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St. Patrick's Reuben
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DieselkW
Posts: 894
It's St. Patrick's day, so there's a little 2lb corned beef (point) on the egg right now.
Out of the cryo this morning, pat dry, and seasoned all around. I grind the following with 1/4 c brown sugar: Coriander, Dill, Mustard seeds, Allspice, Bay Leaves, Cloves, Cardamom. Spread it on with the little packet of whole seeds that came with it.
It's 157f. right now... stalling in the egg set to 225f. since noon. (3.5 hours) with some grape wood.
It's ready when it's ready. I'm hoping for 5pm.
When she's done, I'm going to spread some rye bread cubes on the bottom of my iron 10x10. Half of my Reuben mixture of shredded swiss cheese, sauerkraut, diced dill pickle, Thousand Island, and mustard goes on the bread cubes.
Then very thin shaved slices of corned beef, maybe a pound of it, and then cover with the other half of the Reuben mixture and topped with rye bread crumbs.
Bake that in the egg at 350 until browned... 45mins - 1 hour. Reuben Casserole.
Pictures when it's done.
Out of the cryo this morning, pat dry, and seasoned all around. I grind the following with 1/4 c brown sugar: Coriander, Dill, Mustard seeds, Allspice, Bay Leaves, Cloves, Cardamom. Spread it on with the little packet of whole seeds that came with it.
It's 157f. right now... stalling in the egg set to 225f. since noon. (3.5 hours) with some grape wood.
It's ready when it's ready. I'm hoping for 5pm.
When she's done, I'm going to spread some rye bread cubes on the bottom of my iron 10x10. Half of my Reuben mixture of shredded swiss cheese, sauerkraut, diced dill pickle, Thousand Island, and mustard goes on the bread cubes.
Then very thin shaved slices of corned beef, maybe a pound of it, and then cover with the other half of the Reuben mixture and topped with rye bread crumbs.
Bake that in the egg at 350 until browned... 45mins - 1 hour. Reuben Casserole.
Pictures when it's done.
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
Comments
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I definitely want to see this when it's finished.South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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Hope it's not too salty. There's usually more salt in factory corned beef because they presume you're going to boil it and typically the meat salts the broth and cabbage or whatever you have in the broth.
______________________________________________I love lamp.. -
If you didn't desalinate it by soaking, it will be LOADED with salt.
I made this mistake, myself.
South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS -
Here's some pictures so far, and I agree Nola, factory corned beef is what it is, but if I have a brisket, I've got no patience for waiting for it to brine... that brisket is going to be tomorrow's bbq.
This is just a quick little cook: Here's some pix -
Been stalled now for a half hour....
Cheese, sauerkraut mixture:
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
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OK, you've got me worried about salt now... I didn't soak it.
I can add some milk to the cheese mixture, that should help, as well as all that pickle/cheese/mayo it will be cooking in later. We will have to wait and see.
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
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It sounds like an excellent recipe. I think you are right that in the casserole you might not notice the salt as much. Maybe go easy on the pickles (they are also salty).Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I cooked a corned beef brisket last fall fall low and slow without soaking it. It looked picture perfect when it came off the Egg. It tasted like I was eating a block of pure smoked salt - VERY salty. I cut it into lardons to keep from tossing it and used it like bacon in a bunch of other cooks.DieselkW said:OK, you've got me worried about salt now... I didn't soak it.
I can add some milk to the cheese mixture, that should help, as well as all that pickle/cheese/mayo it will be cooking in later. We will have to wait and see.
You're already well into the cook. Who knows.....you might get lucky on the salt. Your idea of a Reuben casserole sounds excellent.South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS -
The corned beef is fine - I tried a couple of slices from the edge to the middle, it's really OK.
The stall lasted forever.... finally took it off at 190f., tender to the probe going in at all 4 sides. (Buttah)
Rested it while I cut some bread and my wife arranged it in the bottom
Then I spread on the cheesy sauerkrauty pickly mixture, topped with the corned beef cut into bite size chunks.
top that with the rest of the cheese mix, as well as the rest of the sauerkraut, and topped with bread crumbs. Running late, but it's on the egg now.
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
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Excellent and good to hear!DieselkW said:The corned beef is fine - I tried a couple of slices from the edge to the middle, it's really OK.
The stall lasted forever.... finally took it off at 190f., tender to the probe going in at all 4 sides. (Buttah)
Rested it while I cut some bread and my wife arranged it in the bottomThen I spread on the cheesy sauerkrauty pickly mixture, topped with the corned beef cut into bite size chunks.
top that with the rest of the cheese mix, as well as the rest of the sauerkraut, and topped with bread crumbs. Running late, but it's on the egg now.
Press on.............I want to see this badass casserole.
South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS -
Yes, your casserole idea is tops!
_____________Tin soldiers and Johnson's coming...
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It was a hit... tastes like a Reuben... the bread on the bottom was "toasted", a bit crunchy. If you want it more like french toast, just add some milk and eggs to the cheese mix.
I make my own kraut - it takes a week - 10 days, but you can't beat the price or the flavor of home made ferment.
Here it is, hot and bubbly with browned edges:
Notice how clean the iron bottom is... no sticky cheesy mess at all.
Plated. Everyone went back for seconds this size.
Indianapolis, IN
BBQ is a celebration of culture in America. It is the closest thing we have to the wines and cheeses of Europe.
Drive a few hundred miles in any direction, and the experience changes dramatically.
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That looks great! Well done!South Jersey Pine Barrens. XL BGE , Assassin 24, Weber Kettle, CharBroil gasser, AMNPS
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Looks great! Very cool cook.
Pure Michigan
Large BGE, Medium BGE, Mini BGE, Weber Smokey Mountain, Weber Performer.
If there are no dogs in Heaven, then when I die I want to go where they went. -
Boy that looks good. Nicely Done!!!!I raise my kids, cook and golf. When work gets in the way I'm pissed, I'm pissed off 48 weeks a year.Inbetween Iowa and Colorado, not close to anything remotely entertaining outside of football season.
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