Main Course
Caroline McCann’s Pastrami on Rye with Deli Mayo and Pickles
Method
Smoke on Big Green Egg using Jack Daniels wood chips until the internal temperature is 63°C.
Serve with loads of grass fed pastrami sandwiched between dark rye bread, sweet and sour crunchy pickles and with lashings of deli mayo (mayo mixed with a little mustard).
