THE ULTIMATE DELI SANDWICH: Pastrami on Rye

Pastrami on Rye is one of THE ultimate deli sandwiches, but unfortunately you can't get it everywhere so today we're making our own completely. We're brining, rubbing, and smoking the pastrami, and making the caraway rye and grainy mustard from scratch. It's a lot of work, but believe me when I say that you're in for a huge payoff.
☕Enjoy this content and want to show support? Consider buying me a "coffee" here: ko-fi.com/BrianLagerstrom
📸INSTAGRAM: / brian_lagerstrom
🔪MY GEAR
Pink Salt amzn.to/3wV5px4
6qt Cambro (food bucket) amzn.to/3igUp4J
Boos Block Cutting Board:amzn.to/341OgnD
Couche: amzn.to/3mQhjmK
Kitchen Aid Mixer: amzn.to/33eQot4
Immersion Blender: amzn.to/36ycPf2
Challenger Bread Pan: challengerbreadware.com/produ...
INSTANT READ THERMOMETER: www.thermoworks.com/ThermoPop...
FOR THE BEEF:
Brine:
• 125g or 7 Tbsp salt
• 50g or 4 Tbsp sugar
• 15g or 2 1/2 tsp pink salt
• 4 garlic cloves, smashed
• 8-10g or 1tsp black peppercorns
• 10g or 5 tsp mustard seed
• 5-6 bay leaves
• 10g or 5 1/2 tsp coriander seed
• 1 sm pinch ground clove or 4 whole cloves
• 1000g or 1L water
• 1000g or 4-5 c ice (if using cups, amount will depend on size of ice)
Combine dry ingredients and water in a large pot over high heat for 10 mins.
Beef Brisket:
• About 6lbs or 2.75kg flat cut brisket
Cut brisket into 2 equal pieces. Add to large (about 8qt) container with cooled brine. Cover and refrigerate for 7 days.
Rub:
• 50g or 8 Tbsp whole black peppercorn (toasted)
• 50g or 10 Tbsp whole coriander (toasted)
• 50g or 2 3/4 Tbsp salt
• 50g or 4Tbsp sugar
• 10g or 3 1/4 tsp garlic powder
• 3-4g chili flake
Blend on high for 5-10 seconds to a coarse grind.
Lay 1/2c of the rub onto a sheet tray. Lay brisket halves on top. Sprinkle rub on top and sides of meat. Smoke for about 6 hours, flipping halfway through. Cover in 2-3 layers of foil and cook in 300F / 148C oven for 8-9 hours.
FOR THE MUSTARD:
Finished Mustard For Sandwich:
• 225g or 3/4-1c grainy mustard (recipe below)
• 150g cooked mustard paste (whisk together 50g/3Tbsp water, 50g/3Tbsp white distilled vinegar, 50g/8Tbsp dried mustard powder and simmer on high for 4-5min)
• 75g or 1/3c water
• 75g or 1/3c white distilled vin
• 8g 1.5 tsp salt
• 2g or 1tsp turmeric
Blend ingredients on high until smooth. Refrigerate.
Grainy Mustard:
• 100g or 9 Tbsp brown mustard seeds
• 100g or 9 Tbsp yellow mustard seeds
• 250g or 1c white distilled vinegar
• 250g or 1c water or beer
• 50g or 1/4c cider vinegar
• 12g or 2tsp salt
Combine ingredients, cover, and let sit at room temperature for 7 days.
Use an immersion blender to puree for 4-5mins.
FOR THE CARAWAY RYE:
• 265g or 1c +1Tbsp warm water, 86F/30C
• 300g ripe poolish (all of your poolish from night before)
• 4g or 1 rounded tsp instant yeast
• 335g or 2 2/3c AP flour (11.7% protein)
• 85g or 3/4c dark rye flour
• 17g or 3 tsp salt
• 8g or 1 rounded Tbsp whole caraway seed
Combine all ingredients except caraway seeds into stand mixer with hook attachment. Mix on low for 3min. Increase speed to high & mix 4 min. Add caraway and mix to incorporate.
Place dough in lightly oiled bowl, cover, and let sit for 30 min. Perform a strength building fold as shown @8:18. Cover and let sit at room temp for 30 min. Perform a 2nd strength building fold. Cover and let rise for 60min.
Flour work surface & shape as shown @9:04. Proof seam side up in couche or batard basket for about 45min at room temp
Preheat cooking vessel for 30 mins @ 500F/260C. Sprinkle cooking vessel with semolina and place loaf seam side down. Score, cover, and bake at 480F/248C for 18min. Remove cover and bake at 465F/237C for 25min.
Poolish
• 150g room temp water
• sm pinch instant yeast
• 150g ap flour (11.7% protein)
Combine and ferment on counter for 12 hours.
#pastrami #pastramionrye #carawayrye #howtomakepastrami #pastramisandwich
|| MUSIC ||
------------------------------
EPIDEMIC SOUND: Get a free trial with this link: www.epidemicsound.com/referra...
bensound.com
------------------------------
**DISCLAIMER: Some links in this description may be affiliate links. If you buy any of these products using these links I'll receive a small commission at no added cost to you. All links are to products that I actually use or recommend. Thank you in advance for your support!

[@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.

[@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

[@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.

[@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.

[@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.

[@John-xm7yc]

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

[@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

[@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!

[@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....

[@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

[@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.

[@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.

[@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!

[@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

[@juliogallo7694]

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

[@BrianLagerstrom]

Thanks Julio!

[@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....

[@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

[@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!

[@michaelcramer9331]

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

[@BrianLagerstrom]

Thanks Michael!

[@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!!

[@aserioussalamander9475]

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

[@rafx2014]

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

[@BrianLagerstrom]

Thanks for being here. I’m Glad too

[@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

[@cmm3338]

Are you fucking kidding me.... HOW is this the first time I have come across this channel. This is a masterpiece, perfect skill, technique, easy to follow, tremendous vibes... Hell.

[@BrianLagerstrom]

Thanks, glad you found the channel! Cheers

[@kated4359]

So grateful you use everyday equipment.

[@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.

[@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!

[@adamblum2881]

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

[@recordman555]

Beautiful, beautiful. Just beautiful.

[@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.

[@dagg1989]

The quality of your content is superb, as always.

[@BrianLagerstrom]

Much appreciated! Thanks for the comment.

[@singe0diabolique]

OMG! My mouth is watering!

[@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!!!

[@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.

[@johnnanavati3350]

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

[@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.

[@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

[@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.

[@dla1509]

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

[@BrianLagerstrom]

Mine too!

[@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.

[@franktirelli]

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

[@siennas]

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

[@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?

[@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!!!!!!

[@paulshafer7823]

hardest working chef on the tube!

[@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

[@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.

[@jjiacobucci]

Bravo ! Well done, thank you !

[@ofelia101]

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

[@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.

[@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

[@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?

[@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.

[@hanshans387]

daaaamn that looks so good

[@BrianLagerstrom]

Thanks Hans!

[@user-mt6hr4qf9n]

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

[@BrianLagerstrom]

Glad to hear it thanks for watching.

[@Animaniafreak]

That rye bread is just beautiful!

[@laup2ev]

I am addicted to your cooking videos!

[@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 😂

[@chillfailure]

Pastrami from Bri, on Rye.

[@BrianLagerstrom]

BRI's RYE

[@Blindkenshi6969]

You killing it bro. Fantastic instructional video.

[@jamkpa]

All Looks Great!

[@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

[@etyseats3246]

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

[@BrianLagerstrom]

This is the highest of praise.

[@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.

[@M63Tod]

Looks so good!

[@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.

[@brianheuschkel3391]

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

[@BrianLagerstrom]

Thanks for watching.

[@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.

[@noahassidim7824]

I've made this bread and it turned out amazing!!! 😍

[@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.⭐⭐⭐⭐⭐

[@seekyu]

so amazing !!

[@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 😋🤤

[@axxamenni]

Fantastique! Merci.

[@BrianLagerstrom]

MERCI!

[@sms9106]

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

[@AlexandraBruce]

This is incredible!

[@jefff6167]

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

[@kingk2405]

Very well documented . Great work . Very pro . 👍

[@Dakurar]

The sandwich dance is ESSENTIAL when eating a sandwich that good.

[@fadiahegazy999]

You're amazing cook.

[@coolbreeze8234]

Thanks for the videos been wanting to make this for years

[@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!

[@BillBene67]

wow..amazing job..looks delicious

[@BrianLagerstrom]

Thanks Bill!

[@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

[@wagslarr]

Very very nice Brian! I love pastrami!

[@BrianLagerstrom]

Pastrami is deeeeeeeeope.

[@tracyellis5533]

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

[@Jaysonschannel5326]

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

[@BrianLagerstrom]

Thanks J!

[@TrappedInTheTwenties]

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

[@BrianLagerstrom]

Finally! Thanks for the sub!

[@ngatatan2597]

Tried this and it was really good. Thanks Brian.

[@BrianLagerstrom]

Awesome! If you think about it tag me in a photo over on insta! Thanks for trying

[@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.

[@TherealRickyLegend]

That's some dope looking pastrami

[@ralphdavis9670]

My dad was an old time Jewish baker. I asked him how to make rye bread; he didn't know how to make less than a whole oven worth. I will try the method here. Compared to the pastrami, the bread is much more difficult.

[@BrianLagerstrom]

I hope you give it a try. Good luck!

[@FishiganMilligan]

Soooo amazing… what an inspiration 🙌🏼🇺🇸📸

[@BrianLagerstrom]

Thanks dood

[@pepperet5216]

this looks so amazing

[@BrianLagerstrom]

THANKS PEPPERET

[@josephnoonan82]

Love the recipe! keep up the good work!!!

[@BrianLagerstrom]

Thank you! Will do!

[@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

[@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!

[@smin-rg3yj]

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

[@BrianLagerstrom]

VERY ENJOYABLE.