I got SCHOOLED by the Pastrami Master in NYC!
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- เผยแพร่เมื่อ 22 มิ.ย. 2022
- It’s my turn to learn! The chef who makes the BEST PASTRAMI ON EARTH and his team teach me - and YOU - why their Pastrami is so good and show us the SECRETS so we can make it ourselves! Next watch This Chef Changed the Way I Will Grill FOREVER! • I got SCHOOLED by the ... &list=PL5_wF98ziP9bYget0OX_Bqt506xsb5Mzx
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Special thanks to Chefs Joe Carroll, Jeremy Garcia and Allie Klein of Fette Sau BBQ Brooklyn. Their tutelage and hard ward made this video possible. Love you guys!
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What's the best pastrami YOU have ever tasted? Next watch This Chef Changed the Way I Will Grill FOREVER! th-cam.com/video/cSfg2f0zLIs/w-d-xo.html
The best pastrami I ever had was in 1981 in NY City when I spent 12 weeks in school at the City.
@@Keith80027 do you remember which restaurant or deli Keith?
No I don't as that was over 40 years ago, but it was around 4 and 43 street. Lot of great food shops in the area. New York City likely has the best eating places in a small area that I have ever been at.@@EatMoreVegans
Various Deli's on Six Mile Road in Detroit back in the late 1940s. No pastrami today has the proper amount of fat.
@@geraldkoth654 I can’t speak for the late 1940’s Gerald! How did the fat on the pastrami in this video compare to those?
Shout out to chef Jeremy Garcia, went to K-12 with him. Great guy, great father and chef. Well deserved recognition.
Hi Fausto - thanks for stopping by! Chef Jeremy is really incredible!
Tldr
We are leaving Rockaway Beach, NY and headed to Fette Sau!! Thanks to you
What a video Al! I could’ve watch 3 hrs of video! What a great place! I like the simplicity of their cooking, nothing fancy yet delicious!
Thanks, Brian! I have been a fan of Joe and Fette Sau since I lived in Brooklyn. If you ever make it that way, you should definitely try it!
Love the content, Al! It's nice to see how other places do barbecue. Those Dalstrong knives are beautiful.. I may have to look into getting a few!
Good to see you here, Spencer! It takes a big man to sit in TX and say nice things about someone doing BBQ in New York City!
Great video! Looking forward to watching your homemade version.
Thanks so much! Looks like you're back in action I need to catch up!
Much love Tio Jeremy!!!🙌🏽 keep being an awesome Chef!! We coming to eat there soon.
Can I come?
This is totally amazing! Fantastic job, Al. Fette Sau is officially on my bucket list.
Thanks, Heather! At least you know they use great knives there now!
Can't wait to see you put what you learned to work! Yumm! Great video!
Thanks Reg! Only 6 days until you get to see how I did!
Can’t wait for part 2!! I’m starving.
Hi Becky! Good news - you only have to wait 1 week!
Loved your video!!
Thanks!
Awesome. Great episode
Thanks, Richard! I did pretty well cooking it myself too!
Looks delish Al - looking forward to see your go at it
Thanks, Andrew! Good news - you only have to wait 1 week!
Well filmed and edited. Fun to watch. Nicely done.
Thanks so much man. Means a lot coming from you!
Howdy Al. First I'm really liking this new format. Getting out of the "studio " and introducing folks to others food and techniques is what it's all about for me so I really enjoy seeing you do this. And those were some great knives. Looking at the Scimitar I'm thinking if they made that in a shorter version that would be a perfect trimming knive. Someday I'll show you how nice that knife design works on filleting a salmon. And remember you were making pastrami with a brisket. They are correct, no need to trim. But a "brisket " smoked is different, no brine. So trimming is needed there. I think your to hard on yourself. When you get out here someday maybe we look at simplifying your trimming. Anyway really looking forward to seeing you put your new experience and knowledge to use at the home studio. Until then stay hydrated, it's looking like a hot summer.🌞🍻🍖
Thanks for the kind words, Victor! And I have some good news for you - that knife comes in 10" (dalstrong.com/collections/all/products/dalstrong-butcher-knife-10-shogun-series-aus-10v-vacuum-treated?ref=oxvprrfo2v) and an 8" (dalstrong.com/collections/all/products/shogun-series-8-butcher-breaking-cimitar-knife?ref=oxvprrfo2v) versions!
@@EatMoreVegans interesting. I believe you should try using the short version the next time you trim a brisket. Or for that matter anytime you are trimming meat. That point will easily get under the silverskin and once past the point will stay against it without taking meat.
I grew up in Carteret, NJ but lived in Memphis for the last 25 years. I make pastrami like this and everyone here loves it.
Let me know when you want to meet in Brooklyn! Dying to go there! Also eager to see how you put this new insight to work!
I see a road trip in our future..........B-)
Great work Al!
Thanks, Ben!
Awesome content you guys .
Thanks, David!
Thanks man... and Awesome videos for us.
Hey Tammy and Jeremy! Can you brine in the truck? Road Pastrami sounds so fun! Do you kids ever come through Raleigh in the rig? I'd love to have you stop by - we could cook together!
@@EatMoreVegans wow! Thanx for the invite! We will remember that if we ever come through. We are going home for 10 days and I am going to make that rub, brine for 6 days and smoke that brisket!
@@EatMoreVegans oh are you saying we should get a head start by brining in the truck? We just found SRF wagu brisket/ well its package in a 20%solution as corned beef at Costco in South San Francisco.
Great video! Those knives are as pretty as the brisket is!❤️
Thanks, and I agree!
Oh my God, this looks better than both Katz and even Pastrami Queen which is the best I’ve ever had Upper East Side Ny!!!!!
It's so good Anthony - make the trip to Williamsburg it's totally worth it! And let the guys know Al from Eat More Vegans sent you!
That pastrami looks absolutely amazing! Wish your channel had smell and taste-o-vision lol. Great video man!
I wish you could smell and taste it too, Jeff! Stay tuned for this week when I show you what happened when I tried it myself!
@@EatMoreVegans I will be keeping my eye out sir!
OH, that place!! That's on my bucket list!
It's really an amazing experience man! You should go!
Very cool, Al. I look forward to seeing your video, and bet you're looking forward to not trimming😆👍
Hi Bobbi! You're right that might be the best part (except for the tasting of course)!
Jeremy wey congratulations all good vibes.. respect brother . Vato loco forever..
Jeremy was so good wasn't he?
Hello Al, did you check with other restaurants around the area? Just curious on how others prepare their pastrami, compared to Fette Sau BBQ Brooklyn.
Hi Seth! I used to live up there so I know pretty much everyone’s pastrami. I went for the one that’s clearly the best!
@@EatMoreVegans Awesome! Thanks
May I ask what was the product called when he placed the seasoned meat in the oven, is it a barbecue grilled ? , what is it called in English? Around minute 8:37 ?
That's just a commercial smoker.
Awesome vid! subscribed ;)
Thanks! And welcome!
@@EatMoreVegans Pleasure! And thanks ;)
damn this video was great!
Thanks! Can I tell people the Pope is a subscriber now? :-)
Amazing 👍👍
Love from India
Hi you two! Thanks for the kind word! -Al
Chef Garcia has the Midas touch! 🤌
Yes sir he and Allie are amazing chefs! It was such an honor to work with them!
10:56 Sides on the board, Half Sours, yeah. I wish I could reliable get Ba-Tempte Half Sours here. Closest store is at least an hour away and it's a hit of miss is they will be available. The pastrami lesson is fantastic and your Green Egg take on it .... Well It will be a try I may attempt for Easter or wait till Memorial Day. My poor Webber and I may have to have a discussion on retirement!
I’m in North Carolina and I can’t get a decent pickle here either! I made this exact recipe for the Super Bowl last month - and I did it on the Traeger timberline you see in this week’s brisket video - it was perfection! Please come back and let me know how yours turns out!
@@EatMoreVegans Having never tried anything like corning, I choose a frozen chuck with good marbling that's been decorating the freezer for way too long. Frankly, it was really easy and the taste for a first timer. Edible, "didn't die" and now I'm on the way to get it "JUST RIGHT" for my pallet.
@@deanwilliams93 love it! The best part of learning bbq is tasting along the way!!!
amazing video!, is it me or at 4:00min mark you can hear a high pitch (think dog whistle kind) sound.
Thanks! I can't hear dog whistles so........ B-)
I just subbed great channel..
Thanks Tom!
I love pastrami but never tried to make one, I do intend on trying to make one myself. But I have one question. What type of wood is best for smoking pastrami?
I really like the flavor Cherry or Plum impart on beef - but you can never go wrong with oak.
The "Pink Curing" salt is not like Himalayen Pink Salt. Don't confuse the two.
Toast the spices and grind them after. More surface area equals more flavor transfer
Good idea!
Gorgeous ♥️
Aw, thank you Debbie!
Where is your location in Raleigh at I want to come and get some bbq
I don't actually have a restaurant - I film on location and in my back yard! If you're in Raleigh though I do sometimes have folks come over on filming days to taste what I'm cooking. Feel free to DM me on IG or FB!
Wow AWESEOM video! Do you think I could brine it in a vac seal bag????
Absolutely, Trey. I brine in vac bags all the time - it's how I make bacon!
@@EatMoreVegans Thank you sir/ Really enjoy your videos
What is the actual recipe how can i find so I can make.
Thanks
Keith
Hi Keith - the full recipe is in Joe's book (link in the description). I'd be plagiarizing if i copied it out onto the Internet. But I promise it's worth it - especially if you pay attention to the things I call out in this video that aren't in the book! -Al
what kind of smoker is that? any ideas brand and model if it's not DIY :))
I believe it was a custom unit.
The book says to use 1 teaspoon of curing salt in the brine, and to brine for two weeks. How different was this process?
It was exactly the same, but with the addition of honey.
wow, yum! can I do this without the pink salt?
Hi Andrea! You could try it with celery seed or powder if you’re looking for a more natural alternative to curing salt. That’s what they use when you see “uncured” meats that would normally be cured. If you’re curing kosher meat I would cut back on the kosher salt a bit but otherwise it should work!
@@EatMoreVegans yummmmm! I see a cook in our future! well, a week or more into our future...
@@AndreaShink enjoy!
Anybody an idea on the Brokoli salad recipe?
It's on page 83 of Joe's cook book (link is in the description)
Growing up Pastrami came in a plastic package from the grocery store. (Hated it)
This looks awesome, time to pull a brisket from the deep freeze!
Hi Karen! This is a totally different experience - and the way they make it at Fette Sau - so good! Wait until you see my cook on Thursday!
i grew up in pasadena california when it was pay day my mom would take me to kern's deli for a cold pastrami piled high on rye bread with mustard pickle.. as an adult same area it's the Hat or Lucky Boys for pastrami.. never cared for container at the store either funny i just bought one and gave it to the raccoons outside
My side choices would be sauerkaurt or a light 🍃 leafy green salad. Simple. No grains or starchy rice or potatoes pasta 🤔
Sauerkraut on pastrami is divine!
Trimming fat off a brisket for pastrami should be illegal! That's flavor!
Amen! And I've found that curing the extra fat does in fact make for an amazing flavor bomb!
Epic
Well said, James!
What is pickling spices?
Here’s what I use at home: amzn.to/47ndtbV
@@EatMoreVegans tyvm!
JEREMY!!!! THE BEST!!!!
He's quite the man!
This is not TX, this is Brooklyn? TX is the only state known for not trimming the brisket
Yes sir - and really amazing!
the steaming is definitely what makes it "pastrami. that with the correct seeded Jewish rye and thousand island dressing
Hi Donald. This definitely makes for a great sandwich if you’re not keto like me. Thanks for watching!
Great, you made brisket into a dessert, well done 😂
Well I’ve never had Pastrami for dessert - but I like how you think Rebekka!
Did anyone else get goosebumps?
I know a lot of people are going to be shocked by this, but I'm not a fan of coffee flavor. how much do you taste the coffee grinds?
It’s really more of a. Yanke that brings out the natural beef flavor. I don’t think you’d notice it.
Pastrami is ok , personal I think it's a bit overrated ,but this one looks like it could change mind ,I'm have to order some definitely going to give it a go , I'll let you know what I thought.
DMac this pastrami was SO GOOD. Watch the follow-up to this where I tried it and watch those close-ups. But don't do it on an empty stomach!
So where’s the recipe for the brine, the dry rub, and the cook?
In Joe's book - that's linked in the description. Also linked is my cook of this at home where I walk through a lot more. Good luck on yours!
I spy a cardinal sin: whole garlic cloves!!!😡 You have to smash/chop garlic to release its flavor, guys
Man that is sandwich perfection on steroids wow!
Hi Pete! I can't even tell you how good this was!
Pastrami Queen on 78th & Lexington is the best pastrami.
Adding it to my list for my next trip!
Al what the heck happened to you hair???😅😮
Its my natural hair color!
Hi. Fat side up or down? Thanks have a great day
Always up! :-)
@@EatMoreVegansThanks. I am in 5 hours of the pastrami cook after 8 days in brine. Anticipating a great finish like yours. Thanks for the recipe. I hope you have a great day.
Katz is great, but I could tell from people yapping that there was better.
Hands down. In fact I took the crew to Katz' the day before so they could taste what everyone raves about - and then to Fette Sau where they got the best! Thanks for watching!
@@EatMoreVegans Interesting! Katz is the standard set by everyone, but I do pastrami a ton, and I've tried it all. I felt Katz was great but the best was somewhere I wasn't.
I don't like people that dis other people .
Good. Your mama raised you right.
The most famous but NO way the best ! Over price and way to over hyped 100% TOURIST TRAP !
I assume you're talking about Katz's in the opening sequence? Did you watch the rest of the video to see which one is actually the best and how to make it?
The red hair looks ridiculous
Other than that you enjoyed the video?
So no one is going to say it ??. Ok I will……. The hair , just fuck no…….
So other than that you enjoyed the show?
@@EatMoreVegans yep sure did ! 🥰😘
Hipster pastrami. Not trimming the fat will make the meat a greasy mess. And leaving slabs of fat on the meat isn't cool cooking - it's lazy cooking. No thanks, I'll stick with Katz's, where they mastered pastrami 100 years ago.
Lol you be you. But maybe you should get your mom to take you to both to taste before you share another uninformed opinion? I’m sure if you behave and promise to stop being a troll that she would take you!
😂 I am crying!
@@mikeymutual5489 now now Mikey don’t make me tell your mommy about this!
@@EatMoreVegans You know it's a bad idea to show the world what kind of douchebag you really are. Also, maybe you should stop coloring your hair like a 14 year-old girl if you want to be taken seriously. *Unsubscribe!*
Old man with pink hair.
You watched the whole video and that was your takeaway?
What in the Hell happened to the top of your head? Should we call a medic
What's wrong with the top of my head?
Nice video, but quit pushing those overpriced Japanese knockoff knifes that are made in China. You can get a really good real Japanese hand forged knife close to the same price for that kind of money. And yes you will notice how much better a hand forged Japanese knife is especially when cutting through harder items like vegetables.
Your hair is distracting
Other than that you enjoyed the video?
@@EatMoreVegans I did!
the only thing worse than vegans are meat eaters that make it their whole personality. cool episode, tho. you're still a chuck.
You forgot crossfit fanatics and youtube trolls. Both way worse am I right? Glad you liked the episode tho.
Anyone have the recipe for the pickling spice?
It's in the book.