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.
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4 replies
hubba hubba awoooga
it looks delicious, bon appetit
Should have been marked NSFW.
Keep talking…. Go on.
Is it spicy?
Looks brilliant!