Love Rueben melts!

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

Steve H

Epic Pitmaster
Original poster
OTBS Member
SMF Premier Member
Feb 18, 2018
11,271
12,628
Newark New York
Even more so with some homemade Kraut that I made last December. Easily the best kraut I've ever had.

IMG_20231211_181402203_HDR.jpg


The rest is store bought.

IMG_20231211_182747118 (2).jpg
 
That looks beautiful. I can only WISH that there was some way to get good corned-beef or, God forbid, actual real pastrami, out here in the Ninth Circle of Hell...

I actually have dreams like this:
Pastrami.jpg
 
Last edited:
A beautiful thing to see Steve, nice work there! I'll be doing a CB next week, trying to decide between stovetop or smoked on the Weber.

Really got me salivating and thinking... I might try to make a pastrami from a prime tri-tip...

My local Sam's Club carries the best corned beef I have ever encountered, far better than cheap crap that goes on sale for Patty's Day every year. Cured a few in the past, takes up too much fridge space for too long. RAY

 
  • Like
Reactions: Retired Spook
Looks great Steve! Perfection in a sandwich. We get OK CB here in GA, but no Pastrami to be found, other than from the Round, but we only like the Flat. I've tried making my own several times, only 1 time was good. Gotta see about getting some shipped in if possible.
 
That looks great Steve ! One of my favorites . St. Louis has some great Corned beef and Pastrami .
I'll say it again , I need to try some kraut .
 
Last edited:
  • Like
Reactions: Retired Spook
Looks great Steve, one of my favs for sure My kraut this last batch came out too salty. Odd as I used the exact same cabbage weight to salt ratio I always do. Even at 3 months it's too salty for my taste.
 
Looks fantastic Steve! We're reuben nuts here and would tear that up. We like ours that dark here too. For our holiday reuben dip we use pumpernickel instead of rye. I am sorta a snob and make russian dressing instead of the thousand island.
 
That looks beautiful. I can only WISH that there was some way to get good corned-beef or, God forbid, actual real pastrami, out here in the Ninth Circle of Hell...

I actually have dreams like this:
View attachment 683291
Lol! Thanks!

Look great Steve. I been toying with the idea to make Corned beef from chuck roast.
Thanks Brian! Do a search. I believe a couple folks here have done that.

Looks tasty Steve
Thanks Jim!

Reubens are always a favorite and with homemade kraut, too?? Sandwich made in heaven...
Thanks Charles!


Looks great Steve. that would hit the spot for sure.

David
Thanks David!

A good rueban is one of my favorite sandwiches and yours looks fantastic!
Thanks Norman!

A beautiful thing to see Steve, nice work there! I'll be doing a CB next week, trying to decide between stovetop or smoked on the Weber.
Thanks Ray! I'm thinking about pastrami too.

My local Sam's Club carries the best corned beef I have ever encountered, far better than cheap crap that goes on sale for Patty's Day every year. Cured a few in the past, takes up too much fridge space for too long. RAY

Looks great Steve! Perfection in a sandwich. We get OK CB here in GA, but no Pastrami to be found, other than from the Round, but we only like the Flat. I've tried making my own several times, only 1 time was good. Gotta see about getting some shipped in if possible.
Thanks Mike! I'm lucky. We get pretty decent pastrami up this way. But it's $$$!

Those aren't bad dreams!
Lol!

That looks great Steve ! One of my favorites . St. Louis has some great Corned beef and Pastrami .
I'll say it again , I need to try some kraut .
Thanks! Go for it! Homemade kraut is easy to do.

have mercy! Thats a great looking sammich to see first thing in the morning. Now you got me ready for lunch already.

Jim
Lol! Thanks Jim!

Man that looks good.

Some guy got directed to those beside me yesterday at the store and I didn’t look at them . I was loading up on the lamb loin chops marked to $5.98/lb
Thank you!

Looks great Steve, one of my favs for sure My kraut this last batch came out too salty. Odd as I used the exact same cabbage weight to salt ratio I always do. Even at 3 months it's too salty for my taste.
Thanks Jeff! This year old kraut is fantastic! After we get back from a funeral Saturday. I might start a batch.

Looks fantastic Steve! We're reuben nuts here and would tear that up. We like ours that dark here too. For our holiday reuben dip we use pumpernickel instead of rye. I am sorta a snob and make russian dressing instead of the thousand island.
Thanks! I'll use either Russian. Or thousand island. They both work well.
And Rueben dip is on the schedule for Christmas too. Pumpernickel is very good too. If I can find any.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky