Katz's deli pastrami

[gabulldog]

Using Meathead's recipe as a guide and some advice from fellow PBCer, fzxdoc, did some killer pastrami and made it into Reubens. Pretty darn good!

[texastweeter]

Wow, looks close to the original

[gabulldog]

I couldn't make em quite as big! Those two flats go quickly when you're stacking a full lb on each sandwich...

[RichieB]

I remember 1st time in Katz and for that matter the now closed Stage Deli on about 7th and 57th. Ordering a pastrami sandwich on seeded rye with their mustard. Came with pickle and I think cole slaw. I don't exatrate when I say the beef was stacked at least 6 in. I was able to eat the entire meal. Now that was in the late 90's early 2000's. I was a youngster in my mid 40's. Now I'd be lucky to get through 1/2.

[jfmorris]

RichieB I've not been to Katz, but have been to the Carnegie Deli, and thought the prices were high, until I got my sandwich, and realized it had a pound or more of meat on it! The wife and I worked hard to finish a shared sandwich...

[RonB]

That looks very tasty.

[Donw]

That looks fabulous. We too are lounging around here in a pastrami induced haze after giving @Meathead’s recipe a go.

[gabulldog]

What, no pic?!

[Donw]

We ate all the evidence. Actually, your photos are much better than mine I going to pass on posting them.

[HawkerXP]

That looks marvelous! I love seeded rye!

[Sam6687]

I made Meathead’s pastrami on my PBC a few weeks ago, came out incredible.

[gabulldog]

Yes, looks awesome! Is that a point?

[Sam6687]

gabulldog yes it is. I have made pastrami a few times, but this was by far my best attempt

[gabulldog]

Definitely have to try a point next time!

[Troutman]

Good looking pastrami all around. If done properly following MH's recipe and maybe a few tweaks, I think it's as good as Katz's. We have a Katz Deli here in Houston that I eat ate every so often. Last time I was there I had a Reuben and meh, didn't impress me that much. Of course it's not the New York original but still, I think we as bbq cooks can do just as well !!!

[shify]

Any Katz’s in Houston, TX has zero relation to the original one in NY.

[Troutman]

I checked, you are correct, local owner. My bad !! My statement stands regardless.

[BRic]

Looks good ! Thanks for sharing .

[fzxdoc]

Wow, gabulldog , you did great on that pastrami feast. I'm glad the PBC came through for you once again. The meat looks beautiful and must have tasted even better. It's nice to know that you enjoyed the cook.

Kathryn

[SmokeyGator]

Great job! I corned a brisket for yesterday, fhe point became pastrimi and the rest was corned beef and cabbage. I’m getting better at it too. Still have room for inprovement. Which reminds me, the solution here is easy to figure out. Cure more brisket!

[jfmorris]

All this pastrami looks amazing! I have to do this soon!

[Spinaker]

Awesome! This is my favorite recipe on the site! I have a whole boat load of pastrami to make up this weekend!

[ColonialDawg]

I’ve got a point soaking in water right now. Rubbing tonight. Onto the PBC Wednesday.

[ColonialDawg]

Welp, I got busy and forgot that my point was soaking. 12 hours turned to 24 hours..... rubbed this morning. We’ll find out tomorrow if I screwed up.