I got SCHOOLED by the Pastrami Master in NYC!

this video is brought to you by dalstron the most famous

pastrami

in the world comes out of katz's deli right here in new york city but believe it or not, there is a restaurant here in new york that makes

pastrami

that is much better, i think it's the the best pastrami in the world that's fantastic wow that's amazing this is great this is delicious it's been ingrained in me since I was a little kid if you're going to do something be the best do it right now you may have seen me make pastrami a few years ago weeks and it was almost as good as Katz's, but it could be better now, the good news is that Joe Carroll, the man behind Fedexal Barbecue here in Brooklyn, the man who makes the best pastrami in the world, has agreed to teach us and to me the secret. about how he makes this amazing product, I hope it turns out to be our ob1 kenobi, are you ready, it smells amazing here, it's like a perfume, isn't it chef?

Thank you so much for doing this, it's my pleasure, oh, look at that, yeah, so that's it. The pastrami and the pork belly and the pork belly, I can't wait to try this stuff, come on, we should, uh, we should dig in, okay, we're at a barbecue, someone will have a roll of paper towels, here we go, Yes all. Right now it's Brooklyn, so you have to put out forks and knives, but that's not how we eat barbecue. Can we start with the strawberry stuff? what we do on the show, cheers, cheers, man, it's all good, very good, so you know, I took the crew that was filming to Katz's yesterday so they could get the baseline.

I told him this is what everyone thinks is the best pastrami. Well, it's a little bit different, you know, they've steamed it before, it comes out, it's a little bit different, but this is definitely more of a hybrid, but this is still pashami, this is not Texas barbecue, this is not Memphis park, this is Brooklyn barbecue. I think it really came from a place where I feel comfortable. I'm not from Texas, I'm not really from any barbecue places, so it didn't seem right to try to copy that stuff. I wanted it to reflect New York and be regional. in that sense, there was no story about it, of course, if I had imagined what New York barbecue would be like, what it would be, and of course my reference for reference was the New York Jewish delicacy that it had to be, yeah , it is too.

That's why pastrami is the flagship or is pastrami the flagship or is it simply my obsession with your mystery. I mean, maybe a small ship as far as barbecue goes, but I think we were the first to make pastrami in a barbecue setting like this and also pork belly in a barbecue setting like this, so to me those are our items. more distinctive in terms of who we are and what we are now, obviously, we do very classic things like pork brisket and shoulder and ribs, those aren't from Texas, they're like you. I have developed a flavor profile that is quite distinctive, yes, the funny thing is that we use a dry product that applies to almost everything we make.

Now you have several restaurants, you have executive chefs in each of the restaurants, you have Jeremy, who is fabulous here and an ally working alongside him, how have those guys evolved? the restaurant and the product that's here, you know, I think in all my places what I try to do is set everyone up for success and play. an integral role in shaping the menu and what those original items will be. I give them the tools and the opportunity to then expand on that. Jeremy and Ali are a great man. They know they do a fantastic job here.

They have a very tight job. Send in the creativity to, you know, do some fun things. Hi, my name is Jeremy Garcia, I'm the head chef at Feather Style Barbecue in Brooklyn, so here we have our pickling spices. I want to toast that a little. Give it a little. stir right there, make sure it doesn't stick to the bottom of the pan, then here we have some onions and garlic, we just want to sweat it all out, we're not looking for any color here, we just want to activate, so what do we want? What I do is sweat them, yes, just sweat it a little.

It's okay, I won't brine it or anything like that. Okay, you know, I wish you could smell this. It's like it already smells amazing here, but now, with this, the onions, garlic and cilantro. and the pickle flavors the juniper berries so right there just heat it up right here light toast yeah just light toast right there so now I'm just going to add a little bit of room temperature water so a lot of people just throw everything in one. pot, yeah, if you guys can smell the aroma right now, the water already has flavor right now just because yeah, I definitely haven't done that before, so it's going to be like a certain cooking process that we make sure you guys know. we want to show every little part, let it come to a nice room temperature, you don't have to wait for it to boil, so now we're going to add some kosher salt and pink salt, then we get some dark brown sugar. and a little bit of white sugar in the order and uh, toast first will be new to me, that's good, but you have another container in there and I think all the ingredients in the book we've already put in, yeah, we have them, so this is an ingredient. that's not in the book this is an ingredient that's not in the book that we keep away from people uh just because we don't want to give away most of our secrets but unfortunately you guys don't say this is a top secret secret, okay, top secret, put some honey in it, special honey, hot honey, uh, regular 100 pure honey, organic honey, yeah, okay, now you just want to give it a little shake, uh, make sure the honey doesn't stick.

Towards the bottom now, are you going to bring it to a boil or are you just going to heat it up enough for it to dissolve? Just heating it up so it dissolves because before you pour this over the brisket you want to make sure it's really cold, so we're going to take some ice. cubes and we throw it down and then we pour it over the pastrami, so we have a couple of things that we've learned here that I already know are going to up my pastrami game, so we toast the pickling spices, sweat the onions and garlic, that's right, right, we've got room temperature water, we've got honey, the secret, right, we've got the honey, we're going to get the sweetness in there, now we're going to take this, we're going to freeze it to cool it down, right, and then uh , and then it's time to take out the brisket and trim it, I'm terrible at trimming brisket, I hate trimming brisket, but you know what, for today no trimming, no trimming, nothing, no trimming, that's one of the secrets of this pastrami.

He is also like us. I like to show the whole piece, leave all the fat, let it develop all that flavor, all that richness, so when I spend an hour and a half trimming the brisket, that should take me 15 minutes, this is not Texas, this is Brooklyn, boys. You don't have to trim the brisket anymore, let's pour this bad boy. Oh, and you just want to make sure that the liquids are submerged all over the breast, so we've got a little float here and we're going to use some parchment paper. to make sure it's nice and submerged in the brine, not plastic wrap, the plastic wrap will be right after, okay, so we'll put the plastic wrap on top so the parchment paper will help keep it down, it'll give it a little bit of weight on top. and then we'll take the plastic wrap and wrap this bad boy up okay see you in a week see you in a week so I fell in love with cooking since I was a kid my brother and I had to feed ourselves.

When my parents worked and went to school at night, it was something I enjoyed doing and also seeing other people enjoy the product I serve every day, so we know where you are now. Successful restaurateur chef author great book, by the way, how did you get started with all this? I was always passionate about food and drinks, beer, wine and that kind of stuff. I opened a brewery, which was the first thing I did after a few years doing that and everything was going well. I was passionate about barbecue. I got into barbecue also by accident because I grew up in the New York and New Jersey area and certainly didn't know anything about barbecue when I was young.

Your story is similar to mine, like a self-taught barbecue. We both grew up not knowing what barbecue was. I grew up in a Jewish family where brisket was made in a pot and oven. I'm not a smoker. What's happening? My name is Ali. I'm a sous chef here in Fedosau and I'm going today. To show you how we smoke our famous pastrami, I'm already telling you that it's going to be good. This is very good. You can only notice how well it cures, how uniform it is. I don't see any dark red spots. You can see that it is nice uniform in the curing color.

I can tell this baby is going to be really good, the first thing we do before we rub it is we have to rinse off the excess brine, yes it smells really good, the first thing we have to do. It's, uh, pat it off, remove the excess liquid so we can get that dry rub to stick to it better, yeah, look at that color, beautiful pink inside, exactly what we want to see right now, this is a seed of fresh coriander, whole black pepper and our combined homemade massage I'm going to sauté this you want you want that ointment this ready for your turn at the smoker's girlfriend okay let's not be around come on come on you if you're filming you want the New York thing, let's do it Come on, I have to pee, come on, come on, come on, come on, 15 hours, 205 degrees Fahrenheit, so we go through the process with ally and jeremy.

We were here last night, on, the smoker got all the rooms, but then they ran it overnight at 205. very specific degrees tell me what that brings, I'll be honest with you, it could be 220, it could be 225, it could be 200. Obviously It's going to change the amount of time it's in the smoker, we just want it in that window I think. it's a combination of how long there's no one here at night, what's going on with the temperature that we want when we get there in the morning and 205 seems to work fine, their menu like it's not macaroni and cheese and heavy, you know? , cabbage, vegetables and things that we get in Raleigh or that we get in Texas or Memphis.

You have some more brilliant things on the menu. I think the really great BBQ places don't offer many sides, plus I don't really like to eat. I eat dense, starchy, heavy things along with barbecue, so I want something that's almost the opposite of that, I want something bright and tangy and crunchy and this broccoli salad is a cold broccoli salad that's now made with oil. olive and lemon juice, raw garlic. This is not Joe's Broccoli Salad, it says on the menu Cora's Broccoli Salad, right, Cora was my grandmother now, is this a 100 percent recipe or did you use this?

This is this is this is amazing well, it's really delicious, I have something special planned, can we, uh, can we go to the kitchen, let's do it right. I have one more thing I want to talk about here. I think you guys know this is sponsored by Dalstron and I actually found out yesterday that they have a doll. strong knives and use some strong doll knives, sure, we use all the strong knives in this kitchen, yes, that's awesome, let's help you with that, in the name of eating more vegan at Doll Strong, we have a couple of dishes for the kitchen, but these are this is the shogun series so this is Japanese steel aus 10 rockwell hardness 62 it's all damascus steel this is what I use in my kitchen I started with the gladiators the one you showed me yesterday workhorse so I know that no Don't trim the breast too much, but what you have in your hand is an eight inch shogun boning knife, oh man, to trim the breast and then jeremy, I saw you struggling with the slicer that you have.

I moved to this. offset slicer and now when I cut brisket and pastrami I don't bang my knuckles on the cutting board and the most impressive knife is the scimitar butcher knife and I do everything with this like maybe it's not onion yeah you get their butcher knife Chef. so, but I'm going to bone a rib with this, so thank you all for doing this, thank you, we appreciate it, Dollstrong appreciates it and guys, it's time for me to get back to Raleigh and see if I can do it. This, do you think you have taught me everything I need to know?

I can do this? Yeah, okay, so tomorrow morning the brisket goes into the brine. I'm going to prepare the brine in a week and then it will come out and I'll cook it and that video will be out next week. I know we'll see it every other week, but this one will be right behind next week, so make sure you tune in next week and we'll see you next time on Eat More. vegans