FAQ?
FREQUENTLY ASKED QUESTIONS
The Pastrami Process
Step One: We dry cure our brisket for 15 to 20 days,
Step Two: The desalinization of the brisket for a 24-hour period
Step Three: Rub on our peppercorn crust and smoke for 12 hrs over hickory.
Step Four: Let the brisket rest for 1 day, then we steam for three hours.
Step Five: Hand slice and serve.
Q: Why do we sell ribs and whole chickens only three days a week?
A: Since the smoker is wood fired we cannot “set and forget “as you can with electric and gas smokers. We are in the process of training one of our staff to operate the smoker as well, but with that being said, it is a on going learning process as the smoker does require constant tending and monitoring as it is wood fired.
Q:
Why don’t we never seem to have pastrami?
A: We are working on a solution to keep up with demand and we should have the situation sorted shortly! We had no Idea how popular the pastrami would
Q: Do you take reservations?
A: No we cannot as we only have counter seating, but the turn over is very fast!
Q: Do you serve beer?
A: No, but I could use one after all these questions
