I never thought about ‘naming’ this culinary master piece. If I picked a her or him name I may offend the other without recourse. Although this delightful dish could inspire an entertaining monologue for either.

The (what we have named) master chef (ME) took a blend of spices, some with the right amount of kick and hand rubbed this beauty, carefully coating every inch of goodness. Then place in a smoker for 5-6 hours, to develop the bark and flavor, wrapped in foil and allowed it to rest, and this was only day one.

On day two he place this beauty in a 250 degree oven to allow it to steam slowly for several hours. What you witness on the cutting board is the finished product, all I can say is OMG!!!

We did have traditional breads and sauerkraut, however I ended up with a plateful of pastrami and a side salad to say I at least ate some vegetables.

I have bragged all week about this meal, even ate it for dinner that night and breakfast the next day. Soooooooo Good.