Recreating Famous Katz Deli Sandwiches | Anything With Alvin

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Katz Deli is famous for good reason, but with great fame comes very long lines. That's why we're recreating these iconic sandwiches here at home, and skipping out on the queue.
Inspired by: • Why Katz's Pastrami is...
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[@Natnizer]

“I’m not usually someone who likes to wait that long” “Ok so let that sit for 7-10 days”

[@sabersight908]

I could just take a plane ticket to go to that Deli instead, probably takes less time and less expensive xD

[@pastelchemicals1331]

for the guy who makes 200 hour ramen on his own channel, this makes sense for alvin 💔

[@curtissmith795]

​@sabersight908 ever seen the prices at Katz lol

[@enlongjones2394]

Also Alan: goes to Katz.

[@jwalster9412]

​@@pastelchemicals1331what his channel?

[@joshhayes1750]

Corned beef & mustard is a winning combination no matter how it's served.

[@vojtechnovacek7776]

Unless you are allergic to mustard 😅

[@Ghalaghor_McAllistor]

Does that include well done too?

[@WeRemainFaceless]

If you like corned beef with mustard, try it with onions, pickles and horseradish. You’re welcome. 🤤

[@ZacharyWaxman]

This is one of the truest statements I've read online today

[@madz79]

What about corned mustard and beef?

[@TheEffectOfMass]

We used to have a Katz's in my town. The owner would come on the commercials and say "I can't help it I gotta tell ya! Katz's never closes!" And then sadly it closed down several years back.

[@joshualeib1172]

As a native New Yorker I love everything about this and thank you. Now the real question, can you do Zabars' lox?

[@greyman419]

They didn't say it was Zabars but Andrew did a NY style everything bagel with lox a couple months ago.

[@harryoppenheimer1558]

Zabar's lox is just Acme from Brooklyn

[@_SurferGeek_]

The only time the cutters offer samples is slack times. When busy, you'll get yelled at if you approach the counter other than to place an order. The smoked pastrami is also steamed at Katz's. That makes a huge difference.

[@DJHarter75]

A corned beef & pastrami reuben is an elite level sandwich

[@Tray8729]

Katz deli steams its pastrami after they smoke it, and before they cut it.

[@meikgeik]

Seeing as how Alvin's looked better and tasted better, I could care less how they do it. :) The foil wrapping method is a more effective manner of steaming, results in a less dry meat, and more flavorful. I've been saying it for years, but Katz is overrated, sorry.

[@_korbo_]

@@meikgeik you could care less, so you actually do care about how they do it eh?

[@DyceFreak]

Wow Katz sounds awesome. Too bad NYC sucks.

[@Tray8729]

@@DyceFreak BITE ME!!!

[@232mumboy]

​@_korbo_ me when i dont understand the flippant, changing, and unliteral nature of language and am additionally a needless pedant

[@sugabeats]

Just went to Katz a few weeks ago and fell hard. Expensive but worth every penny! It was my first time and i was blown away! Can't wait to go back in August. I had the regular pastrami on rye $28. But at least i was able to take the other half back home and ate it cold and still tasted amazing. Everything was so organized and moved like a well oiled machine. I was impressed - I also did not go at peak hours though. Worth the visit! The sandwiches he made looked nearly identical! The meat looked very tender.

[@FaultyParadox]

I typically pan fry my reubans. It's like making a grilled cheese but slower, and you can do the same ingredients here at the deli for the most part, just ask for a thicker slice.

[@DontReadMyProfilePicture566]

Don't read my name

[@noone1929]

Nice, my dad does that too sometimes, takes the Ruben to a whole other level :]

[@toxichammertoe8696]

The most important item is the Bread.....Katz Deli gets there rye bread from a bakery called Pechter's Bakery in Harrison NJ...They had company store but Some grocery stores do carry that brand

[@Yoshikaable]

The real tip!!

[@jackhanson7894]

if the bread is bad, whole sandwich takes a hit. katz has a great ruben fs but there’s better just bc the bread is better

[@richtes]

Do they still have the store? I'm 61 and remember as a teen going there with my father and buying bags of rolls and rye bread.

[@Yoshikaable]

@@richtes they still have it but I think it isn't open to the public after COVID:( but hopefully they can justify staffing it for retail again!!

[@unclejes7]

Alvin: I don’t like to wait around Also Alvin: here’s a 427 hour cupcake

[@GaldirEonai]

I find myself watching the "main" Babish stuff less and less but I've yet to be disappointed by any video involving Alvin. Absolutely the best part of the channel these days.

[@paris-1911]

out of curiosity are you disappointed with some of the main stuff? I’ve felt a shift in the content but im wondering if we have the same idea.

[@Paulie_Geelie]

I agree. I like that Alvin is humble, and credits the crew members who helped him make the food, instead of just taking pretending like he did everything himself. Plus the "anything" format allows for so much more creativity than the main stuff.

[@Jakey726]

@@Paulie_Geelie The show is called Binging with Babish for a reason you know. thats why he posts other stuff made by the rest of his team, so they can be in the spotlight. but yes, It would be nice if andrew would mention how much his crew was helping out with the food

[@Taurusus]

I mean the "main" Babish stuff these days is ranking frozen pizza; look I'll watch it (despite the fact a fraction of the products he ever talks about are actually available to me) but it's not why I'm here. Alvin is the one bringing the goods these days. I know there's only so many "basics" you can go over so I'm not mad or nothin', he's an entertaining guy no matter what he's doing. I feel like the pivot to the greater BCU was a smart one for the channel.

[@fenrir-star]

I find myself watching the channel less and less due to the lack of the original babish content. alvin and anyone else is great but not why i started watching

[@hamasathecold7842]

I’ve had these sandwiches from Katz, and it was absolutely to die for.

[@tqesylverne9757]

amen!

[@meileeli]

FYI, they ship nationwide 😁

[@MrDW72]

Lies. There’s too much meat to even at

[@kkkkkkk6668]

no its not

[@misterrbl5156]

I haven't had a Katzs deli sandwich in a really long time. The last time I ate there was when my father was still alive his favorite was the pastrami on rye with mustard, a bowl of pickles, side of fries and a Dr Browns cherry soda. My favorite too 😊 The prices are high but it's so worth it. I look forward to bringing my family to NY and eating at Katzs once again, might need to get a loan to eat there but sooo worth it.

[@SeanRundell]

Can confirm that as a tourist, I made sure to visit Katz when I went to NY

[@WBTYJsmainfollower]

please do Schwartz Montreal Smoked Meat Sandwich

[@xyzpdq1122]

When Alvin says his favorite part about Bombas is that they donate to people in need, I really, really believe it. A+ guy.

[@oscarhelinski236]

I was in NYC and went to Katz Deli last year, I wanna go back

[@proffessorra]

I love corned beef, but those ratios at Katz are insane. The bread just disintegrates into the meat

[@Grimm-Gaming]

You should try Harold's deli in new jersey. It makes katzs look like subway haha

[@nikkirockznikkirockz8551]

Are you saying it needs thicker bread? Because at those sky high prices, it's only fair that you receive the large mountain of meat that comes with it!

[@DyceFreak]

@@Grimm-Gaming Katz already looks like a woodgrain Steak & Shake.

[@Grimm-Gaming]

@@DyceFreak i meant sandwich size lol

[@TimJComposer]

0:36 Alvin claims he doesn't like to wait too long for his food. **checks Alvin's own channel** wait... how long are those queues?!?

[@captainMagDump]

It was the best, most expensive sandwich I've ever had

[@jewpcabra666]

though katz is the more famous one - 2nd ave deli is imo so much better. There pastrami is to die for, and their roast beef sandwhich is insane as well. 2nd ave does theirs with more thin sliced pastrami and it melts in the mouth. Its my first stop every time i can make it to NY!

[@lawrencefouracre]

just going to say, every line Alvin says after the second song starts at 3:20 is on beat, just perfection

[@anastasiarene6617]

I’ve had the corned beef at Katz’s twice now and both times it was dry. The pastrami is always perfect.

[@tonythenonja]

same!!

[@51rwyatt]

I like to put a few hours of smoke on the pastrami the day before, then get it tender in the oven the next day with basically no work. Then I don't have to mind the smoker for that long, and the pastrami gets nice and tender in the oven, super easy and holds well too.

[@McNasty43]

Instead of smoking for that long, if you have one, try sous vide. Meat can only get smoke flavor for about 3 hours, so what I do is sous vide my brisket for 24 hours, then smoke for 3 hours. Saves a LOT of time and fuel tending the smoker. If you have a pellet smoker, it's not as big of a deal, but I have an ancient offset smoker.

[@51rwyatt]

I'm confused. I also only smoke for 3 hours... And sous vide doesn't suit me for pastrami; I reach temp in the oven just fine.

[@McNasty43]

@@51rwyatt My bad, I missed the "oven" part of your comment.

[@SarahAbramova]

My brother actually already has bombas socks!

[@mpthorvonericksen]

@6:14 that's like $160-$200 bag of food right there!!! 🤣🤣🤣

[@nikkirockznikkirockz8551]

What's so "funny" about that?

[@AcksD.Bharlotte]

@@nikkirockznikkirockz8551it’s absurdly priced relative to most eateries

[@AcksD.Bharlotte]

But also that’s more like $100

[@SpecShadow]

@@nikkirockznikkirockz8551 laughing with tears because they can't afford that

[@nikkirockznikkirockz8551]

@@SpecShadow You nailed it! 😄

[@dspiritlight]

holy moses. never thought I'd see it recreated out of the deli.

[@Ourpalalex]

If you're doing anything from Katz and not pairing it with a black and white cookie, you're doing Katz wrong.

[@Robban.D.Jonsson.]

Id like to see more videos on your own channel.

[@chrish9698]

You had my mouth watering at the screen. Well done my friend and great episode! 😋

[@grcfan]

Ask Steve if he is planning on doing any videos on HotD. Loved his GoT videos from back in the day.

[@tummy_fritters]

One of my best memories from visiting New York was a pastrami on rye from Carnegie Deli. When I get back there some day, I'll be going to Katz

[@meileeli]

They ship nationwide, that's how I had some last week.

[@claytonrios1]

"I'll have what she's having." I actually sat in the same seat as Billy Crystal from When Harry Met Sally.

[@nikkirockznikkirockz8551]

You and everyone else too!

[@claytonrios1]

@@nikkirockznikkirockz8551 Everyone who went to Katz apparently.

[@bonsaikitchen]

Looks amazing as usual.. Greetings from Bonsai Kitchen team 🍴🔥🧑‍🍳

[@DontReadMyProfilePicture566]

Don't read my name

[@UnCoolDad]

I think I need to visit NYC soon!

[@blueguy09]

the key is to steam the brisket , pastrami and corned beef in the same vessel to keep it hot. then and only then do the flavors match that of what you get at katz's . i used to work there in 2013.

[@laynepepper4189]

I just finished watching "The Taste of Things" and I NEED to see those recipes recreated. Pretty please! P.S. These sandwiches look like they absolutely rock

[@justemptiness8180]

Looks amazing as usual

[@JoeSEED]

I used to like Katz but started making my own pastrami a couple years ago. After having it again, I found Katz to be bland and significantly more expensive than it used to be. It’s still a fun trip experience occasionally.

[@jdjtbgs2]

I was just there recently! The trick is to go early before all the (other) tourists arrive ;)

[@SheyD78]

Thanks to everyone for all the hard work that went into this. Those were some mighty meaty sandwiches!

[@KitchenFoods]

The best cooking food recipe 😊😊

[@GoldenDumpling]

I've heard the corned beef at Katz's is dry brined, while the pastrami is wet brined, drained, dry rubbed, refrigerated for a couple more days, and then smoked. Katz's pastrami gets maybe 30 min in the streamer before serving too. I figure the the smoking is at a lower temp than most BBQ brisket is done, for a day or more, and the final steaming is what gets the meat to yield, and become fall apart tender.

[@JANDERSO5554]

Katz's pastrami on rye with mustard at 3:30am is excellent hangover food.

[@marials9245]

For me to enjoy these sandwiches they should have a third of the beef quantity!!! They look delicious though ❤

[@noobahata]

Recently Visted NYC and Katz this May. And i must say it totally lived up to the hype. The pastrami was out of this world. Juicy and tender, the bread melted away while eating leaving a pile of meat. there was enough for my dad and i to share and feel full. The turkey was great aswell! very juicy. Top tier place. extremly busy, went at 11am, was able to walk right in but by the time we left the line was already down the block.

[@nataliegray8019]

"I'll have what she's having." 😁

[@gibberishname]

YELLOW MUSTARD?????? Oy gevalt, you gotta use a spicy BROWN mustard for corned beef!

[@snyext4956]

Try doing Peter Luger’s method for their porterhouse!

[@Evolucion7]

I was only in New York for 2 and half days, but one of my goals while there was to get a Reuben and a pastrami on rye from Katz. It was worth it, and this vid really makes me want to go back.

[@AthenaElle]

I’m a New Yorker who misses home. Thank you so much for this. 💙

[@danielsantiagourtado3430]

Love your content! Thanks For this 🎉🎉🎉🎉

[@Timmycoo]

Pastrami and mustard is one of my all-time favorite sandwiches. You can't go wrong with any additions or just plain. Also I like Alvin's thicker slices for these two types of sandwiches as I want to know I am chewing on a nice piece of meat rather than something thin that breaks apart in my mouth. All-around yum video. Glad I was eating my post-workout meal while watching so I could indulge a bit more than usual lol.

[@ahmedelguindi3193]

One of my regulars gave me 6 pairs of bombas so I can confirm that they are in fact comfy and will be donated!

[@oskar6661]

I'm not one who enjoys a sandwich which is 90% meat and 10% bread...but I'm sure I could "manage" to appreciate one, lol.

[@NortherlyK]

Corned beef and mustard. [chef's k.i.s.s.] edit: whole pickles! Oh I miss having a local deli. [sigh]

[@timd66md]

Last visited Katz's near Xmas 2023. What an experience.

[@Dennis_The_Peasant]

Corned beef will always hit harder if you just straight up boil it in the brine. I worked at an Irish pub/grill for a couple years and that was how we did it. Best corned beef I've ever had.

[@kjdude8765]

This works if you add an an equilibrium brine (adding exactly the amount of salt to reach an equal 2% salinity). In an excess brine like this you'll just make an over salty corned beef.

[@allevi5158]

I do 2 boils - first boil about 45 minutes, and then a second boil for about 2-3 hours and I add a potato to absorb the salt

[@WolfgangVonBek]

The pastrami and tongue sandwich I had at Katz 's 20 years ago is still the best sandwich I've ever had.

[@John-iq7ry]

I'll have what he's cooking!

[@The_Cadaver]

If I ever go to NY, I will definitely check out Katz just for the tourist experience.

[@jeromethiel4323]

"We will sell no brine, before it's time." -Paul Masson P.S. this is going back a ways. For those who don't remember, Paul Masson was a wine maker/seller in the 80's, and Orson Wells used to do commercials using the "we will sell no wine, before it's time." In his inimitable Orson Wells style.

[@caronstout354]

"The guy from the old wine commercials" - from Buckaroo Banzai

[@jeromethiel4323]

I think the best thing you can do for a Reuben is to slice the pastrami or corned beef very thinly on a meat slicer. Those thick slices from Katz's deli means you are going to hit gristly bits that you just cannot bite through. Sliced paper thin, you don't have that issue.

[@xXWaifuInsuranceXx]

thats super cool that your sponsor donates socks

[@LessTalkMoreDelicious]

I love Katz… esp. when rent was only $600/mth and sammichez were only $7 for a full one (not just a “half”).

[@mightyfilm]

Surprised this wasn't a tie in to the "I'll have what she's having" movie.

[@dennisl9176]

those are some beautiful sandwiches ❤

[@xalat6277]

I miss binging with babish

[@Harjawaldar]

That amount of meat on a sandwich has never been done in Norway

[@lizabee7791]

I live in New York and avoid touristy things as much as possible…but Katz is the exception

[@joshhoward6351]

Do St. Elmo's spicy shrimp cocktail

[@lachauntiswashington231]

I love pastrami sandwiches.🤤😋 I usually eat some at Primo Burgers. I don't think I've tried corn beef, but I would love too

[@bartvanhoorde2828]

Saying the temps for the European viewers in °C would be nice.

[@Lieutenant_Dude]

Fun fact: the brisket is the pectoral muscles of the cattle. Pectoralis major and pectoralis minor.

[@realgamingbeast9101]

Yo, can Rachel get her own show? I mean she is the MVP already

[@tallguy1998]

Whats the best kind of mustard to use for pastrami?

[@NavyEnigma]

That looks amaaaazing Alvin awesome jobe. Love all you babishtas

[@lordfreerealestate8302]

If you ever come to Canada, try Montreal Smoked Meat.

[@jjokinen8420]

Angle your knife more towards to fork, makes it easier to slice thinner

[@c2bienaime]

Ooh this is very yummy!!!

[@englishmutton]

Let's make Langers' Deli Legendary #19 sandwich next time!!

[@Johnsants69]

Nice

[@KillerTacos54]

Glorious!

[@bor3_d]

The amount of times alvin posts on his channel and here is crazily different

[@steelsith2579]

I mean at this point we should change the name of the channel. How often does Babish post anymore?

[@IndrasChildDeepAsleep]

@@steelsith2579 I'm not complaining really but I also miss Babish

[@Xcill7]

How many times he post on his?

[@Samuelmtn]

⁠@@steelsith2579they did change the name of the channel. For that very reason

[@notahotshot]

​@@steelsith2579 recently about 50% of the videos posted are Andrew.

[@michellekennedy4426]

The size of those sandwichs,I couldn't eat it all in one sitting,that'd be lunch and dinner for me😂.

[@kelvinlin408]

There's no wait at all if you go at 9am. Just get there before the tourists do. I pass by almost every day on my way to Whole Foods.

[@vishalkalicharan7710]

Please make the pizza pasta bake from Fears to Fathom 4!!

[@anotherchannel9647]

Can we get Alvin to do his 150hr chocolate cake? It'd be really awesome to have that recipe

[@johncox9868]

I can recommend Bombas. Great socks!

[@poocheeko]

Didn’t Babish already do this?

[@fatgeekuk]

Does the 7 days of brining have to be done in a refrigerator or does the salt and pickling salt mean that it is ok at room temperature?

[@marikuami6840]

I first saw Katz deli on man vs food

[@rockywillows5098]

This reminds me of Meemaw's brisket from Young Sheldon! I know the recipe from the show isn't complete, but I think it would be so fun to have a video on it!

[@KomodoSoup]

You walked on the table top with the socks 🧦? 😂 Was it before or after cutting the meat? The socks should have been part of the ingredients 😂

[@jameswent48]

You troll, that part was done in his last video. He just reused it for the sponsored ad.

[@KomodoSoup]

@@jameswent48 Thanks James! And calling me a troll is a troll by itself 😂

[@stitanicrblx6308]

Peter Luger’s double broil method next please i beg you

[@Jiiu27]

I Love Binging With Babish Videos 💗

[@Feldijunior]

I love to make my reubens with dark rye bread from germany, slapping extra hard

[@yttrxstein4192]

lol, those katz's sandwiches are about a third the size they were when the 2nd avenue deli was a direct competitor.

[@jflores85]

I thought this was going to be an Andrew vid with the scene from "When Harry Met Sally" clipped.