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Pastrami

Pastrami Beef Ribs

Jan 26, 2016 By Daniel Vaughn

When I first saw a pastrami beef rib on the menu at The Granary in San Antonio, my heart nearly skipped a beat (no blood pressure jokes, please). It was late 2012, and I’d never seen such a thing. Six months later, after I was named the Barbecue Editor, it…

Smoked in Texas: Mushroom Pastrami

Jan 25, 2016 By Daniel Vaughn

Oliver Sitrin is no stranger to pastrami experimentation. During his time as chef at Blind Butcher on Greenville in Dallas, he’s taken his thin-sliced beef pastrami and piled it high on rye (a traditional presentation, to be sure), as well as tucked it into an egg roll. He’s made tender duck pastrami,…

#PastramiWeek

Jan 25, 2016 By Daniel Vaughn

It’s Pastrami Week here at TMBBQ. I’ve been traveling across the state—and the country—for the last few months (okay, maybe years) looking for examples of pastrami excellence. Most have come in the form of beef, but mushrooms, salmon, and octopus have made appearances as well. This week we’ll celebrate them all. Despite…

The History of Texas Pastrami

May 12, 2015 By Daniel Vaughn

Pastrami is to New York City like smoked brisket is to Lockhart, Texas: they are the signature smoked meats of their respective cities, and both lay claim to being the originator. Black’s BBQ has said in the past that they were the first to put brisket on the menu in Texas. They were…

Pastrami at Pieous

Feb 9, 2015 By Daniel Vaughn

Joshua and Paige Kaner opened Pieous in early 2013. They took over an old Cartwright’s BBQ building southwest of Austin on Highway 290. The plan was always to cook with fire, so a custom wood-fired oven was installed to cook the pizzas. A rotisserie smoker was left behind…