First Pastrami in the Books

[JCBBQ]

I had a lot of fun making pastrami, and the results are well worth the week and a half process. I'm thinking that the highest use of a packer brisket may be to separate the flat and point and make pastrami w the flat and Texas bbq the point or make Jerod Broussard 's overalls. By the way, the Riesling paired with the pastrami was perfect. If you like wine this is a great combination. Made Reubens and some carrot vishyssoise.

[Jon Solberg]

That looks perfect!

[hoovarmin]

I wish I was having that for breakfast this morning

[JCBBQ]

I might do that

[HouseHomey]

I had a hamburger

[JCBBQ]

HouseHomey LOL

[JCGrill]

Was going to ask if it was sweet or dry, but it appears to be from Germany, so I think I have my answer.

[JCBBQ]

It wasn't an auslese so it wasn't super sweet but there was sugar. I like dry wines normally but this paired beautifully and so was a big eye opener for me.

[RonB]

I think I see another round of pastrami in my future.

[JCBBQ]

I'll definitely do this again!

[Jerod Broussard]

Well worth the process, that's fo sho.

Crumbled up it also makes a great salad topping.

[HawkerXP]

Beautiful looking sandwich!

[CaptainMike]

That is such a fun thing to do.

[Mr. Bones]

Yer Reuben looks fantastic!

[fzxdoc]

Was it an Alsatian riesling, JCBBQ ? I like their drier profile. Oops never mind, I just took another look and saw that German wine label. Not from the French Alsace after all.

Sweet rieslings are tough for me to take. I never would have thought to pair one with pastrami. I'd be heading for the beer (again) just about the time the slicing was done.

Nice-looking 'strami sammie!

Kathryn

[JCBBQ]

fzxdoc, I was totally surpised by the Riesling. Riesling is a big hole in my wine game bc I usually taste them and think "ugh, that's too sweet." My sommelier friend made the recommendation and so I went with it. It is dynamite. The sugar really balances all the saltiness of the chips, pickle and pastrami. Give it a try. I also found a good one, so maybe that helped a lot too.

[JCGrill]

JCBBQ Riesling is a go-to for me because it can be super dry or very sweet depending on the winemaker. Pairs really well with spicy food.

[JCBBQ]

JCGrill Yeah, I once had a fantastic Riesling at a Thai restaurant and loved how it paired. This experience has made me realize I need to get off my ass and learn more about them.

[Skip]

Good looking Pastrami.

[HouseHomey]

Great looking stuff! Well worth the process and time. Interesting pairing, make sense when you think about it. Pastrami Ruebens are my go to benchmark. Looking good brother!

[DWCowles]

Beautiful!

[Karon Adams]

MAN, that looks nice! I'm trying to talk the Y into buying me the VERY expensive cut, Brisket <snort> cause I REALLY want some corned beef and Pastrami!! That's a beautiful plate.

[EdF]

You've got a chicken and egg problem: how do you get him a pastrami Reuben to convince him to buy the materials?

[Karon Adams]

you don't know my Y. he could (and has) eat the same thing every day for weeks at a time. He told me he went an entire semester of school eating PBJ every single day. he's not food guy.

[Henrik]

Classy, JCBBQ! Good job!