• Ugly Buns "Burnt End" Sandwich Kit - 6 Pack by Ugly Drum
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Ugly Buns "Burnt End" Sandwich Kit - 6 Pack by Ugly Drum
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Ugly Buns "Burnt End" Sandwich Kit - 6 Pack

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Ugly Buns "Burnt End" Sandwich Kit - 6 Pack

Ugly Drum ships its famous Burnt End Sandwich Kit nationwide on Goldbelly! You have never had a Burnt End sandwich like this! Open only on Sundays at Smorgasburg L.A., Ugly Drum garnered an immediate cult following. There’s a reason why Ugly Drum still has some of the longest lines years after opening. Their pit-smoked pastrami is smokey, melt-in-your-mouth tender, sweet, peppery, and sinfully decadent. So what is it that sets Ugly Drum apart? They have developed a method that is a glorious hybrid of Texas barbeque and classic New York deli technique. Ugly Drum uses fattier whole briskets that are wet brined in Ugly Drum’s proprietary seasoning blend for several days. Then, they are pit-smoked over low, indirect heat with mesquite charcoal and whole logs of oak and pecan wood for at least 10 hours. Just one bite of these pit-smoked pastrami burnt ends will have pastrami and barbeque fanatics wondering how anything could taste so good!

Ugly Drum pastrami is hailed nationwide as some of the best pastrami that has ever been made. Created as a personal passion project by Chef Erik Black as a hybridized technique, Black combines his homemade classic Jewish pastrami brine with Texas-style pit-smoking. Previously available only out of Erik’s oil drum smoker (the “Ugly Drum”) at Smorgasburg Los Angeles, this Texas pastrami with a cult following is now just a click away. Ugly Drum has been lauded as “Smoked. Meat. Nirvana.” by LA Magazine and Vice Munchies described the pastrami as a “Beautiful Meat Mutant.”

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This package serves 6 people and includes:

  • 1.5 lb. Pit-Smoked Pastrami Burnt Ends
  • 6 Brioche Buns
  • 8 oz. Carolina Mustard Sauce
  • This Kit ships frozen with ice packs, may thaw in transit
  • Upon arrival, remove the packaging and refrigerate or freeze all items
  • Items may be kept refrigerated for up to a week or frozen for up to 3 months
  • Heat Pastrami
    • Remove burnt ends from bag and put in a skillet sized to hold them single layer without a lot of empty space. A
    10-12 inch skillet or sauté pan with lid is perfect.
    • Add a quarter cup of water to pan
    • Turn on burner to medium heat till water is steaming and meat is starting to sizzle.
    • Cover and turn down to low heat.
    • Steam for 10 minutes or until meat is hot. Be careful of scorching the bottom of pan.
  • Toast Buns
    • In a pan over medium low heat, melt 1 Tbs butter to cover bottom of pan.
    • Toast cut side of tops and bottoms of the buns just to golden. Toast in batches as your pan size allows.
  • Assemble Buns
    • Smear the bun bottoms with the Mustard Mop.
    • Spoon Uglies onto buns
    • Serve with more Mustard Mop drizzled on top of meat or served on side as a dip.
    • Enjoy!
View Full Instructions

pastrami (not kosher), brioche buns

  • Note there is onion in the pastrami spice rub and mustard. There is honey in the mustard as well.
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"Smoked. Meat. Nirvana." - Los Angeles Magazine

Ugly Drum has been lauded as "Smoked. Meat. Nirvana." by LA Magazine and Vice Munchies described the pastrami as a "Beautiful Meat Mutant." They have been featured by Food & Wine, Eater LA, ZAGAT, and LA Weekly. Ugly Drum has also been praised by industry luminaries like Nancy Silverton and Ruth Reichl.

"Smoked. Meat. Nirvana." - Los Angeles Magazine

Ugly Drum
94% love this shop
Los Angeles, CA
Ugly Drum pastrami is hailed nationwide as some of the best pastrami that has ever been created. And we've got great news: cryovaced whole Ugly Drum reheats perfectly, guaranteeing moist, juicy, tender, smoky, peppery, decadent pit-smoked pastrami every single time. So what makes Ugly Drum pastrami so much better than everyone else's? It was created as a personal passion project by Erik Black as a hybridized technique, combining his homemade classic Jewish pastrami brine with Texas-style pit-smoking. That means whole USDA Prime grade briskets, brined for several days, then pit-smoked over low, indirect heat with whole logs of oak and pecan wood for at least 10 hours. Previously available only out of Erik's oil drum smoker (the "Ugly Drum") at Smorgasburg LA, this Texas pastrami with a cult following is now just a click away, available as a whole smoked pastrami brisket, or as part of a reuben sandwich kit with rye bread, creamy coleslaw, Russian dressing and Swiss cheese.
Ugly Drum

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