THE ULTIMATE DELI SANDWICH: Pastrami on Rye

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  • Опубликовано: 24 дек 2024

Комментарии • 931

  • @BrianLagerstrom
    @BrianLagerstrom  3 года назад +180

    CORRECTION: The polysaccharides in rye referenced at 7:29 are called pentosans NOT protozoans.

    • @deanr3417
      @deanr3417 3 года назад +38

      So glad it’s not full of Protozoa! 😂

    • @yoelbendavid1711
      @yoelbendavid1711 3 года назад +4

      Hey Brian, could you start a Patreon account? I just used Kofi but would be awesome if you would be on Patreon. :)

    • @sktrudel
      @sktrudel 3 года назад +3

      @@deanr3417 Biology nerd! XD

    • @The_Crazy_Monkey75
      @The_Crazy_Monkey75 3 года назад +3

      I thought you'd get Amebiasis from this Rye bread!🤣

    • @DANVIIL
      @DANVIIL 3 года назад +1

      Protozozoans can be deadly to most peple. I wondered about this when I heard it.

  • @beretaniastreet6384
    @beretaniastreet6384 3 года назад +11

    I was wrong. This guys is better than Josh Weismann - definitely the best channel discovery for me in the last year.

  • @betageek66
    @betageek66 3 года назад +25

    My God. A cooking channel on YT where the person gets straight to the point and describes how to make something clearly and explicitly, well videoed, and with a touch of humor/personality. SUBSCRIBED.

  • @DocJamesH
    @DocJamesH 3 года назад +50

    I really appreciate how you both follow through and make everything home-made, and also encourage people to, "just buy it from the store," if they want. Also, you hand-knead AND use the machine. That's a lot of dedication.

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад +5

      Thanks! These vids are a lot of work. I appreciate your appreciation

  • @Domo-fn5zn
    @Domo-fn5zn 3 года назад +257

    I have a good feeling that you will become one of the next big time chefs on youtube! Production quality is top notch!!

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад +19

      Thanks DOMO I hope u right man

    • @yeeluvspizza
      @yeeluvspizza 3 года назад +1

      Not so sure. I question his attention to detail and his ability to take on anything that requires patience and large amounts of time to prepare.

    • @DM-sg3cj
      @DM-sg3cj 3 года назад

      Naw I don't have time to convert metric to standard ... what the hell is a 1000g of ice, that's about a pound but who is going to weight ice?

    • @parkerschellenberg3563
      @parkerschellenberg3563 3 года назад +17

      @@yeeluvspizza wait is this sarcastic he literally just made a pastrami sandwich from scratch including the bread - it took 8 days

    • @howardbartlett3026
      @howardbartlett3026 3 года назад +8

      I'd say Brian is already there in pure talent, food quality and being a wonderful human being. We rate Brian right up there with Chef John of Food Wishes, Chef Kenji Alt-Lopez of Serious Eats, Meathead Goldwyn from Amazing Ribs, Damon Lee Fowler who is a noted author of at least 9 cookbooks, founding member of the Southern Foodways Alliance as well as being a well known Food Historian, Sam the Cooking Guy's RUclips channel, etc. To be fair we like many of Brian's dishes even more than Gordan Ramsey's and Mr. Ramsey has some pretty spectacular dishes and credentials under his belt.

  • @powderriverfarrier
    @powderriverfarrier 3 года назад +47

    It doesn't get any better than what Bri does here. The man is in a class of his own!

  • @Huldru
    @Huldru 3 года назад +55

    This man has leveled up my kitchen game more than anyone else on RUclips. Now he's teaching us how to make my favorite sandwich?! This is amazing.

  • @TorqueFork69
    @TorqueFork69 3 года назад +16

    I live for the dance at the end. That is what happiness looks like! Thank you for teaching us how to feed ourselves properly!

  • @TakeNoneForTheTeam
    @TakeNoneForTheTeam 3 года назад +19

    What a great video. Everyone seems to think viewers know the "small steps" but we don't. You did such a great job!!! Thank you for your time.

  • @aserioussalamander9475
    @aserioussalamander9475 2 года назад +2

    This guy is such a tool - and like all tools he has been very helpful in educating me in cooking

  • @therocknrollmillennial535
    @therocknrollmillennial535 2 года назад +3

    Hey Bri, just wanted to say thank you for this video. It brings good memories back. My grandparents were Depression-era Middle America folk who moved to California in 1950. Towards the end of their lives, they moved back to their home town, but my family still lived in California. There was this great sub shop that they always went to, and my dad recalled childhood memories of getting free sandwiches from the shop owner, because he knew my dad's family were poor. When we'd go up to visit them (I couldn't medically fly, so we had to drive the 24-plus hours all the way there), my grandpa always made us stop at that shop and bring him a sandwich. Anyways, my grandpa LOVED Pastrami on Rye, and this video made me think of him. He's been gone 16 years this September, and the shop closed shortly after his passing (no correlation, just coincidence). So, thank you for reminding me of him. Hope you and yours are well, now and always.

  • @lostthesun123
    @lostthesun123 3 года назад +6

    Used to make a 14 day pastrami at work and it was phenomenal. Someday I’ll do it at home with homemade bread and mustard (and sauerkraut). This was beautiful and a huge inspiration!! Keep it up!

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад

      Thanks for watching. I found salinity didn't change from 7-10 days, curious about 14 tho....

  • @joefretty3426
    @joefretty3426 3 года назад +19

    This is developing into one of my favorite channels. Good recipes, good music, good instructions, good vibes. 👍🏼👏🏼

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад +5

      Thanks Joe. I’m very concerned about keeping the vibes right haha

  • @lisabaker6700
    @lisabaker6700 9 месяцев назад

    I took on the challenge of making Bri’s pastrami, and it turned out. Unbelievable! My family loved it, and is already requesting that i make it again. It is worth the long days of brining and long smoke time. 100 percent!

  • @slimbusjimbus
    @slimbusjimbus 3 года назад +154

    Clicked off a Babish video for this, was not disappointed

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад +27

      WOAH....SRY BaBISH BB. Thanks for watching James!

    • @anvarr666
      @anvarr666 3 года назад +3

      LoL I did that too.

    • @Iamwrongbut
      @Iamwrongbut 3 года назад +11

      Banish is a good place to start in RUclips cooking but this is what the real peeps watch

    • @martaviviani1401
      @martaviviani1401 3 года назад +1

      Is that bread not toasted... It looks soggy :(

    • @muneebanwer8823
      @muneebanwer8823 3 года назад +4

      That's a very bold thing to say nowing the internet

  • @TheLombardProject
    @TheLombardProject 3 года назад +5

    The sandwich is spot on. Your production values are top notch. The editing creates a wonderful energy. The recipe is married to technique in a concise, manageable, digestible way. Really well done. And a savage pastrami at the end of the journey. That's a pastrami party and a pastrami party never stops.

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад +3

      Thanks for watching and for the super nice comment thanks!

  • @jonbaer2511
    @jonbaer2511 3 года назад +5

    Brian, I'm not one to comment much on the interwebs but I will make an exception in this case...My intention was to complete the pastrami recipe but the weather did not cooperate with respect to the smoking part. I did brine the brisket per your recipe and just prepared it as a corned beef...I do believe it was the best I have ever had- perfect in every respect!

  • @garryposin5858
    @garryposin5858 2 года назад

    I will start by saying that I have used at least 6 of your recipes and all have turned out well! I was looking for a good rye bread recipe and followed this one with good results. I have since modified it by adding 4grams of onion powder and using 10 grams of my sourdough starter to make the poolish. Thanks for all your help!!

  • @Trassel242
    @Trassel242 2 года назад +7

    As a Swede, I was happy to see the inclusion of caraway seeds in the bread recipe. Here, they’re considered typical “bread spices” along with aniseed.

    • @quigonkenny
      @quigonkenny 2 года назад +2

      They're standard for rye bread. At least the way we do it in the States.

  • @jacksonfl
    @jacksonfl 2 года назад

    Greetings from Jacksonville Florida USA. I worked in Manhattan for almost 40 years until my retirement here. Man, do I miss a genuine, New York-style pastrami on rye, slathered in deli mustard! Love, love, love that you did the whole thing. Not for the faint-hearted, but so worth the effort. Can't wait to do it. My only feedback: The fat content of the meat at the legendary New York joints - thinking Katz's, Carnegie, Sarge's - is MUCH higher than what you are showing. Incredibly, I actually can taste the mouth feel as I write this. LOL. Thanks for doing this.

  • @s.flanders
    @s.flanders 3 года назад +11

    I remember paying $25 for my first ever pastrami on rye sandwich at Katz's Deli in New York and didn't really get why people lined up for this thing. While it does taste good, I don't find it to be a balanced sandwich, and gets kind of hard to put down after a few bites. But I appreciate the work that goes into it, so props for basically making everything from scratch.

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад +2

      Thanks for watching

    • @lloydkline1518
      @lloydkline1518 2 года назад

      Lucky work at katz deli,, along ad it a great brand, pastrimi is pastrimi

  • @cerebralvortex
    @cerebralvortex 3 года назад +1

    Well shot/edited and high quality info without fluff or BS, you sir have cracked the code and are going places. I didn't know we needed another great chef on RUclips but, well, here you are

  • @danwest268
    @danwest268 3 года назад +4

    I love the craftsmanship and attention to detail, and also breaking it down into a consumable (see what I did there?) form for the layman. Also, I love just about everything on this channel

  • @Alex36Quest
    @Alex36Quest 3 года назад

    I told myself I wasn't going to watch more than the mustard as I was just going to be sad over my student's budget, and yet here I am, 13 minutes later. I've seen A LOT of baking videos but none like yours has really made me want to actually bake yourself - the starters (?) like poolish seems like a great alternative to a needy sourdough, you show all the kneading and folding in a very illustrative way, you WET YOUR HANDS like how have I never heard this tip over so many videos? It's like the solution to my biggest issue with baking.
    Anyway, I enjoy your videos a lot and this video has finally made me comment it. Thanks for being a great inspiration and teacher!

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад

      Thanks for the comment and thank you for watching, glad you like the vids.

  • @kob_19734
    @kob_19734 3 года назад +7

    I love it 😻 I don't know what, but something about your channel and about you makes me want to cook and experiment your recipes!

  • @tomg4833
    @tomg4833 2 года назад

    Thanks!

  • @jamesm4603
    @jamesm4603 3 года назад +3

    My absolute favorite! Loved it when I lived on the East coast now live in Rociada New Mexico at 7500' so I'm going to try making this this summer. Baking the bread is a bit of a challenge at this altitude but I'm up for it! Thank you for another Great video!

  • @KarlKnutson0615
    @KarlKnutson0615 4 месяца назад

    Love this rye recipe!! Added 8 grams of diastatic malt powder and it made the crust wayyy better!

  • @krazmokramer
    @krazmokramer 3 года назад +5

    DUDE!!!!!!! You're killing me here! Looks amazing. I thought you were bringing it over to my house though. I had the plates all ready! This video is going into the SAVED bin. To make matters worse, I was eating Kraft American cheese on Walmart sourdough (white bread with vinegar) while I watched this. Didn't think I could feel any more inadequate....

  • @kerryf9796
    @kerryf9796 Год назад

    I never had the confidence to bake before, but after watching this video I tried it. I've now been making rye bread every weekend.
    Thank you!!!!!!

  • @michaelcramer9331
    @michaelcramer9331 3 года назад +11

    Three amazing recipe how-to's in one video. This was terrific!!

  • @jodieveil3483
    @jodieveil3483 2 года назад

    I know this video was put up some time ago, but since having failed a different rye recipe, I decided to give your recipe a try. One day I will have a Challenger, but for now made it into a boule and baked in a dutch oven. It was my biggest loaf yet and as for the taste...my oh my, why did I wait to try?

  • @NoSimpleRoadPodcast
    @NoSimpleRoadPodcast 3 года назад +4

    Bri continues to make me want to work harder in our kitchen to blow the family’s minds. They all think I’m nuts until they take the first bite then it’s like, “Ooooh! We get it now!”

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад +2

      haha! Its a labor of love dood. They get it.

  • @recordman555
    @recordman555 2 года назад

    Beautiful, beautiful. Just beautiful.

  • @spdpaul
    @spdpaul 3 года назад +8

    You're adding value to our everyday life. The pastrami video was over the top, intense. I'm excited to try what your teaching. I'll send you some pictures of my version. Keep producing this content.

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад +4

      Thanks for watching PAUL! Let me know how it goes.

  • @adamblum2881
    @adamblum2881 3 года назад +2

    This is quality content and I can’t wait to be here for this channels ride to the top.

  • @zencomeseasy602
    @zencomeseasy602 3 года назад +3

    Dude, you absolutely do not mess around! That was amazing, it brought a tear to my eye. This is the first vid I've seen of yours and it's an instant sub! Nice job man!

  • @WarChortle
    @WarChortle 2 года назад

    Re-watching these videos and your voice over synced with the video of "that's spicy" is just so magical. You may not get enough praise with how good your editing is. It's a 10/10.

  • @dagg1989
    @dagg1989 3 года назад +5

    The quality of your content is superb, as always.

  • @ofelia101
    @ofelia101 Год назад

    I did your preferment thing on 3 different kinds of bread. Works every single time! Thank you, Brian.

  • @rafx2014
    @rafx2014 3 года назад +4

    I’m glad the algorythm sent me your way. Everything looks amazing!

  • @kated4359
    @kated4359 2 года назад

    So grateful you use everyday equipment.

  • @dla1509
    @dla1509 3 года назад +3

    OMG!! That looks absolutely fabulous!! My very favorite sandwich in the world;) 👏 Great job.

  • @jamesm4603
    @jamesm4603 3 года назад

    I did the rye bread today and it turned out near perfect. I'm at 7500' above sea level! Thank you.
    I changed to 100 gr of rye dark rye flour and 320 gr of ap flour!

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад +1

      AWESOME, so glad it worked out. Send a photo on insta if you have one.

    • @jamesm4603
      @jamesm4603 3 года назад

      @@BrianLagerstrom I hope it went through on instagram. I don't do much there. If not let me know! I have it posted on my facebook page.facebook.com/james.mack.31
      also

  • @HithertoPaintball
    @HithertoPaintball 3 года назад +4

    Dang, Brian. I've never seen one of your videos before. This one was amazing. Top notch quality content here. Informative, but quick and concise. Very entertaining and delicious.

  • @franktirelli
    @franktirelli 2 года назад

    I finally found a chef channel that specializes in all the types of food I enjoy.
    Thanks!
    Frank

  • @juliogallo7694
    @juliogallo7694 3 года назад +10

    ....where have you been hiding sir? This is fantastic

  • @ronalddowdell9231
    @ronalddowdell9231 3 месяца назад

    Wow! Everything from scratch. I'm sure it's worth it. Looks delicious.

  • @johnnanavati3350
    @johnnanavati3350 3 года назад +4

    This was awesome! You have an amazing “lunch hour” to pull all this together 😂😂

  • @paulshafer7823
    @paulshafer7823 2 года назад

    hardest working chef on the tube!

  • @MichaelBoyle514
    @MichaelBoyle514 3 года назад +3

    Hey Brian Great video as always. Question: what would you recommend as a substitute for your awesome baking vessel? I guess I could use my Dutch oven and just modify the shape of the loaf a little, but are there other options I might consider?

  • @chance1986
    @chance1986 2 года назад

    Unlikely I'll ever do all this from scratch as you did. But if I change my mind, I'll follow your instructions. Great video lesson and demo. Thanks.

  • @hanshans387
    @hanshans387 3 года назад +5

    daaaamn that looks so good

  • @deanedge5988
    @deanedge5988 3 года назад +1

    Ive just made the best Rye Loaf ever thanks to you, and theres a whole chanel. As we say in Britain. Dope

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад

      Thanks Dean!!! Glad it worked out for you. A simple caraway rye is so dope!

  • @sarahmcalpine2058
    @sarahmcalpine2058 3 года назад +4

    Omg...someday soon I will commit to making this masterpiece.

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад +2

      It’s a labor of love for sure. Took a few weekends to get it filmed

    • @sarahmcalpine2058
      @sarahmcalpine2058 3 года назад +2

      @@BrianLagerstrom and thank you for it.

  • @jeffhowerton1148
    @jeffhowerton1148 2 года назад

    Dude! I put the brisket in the brine 7 days ago, at the same time, I started the grainy mustard. I blitzed the mustard today to put on dogs and burgers. It’s the best. I’ll let you know how the corned beef thorns out!

  • @happytomeetyou.3027
    @happytomeetyou.3027 3 года назад +4

    Haha, this was my next project, and can't wait to test your recipe. So glad you are making my second favorite sandwich! Schwartz's in Montreal is my choice for this meal and a very large pickle while sitting next to a rowdy Englishman. Good Job and good work! BTW the first place sandwich goes to Mortadella on Semolina bread with peppers of course. I will fist fight over this issue. Take care and rock on.

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад +4

      I have to agree that mortadella sandwich is a contender. But on pizza Bianca and pistachio sauce in the hot sun of ROME. haha pretty specific.

    • @Nin0White
      @Nin0White 2 года назад

      @ClintChambers Next time you’re in Montreal try “Wilensky’s” on Fairmount street … opened in 1932 … try the classic Bologna sandwich with cheese with a cherry Coke and half sour pickles

  • @21ruevictorhugo
    @21ruevictorhugo 2 года назад

    Everything I’ve been hoping for! I retired to France and I so miss American food. Corned beef and pastrami don’t exist here, and neither does rye bread. (And so many other things, like bagels, …) I’m going to have to try all these things. Bread first, since I don’t have a smoker. One thing, brisket doesn’t exist here either, since that cut is made into hamburger. What other cuts might work? Thank you soooooo much for this video.

  • @КурочкаКрашена
    @КурочкаКрашена 3 года назад +17

    I love hearing "Let's eat this thiiiiiiiiiiiiiing" - always makes me laugh

  • @singe0diabolique
    @singe0diabolique 3 года назад +1

    OMG! My mouth is watering!

  • @siennas
    @siennas 3 года назад +3

    another mouth-watering gem. now i gotta make it. damn

  • @howardbartlett3026
    @howardbartlett3026 3 года назад

    This recipe is incredible. The Corning of the beef, smoking the Pastrami, the perfect Rye Bread and sensational Whole Grain Mustard. We only have "one complaint".......Brian didn't make any Garlic Dill Pickles from scratch 😉👍👍👍Yep Brian was just 1 Pickle away from being a true Culinary Commando💯❣

  • @recipesunclassified8040
    @recipesunclassified8040 3 года назад +4

    That looks fantastic, Chef! It's been years since I've made homemade corned beef and pastrami. Gonna have to get back to it now!

  • @laup2ev
    @laup2ev Год назад

    I am addicted to your cooking videos!

  • @Exercise4CheatMeals
    @Exercise4CheatMeals 3 года назад +5

    Those are thicker cuts of pastrami than even the best Deli Sandwich Spots in all of Chicago. Looks like a ten man!

    • @recipesunclassified8040
      @recipesunclassified8040 3 года назад +3

      This is the way they served it at Katz deli in NYC. To me, a thick cut piece is a sign that it's good quality meat that is cooked perfectly.

    • @Exercise4CheatMeals
      @Exercise4CheatMeals 3 года назад +1

      @@recipesunclassified8040 Unfortunately Katz Deli only popped up in Chicago for four days here in Chicago. I am 1000% going next time I get out to NYC though. I have heard too much hype about it not to.

    • @recipesunclassified8040
      @recipesunclassified8040 3 года назад +1

      @@Exercise4CheatMeals I firmly believe that Katz should be a bucket list item for any foodie who loves a good sandwich.

    • @Exercise4CheatMeals
      @Exercise4CheatMeals 3 года назад +1

      @@recipesunclassified8040 my only problem is i love a good EVERYTHING. 🤦🏻‍♂️

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад

      Woah Katz in Chicago!?!!?! can't believe I missed it.

  • @petermoore900
    @petermoore900 2 года назад

    Sweet Jesus Mary and Joseph. I finally made this entire recipe and oh my god. It was worth every minute of effort. My only criticism I have to mention is the salt content. I know restaurant chefs are taught to salt things up, but I just don't see how these amounts can be right. The rub most particularly. I HALVED the salt in the rub and it was really too salty. Delicious, but still too much. I also sampled the corned beef before smoking and thought it was perfect. So I think maybe the rub needs no additional salt, or maybe a very small amount.
    But for that one asterisk, from start to finish this is a recipe for one of the best sandwiches you'll ever eat.

  • @rachelsfoodventures54
    @rachelsfoodventures54 3 года назад +7

    Correct me if I'm wrong, but I think you mean the polysaccharides in rye are "pentosans" not protozoans, since the latter are microscopic animals. - a bread science nerd

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад +4

      yikes, thanks for catching that. not sure how i missed it. i may need you to proof my bread videos before posting 😂

  • @tiarawillis5677
    @tiarawillis5677 3 года назад +1

    Love the happy food dance at the end. I will have to try the mustard and the rye bread

  • @carterwebb3668
    @carterwebb3668 3 года назад +5

    I found Josh Weissmans channel like ~2 years ago when he had 50k subs, now hes at like 4mil. You boutta pop off the same way I can feel it

    • @DamianSheesh
      @DamianSheesh 3 года назад +5

      Almost the same kitchen and production quality, with exactly none of the stupid gimmicky face filters and sound effects! Love it

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад

      Man I hope your right1

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад +7

      haha my deepest fear is being the "shittier weissman" on RUclips.

    • @TheJoffgraham
      @TheJoffgraham 3 года назад +2

      @@BrianLagerstrom My deepest fear is being eaten alive by a shark, but yours is also pretty bad. Loved the video, Bri, gonna have to go soak a brisket soon

  • @cmm3338
    @cmm3338 3 года назад +1

    Are you fucking kidding me.... HOW is this the first time I have come across this channel. This is a masterpiece, perfect skill, technique, easy to follow, tremendous vibes... Hell.

  • @etyseats3246
    @etyseats3246 3 года назад +3

    That Pastrami looks awesome! love the thick cut. . . Reminds me of Katz's in NYC

  • @proth4753
    @proth4753 3 года назад +2

    The happy food dance gets me every time!

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад +1

      Glad its not too corny for you.

    • @proth4753
      @proth4753 3 года назад

      @@BrianLagerstrom I do it every time I eat an amazing bite of something. It can't be helped.

    • @RmFrZQ
      @RmFrZQ 3 года назад

      @@proth4753 at least it is not a hand-waving in circular motion. xD

  • @chillfailure
    @chillfailure 3 года назад +4

    Pastrami from Bri, on Rye.

  • @Swoop180
    @Swoop180 3 года назад +1

    Anytime i got within a 25 mile radius of Manhattan i would park up and grab a taxi to Carnegie's Deli for a pastrami on rye, now i hear they've shut their doors, Boarshead will do in a pinch but i have got to give this a go!
    Thanks and you know i had to subscribe!

  • @josephguasco1170
    @josephguasco1170 3 года назад +8

    Weekly Bri-guy comment #6: I’m surprised you didn’t raise the cow for this sandwich...

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад +3

      haha honestly this video was a lot of work. Two full weekends and a full week of editing. Thanks for watching.

  • @ferretneck
    @ferretneck 3 года назад

    I can’t speak of how clean and perfect this guy’s presentation technique is.

  • @steverakas3573
    @steverakas3573 3 года назад +1

    LOVE pastrami on rye. have to try this sometime.

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад +1

      Even with a store bought corned beef its pretty dope.

    • @steverakas3573
      @steverakas3573 3 года назад

      though honestly my fav is pastrami with russian dressing and coleslaw on rye. OMG

  • @lindah5910
    @lindah5910 3 года назад +1

    Thanks, Bri! There is much joy in planning ahead in cooking/baking - which is easy, breezy but deemed too extra by too many. I just started alfalfa sprouts seeds to - in about 6 days - make my favorite roast beef and swiss on a crusty baguette chunk with Duke's mayo, a sprinkle of pepperoncini jus, and a handful of those too extra alfalfa sprouts. Whatever happened to the joy of anticipation? (** insert video of Carly Simon singing the 1970s classic**). Thanks again, you make every Friday Eve nicer.

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад +1

      Friday Eve, I love it I haven't heard that.

    • @lindah5910
      @lindah5910 3 года назад

      @@BrianLagerstrom I doubt I am the only one to think up this idea but I made that up a few years ago and now it is in use at the university I am affiliated with - mostly in our program. Glad you enjoyed that fun informal phrase.

  • @heatherriggle7724
    @heatherriggle7724 2 года назад +1

    I love pastrami, thanks Brian. U make it look so easy with your very in depth video. Btw, love your happy dance when we all know it's delicious 😋🤤

  • @jefff6167
    @jefff6167 3 года назад

    You produce the best cooking content on RUclips. 👍🇺🇸🇨🇦

  • @joekoscielniak8576
    @joekoscielniak8576 3 года назад

    Oh my gosh! It's an old'e (lol, April) but a good'de!!
    I love pastrami, I love making rye bread too, and the home made mustard, over the top!
    Thanks for sharing.

  • @sms9106
    @sms9106 3 года назад

    WOW! A lot of work but I haven't seen a better PoR in my life. Wonderful job!

  • @jonkzak
    @jonkzak 3 года назад +1

    Packed with so much information. Thanks so much! Yes in the Houston area you can get similar at Kenny and Ziggys, but of course Texas thinks cutting a brisket before smoking is a big no-no...lol... yep 3rd largest county (Harris County Texas) in the US and only maybe two places to get corned-beef / pastrami on rye.

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад +1

      I heard Franklin BBQ does pastrami sometimes. Any truth to that?

    • @jonkzak
      @jonkzak 3 года назад

      @@BrianLagerstrom I am unable to verify about Franklin. I've seen the talk about his BBQ but have never been there. The skinny is that his BBQ is killer.

  • @g.j.9556
    @g.j.9556 3 года назад +2

    What a great looking sandwich. Its a bit difficult to get pink salt over here but when I get a hold of it I will give it a try.

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад +3

      I will throw a link in the description.

    • @g.j.9556
      @g.j.9556 3 года назад +1

      @@BrianLagerstrom 👍👍

  • @noahassidim7824
    @noahassidim7824 8 месяцев назад

    I've made this bread and it turned out amazing!!! 😍

  • @jjiacobucci
    @jjiacobucci 2 года назад

    Bravo ! Well done, thank you !

  • @JBALLMORE
    @JBALLMORE 3 года назад +1

    Just baked this rye bread 🥖 and it was amazing. Simple and tasteful 🤤

  • @wagslarr
    @wagslarr 3 года назад +2

    Very very nice Brian! I love pastrami!

  • @Animaniafreak
    @Animaniafreak 3 года назад

    That rye bread is just beautiful!

  • @PetervanArkel87
    @PetervanArkel87 3 года назад +1

    I've been following your channel for a while now, mainly because of the bread content; but this vid was something else. Great breakdown of all the steps and amazing end result!

    • @BrianLagerstrom
      @BrianLagerstrom  3 года назад +2

      Awesome, thank you! Glad some of the bread people liked this vid. Not sure what vids to make sometimes.

    • @PetervanArkel87
      @PetervanArkel87 3 года назад

      @@BrianLagerstrom This is great content, I know the editing the video and prep for the recipes is a lot of work, but this definitely feels like you're on to something here :)

  • @smin-rg3yj
    @smin-rg3yj 3 года назад +1

    Wow, the feeling of accomplishment must be quite high. Well done!

  • @georgeioan9223
    @georgeioan9223 3 года назад +1

    12:37 it's like an accordion my goodness that looks scrumptious!!!

  • @TrappedInTheTwenties
    @TrappedInTheTwenties 3 года назад +1

    This is the video that got me to subscribe. Very nicely done!

  • @M63Tod
    @M63Tod 3 года назад +1

    Looks so good!

  • @trentongarber3372
    @trentongarber3372 3 года назад

    Dude,.. I "literally" just drooled! Excellent job. You have some serious talent there sir. I think I gained 3lbs just watching this! Lol. Can't wait to try some of your recipes. Did your "beef bourguenon" a few days ago.... It was just incredible! Thank you so much for your work on these videos!! 5 stars.⭐⭐⭐⭐⭐

  • @fadiahegazy999
    @fadiahegazy999 2 года назад +1

    You're amazing cook.

  • @jamkpa
    @jamkpa Год назад

    All Looks Great!

  • @ljc3484
    @ljc3484 3 года назад +1

    I’m totally gonna do the mustard! Thank you for that.
    I’m gonna smoke the packaged corned beef. I’ve always wanted to smoke something. I’ll buy the bread ( a light rye )

  • @puck971
    @puck971 3 года назад +1

    Thank you for sharing your recipe and providing everything in grams. Can you please tell me what temp you smoke brisket? I have one of those pallet smoker.

  • @tracyellis5533
    @tracyellis5533 Год назад

    Wow. All that hard work really looks like it paid off. We’ll done!!