32 WAC Magazine | wac.net
ahrenheit 225!
Executive Chef Eric Floyd's pastrami sandwich has humble beginnings—a hefty piece of beef from
Market House Meats and, as Eric puts it, "a ton of black pepper." Chef and his team massage fistfuls of
coarsely ground pepper into the meat and then cure it for four days. Afterward, it's straight to the smoker,
where sweet hickory surrounds the pepper-encrusted beef at 225 degrees. Fourteen hours later, a cloud
envelops Eric as he opens the smoker door and smiles his approval. The sharp bite of peppercorn soft-
ened perfectly in a billow of hickory, the WAC's newest batch of homemade pastrami is ready to slice.
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