Fat stack with homemade pastrami and double-fried fries
Fat stack with homemade pastrami and double-fried fries
and a mustard so grainy it looks like caviar.
Brisket brined/cured for 11 days then smoked for 10 hours before steaming to finish.
4 comments
hubba hubba awoooga
8 0 Replyit looks delicious, bon appetit
4 0 ReplyShould have been marked NSFW.
4 0 ReplyKeep talking…. Go on.
Is it spicy?
Looks brilliant!
1 0 Reply