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Reuben Fattie with QView!!!

post #1 of 12
Thread Starter 
I love a Reuben sammich, my favorite sammich by far, but unfortunately, good ones can be hard to find.
I love bacon, luckily not hard to find, so naturally, I had to make a Reuben Fattie!

I bought a whole corned beef flat at Sam's, cubed a little over a pound of it, including about 20% fat.


Popped it in the freezer for about 30 minutes, then ground it.


Put it in a gallon ziploc bag, cut the corners, then rolled it out flat and even with a rolling pin.


Next I took a can of Kruner's Saurkraut and drained it really well, then mixed in about 3/4 cup of Thousand Island Dressing.
(I mixed it with the kraut in order to prevent it from pooling or running inside the fattie)


I cut my ziploc along the edges and opened it up, laid in a few slices of baby swiss.


Then I spread the dressed kraut as evenly across as I could.


Made my bacon weave.


Using the opened up ziploc, I rolled it up.



Using plastic wrap I rolled it like a tootsie roll to get it tight.


I put it in the fridge while I got the smoker ready, about 45 minutes, then set it on my Q-MATZ. (thanks Todd)


Smoked with a HOC blend (hickory, oak, cherry) at 275F for about 2 hours, up'd to 400F for 30 minutes to crisp the bacon.


I let it rest for about 15 minutes before cutting into it.


Two slices fit perfectly on some Rye-Pumpernickel swirl. YUMMO!



This is one that I will definitely do again, but next time I will likely just about double the ground corned beef and more swiss, the flavors are great, I just want more corned beef and swiss flavor. Mixing the dressing with the kraut was definitely the right thing to do, both flavors are still there and evenly balanced.
Edited by Bluto - 7/2/14 at 8:21am
post #2 of 12

WOW.  Looks amazing!

post #3 of 12

Looks good!

post #4 of 12

Gonna have to try this!

post #5 of 12

Great Fatty smoke! That's a new one on me! Great smoke penetration as well. Did it need to go in the oven to crisp up the bacon weave? 

post #6 of 12
Looks like one I need to try.
post #7 of 12
Thread Starter 
Quote:
Originally Posted by bobank03 View Post

Great Fatty smoke! That's a new one on me! Great smoke penetration as well. Did it need to go in the oven to crisp up the bacon weave? 

Thanks bobank03, no oven, I let the smoker heat up to about 400 to crisp up the bacon, it was pretty much spot on with the bacon texture.
post #8 of 12

Man that is a work of art... I think I found my new screensaver..

 

 

:points:

post #9 of 12
Quote:
Originally Posted by SQWIB View Post
 

Man that is a work of art... I think I found my new screensaver..

 

 

:points:


What he said!!!

 

Michael

post #10 of 12
Yummmmm!!!! Tasty looking Smoke!
post #11 of 12

U owe me a keyboard it didn't survive the drool :Looks-Great:Thanks for sharing

Richie

post #12 of 12
Thread Starter 
Quote:
Originally Posted by SQWIB View Post

Man that is a work of art... I think I found my new screensaver..


points.gif

Quote:
Originally Posted by mikeworthington View Post


What he said!!!

Michael

Quote:
Originally Posted by dirtsailor2003 View Post

Yummmmm!!!! Tasty looking Smoke!

Quote:
Originally Posted by tropics View Post

U owe me a keyboard it didn't survive the drool Looks-Great.gif Thanks for sharing
Richie

Ha, thanks all, it was quite tasty, and will definitely be doing it again soon.
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