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reuben

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Comments

  • SmokeyPitt
    SmokeyPitt Posts: 10,490
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    Looking good...and it looks like you got the picture thing figured out! 

    Which came first the chicken or the egg?  I egged the chicken and then I ate his leg. 

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  • Deviledegger
    Deviledegger Posts: 271
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    @smokeypitt Well sort of.  The Reuben was great!   I followed the  Pastrami recipe from Charcuterie.  Ive wanted to post the process but as you know I've head issues posting pics.
        With your help and a can do attitude I have managed to figure out how to take pics and post ay the present time.  No taking pics as I go and then posting them when finished.  This is why the pictures are a bit rushed.  But it did happen!
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  • Roadpuke0
    Roadpuke0 Posts: 529
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    Fine looking Ruben.
    Plumbers local 130 chicago.     Why do today what you can do tomorrow

    weapons: XL, Minie, old gasser, weber, v10 Bradley smoker and sometimes talent!

    Bristol, Wisconsin 
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  • Zmokin
    Zmokin Posts: 1,938
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    Roadpuke0 said:
    Fine looking Ruben.
    I 2nd that
    Large BGE in a Sole' Gourmet Table
    Using the Black Cast Iron grill, Plate Setter,
     and a BBQ Guru temp controller.

    Medium BGE in custom modified off-road nest.
    Black Cast Iron grill, Plate Setter, and a Party-Q temp controller.

    Location: somewhere West of the Mason-Dixon Line
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  • poster
    poster Posts: 1,172
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    did you finish in a pressure
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  • poster
    poster Posts: 1,172
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    cooker? thats the only thing holding me back from making pastrami right now as i dont have one. looks good
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  • Deviledegger
    Deviledegger Posts: 271
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    I put it in a roaster on a rack with 1 inch of water.  Then cover tight with foil.bring water to a simmer on stove top and then  put in oven at  275* for 2-3 hours or until fork tender.
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