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"Ever since Triple D, it's just been getting more popular," Marwood says. "That was bound to happen once rumors started flying about George Marwood's passion for making meat the old-school way."
Marwood takes great pride in his pastrami, using a traditional brine and smoking process that he's perfected over the years. "I went back and looked up old recipes, old ways and techniques of doing it," he explains. "Everything I'm doing here is the way they did it 100 years ago."
The attention to detail is evident in every bite. Marwood uses fresh ingredients every day, and the results are consistently delicious. "I have never been disappointed," one customer raves.