THE ULTIMATE DELI SANDWICH: Pastrami on Rye

[@BrianLagerstrom]

CORRECTION: The polysaccharides in rye referenced at 7:29 are called pentosans NOT protozoans.

[@deanr3417]

So glad it’s not full of Protozoa! 😂

[@yoelbendavid1711]

Hey Brian, could you start a Patreon account? I just used Kofi but would be awesome if you would be on Patreon. :)

[@sktrudel]

@@deanr3417 Biology nerd! XD

[@The_Crazy_Monkey75]

I thought you'd get Amebiasis from this Rye bread!🤣

[@DANVIIL]

Protozozoans can be deadly to most peple. I wondered about this when I heard it.

[@beretaniastreet6384]

I was wrong. This guys is better than Josh Weismann - definitely the best channel discovery for me in the last year.

[@aserioussalamander9475]

This guy is such a tool - and like all tools he has been very helpful in educating me in cooking

[@Domo-fn5zn]

I have a good feeling that you will become one of the next big time chefs on youtube! Production quality is top notch!!

[@BrianLagerstrom]

Thanks DOMO I hope u right man

[@yeeluvspizza]

Not so sure. I question his attention to detail and his ability to take on anything that requires patience and large amounts of time to prepare.

[@DM-sg3cj]

Naw I don't have time to convert metric to standard ... what the hell is a 1000g of ice, that's about a pound but who is going to weight ice?

[@parkerschellenberg3563]

@@yeeluvspizza wait is this sarcastic he literally just made a pastrami sandwich from scratch including the bread - it took 8 days

[@howardbartlett3026]

I'd say Brian is already there in pure talent, food quality and being a wonderful human being. We rate Brian right up there with Chef John of Food Wishes, Chef Kenji Alt-Lopez of Serious Eats, Meathead Goldwyn from Amazing Ribs, Damon Lee Fowler who is a noted author of at least 9 cookbooks, founding member of the Southern Foodways Alliance as well as being a well known Food Historian, Sam the Cooking Guy's KZbin channel, etc. To be fair we like many of Brian's dishes even more than Gordan Ramsey's and Mr. Ramsey has some pretty spectacular dishes and credentials under his belt.

[@betageek66]

My God. A cooking channel on YT where the person gets straight to the point and describes how to make something clearly and explicitly, well videoed, and with a touch of humor/personality. SUBSCRIBED.

[@DocJamesH]

I really appreciate how you both follow through and make everything home-made, and also encourage people to, "just buy it from the store," if they want. Also, you hand-knead AND use the machine. That's a lot of dedication.

[@BrianLagerstrom]

Thanks! These vids are a lot of work. I appreciate your appreciation

[@powderriverfarrier]

It doesn't get any better than what Bri does here. The man is in a class of his own!

[@BrianLagerstrom]

THANKS MAN and thanks for watching.

[@Huldru]

This man has leveled up my kitchen game more than anyone else on KZbin. Now he's teaching us how to make my favorite sandwich?! This is amazing.

[@BrianLagerstrom]

PSTRAMI IS LFE

[@antoniohoward981]

@@BrianLagerstrom shhhiiiidddd check out Ray Mack. U change ur mind

[@TorqueFork69]

I live for the dance at the end. That is what happiness looks like! Thank you for teaching us how to feed ourselves properly!

[@TakeNoneForTheTeam]

What a great video. Everyone seems to think viewers know the "small steps" but we don't. You did such a great job!!! Thank you for your time.

[@BrianLagerstrom]

Thanks for watching Michael

[@joefretty3426]

This is developing into one of my favorite channels. Good recipes, good music, good instructions, good vibes. 👍🏼👏🏼

[@BrianLagerstrom]

Thanks Joe. I’m very concerned about keeping the vibes right haha

[@TheLombardProject]

The sandwich is spot on. Your production values are top notch. The editing creates a wonderful energy. The recipe is married to technique in a concise, manageable, digestible way. Really well done. And a savage pastrami at the end of the journey. That's a pastrami party and a pastrami party never stops.

[@BrianLagerstrom]

Thanks for watching and for the super nice comment thanks!

[@therocknrollmillennial535]

Hey Bri, just wanted to say thank you for this video. It brings good memories back. My grandparents were Depression-era Middle America folk who moved to California in 1950. Towards the end of their lives, they moved back to their home town, but my family still lived in California. There was this great sub shop that they always went to, and my dad recalled childhood memories of getting free sandwiches from the shop owner, because he knew my dad's family were poor. When we'd go up to visit them (I couldn't medically fly, so we had to drive the 24-plus hours all the way there), my grandpa always made us stop at that shop and bring him a sandwich. Anyways, my grandpa LOVED Pastrami on Rye, and this video made me think of him. He's been gone 16 years this September, and the shop closed shortly after his passing (no correlation, just coincidence). So, thank you for reminding me of him. Hope you and yours are well, now and always.

[@lostthesun123]

Used to make a 14 day pastrami at work and it was phenomenal. Someday I’ll do it at home with homemade bread and mustard (and sauerkraut). This was beautiful and a huge inspiration!! Keep it up!

[@BrianLagerstrom]

Thanks for watching. I found salinity didn't change from 7-10 days, curious about 14 tho....

[@danwest268]

I love the craftsmanship and attention to detail, and also breaking it down into a consumable (see what I did there?) form for the layman. Also, I love just about everything on this channel

[@cerebralvortex]

Well shot/edited and high quality info without fluff or BS, you sir have cracked the code and are going places. I didn't know we needed another great chef on KZbin but, well, here you are

[@BrianLagerstrom]

Thanks Zakurosh!!!

[@spdpaul]

You're adding value to our everyday life. The pastrami video was over the top, intense. I'm excited to try what your teaching. I'll send you some pictures of my version. Keep producing this content.

[@BrianLagerstrom]

Thanks for watching PAUL! Let me know how it goes.

[@lisabaker6700]

I took on the challenge of making Bri’s pastrami, and it turned out. Unbelievable! My family loved it, and is already requesting that i make it again. It is worth the long days of brining and long smoke time. 100 percent!

[@michaelcramer9331]

Three amazing recipe how-to's in one video. This was terrific!!

[@BrianLagerstrom]

Thanks Michael!

[@jacksonfl]

Greetings from Jacksonville Florida USA. I worked in Manhattan for almost 40 years until my retirement here. Man, do I miss a genuine, New York-style pastrami on rye, slathered in deli mustard! Love, love, love that you did the whole thing. Not for the faint-hearted, but so worth the effort. Can't wait to do it. My only feedback: The fat content of the meat at the legendary New York joints - thinking Katz's, Carnegie, Sarge's - is MUCH higher than what you are showing. Incredibly, I actually can taste the mouth feel as I write this. LOL. Thanks for doing this.

[@kob_19734]

I love it 😻 I don't know what, but something about your channel and about you makes me want to cook and experiment your recipes!

[@krazmokramer]

DUDE!!!!!!! You're killing me here! Looks amazing. I thought you were bringing it over to my house though. I had the plates all ready! This video is going into the SAVED bin. To make matters worse, I was eating Kraft American cheese on Walmart sourdough (white bread with vinegar) while I watched this. Didn't think I could feel any more inadequate....

[@BrianLagerstrom]

HAHA KRAFT RIPZ THO....

[@jamesm4603]

My absolute favorite! Loved it when I lived on the East coast now live in Rociada New Mexico at 7500' so I'm going to try making this this summer. Baking the bread is a bit of a challenge at this altitude but I'm up for it! Thank you for another Great video!

[@BrianLagerstrom]

Good luck!! Thanks for watching.

[@garryposin5858]

I will start by saying that I have used at least 6 of your recipes and all have turned out well! I was looking for a good rye bread recipe and followed this one with good results. I have since modified it by adding 4grams of onion powder and using 10 grams of my sourdough starter to make the poolish. Thanks for all your help!!

[@jonbaer2511]

Brian, I'm not one to comment much on the interwebs but I will make an exception in this case...My intention was to complete the pastrami recipe but the weather did not cooperate with respect to the smoking part. I did brine the brisket per your recipe and just prepared it as a corned beef...I do believe it was the best I have ever had- perfect in every respect!

[@BrianLagerstrom]

That’s awesome! Thanks for the trust here

[@HithertoPaintball]

Dang, Brian. I've never seen one of your videos before. This one was amazing. Top notch quality content here. Informative, but quick and concise. Very entertaining and delicious.

[@zencomeseasy602]

Dude, you absolutely do not mess around! That was amazing, it brought a tear to my eye. This is the first vid I've seen of yours and it's an instant sub! Nice job man!

[@tomg4833]

Thanks!

[@dagg1989]

The quality of your content is superb, as always.

[@BrianLagerstrom]

Much appreciated! Thanks for the comment.

[@WarChortle]

Re-watching these videos and your voice over synced with the video of "that's spicy" is just so magical. You may not get enough praise with how good your editing is. It's a 10/10.

[@Trassel242]

As a Swede, I was happy to see the inclusion of caraway seeds in the bread recipe. Here, they’re considered typical “bread spices” along with aniseed.

[@quigonkenny]

They're standard for rye bread. At least the way we do it in the States.

[@adamblum2881]

This is quality content and I can’t wait to be here for this channels ride to the top.

[@slimbusjimbus]

Clicked off a Babish video for this, was not disappointed

[@BrianLagerstrom]

WOAH....SRY BaBISH BB. Thanks for watching James!

[@anvarr666]

LoL I did that too.

[@Iamwrongbut]

Banish is a good place to start in KZbin cooking but this is what the real peeps watch

[@martaviviani1401]

Is that bread not toasted... It looks soggy :(

[@muneebanwer8823]

That's a very bold thing to say nowing the internet

[@kerryf9796]

I never had the confidence to bake before, but after watching this video I tried it. I've now been making rye bread every weekend. Thank you!!!!!!

[@s.flanders]

I remember paying $25 for my first ever pastrami on rye sandwich at Katz's Deli in New York and didn't really get why people lined up for this thing. While it does taste good, I don't find it to be a balanced sandwich, and gets kind of hard to put down after a few bites. But I appreciate the work that goes into it, so props for basically making everything from scratch.

[@BrianLagerstrom]

Thanks for watching

[@lloydkline1518]

Lucky work at katz deli,, along ad it a great brand, pastrimi is pastrimi

[@franktirelli]

I finally found a chef channel that specializes in all the types of food I enjoy. Thanks! Frank

[@rafx2014]

I’m glad the algorythm sent me your way. Everything looks amazing!

[@BrianLagerstrom]

Thanks for being here. I’m Glad too

[@joekoscielniak8576]

Oh my gosh! It's an old'e (lol, April) but a good'de!! I love pastrami, I love making rye bread too, and the home made mustard, over the top! Thanks for sharing.

[@johnnanavati3350]

This was awesome! You have an amazing “lunch hour” to pull all this together 😂😂

[@tiarawillis5677]

Love the happy food dance at the end. I will have to try the mustard and the rye bread

[@BrianLagerstrom]

Thanks I hope you do!

[@dla1509]

OMG!! That looks absolutely fabulous!! My very favorite sandwich in the world;) 👏 Great job.

[@BrianLagerstrom]

Mine too!

[@recordman555]

Beautiful, beautiful. Just beautiful.

[@NoSimpleRoadPodcast]

Bri continues to make me want to work harder in our kitchen to blow the family’s minds. They all think I’m nuts until they take the first bite then it’s like, “Ooooh! We get it now!”

[@BrianLagerstrom]

haha! Its a labor of love dood. They get it.

[@proth4753]

The happy food dance gets me every time!

[@BrianLagerstrom]

Glad its not too corny for you.

[@proth4753]

@@BrianLagerstrom I do it every time I eat an amazing bite of something. It can't be helped.

[@RmFrZQ]

@@proth4753 at least it is not a hand-waving in circular motion. xD

[@happytomeetyou.3027]

Haha, this was my next project, and can't wait to test your recipe. So glad you are making my second favorite sandwich! Schwartz's in Montreal is my choice for this meal and a very large pickle while sitting next to a rowdy Englishman. Good Job and good work! BTW the first place sandwich goes to Mortadella on Semolina bread with peppers of course. I will fist fight over this issue. Take care and rock on.

[@BrianLagerstrom]

I have to agree that mortadella sandwich is a contender. But on pizza Bianca and pistachio sauce in the hot sun of ROME. haha pretty specific.

[@Nin0White]

@ClintChambers Next time you’re in Montreal try “Wilensky’s” on Fairmount street … opened in 1932 … try the classic Bologna sandwich with cheese with a cherry Coke and half sour pickles

[@kated4359]

So grateful you use everyday equipment.

[@juliogallo7694]

....where have you been hiding sir? This is fantastic

[@BrianLagerstrom]

Thanks Julio!

[@jodieveil3483]

I know this video was put up some time ago, but since having failed a different rye recipe, I decided to give your recipe a try. One day I will have a Challenger, but for now made it into a boule and baked in a dutch oven. It was my biggest loaf yet and as for the taste...my oh my, why did I wait to try?

[@recipesunclassified8040]

That looks fantastic, Chef! It's been years since I've made homemade corned beef and pastrami. Gonna have to get back to it now!

[@BrianLagerstrom]

Thanks for watching RU

[@ronalddowdell9231]

Wow! Everything from scratch. I'm sure it's worth it. Looks delicious.

[@sarahmcalpine2058]

Omg...someday soon I will commit to making this masterpiece.

[@BrianLagerstrom]

It’s a labor of love for sure. Took a few weekends to get it filmed

[@sarahmcalpine2058]

@@BrianLagerstrom and thank you for it.

[@Alex36Quest]

I told myself I wasn't going to watch more than the mustard as I was just going to be sad over my student's budget, and yet here I am, 13 minutes later. I've seen A LOT of baking videos but none like yours has really made me want to actually bake yourself - the starters (?) like poolish seems like a great alternative to a needy sourdough, you show all the kneading and folding in a very illustrative way, you WET YOUR HANDS like how have I never heard this tip over so many videos? It's like the solution to my biggest issue with baking. Anyway, I enjoy your videos a lot and this video has finally made me comment it. Thanks for being a great inspiration and teacher!

[@BrianLagerstrom]

Thanks for the comment and thank you for watching, glad you like the vids.

[@siennas]

another mouth-watering gem. now i gotta make it. damn

[@chance1986]

Unlikely I'll ever do all this from scratch as you did. But if I change my mind, I'll follow your instructions. Great video lesson and demo. Thanks.

[@MichaelBoyle514]

Hey Brian Great video as always. Question: what would you recommend as a substitute for your awesome baking vessel? I guess I could use my Dutch oven and just modify the shape of the loaf a little, but are there other options I might consider?

[@deanedge5988]

Ive just made the best Rye Loaf ever thanks to you, and theres a whole chanel. As we say in Britain. Dope

[@BrianLagerstrom]

Thanks Dean!!! Glad it worked out for you. A simple caraway rye is so dope!

[@Exercise4CheatMeals]

Those are thicker cuts of pastrami than even the best Deli Sandwich Spots in all of Chicago. Looks like a ten man!

[@recipesunclassified8040]

This is the way they served it at Katz deli in NYC. To me, a thick cut piece is a sign that it's good quality meat that is cooked perfectly.

[@Exercise4CheatMeals]

@@recipesunclassified8040 Unfortunately Katz Deli only popped up in Chicago for four days here in Chicago. I am 1000% going next time I get out to NYC though. I have heard too much hype about it not to.

[@recipesunclassified8040]

@@Exercise4CheatMeals I firmly believe that Katz should be a bucket list item for any foodie who loves a good sandwich.

[@Exercise4CheatMeals]

@@recipesunclassified8040 my only problem is i love a good EVERYTHING. 🤦🏻‍♂️

[@BrianLagerstrom]

Woah Katz in Chicago!?!!?! can't believe I missed it.

[@ofelia101]

I did your preferment thing on 3 different kinds of bread. Works every single time! Thank you, Brian.

[@hanshans387]

daaaamn that looks so good

[@BrianLagerstrom]

Thanks Hans!

[@KarlKnutson0615]

Love this rye recipe!! Added 8 grams of diastatic malt powder and it made the crust wayyy better!

[@КурочкаКрашена]

I love hearing "Let's eat this thiiiiiiiiiiiiiing" - always makes me laugh

[@BrianLagerstrom]

Glad to hear it thanks for watching.

[@tracyellis5533]

Wow. All that hard work really looks like it paid off. We’ll done!!

[@etyseats3246]

That Pastrami looks awesome! love the thick cut. . . Reminds me of Katz's in NYC

[@BrianLagerstrom]

This is the highest of praise.

[@smin-rg3yj]

Wow, the feeling of accomplishment must be quite high. Well done!

[@BrianLagerstrom]

VERY ENJOYABLE.

[@rachelsfoodventures54]

Correct me if I'm wrong, but I think you mean the polysaccharides in rye are "pentosans" not protozoans, since the latter are microscopic animals. - a bread science nerd

[@BrianLagerstrom]

yikes, thanks for catching that. not sure how i missed it. i may need you to proof my bread videos before posting 😂

[@g.j.9556]

What a great looking sandwich. Its a bit difficult to get pink salt over here but when I get a hold of it I will give it a try.

[@BrianLagerstrom]

I will throw a link in the description.

[@g.j.9556]

@@BrianLagerstrom 👍👍

[@carterwebb3668]

I found Josh Weissmans channel like ~2 years ago when he had 50k subs, now hes at like 4mil. You boutta pop off the same way I can feel it

[@DamianSheesh]

Almost the same kitchen and production quality, with exactly none of the stupid gimmicky face filters and sound effects! Love it

[@BrianLagerstrom]

Man I hope your right1

[@BrianLagerstrom]

haha my deepest fear is being the "shittier weissman" on KZbin.

[@TheJoffgraham]

@@BrianLagerstrom My deepest fear is being eaten alive by a shark, but yours is also pretty bad. Loved the video, Bri, gonna have to go soak a brisket soon

[@nathangillingham6935]

Man you nailed that rye loaf! Awesome video!

[@BrianLagerstrom]

Thanks Nathan!

[@chillfailure]

Pastrami from Bri, on Rye.

[@BrianLagerstrom]

BRI's RYE

[@sms9106]

WOW! A lot of work but I haven't seen a better PoR in my life. Wonderful job!

[@josephguasco1170]

Weekly Bri-guy comment #6: I’m surprised you didn’t raise the cow for this sandwich...

[@BrianLagerstrom]

haha honestly this video was a lot of work. Two full weekends and a full week of editing. Thanks for watching.

[@georgeioan9223]

12:37 it's like an accordion my goodness that looks scrumptious!!!

[@BrianLagerstrom]

Thanks G!

[@terryfletcher6465]

I could really go for that right now.Unfortunately we don't have proper pastrami here in theUK.

[@dpelpal]

It's easy to make! I'm American but lived in the UK, I know you can get cured brisket at Marks and Spencers because I bought it there. Just use that!

[@trevormcculloch5011]

Thanks for the video. Really well produced and I like the speed at which you speak. See you around.

[@BrianLagerstrom]

Thanks for watching and for the nice comment

[@Swoop180]

Anytime i got within a 25 mile radius of Manhattan i would park up and grab a taxi to Carnegie's Deli for a pastrami on rye, now i hear they've shut their doors, Boarshead will do in a pinch but i have got to give this a go! Thanks and you know i had to subscribe!

[@BrianLagerstrom]

Thanks for that subbbb

[@paulshafer7823]

hardest working chef on the tube!

[@MegaSleep1]

The victory dance at the end lol. Great work my brother

[@laup2ev]

I am addicted to your cooking videos!

[@lindah5910]

Thanks, Bri! There is much joy in planning ahead in cooking/baking - which is easy, breezy but deemed too extra by too many. I just started alfalfa sprouts seeds to - in about 6 days - make my favorite roast beef and swiss on a crusty baguette chunk with Duke's mayo, a sprinkle of pepperoncini jus, and a handful of those too extra alfalfa sprouts. Whatever happened to the joy of anticipation? (** insert video of Carly Simon singing the 1970s classic**). Thanks again, you make every Friday Eve nicer.

[@BrianLagerstrom]

Friday Eve, I love it I haven't heard that.

[@lindah5910]

@@BrianLagerstrom I doubt I am the only one to think up this idea but I made that up a few years ago and now it is in use at the university I am affiliated with - mostly in our program. Glad you enjoyed that fun informal phrase.

[@Animaniafreak]

That rye bread is just beautiful!

[@bmansdad9891]

Awesome as usual! My mouth is watering, I know what your making me when I visit.

[@BrianLagerstrom]

WHEN YOU COMING? Ill need to start brine ing a new one.

[@trentongarber3372]

Dude,.. I "literally" just drooled! Excellent job. You have some serious talent there sir. I think I gained 3lbs just watching this! Lol. Can't wait to try some of your recipes. Did your "beef bourguenon" a few days ago.... It was just incredible! Thank you so much for your work on these videos!! 5 stars.⭐⭐⭐⭐⭐

[@heatherriggle7724]

I love pastrami, thanks Brian. U make it look so easy with your very in depth video. Btw, love your happy dance when we all know it's delicious 😋🤤

[@jonkzak]

Packed with so much information. Thanks so much! Yes in the Houston area you can get similar at Kenny and Ziggys, but of course Texas thinks cutting a brisket before smoking is a big no-no...lol... yep 3rd largest county (Harris County Texas) in the US and only maybe two places to get corned-beef / pastrami on rye.

[@BrianLagerstrom]

I heard Franklin BBQ does pastrami sometimes. Any truth to that?

[@jonkzak]

@@BrianLagerstrom I am unable to verify about Franklin. I've seen the talk about his BBQ but have never been there. The skinny is that his BBQ is killer.

[@cqyote6204]

Totally underated! I found your videos the other day and I cant belive you only have 60k subs!

[@BrianLagerstrom]

Wow, thank you! Heres to hoping for more SUBS!

[@cqyote6204]

@@BrianLagerstrom Yessir! You got this!

[@21ruevictorhugo]

Everything I’ve been hoping for! I retired to France and I so miss American food. Corned beef and pastrami don’t exist here, and neither does rye bread. (And so many other things, like bagels, …) I’m going to have to try all these things. Bread first, since I don’t have a smoker. One thing, brisket doesn’t exist here either, since that cut is made into hamburger. What other cuts might work? Thank you soooooo much for this video.

[@wagslarr]

Very very nice Brian! I love pastrami!

[@BrianLagerstrom]

Pastrami is deeeeeeeeope.

[@PetervanArkel87]

I've been following your channel for a while now, mainly because of the bread content; but this vid was something else. Great breakdown of all the steps and amazing end result!

[@BrianLagerstrom]

Awesome, thank you! Glad some of the bread people liked this vid. Not sure what vids to make sometimes.

[@PetervanArkel87]

@@BrianLagerstrom This is great content, I know the editing the video and prep for the recipes is a lot of work, but this definitely feels like you're on to something here :)

[@steverakas3573]

LOVE pastrami on rye. have to try this sometime.

[@BrianLagerstrom]

Even with a store bought corned beef its pretty dope.

[@steverakas3573]

though honestly my fav is pastrami with russian dressing and coleslaw on rye. OMG

[@DisruptedSinner]

I live in Montreal (thanks for mentioning us!) and I had to click on this video... and OMG this looks simply amazing. Ugh... I'm so hungry right now.

[@danjv]

Very nice! I have wanted to make my own pastrami for some time. Seen lots of methods and I really like your style. Living in Costa Rica we can get brisket but there ain't no pastrami down here. They don't even know what it is. Let's give it a try.

[@BrianLagerstrom]

You could use chuck or bottom round flat if you can’t find brisket! Cheers

[@danjv]

Thanks Brian, getting the beef is the easy part. I've got to locate a smoker.

[@brianheuschkel3391]

Thanks for the complete recipe. Especially the mustard. Yummy.

[@BrianLagerstrom]

Thanks for watching.

[@jefff6167]

You produce the best cooking content on KZbin. 👍🇺🇸🇨🇦

[@singe0diabolique]

OMG! My mouth is watering!

[@pollepuzzle2626]

The "Pastrami on Rye"-dance. Feelin' it! haha.. We don't have ANYTHING like this in Denmark, but ooohh how I would dance, if I had a local diner with such a sandwich \m/

[@BrianLagerstrom]

These are pretty impossible to find in STL as well.

[@TrappedInTheTwenties]

This is the video that got me to subscribe. Very nicely done!

[@BrianLagerstrom]

Finally! Thanks for the sub!

[@GregFlies]

By far my new fav youtube channel. Bri you're doing an awesome job, keep it up! PS I have made your chocolate chip cookies like 3 times already, and yes I am a savage

[@BrianLagerstrom]

Thanks!!! Glad you are using the recipe. Im super happy with how it ended up. Thanks for being here.

[@jamesm4603]

I did the rye bread today and it turned out near perfect. I'm at 7500' above sea level! Thank you. I changed to 100 gr of rye dark rye flour and 320 gr of ap flour!

[@BrianLagerstrom]

AWESOME, so glad it worked out. Send a photo on insta if you have one.

[@jamesm4603]

@@BrianLagerstrom I hope it went through on instagram. I don't do much there. If not let me know! I have it posted on my facebook page.facebook.com/james.mack.31 also

[@Jaysonschannel5326]

I've watched 2 of your videos. Subscribed. Great food! Great production! Excellent job sir.

[@BrianLagerstrom]

Thanks J!

[@ferretneck]

I can’t speak of how clean and perfect this guy’s presentation technique is.

[@BrianLagerstrom]

👌🧑‍🍳🧑‍🍳🧑‍🍳