You’ve made the pastrami, now it’s time for the ultimate pastrami sandwich! The Pastrami Reuben. The only thing that makes a homemade Pastrami Reuben better is homemade sauerkraut. With a little patience, you’ll find yourself enjoying one of the greatest sandwiches you’ve ever tasted!
Josh Cary and Chef Tom Jackson talk pastrami and how it came to be the defining meat in Delis. Also, they cover some simple tips for cleaning your grill and getting it ready to cook for the Spring.
If you thought smoked pork belly couldn't get any better, I've got news for you. A few days in pastrami brine does amazing things to that fatty succulent slab of pork!
All Things Barbecue’s staff chef, Tom Jackson, walks you through brining and smoking your own pastrami at home. This simple process will result in the best pastrami you have ever eaten.
By
Tom Jackson
