The Prince of Pastrami: A Culinary Celebrity

George is the prince of pastrami and has been on the show, making people come from all over to taste his delicious creations. His pomegranate sauce is the best in town, and he can prepare it any way that customers desire. The prince's culinary skills are renowned, and his pastrami sandwiches have become a sensation.

One of George's most innovative dishes is the Reuben roll with egg roll wrappers. By adding sauerkraut, spicy mustard, Russian dressing, Swiss cheese, and pomegranate sauce, he has created a unique fusion of flavors that is both familiar and exciting. The addition of real Russian dressing, which includes caviar, takes this dish to the next level. The combination of crunchy egg rolls with tender pastrami and creamy pomegranate sauce is a true culinary masterpiece.

The prince's success on the show has led him to become a full-time food truck owner, parked in downtown Orlando where he serves his signature dishes to hungry customers. His truck attracts people from all over, who come to taste the best egg rolls in town. George's dedication to using only the freshest ingredients and traditional cooking methods has earned him a loyal following.

When it comes to pastrami, George is the go-to expert. He knows how to make the perfect brisket sandwich with donkey sauce, which he attributes to his attention to detail and commitment to quality. His secret recipe for donkey sauce includes garlic, onion powder, mayonnaise, spicy brown mustard, and a special touch that sets it apart from other condiments. The result is a tangy, savory sauce that complements the rich flavor of slow-cooked brisket.

The Prince's commitment to using only the best ingredients has paid off, as his pastrami sandwiches are often described as "to die for" due to their tender and juicy texture. George's attention to detail in both the preparation of his dishes and the presentation of his truck ensures that every customer leaves with a full stomach and a smile on their face.

In recognition of his culinary expertise, George has been dubbed the prince of pastrami. His restaurant is a beloved destination for foodies and those seeking a taste of authentic New York-style deli cuisine in the Southeast. With his commitment to using traditional cooking methods and only the freshest ingredients, George continues to innovate and delight his customers with each new creation.

Overall, George's success as the prince of pastrami is a testament to his passion for culinary excellence and attention to detail. His dedication to creating unique and delicious dishes has earned him a loyal following, and his restaurant remains one of the most popular destinations in town for those seeking a truly exceptional dining experience.

"WEBVTTKind: captionsLanguage: enback in 2017 I was in Orlando Florida tracking down a food truck that was delivering New York style deli meats to the masses these days he's a lot easier to find since he's stationed in just one spot but he's still rolling out Deli favorites to his fans this is the pastrami project hey man let's try the Reuben the quality of food that comes out of this one food truck is amazing you would think you're at a New York Deli St on Ry he's taking some Classics turned him into some unique menu items got Ruben egg rolls ever since triple D it's just been getting more popular that was bound to happen once rumors started flying about George marwood's passion for making meat the old school way how'd you learn to make p me I went back and looked up old recipes old ways and techniques of doing it everything I'm doing here is the way they did it 100 years ago he uses fresh ingredients every day I have never been disappointed pleas everybody quiet we did triple in a black truck in this parking lot we hung out and we talked pami right we're going to make a brine for an approachable size piece of pastrami approachable yeah start with pink salt all spice coriander whole cloves whole black peppercorn nutmeg Mustard Seed bay leaves red pepper flake Ginger cinnamon a little bit of sugar kosher salt garlic cloves are we going to let this simmer we let it simmer and melt okay we're going to ice it ice it so we don't poach our meat exactly got it how long would the flat sit in here a week really let's see what we got all right beautiful brisket then it gets a dry rub of black pepper and coriander coriander got it what are we smoking with Hickory what temp are we going to run at about 2 and a quart about 5 6 hours I'm such a Pammy chunky my mouth just you can hear the sirens going off hey what are we serving on Ry bread with spicy mustard that's a normal portion yeah give it a try it's tender are you're not confusing it with a lot of other stuff every bite you get is just creamy delicious I mean like that level pamy excellent job thank you excellent job thei sandwich I was warned to expect a 3 to 500% increase after it aired it was 950 that's awesome his pomi is the best in town he can prepare it any way and it's fabulous take the ingredients of a Reuben to turn it into a t or egg roll who would have thought that Pastrami and sauerkraut is fabulous in an egg roll but the way George does it it's wonderful what did you bring me Reuben rolls we take some egg roll wrappers spicy mustard Russian dressing we put a piece of Swiss cheese in here and then sauerkraut the stami dice it in Little Bits egg roll wrappers have to be sealed I'll use the sourkraut juice because it's got more flavor than water so roll them up tight then we go to the fryer about s minutes everything that's in a Reuben in a fried egg roll with real Russian dressing for dipping sauage it's real Russian dressing we start with a premium mayonnaise and then we add the caviar seriously that's what little red dots are add woar sauce ketchup generous portion of horseradish onion powder and then it's mixed egg rolls delicious it's got great Tain great crunch but the fact that you put the caviar in it to make it real Russian dressing it's got to be real two Ru and rolls super crunchy and having the pami inside it's like a sandwich but in an egg roll just makes it taste even better just a wonderful blend of flavors all right give me an update on how things are now I heard the truck is parked fulltime somewhere yeah after being on the show I started getting comments like we can't find you where are you I need to be in one place right I put it in one spot which is in downtown Orlando I get people come off the plane they come straight to me they flock ruing egg rolls there's a lot of food trucks you could choose from this one is one of the best there's always a line here you're the prince of pastrami no one's called me that before I'd be the mayor of flavor toown having a summit meeting with the prince of pastrami do most people understand roami the people who come come because they've seen the show I get a lot of people like I've had real pisty in New York City C he have a taste where have you been said I've been right here locks in the bagel with cream cheese onions and capers everything that he does is pretty much from scratch so that all always makes a huge difference just like being on the street side of New York City I do tell people I try to be the New York Deli here in the Southeast us brisket sandwich with donkey sauce the best brisket I've ever had what is this monster this is the brazed beef brisket with donkey sauce on housemade rye years ago you made the mistake of saying aloud how to make donkey sauce I think no you know what I took notes I celebrate that you appreciate donkey sauce because it is the condiment of the people of flavor toown I'm kick it up a little bit talk to me about it we start with garlic cone feed add salt pepper wer Shire a generous amount of onion powder we're going to add mayonnaise spicy brown mustard so what do you think the donkey sauce is donkey sauce plus donkey sauce XL this brazed are we brazing it it's brazed in its own fat okay generous salt and pepper it cook at 400° for 3 and 1/2 hours it's perfectly seasoned and just let the meat speak for itself absolutely the Rye is real rye and you make this Rye I make my own bread okay bread in the truck in the truck we're going to start with water sour cream yeast salt unbleached flour parway seeds sugar wheat gluten dry flour and we need then we'll let it rise and we'll bake it in the oven for about 4 400° for 1 hour you have definitely been anointed in the donkey sauce crew I love it brisket sandwich with donkey sauce the meat is tender the sauce is fantastic excellent bread I enjoy it every time the brisket is to die for very moist and tender juicy worth the mess on your face you knew you were missing it as soon as you tasted it you're a culinary celebrity well I try congrats man very happy for you delicious when you make the commitment but that's how you've been about the whole pastrami project right I'd call the project a success thank you well doneback in 2017 I was in Orlando Florida tracking down a food truck that was delivering New York style deli meats to the masses these days he's a lot easier to find since he's stationed in just one spot but he's still rolling out Deli favorites to his fans this is the pastrami project hey man let's try the Reuben the quality of food that comes out of this one food truck is amazing you would think you're at a New York Deli St on Ry he's taking some Classics turned him into some unique menu items got Ruben egg rolls ever since triple D it's just been getting more popular that was bound to happen once rumors started flying about George marwood's passion for making meat the old school way how'd you learn to make p me I went back and looked up old recipes old ways and techniques of doing it everything I'm doing here is the way they did it 100 years ago he uses fresh ingredients every day I have never been disappointed pleas everybody quiet we did triple in a black truck in this parking lot we hung out and we talked pami right we're going to make a brine for an approachable size piece of pastrami approachable yeah start with pink salt all spice coriander whole cloves whole black peppercorn nutmeg Mustard Seed bay leaves red pepper flake Ginger cinnamon a little bit of sugar kosher salt garlic cloves are we going to let this simmer we let it simmer and melt okay we're going to ice it ice it so we don't poach our meat exactly got it how long would the flat sit in here a week really let's see what we got all right beautiful brisket then it gets a dry rub of black pepper and coriander coriander got it what are we smoking with Hickory what temp are we going to run at about 2 and a quart about 5 6 hours I'm such a Pammy chunky my mouth just you can hear the sirens going off hey what are we serving on Ry bread with spicy mustard that's a normal portion yeah give it a try it's tender are you're not confusing it with a lot of other stuff every bite you get is just creamy delicious I mean like that level pamy excellent job thank you excellent job thei sandwich I was warned to expect a 3 to 500% increase after it aired it was 950 that's awesome his pomi is the best in town he can prepare it any way and it's fabulous take the ingredients of a Reuben to turn it into a t or egg roll who would have thought that Pastrami and sauerkraut is fabulous in an egg roll but the way George does it it's wonderful what did you bring me Reuben rolls we take some egg roll wrappers spicy mustard Russian dressing we put a piece of Swiss cheese in here and then sauerkraut the stami dice it in Little Bits egg roll wrappers have to be sealed I'll use the sourkraut juice because it's got more flavor than water so roll them up tight then we go to the fryer about s minutes everything that's in a Reuben in a fried egg roll with real Russian dressing for dipping sauage it's real Russian dressing we start with a premium mayonnaise and then we add the caviar seriously that's what little red dots are add woar sauce ketchup generous portion of horseradish onion powder and then it's mixed egg rolls delicious it's got great Tain great crunch but the fact that you put the caviar in it to make it real Russian dressing it's got to be real two Ru and rolls super crunchy and having the pami inside it's like a sandwich but in an egg roll just makes it taste even better just a wonderful blend of flavors all right give me an update on how things are now I heard the truck is parked fulltime somewhere yeah after being on the show I started getting comments like we can't find you where are you I need to be in one place right I put it in one spot which is in downtown Orlando I get people come off the plane they come straight to me they flock ruing egg rolls there's a lot of food trucks you could choose from this one is one of the best there's always a line here you're the prince of pastrami no one's called me that before I'd be the mayor of flavor toown having a summit meeting with the prince of pastrami do most people understand roami the people who come come because they've seen the show I get a lot of people like I've had real pisty in New York City C he have a taste where have you been said I've been right here locks in the bagel with cream cheese onions and capers everything that he does is pretty much from scratch so that all always makes a huge difference just like being on the street side of New York City I do tell people I try to be the New York Deli here in the Southeast us brisket sandwich with donkey sauce the best brisket I've ever had what is this monster this is the brazed beef brisket with donkey sauce on housemade rye years ago you made the mistake of saying aloud how to make donkey sauce I think no you know what I took notes I celebrate that you appreciate donkey sauce because it is the condiment of the people of flavor toown I'm kick it up a little bit talk to me about it we start with garlic cone feed add salt pepper wer Shire a generous amount of onion powder we're going to add mayonnaise spicy brown mustard so what do you think the donkey sauce is donkey sauce plus donkey sauce XL this brazed are we brazing it it's brazed in its own fat okay generous salt and pepper it cook at 400° for 3 and 1/2 hours it's perfectly seasoned and just let the meat speak for itself absolutely the Rye is real rye and you make this Rye I make my own bread okay bread in the truck in the truck we're going to start with water sour cream yeast salt unbleached flour parway seeds sugar wheat gluten dry flour and we need then we'll let it rise and we'll bake it in the oven for about 4 400° for 1 hour you have definitely been anointed in the donkey sauce crew I love it brisket sandwich with donkey sauce the meat is tender the sauce is fantastic excellent bread I enjoy it every time the brisket is to die for very moist and tender juicy worth the mess on your face you knew you were missing it as soon as you tasted it you're a culinary celebrity well I try congrats man very happy for you delicious when you make the commitment but that's how you've been about the whole pastrami project right I'd call the project a success thank you well done\n"