Mmmm... Pastrami!
PASTRAMI PING!.......................
Damn…this article made me hungry. 😋
Love pastrami as long as there is no garlic in it. Rye bread or marbled bread, brown mustard, a bag o chips, and a soft drink. Heaven on earth almost
I was in Katz’s Deli in Manhattan once with my boss back in the 70’s. The best pastrami sandwich I ever had. My mouth is watering just thinking about it. I think they are still in business, maybe I’ll make it there again.
Back in the 60s, “The Miracle Mile” deli at the Christown Mall in Phoenix. Best pastrami sandwich in the world. I’ve never been able to find anything like it.
I like to make them with pastrami and sauerkraut. Still call it a Reuben even if it technically isn't. There's probably a tranny joke in there somewhere.
I made a corn beef brisket a few days ago. Still have a little bit left in the fridge. Enough to make a couple of glorious sandwiches! Thanks for the inspiration! I have all the ingredients on hand to make a fantastic Reuben. :)
My favorite pastrami sandwich is that of The Hat chain in L.A.’s San Gabriel Valley. Anyone else love The Hat???
Geez, is there anything better?
I sneak one in every few months even though I know it’s terrible on your health.
House of Reuben on 8 mile/Detroit introduced me to “the sandwich”, there was a German deli in Orange, CA. that made a good pastrami also.
This reminds me I need to make some homemade pastrami again. I get a packer prime grade brisket from Costco and separate the point from the flat. I will freeze the flat to use to make a Texas style bbq smoked brisket later in the spring or summer. I then cure the point for 2-3 weeks in a homemade corned beef brine (with pink curing salt and spices). After it cures I’ll let it dry out in the garage fridge for a few days. Then I will cold smoke it (dead of winter is the best time since I don’t have a real cold smoking setup so I use my regular offset smoker) after seasoning the cured point with fresh cracked pepper, coriander, and paprika. Then after smoking for a few hours (I’ll stop once I see the meat is rising above 85-90 deg) it gets steamed until tender.