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Started By
Message
re: Reuben Sandwich
Posted on 3/27/12 at 1:55 pm to BigBossMan
Posted on 3/27/12 at 1:55 pm to BigBossMan
quote:
Pumpernickel rye FTW
This.
I've been making my own pastrami at home for a while (smoked corned beef). That along with some home made thousand island is the shite.
Posted on 3/27/12 at 5:02 pm to Teen Wolf
Stein's in Nola is good although I think they are skimpy with the meat. No one has mentioned Liuzza's by the Track - very good and underrated rueben.
I make them at home with rye bread, combo meat of pastrami and corned beef, swiss cheese and boar's head kraut. I just use 1000island dressing. Russian dressing is easy to make but it's not worth the time IMO. I heat the meats and kraut separately and then put it all together and grill it. It is critical to dry your kraut good or your rueben will get soggy.
I make them at home with rye bread, combo meat of pastrami and corned beef, swiss cheese and boar's head kraut. I just use 1000island dressing. Russian dressing is easy to make but it's not worth the time IMO. I heat the meats and kraut separately and then put it all together and grill it. It is critical to dry your kraut good or your rueben will get soggy.
Posted on 3/27/12 at 6:48 pm to mworld938
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.
Posted on 3/27/12 at 9:01 pm to andouille
quote:
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.
Totally agree. My only difference is I like smoke mine and make pastrami. Pastrami Ruben is incredible! It's so easy to home cure. I've been using a rub lately instead of a brine, it's a lot easier to do.
Posted on 3/27/12 at 9:26 pm to bdevill
quote:
Believe it or not.. Jason's Deli has a decent Reuben.
Agree. Good samich there.
Posted on 3/27/12 at 9:43 pm to BrotherEsau
quote:
Charlie's deli on Harrison in Lakeview, pre-katrina
that place was tops - i remember it from my undergrad days at UNO. they had a peppered beef sandwich that i could never pass up on, and a giant mufalatta called "the moon".
Posted on 3/27/12 at 9:44 pm to Oyster
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 really want to try corning an eye of round and smoking that instead of a brisket.
Posted on 3/27/12 at 9:50 pm to bdevill
quote:
Jason's Deli has a decent Reuben
I'll second this.
A friend told me about the Kosher Deli near Lakeside Mall in Metairie. I want to try this place and their Rueben.
Posted on 3/27/12 at 10:16 pm to mworld938
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
Posted on 3/27/12 at 11:10 pm to Aubie Spr96
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.
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.
Posted on 3/27/12 at 11:33 pm to Teen Wolf
This is the most unique one I ever had..
At American Eats..
I rarely get them though..
At American Eats..
I rarely get them though..
Posted on 3/28/12 at 12:44 am to Teen Wolf
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.
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.
Posted on 3/28/12 at 1:04 am to LouisianaLady
quote:
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.
Where I come from we call that a Greuben
Posted on 3/28/12 at 1:16 am to Teen Wolf
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.
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.
Posted on 3/28/12 at 4:10 am to Degas
I agree with oyster, I have the same book. I usually cure the eye of the round instead of the brisket and, if in the mood, smoke it into pastrami. The ingredients for the cure are a little different between corned beef and pastrami, but not much.
I will also cure and smoke a ham for Easter.
I will also cure and smoke a ham for Easter.
Posted on 3/28/12 at 7:24 am to Oyster
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.
Posted on 3/28/12 at 8:42 am to Aubie Spr96
I cured some deer roast with the dry cure and pastrami seasoning. They are better than briskets! the fine texture of the meat is very good. Just don't over smoke and dry them out. None of my hunting buddies believe its venison.
More no the beef briskets pastrami, Sam's sells choice brisket flats that are perfect for pastrami. They don't trim off the fat so the briskets smoke up really juicy. 5 days with the dry cure turning everyday is a perfect cure time.
More no the beef briskets pastrami, Sam's sells choice brisket flats that are perfect for pastrami. They don't trim off the fat so the briskets smoke up really juicy. 5 days with the dry cure turning everyday is a perfect cure time.
Posted on 4/26/12 at 5:27 pm to Oyster
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.
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