Recently there has been a big spike in people wanting to do grilled CI meals. I posted one a couple days ago that seemed to raise a bit more interest and at the request of several people I posted another one yesterday. Both of those were done last week but folks have been asking...over and over...that I keep doing these and posting them. I don't know how I got voted to be the grilled CI crash test dummy, but it's flattering, at least to a point Maybe it's just because i have a lot of time on my hands to get stupid with food. This one goes out to
sawhorseray
Sowsage
Smokin' in AZ
and a few others. This was done last night and has been planned for several days. It goes back to a couple of other posts I read not too long ago and is somewhat if a fusion of them. Had some leftover corned beef from St. Patty's day I wanted to use up.....so here goes.
Tracy went shopping (sort of) last weekend. I put croissants on the list but there were none to be had so she grabbed a roll of biscuits. Hmmm...needed to re-shape them to fit my needs. This was NOT an easy thing to do. Work the biscuits as best I could and put them into an 8" CI skillet that was sprayed with non-stick cooking spray. Not pretty but it worked in the end.
Leftover corned beef cut up
Corned beef, sauerkraut, Swiss cheese, and thousand island dressing in the bowl
Mix it all up
Load it into the skillets
Flip the corners over and brush with egg wash
Onto the grill. I covered these with the pizza dome
About done. Just a couple more minutes
Time to eat!!
To say these were really good would be an understatement. They were fantastic!! I've made and eaten eaten a lot of Rubens but these were the best thus far. I did a laced Stromboli not long ago that was really good also but I got a lot more of the grilled flavor with this one for some reason. After doing these, I don't think I'll be buying rye bread and sliced Swiss cheese any more. A word to the wise though, if you're doing anything with a bread based crust in CI, I highly recommend pulling the meal out of the skillet immediately upon removing it from the heat. The CI will stay hot for a long time and torch the bottom of your food from the residual heat if not removed pretty quick. Well, this one is a wrap. Probably gonna take a break from grilled CI this evening but I think I might do some prime rib tips in a yummy beef gravy with mushrooms and onions tomorrow. Been thinking about that today and it just sounds like a ton of fun.
See y'all on the next one
Robert
Tracy went shopping (sort of) last weekend. I put croissants on the list but there were none to be had so she grabbed a roll of biscuits. Hmmm...needed to re-shape them to fit my needs. This was NOT an easy thing to do. Work the biscuits as best I could and put them into an 8" CI skillet that was sprayed with non-stick cooking spray. Not pretty but it worked in the end.
Leftover corned beef cut up
Corned beef, sauerkraut, Swiss cheese, and thousand island dressing in the bowl
Mix it all up
Load it into the skillets
Flip the corners over and brush with egg wash
Onto the grill. I covered these with the pizza dome
About done. Just a couple more minutes
Time to eat!!
To say these were really good would be an understatement. They were fantastic!! I've made and eaten eaten a lot of Rubens but these were the best thus far. I did a laced Stromboli not long ago that was really good also but I got a lot more of the grilled flavor with this one for some reason. After doing these, I don't think I'll be buying rye bread and sliced Swiss cheese any more. A word to the wise though, if you're doing anything with a bread based crust in CI, I highly recommend pulling the meal out of the skillet immediately upon removing it from the heat. The CI will stay hot for a long time and torch the bottom of your food from the residual heat if not removed pretty quick. Well, this one is a wrap. Probably gonna take a break from grilled CI this evening but I think I might do some prime rib tips in a yummy beef gravy with mushrooms and onions tomorrow. Been thinking about that today and it just sounds like a ton of fun.
See y'all on the next one
Robert