We caught up with Iron Chef Marc Forgione to ask him about his Pastrami
Representing his midtown joint American Cut, Iron Chef Marc Forgione stopped by to drop some Pastrami knowledge on us. Here’s a short snippet of the convo:
Thrillist: What’s the single most important thing about Pastrami sandwiches?
Chef Forgione: Oh, the meat man. Hands down. American Cut just opened for lunch in midtown so we thought ‘man, we have to do this pastrami thing right.’ So we make our own from start to finish. As a chef, what am I gonna do? Buy some other dude’s Pastrami?
So what exactly does make your Pastrami that good?
Well, for starters, it took us about 3 months to perfect the recipe. Trial and error, trying to find that right balance of sweetness, smokiness, and how it all comes together.
What do you get that sweetness from?
It’s brown sugar. We use it to crust the outside, almost like a BBQ bark. Look [Forgione grabs a hunk of Pastrami from the hot plate and waves it in front of us], you see that smoke ring? It takes a few weeks from brining into smoking and then out to service. It’s seriously good just like this. Straight from your hands.