re: Reuben Sandwich

It's hard to beat taking a homed cured brisket out of the brine, slow roasting it so I can make a reuben with some home baked rye bread.

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Believe it or not.. Jason's Deli has a decent Reuben.

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Agree. Good samich there.

I'd like to see your rub, brine, and process if you don't mind. I have an Alton Brown brine for corned beef that I haven't tried yet. I've been smoking store bought corned briskets and costing them with a homemade rub that I like.

I really want to try corning an eye of round and smoking that instead of a brisket.

I've never gotten the Reuben from Liuzza's, I'll have to try that. Their onion rings and their oyster po'boys are the sh$t

I got interested in curing meat a year or so ago from reading a recipe type blog on the primo grill forum. They have alot of good info on there.

However, my latest recipes are from a book, "Charcuterie" by Micheal Ruhlman. I've done lots of his recipes from porkbelly bacon to sausages. They are all top notch.

I used his brine recipe and found the brisket was rather dry when brined. The brine also took up so much space in the frige my wife bitched at me the whole week it cured. Ive had great success with his dry cure method on most everything. So I tried it and got a wonderful pastrami.

Im not trying to be a jerk but Im not sure if I can post recipes out of his book. I dont want to violate a copyright. Things are getting rather crazy on the net these days.

If you have his book just use the basic dry cure with the rest of his brine recipe minus the salt,pink salt and sugar. Then use his dry cure method. Smoke and you have the best patrami ever!

I do most of my curing in our wine cooler set to the lowest temp of 39 degrees. Standard sheet pans will replace the wire racks perfectly.

Londoner and Bistro Byronz both do yummy ones.

I had a knock off Reuben the other day with Turkey and other stuff that was awesome, but I can't at all remember where I was.

Best in town:

1) Maxwell's
2) Jason's Deli
3) Londoner

Least favorite: Pocorello's

Personal best ever was at this place:



Those Jews knew how to do up some righteous reubens.

Thanks for the heads up on the book. I will look for it. My wife is a huge Ruben fan. I have the home made thousand island down. Still perfecting the corn beef/pastrami.

Still haven't gotten around to that book, but I smoked another store bought corn beef brisket today. Finished it in the oven covered with some tin foil with some water in the pan until it pulled. The homemade thousand island is the shite.