CI Grilled Ruben Calzone...Sort Of (W / Pics)

[tx smoker]

NEAT !!! Looks Fantastic

Thanks Gary!! It was not really neat all through the process. It was actually kinda messy and ugly but the finished product came out nice.

Robert

 

[tx smoker]

Boy howdy Robert, I "Like" the idea of that one, looks yummy and not too complicated at all. I've got a couple of CB's in the freezer and will be giving this recipe a shot very soon!

Thanks so much Ray. It was pretty simple, didn't take a lot of ingredients, and there wasn't much mess to clean up when dinner was finished. That made Tracy almost as happy as the dinner did

Robert

 

[tx smoker]

I would not be disappointed getting one of those for supper...JJ

Come on now Jimmy...a man with your culinary background and refined taste? Well, I guess you're pretty down to earth and don't require a gourmet meal every time you sit down at the table. This one was fun to see come together and turn from a horrid looking mess into a nicely presented meal.

Robert

 

[tx smoker]

Great thread Robert!
I’ve never seen a calzone quite like that but DANG it sure looks good!
Nice work & congrats on getting another spin on the carousel!!

Thank you Al. I am humbled once again. This was only posted at the request of people wanting more ideas for CI grilled meals, and I have done a bunch of them. Never in my wildest dreams did I think it'd get featured...but I have to admit, as ugly as it was through the process, it looked pretty good when all was said and done. Tasted pretty good too

Robert

 

[chef jimmyj]

Robert, When I was a Line Supervisor at a large Country Club. We put out fancy menus with expensive ingredients. I could eat ANYTHING I wanted, Scallops, Lobster, U10 Shrimp, Prime Filet Mignon, Cowboy Steaks, and any cut of Veal or Lamb they had. I would eat Very Well, once a week. But, after a 10-12 hour shift of cooking High End? My favorite Supper was 2 cooked to death, crispy ROLLER DOG, with raw Onions that they brought back from the Poolside Snack Bar, end day.
My tastes are simple, most of the time. Yesterday was Shaved Steak in Brown Gravy over white bread.
Today, Pork Tenderloin Medallions Diane. Browned the Medallions and set aside. Saute Mushrooms, Shallots and fresh Thyme. Deglaze with Brandy and reduce until syrupy. Add Heavy Cream and a couple Tbs Dijon, reduce a bit and return the Pork to the sauce to heat and finish cooking. Season to taste with S & P, MSG and Maggi Seasoning. Great with Pasta or Rice.
So YES you Ruben Boli would suit me fine...JJ

 

[forktender]

That looks killer, I love Rubens.

 

[Rafter H BBQ]

Looks phenomenal Robert, nice cook!