So, my lunch today was the house-cured, house-smoked pastrami that Jeff (Saxapahaw General Store) and Damon (ex-BBQ Joint) collaborated on. Ate it at home, heated up with Lusty Monk mustard (Asheville) on La Farm miche.
It blew my mind. I'm going to say I liked it more than Neal's (which I LOVE).
In another thread, some time ago, I suggested the Triangle had a critical mass of good pastrami, but now the field is even more crowded. Can someone talk to the organizers of one of the big foodie events like TerraVita or Farm to Fork and convince them to incorporate some sort of smoked meat competition into their festivities?
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