Istanbul's Interpretation of New York's Legendary Meat Sandwich Culture

When it comes to meat sandwiches, one of the first cities that comes to mind is undoubtedly New York. With its long marinating processes, hours-long smoking techniques, and long queues at delis, this culture has transcended the fast-food concept and become a global gastronomic benchmark. In Istanbul, RUB Street Food & BBQ, offering different interpretations of this culture, has been preparing labor-intensive products like pastrami and corned beef using the kamado smoking method since 2020, bringing the concept of "premium street food" to the city's gastronomy.

Suadiye, one of the liveliest areas on the Anatolian side of Istanbul, is also attracting attention with its recently emerging gastronomic destinations. Istanbul's vibrant street culture is now being redefined not only through fast food but also through a focus on technology, production processes, and quality. Located right next to the Suadiye Marmaray station, RUB stands out by producing its pastrami products in-house using the Japanese kamado smoking technique, rather than sourcing them externally. Thanks to the kamado system and Green Egg equipment, which are used by only a limited number of businesses in Istanbul, the meats undergo a controlled smoking process.

7 Days Marine, 12 Hours Incense

RUBOne of the most striking products of the region, pastrami, undergoes a marination process lasting approximately 7 days, followed by a kamado smoking stage lasting up to 12 hours. Using oak, cherry, and various other types of wood, the meat is slowly cooked over a live fire, acquiring its unique character. This lengthy production process is carried out with a culinary discipline that requires patience, technical knowledge, and constant monitoring.

The same production approach is applied to corned beef. The marinated meats undergo hours of smoking and cooking before being prepared for serving. Thus, classic deli products move beyond the fast-food category, being presented with a more artisanal production philosophy.

A Different Positioning in Gastronomy

RUB's culinary philosophy is based on a "slow and careful" approach during the production phase and a "fast and friendly" approach during the serving phase. After long hours of smoking and cooking processes, the one-on-one contact with the guest transforms into a warm, neighborhood-like experience. RUB sees itself not just as a burger joint, but as a place that places the production process at the heart of its kitchen. From burger patties to smoked beef sausage, many products are prepared entirely by hand. Sandwiches offered with bread alternatives such as sourdough and brioche are positioned as complementary elements that balance the aromatic intensity of the meat.

Operating in Suadiye since 2020, RUB stands out within Istanbul's burgeoning street food scene as one of the rare businesses that produces its own pastrami using the kamado smoking technique.