Chef Levi Raines on Bywater American Bistro’s Brisket Sandwich
Which of your dishes says the most about you?
“I just love sandwiches. I know it might be a stigma for chefs, that all chefs love sandwiches, but it’s true. We eat standing up and I just love making them and eating them.
We have no other beef on our menu other than the brisket sandwich. It’s American wagyu that’s raised and slaughtered in Mississippi—raised well and treated right. We brine it in pink salt for 24 hours, cover it with black pepper and then smoke it at 225 degrees for four hours before we drop the temperature to 180 for an additional eight hours. Low and slow. We do that every week. We start brining on Thursday to have it ready for Saturday brunch service.
We serve it on a soft brioche bun with a slaw made with green cabbage, carrots, celery and whole parsley that we dress with apple cider vinegar, mustard powder, Dijon mustard, Crystal hot sauce, Worcestershire sauce, olive oil, celery seeds and then serve it with a fried egg on top.”