Smoked Out With Jablow’s Meats

It’s like the 1950s at Koutáli these days. We’re convinced that smoking is just the best, especially when it involves a piece of beef brisket. A healthy amount of exposure to smoke renders that once flabby, useless piece of meat into the ultimate in hunky, meaty goodness, Pastrami.

Despite the taboo status of smoke in the Golden State, a few rogue smokers keep those coals smoldering to ensure that we get our fix. One such charcoal slinging renegade, and a Koutáli favorite, is Dan Jablow of Jablow’s Meats. He, along with a few other smokers, is committed to the meat and deli renaissance that California ohhh, so desperately needs.

Once a financier, Jablow, hung up the proverbial tie to attend culinary school and hit the kitchen line. After a few restaurant stints, he found himself working at local SF meat mecca, Fatted Calf, where he discovered his current passion for all things cured and smoked. This passion, coupled with a firm understanding of charcuterie, allowed him to lay the foundation for the newest player in the SF Delicatessen Revolution, Jablow’s Meats.

Dan uses only the finest products available and devotes countless hours to their preparation. The Pastrami gets a good day-long brine and then a healthy fifteen hour smoking in his 22.5″ Weber Smokey Mountain Cooker with the most aromatic wood available . That’s about two days of TLC, resulting in some serious delicate essen. Can you imagine how nice we’d be with that sort of attention?

Jablow’s Meats is a relatively fresh addition to the line-up and can only be found at select locations, so keep your eyes peeled. For now, we can guarantee that you’ll find them this Saturday, December 3rd at Beast and the Hare for their inaugural pop-up. Come out and enjoy the smoke.