To honor our beautiful pastrami we kept it nice and simple. We made a loaf of homemade Rye bread that was studded with copious amounts of caraway seeds. We sliced it warm, slathered it with whole grain mustard and stacked it high with thin, tender, fatty slices of our pastrami goodness.
Hiya! We're opening a Jewish Deli on the Westcoast, and considering an Alto-Shaam cook hold oven cabinet for our corned beef & pastrami - I see that y'all use a slowcooker/smoker combo - got any opinions about this equipt for us?
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