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Reuben Fatty - Now with Money Shot
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k.c.hawg
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PostPosted: Sun Mar 17 13 9:26 pm    Post subject: Reply with quote

I was able to obtain a picture of the Reuben Fatty prepared by the cook known as Jarhead, aka John, aka Gunny. I can't imagine why they call it a fatty......it looks very low cal.


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1buckie
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PostPosted: Sun Mar 17 13 9:38 pm    Post subject: Reply with quote

But, but,but, but, but, there's nothing there......
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TrailerBuilder
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PostPosted: Mon Mar 18 13 12:32 am    Post subject: Reply with quote

Jarhead John wrote:
Quote:
Any thoughts or suggestions are welcome.


Only thought I have really is Why wasnt I invited for this cook Shocked And the suggestion would be to make sure you invite me for the next one Laughing


Looking forward to seeing the finished product John Very Happy
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texbbqpits
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PostPosted: Mon Mar 18 13 3:25 am    Post subject: Reply with quote

Kinda makes you wonder, doesn't it, CB. Tom
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Jarhead
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PostPosted: Mon Mar 18 13 4:04 am    Post subject: Reply with quote

Y'all is ruthless.
I just got home from Ca and thought my grinder head was in a certain box. It wasn't. Crying or Very sad
It is somewhere in my trunk. When It quits raining, I will dig it out.
It WILL happen. Cool
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fredaevans
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PostPosted: Mon Mar 18 13 4:25 am    Post subject: Re: Reuben Fatty Reply with quote

Jarhead wrote:
Got a 4# corned beef point soaking right now. Gonna change the water a couple times overnight.
My plan is to grind it through a medium plate tomorrow.
Roll 1 pound out into a 1 gallon baggie.
I will stuff it with provolone (I think swiss would be too soft) and some Krispy Kraut.
Make a bacon weave to hold it together.
Smoke at 250 until bacon is done.
Foil, rest, slice and serve on Jewish Rye with Thousand Island Dressing.
Anybody ever do this before?
Any thoughts or suggestions are welcome.
Thanks.


Read this and DIED AND GONE TO HEAVEN.

Sweet Jesus that sounds good. If you're going to use 'store bought' Kraut, go for the "Red." Just trust me on this one.
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Canadian Bacon
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PostPosted: Mon Mar 18 13 5:59 am    Post subject: Reply with quote

Wow....Jarhead has not even started this project yet. Wink Laughing
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Maniac
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PostPosted: Mon Mar 18 13 6:13 am    Post subject: Reply with quote

You got everyone on pins and needles waiting for pics...need an umbrella Wink Laughing Laughing
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Mish
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PostPosted: Tue Mar 19 13 12:29 pm    Post subject: Reply with quote

Jarhead wrote:
Y'all is ruthless.
I just got home from Ca and thought my grinder head was in a certain box. It wasn't. Crying or Very sad
It is somewhere in my trunk. When It quits raining, I will dig it out.
It WILL happen. Cool


Find it yet? We are still waiting...
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k.a.m.
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PostPosted: Tue Mar 19 13 7:32 pm    Post subject: Reply with quote

Mish wrote:
Jarhead wrote:
Y'all is ruthless.
I just got home from Ca and thought my grinder head was in a certain box. It wasn't. Crying or Very sad
It is somewhere in my trunk. When It quits raining, I will dig it out.
It WILL happen. Cool


Find it yet? We are still waiting...

^^^^^^^^^^^^^
I do not normally do this but I have to.

What he said............. Razz Laughing
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1buckie
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PostPosted: Tue Mar 19 13 7:56 pm    Post subject: Reply with quote

What's noticeable here is that this is the 30th post & Jarhead ain't even set up to cook yet..... Shocked

A testament to how badly we all really want to see what happens on the other end, from a true master expermenter...... Very Happy
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Griffin
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PostPosted: Tue Mar 19 13 8:25 pm    Post subject: Reply with quote

Can't wait to see how this turns out, Jarhead. Sounds amazing.

What's Krispy Kraut? A brand name?
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Tim_Abrahamson
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PostPosted: Tue Mar 19 13 8:47 pm    Post subject: Reply with quote

BigOrson wrote:
IIRC, the original Reuben was made with Russian dressing and not Thousand Island. I'm not quite sure how that changed.


Hmmm...I thought 1000 island was a variation on Russian dressing. Substituting green pepper and pimento for horseradish.

Russian dressing
Ingredients:

1 cup mayonnaise
¼ cup (4 Tbsp) chili sauce, cocktail sauce or ketchup
1 Tbsp drained horseradish
1 tsp minced onion

Preparation:

In a glass bowl, combine the mayonnaise and other ingredients. Chill.

Store unused portion in the refrigerator, where it should keep for a day or two — or longer if you used store-bought mayonnaise.


1000 Island dressing
Ingredients:

1 cup mayonnaise
¼ cup (4 Tbsp) chili sauce, cocktail sauce or ketchup
1 tsp minced onion
1 Tbsp minced green pepper
1 Tbsp pimento, drained and finely chopped

Preparation:
In a glass bowl, combine the mayonnaise and other ingredients. Chill.

Store unused portion in the refrigerator, where it should keep for a day or two.

Makes about 1 cup of Thousand Island dressing.
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Mr Tony's BBQ
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PostPosted: Wed Mar 20 13 12:05 am    Post subject: Reply with quote

Tim_Abrahamson wrote:
BigOrson wrote:
IIRC, the original Reuben was made with Russian dressing and not Thousand Island. I'm not quite sure how that changed.


Hmmm...I thought 1000 island was a variation on Russian dressing. Substituting green pepper and pimento for horseradish.

Russian dressing
Ingredients:

1 cup mayonnaise
¼ cup (4 Tbsp) chili sauce, cocktail sauce or ketchup
1 Tbsp drained horseradish
1 tsp minced onion

Preparation:

In a glass bowl, combine the mayonnaise and other ingredients. Chill.

Store unused portion in the refrigerator, where it should keep for a day or two — or longer if you used store-bought mayonnaise.


1000 Island dressing
Ingredients:

1 cup mayonnaise
¼ cup (4 Tbsp) chili sauce, cocktail sauce or ketchup
1 tsp minced onion
1 Tbsp minced green pepper
1 Tbsp pimento, drained and finely chopped

Preparation:
In a glass bowl, combine the mayonnaise and other ingredients. Chill.

Store unused portion in the refrigerator, where it should keep for a day or two.

Makes about 1 cup of Thousand Island dressing.


That cant be right Tim, I googlemonstered it and Russia only has 139 islands....
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DrunkPlumber
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PostPosted: Wed Mar 20 13 1:24 am    Post subject: Reply with quote

Jarhead wrote:
Y'all is ruthless.
I just got home from Ca and thought my grinder head was in a certain box. It wasn't. Crying or Very sad
It is somewhere in my trunk. When It quits raining, I will dig it out.
It WILL happen. Cool


So, unlike Tony Bennet, Gunny left his head in San Francisco? Yeah, and the dog ate my homework, the check's in the mail, and I won't c.......... well, never mind...........

Waiting in a fattie..............
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Jarhead
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PostPosted: Wed Mar 20 13 9:44 am    Post subject: Reply with quote

Finally found that d@mned thing. It was in the last box.
Ok, weighed up a point.



Trimmed and ready for the grinder.



All ground up and packed into 2 packages.




Into the fridge to let it firm up a bit. Got the Bacon Weave, Swiss Cheese and Kraut ready.




Got the Ground Corned Beef out and trimmed up the bag. Ready to roll.



Rolled up. Wish I would have put more stuffing in it.



In the FEC at 250.



Stay tuned for the money shot.
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Canadian Bacon
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PostPosted: Wed Mar 20 13 9:52 am    Post subject: Reply with quote

I knew you would make it come true Jarhead. Wink Laughing Laughing
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texbbqpits
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PostPosted: Wed Mar 20 13 10:31 am    Post subject: Reply with quote

Gunny, never really doubted you for a moment, and it looks super by the way. I'm ready for the money shot. Tom
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Mish
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PostPosted: Wed Mar 20 13 11:15 am    Post subject: Reply with quote

Looking great so far
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DrunkPlumber
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PostPosted: Wed Mar 20 13 10:09 pm    Post subject: Reply with quote

Rolled up. Wish I would have put more stuffing in it.




That's exactly what I thought as soon as I saw the pic, Gunny's getting stingy stuffing the fattie. Wink

Can't wait for the money shot. I bet it is going to be fantastic.

Just sayin'.
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