Instructions: Sutter Home Sweet Fire Mustard, as needed (or your favorite premium mustard)

A handful of wood chips, soaked at least 30 minutes (optional)

6 red lettuce leaves, washed and well dried

Oil grill rack. Prepare a medium-hot direct-heat fire in a covered charcoal grill.

Place cucumbers in a colander and sprinkle with 2 teaspoons sea salt. Set aside 15 minutes in a cool spot. Drain, rinse and squeeze out excess liquid.

Place in a quart jar or bowl with garlic cloves, peppercorns and dill (reserve 2 tablespoons dill). Cover with 1/4 cup Zinfandel, vinegar, and 1/4 cup ice cubes.

Set aside until ready to serve.

Meantime, chop reserved dill and combine with beef, minced garlic, pastrami spice mix (see below), salt, bagel crumbs, and remaining Zinfandel. Form into 3/4" patties, avoid compacting too firmly. Press cracked peppercorns onto surface of one side for the "pastrami" effect.

Add soaked wood chips, if using, according to manufacturers directions before beginning to grill. When coals have grayed over, place burgers on the grill rack, 4"-5" from coals. Close cover and cook until first side is browned. Turn with a wide grill spatula, and grill until done to taste (instant read thermometer should register at least 160F) about 4 minutes on each side for medium. Add a slice of Gouda, if using, about 30 seconds before they are done.

Toast bagels cut side down around cooler edges of grill, while burgers are cooking. Drain pickles. (The brine may be re-used one more time. Keep refrigerated.)

*Your secret very easy pastrami mix: Purchase a high quality pickling spice mix. High quality blends, such that from Penzeys Spices, Spice Islands (in supermarkets) or Adrianas Caravan usually include brown and yellow mustard seeds, coriander, allspice, dill, bay leaves, cloves, juniper, mace, red pepper.

Find a brand you love and use a fresh jar. Grind as finely as possible in a coffee mill or spice grinder. Tip: grind twice as much as you need, store in the fridge and use within a month or so.

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