Pastrami

Pastrami Granary 01

The Best Pastrami in America

Good news, Texans: You don’t need to fly to New York for the best pastrami in the country. The bad news is that it’s only available once a week. The Granary in San Antonio starts slicing it when their doors open at 11:00 in the morning on Fridays, and it’s gone before the lunch hour ends. Hurry. It’s not too late to change your lunch plans. The Granary has been known for their barbecue (it’s a…

Pastrami Katzs 02

Pastramis Across America

Hopefully you’ve already eaten a slice of what I think is the best pastrami in the country at the Granary in San Antonio. Maybe you’re looking for some alternatives that are almost as good, and there are plenty. Over the last few months I’ve been traveling to snuff out great pastrami leads. There are some avant-garde options out there, and pastrami beef ribs are an up-and-coming trend, but here are some of my favorite sliced…

Pastrami Hometown BBQ 02

Avant-Cured

In the U.S. we associate pastrami with beef. Whether it’s the more traditional beef navel (a.k.a. beef plate or beef belly), brisket, or even beef short ribs (as discussed yesterday), the word pastrami evokes beefiness. That wasn’t always the case. If you reach back deep into the history of pastrami—and even further back to Turkish and Romanian basturma—it was all about the fowl. In his book about pastrami and the delicatessen, Save the Deli, David Sax…

Cattleack Pastrami 02

Pastrami Beef Ribs

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 was one of the first things I ate as part of my new job duties. The verdict? I wanted to love it, but it was…

Goodfriend Mushroom Pastrami 02

Smoked in Texas: Mushroom Pastrami

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, paired it with duck bacon, and served it on a pretzel roll. And now, at the new Goodfriend Package Store on the other side of town, Sitrin…

Pastrami Kenny Ziggy 01

#PastramiWeek

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 Texas’s long history with pastrami (it may have been birthed here before New York City), we haven’t been a great haven for delicatessens. Since it opened…