Gary Weinberg of GoodGreasyEats.com made the trip to Los Angeles recently and experienced Langer’s hot pastrami for the first time. We’ll let him take it from here:<\/p>\n
Just looking at this brilliant sandwich made me want to attack it like a fat kid going after an ice cream cake. I sunk my teeth in to the Pastrami, and then was whisked away into a different dimension of deliciously smoked, tender lunch meats. Oy Vey, it went down like BUTTER (that\u2019s for you Grandma)!<\/p>\n
\u2019m really not an expert in Pastrami, but I think I figured out why this stuff just melts in your mouth. I\u2019ve had Pastrami at a few different places in different parts of the country. The Langer\u2019s difference is that it\u2019s hand-carved pretty thick, it\u2019s sugar cured and peppered, BUT\u2026.here\u2019s the kicker: it\u2019s slightly fatty. Not too fatty that it\u2019s unpleasant, but just enough to give it some good flavor during the smoking and steaming process. Of course, that\u2019s just my opinion, I could be wrong.<\/p><\/blockquote>\n