Reuben Fatty - Now with Money Shot

Jarhead · Last edited by Jarhead on Mar 22 2013; edited 2 times in total

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.
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k.a.m. · Posted: Mar 16 2013 Post subject:

Damn John I can be there in ten hours to partake in this lovely event. Very Happy

I would use Swiss. Wink

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Jarhead · Posted: Mar 16 2013 Post subject:

Kevin you're always welcome.
I thought Swiss might get too soft and run out.
Swiss it is. If it don't work, Troy knows where you live. Laughing

Thanks.
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k.a.m. · Posted: Mar 16 2013 Post subject:

TX727 · Posted: Mar 16 2013 Post subject:

k.a.m. · Posted: Mar 16 2013 Post subject:

TX727 · Posted: Mar 16 2013 Post subject:

GPS is out. We got this! Just need the word!
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1buckie · Posted: Mar 16 2013 Post subject:

John, my favored fattie (FF) is pastrami & Swiss, the 'Deli' fattie & the Swiss does just fine !!

I'll get a little bit up the quality scale stuff as the real cheap stuff has more of an ooze factor for some reason, prolly 'cause it's cheap?
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Mish · Posted: Mar 16 2013 Post subject:

Only use the highest quality Swiss!

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Jarhead · Posted: Mar 16 2013 Post subject:

Mish, sorry I didn't get that gourmet cheese. Laughing

The deli had a choice between Big Eye and Baby. I got the Big Eye. Both were on sale for $5.99/lb. I don't remember who made it. Embarassed

The Prov was $4.99/lb.
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k.c.hawg · BBQ Super Pro Joined: 17 May 2009 Posts: 1752

This sounds like a winner!!! Man a good Reuben is one of our absolute favorites. Can't wait to see this!
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Canadian Bacon · Posted: Mar 16 2013 Post subject:

This sounds real good Jarhead...I am sure there will be some kind of pics to follow up this story. Very Happy

And whats with the thousand island dressing......I need some good horseradish mustard mine. Very Happy

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BigOrson · Posted: Mar 16 2013 Post subject:

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

RollinontheRvr · Posted: Mar 16 2013 Post subject:

Man that sounds good. Can't wait for the pic's.
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1buckie · Posted: Mar 16 2013 Post subject:

suckaass · Posted: Mar 16 2013 Post subject:

Sounds delicious, Jarhead
You got me thinking of these Reuben fritters I saw on triple D the other night.
http://www.foodnetwork.com/recipes/reuben-fritters-recipe/index.html

I might have to get enough corned beef to do both

Can't wait to see how yours turns out. Very Happy

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jeepdad · Posted: Mar 16 2013 Post subject:

Dang Gunny that sounds fantastic! Looking forward to the pics. Send some out Quantico way! S/f

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Beertooth · Posted: Mar 17 2013 Post subject:

Dang it man!

You got me all worked up for a fatty now.

Let's see pics! Smile

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texbbqpits · Posted: Mar 17 2013 Post subject:

Really sounds great Gunny.. Can't wait to see the pics. Tom
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Canadian Bacon · Posted: Mar 17 2013 Post subject:

I'm thinking this Reuben fatty story is just a fabricated lie unless John can produce some kind of pic. Wink

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