\/\/grillexperience.it\/#organization"},"image":{"@id":"https:\/\/grillexperience.it\/en\/easy-pastrami\/#primaryimage"},"thumbnailUrl":"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/06\/Copia-di-Pastrami.jpg?fit=1000%2C665&ssl=1","keywords":["Barbecue","Barbecue Creativo","Salamoia","Ultimate Smoke"],"articleSection":["Creative Barbecue Recipes"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/grillexperience.it\/en\/easy-pastrami\/#respond"]}]},{"@type":"WebPage","@id":"https:\/\/grillexperience.it\/en\/easy-pastrami\/","url":"https:\/\/grillexperience.it\/en\/easy-pastrami\/","name":"The Barktenders - Inspiration for the Grill: The Easy Pastrami","isPartOf":{"@id":"https:\/\/grillexperience.it\/#website"},"primaryImageOfPage":{"@id":"https:\/\/grillexperience.it\/en\/easy-pastrami\/#primaryimage"},"image":{"@id":"https:\/\/grillexperience.it\/en\/easy-pastrami\/#primaryimage"},"thumbnailUrl":"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/06\/Copia-di-Pastrami.jpg?fit=1000%2C665&ssl=1","datePublished":"2017-06-13T07:00:54+00:00","dateModified":"2019-12-10T18:09:45+00:00","description":"Having a Pastrami scippino the very long days of brining, starting directly from the Carne Salada of Trentino and taking a very short time","breadcrumb":{"@id":"https:\/\/grillexperience.it\/en\/easy-pastrami\/#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/grillexperience.it\/en\/easy-pastrami\/"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/grillexperience.it\/en\/easy-pastrami\/#primaryimage","url":"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/06\/Copia-di-Pastrami.jpg?fit=1000%2C665&ssl=1","contentUrl":"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/06\/Copia-di-Pastrami.jpg?fit=1000%2C665&ssl=1","width":1000,"height":665,"caption":"Pastrami Facile"},{"@type":"BreadcrumbList","@id":"https:\/\/grillexperience.it\/en\/easy-pastrami\/#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/grillexperience.it\/en\/"},{"@type":"ListItem","position":2,"name":"The Easy Pastrami"}]},{"@type":"WebSite","@id":"https:\/\/grillexperience.it\/#website","url":"https:\/\/grillexperience.it\/","name":"GrillExperience","description":"Diventa maestro della griglia con Marco Agostini","publisher":{"@id":"https:\/\/grillexperience.it\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/grillexperience.it\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/grillexperience.it\/#organization","name":"BBQ Hangout srl","url":"https:\/\/grillexperience.it\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/grillexperience.it\/#\/schema\/logo\/image\/","url":"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2022\/02\/Logo-Genius.png?fit=922%2C321&ssl=1","contentUrl":"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2022\/02\/Logo-Genius.png?fit=922%2C321&ssl=1","width":922,"height":321,"caption":"BBQ Hangout srl"},"image":{"@id":"https:\/\/grillexperience.it\/#\/schema\/logo\/image\/"},"sameAs":["https:\/\/www.facebook.com\/geniusbarbecuegrillexperience\/"]},{"@type":"Person","@id":"https:\/\/grillexperience.it\/#\/schema\/person\/d9e2a0fa0ab0de19c36677f5b5f8488e","name":"Marco Agostini","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/grillexperience.it\/#\/schema\/person\/image\/","url":"https:\/\/secure.gravatar.com\/avatar\/bb9e48aa9f4cefa7f0f90f306c5a31887a74072f545c76b9377f40808b8326dd?s=96&d=identicon&r=g","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/bb9e48aa9f4cefa7f0f90f306c5a31887a74072f545c76b9377f40808b8326dd?s=96&d=identicon&r=g","caption":"Marco Agostini"},"description":"Imprenditore, Autore, Blogger - Resp. Grill Academy Milano - KCBS Certified Barbecue Judge e Certified Table Captain - Certified SCA Judge - Sommelier AIS dal 2003, Assaggiatore ONAF dal 2006","sameAs":["https:\/\/www.facebook.com\/marcoagostiniSirBBQ\/"],"url":"https:\/\/grillexperience.it\/en\/author\/m4rco\/"}]}},"jetpack_publicize_connections":[],"jetpack_featured_media_url":"https:\/\/i0.wp.com\/grillexperience.it\/wp-content\/uploads\/2017\/06\/Copia-di-Pastrami.jpg?fit=1000%2C665&ssl=1","jetpack_sharing_enabled":true,"jetpack_shortlink":"https:\/\/wp.me\/pdexhk-13s","_links":{"self":[{"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/posts\/4058","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/comments?post=4058"}],"version-history":[{"count":6,"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/posts\/4058\/revisions"}],"predecessor-version":[{"id":11680,"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/posts\/4058\/revisions\/11680"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/media\/4043"}],"wp:attachment":[{"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/media?parent=4058"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/categories?post=4058"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/grillexperience.it\/en\/wp-json\/wp\/v2\/tags?post=4058"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}