I dry aged the brisket in horseradish for nearly a month, cured for over a week, desalinated for 24 hours and smoked over oak for 16 hours. Marble seedless rye, jalapeño spicy brown mustard, dill havarti, pickles and of course pastrami. Homemade buffalo sauce and banana pudding
by I_HateKevinBacon
20 Comments
Beautiful
We all die in the kitchen or live long enough to move to a different career…I’m a plumber now 😂😂
You didn’t make the rye, too?
It’s [mostly] great huh
You ever see an image and know somebody live comfortably?
This is one of the most beautiful briskets I’ve seen in a while. Can you break down your process? I’d like to try making that.
I also moved from the kitchen to food distribution! I’m actually considering going back. How are you liking it?
Pastrami looks absolutely A+.
Ahh the classic marble rye
Nice
I can taste it from here. Delicious!!!
Perfect.
I have a cousin that works in a niche aspect of food distribution – after investing the time and money to get a 4 yr degree from CIA. He CAN cook and worked in a number of noteworthy kitchens (some for good, some toxic) before taking a side quest which became an incredibly lucrative career. He still rocks his kitchen just like you, OP.
Proud of you OP. Currently trying to find a way to do the same. Career change I mean
That looks fantastic I can almost smell it
I cannot imagine making a sandwich for a month but I want to taste it so badly.
I’d fall face first into that sandwich. Nice work.
I did the same thing this year. Now I’m a seafood manager. Waaay happier and I get to see my son more often. Nice looking pastrami my friend.
I’ll be in my bunk.
Any advice for how to make this career change? In the kitchen and want to change to food distribution
Good to hear that the bartender to rep pipeline is also alive in the kitchen. If this doesn’t work out will you move on to real estate? I’m a volleyball coach now lol
Pastrami looks fantastic