The (Meat) Smoker Fires Friday
Pastrami, bagels and a new chapter for the corner
I’ve been quietly working on something new. For the past week fifteen pounds of local New Mexican brisket have been sitting in brine—salt, sugar, garlic, coriander, peppercorns, a little alchemy—turning into pastrami. No preservatives, no shortcuts. Just clean ingredients, time and care.
The smoker fires up on Friday and by Saturday, we’ll be stackin’ high. That’s the heart of this year’s Harvest Fest—the debut of Bighorn Deli. Thick-cut pastrami on rye with hot mustard, pickles and chips. Nothing fancy, just done right. The kind of sandwich you’ve been missing in Taos.
We’ll start slicing at 10 a.m. and serve until it’s gone. Alongside the pastrami we’ll have bagels and a turkey and green chile number we’re calling “The Greenberg”.
The shop will be open as usual, music on, friends floating in and out. It’s our first swing at something that might stick around—a proper deli built into this little weed corner.
Say “Stacked High on Rye” at checkout for 25% off any single item of your choosing.
Come hungry. Bring a friend. Smell the smoke, grab a sandwich and stay a while.
Saturday, October 25 — Bighorn Weed Harvest Fest
See you there,
Steve
Good Weed News is written by Steve Weiner, owner of Bighorn Weed — part pot shop, part deli, part ongoing experiment in community.