Simple Dinner, Reuben

[gregbooras]

Dinner tonight was simple, spent time with friends on a water today and wanted to keep it easy.

We had smoked corned beef on rye bread, with Swiss cheese, sauerkraut and french dressing with a side of chips!



Greg

 

[swthorpe]

Wish I could have been there...damn that looks good! 

 

[gregbooras]

Thanks,

It was easy and quick!

Greg

 

[SuperDave]

Are there Smith's Markets where you are?  Their in-store bakery makes some real nice rye bread.  They offer light rye, marbled rye and dark rye.  I like the marbled or dark. 

 

[gregbooras]

Are there Smith's Markets where you are?  Their in-store bakery makes some real nice rye bread.  They offer light rye, marbled rye and dark rye.  I like the marbled or dark.

No the choices here are Publix and Winndixie, in Florida.

Publix, really has some good breads, but when I am not being lazy.... or traveling all the time I bake a much better bread.

Greg

 

[Barrel99]

Great looking sandwich!

 

[RG]

I am not a Reuben fan, I know I'm crazy, but that looks scrumptious!! Well done Greg!

 

[gregbooras]

I am not a Reuben fan, I know I'm crazy, but that looks scrumptious!! Well done Greg!

Hey Jason,

Thanks....

So what do you have planned for the weekend?

I know it will be great also!

Greg

 

[RG]

I am smoking 2 butts, one on the SI and one on on the keg. I was going to do one on the Traeger also so I could do round 2 of the Keg vs SI vs Traeger deal. I didn't want to cook that many butts so it'll be a 2 horse race this time.

I am making ABTs, moinks, baked beans, slaw to go with the pork. Should be good!

 

[gregbooras]

I am smoking 2 butts, one on the SI and one on on the keg. I was going to do one on the Traeger also so I could do round 2 of the Keg vs SI vs Traeger deal. I didn't want to cook that many butts so it'll be a 2 horse race this time.

I am making ABTs, moinks, baked beans, slaw to go with the pork. Should be good!

Sounds like a least a few great meals!

I should be interesting to see how the cook times and taste compare.

By the way what are moinks?

Greg

 

[RG]

A moink is a meatball wrapped in bacon, cooked low with a little smoke, bbq sauce basted on them at the end of the cook. I use ground chuck, eggs and breadcrumbs, a little garlic & onion powder. Once assembled,  dust with a coffee  rub. Moink stands for moo and oink.

 

[gregbooras]

A moink is a meatball wrapped in bacon, cooked low with a little smoke, bbq sauce basted on them at the end of the cook. I use ground chuck, eggs and breadcrumbs, a little garlic & onion powder. Once assembled,  dust with a coffee  rub. Moink stands for moo and oink.

Wow, that sounds excellent, I will put this on my to do list for sure.

Thanks for sharing!

Greg

 

[RG]

No problem, they are very tasty and disappear quickly!

 

[Barrel99]

Jason, what do you use for the coffee rub?

 

[RG]

I feel like I've hijacked Greg's thread here! Sorry Greg.

For the coffee rub, I either make my own (recipe to follow) or I use one made by Weber that I picked up at Sam's. It's very good, has a kick!

The recipe for mine (great on pork tenderloin BTW!) is this :

RG's Smoky Espresso Rub

1 Tbs brown sugar
1.5 tsps smoked paprika (regular paprika can be used but you'll really miss that smoked flavor if you don't use it)
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1 teaspoon instant espresso granules or 2 teaspoons instant coffee granules (I use instant coffee, dollar store stuff)

This is a keeper, feel free to add a little cayenne to kick it up a notch, 1/4 tsp should do it.

 

[gregbooras]

I feel like I've hijacked Greg's thread here! Sorry Greg.

For the coffee rub, I either make my own (recipe to follow) or I use one made by Weber that I picked up at Sam's. It's very good, has a kick!

The recipe for mine (great on pork tenderloin BTW!) is this :

RG's Smoky Espresso Rub

1 Tbs brown sugar
1.5 tsps smoked paprika (regular paprika can be used but you'll really miss that smoked flavor if you don't use it)
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp salt
1/2 tsp coarsely ground black pepper
1 teaspoon instant espresso granules or 2 teaspoons instant coffee granules (I use instant coffee, dollar store stuff)

This is a keeper, feel free to add a little cayenne to kick it up a notch, 1/4 tsp should do it.

Jason,

No worries, thanks for sharing the rub!

Greg

 

[Barrel99]

Thanks Jason. I would really like to try some of that coffee rub. I intend to try both. Coffee is a very different ingredient that is rarely used in rubs so it should be an interesting taste.

 

[RG]

Arnie & Greg, as you can see by the recipe, I make it in small batches. I don't use it often, but when I do I always wonder why I don't! It goes great with just about anything but really shines on pork tenderloin. I don't know why but it's magical! Coat your loin with a little oil then apply the rub and let marinate for a bit, about 15 minutes. You can cook it in a hot (medium high heat) lightly oiled pan to sear it, about 2 minutes per side or until nicely browned. Finish in a preheated oven, 425° for 20 minutes or until internal temp is 155°-160°. Remember there is carry over heat so it will still be cooking once removed from the oven. Nobody likes dry pork, lol. Remove pork from pan and let rest. Add a little water to pan to deglaze the drippings, scraping the bottom to loosen those nice bits of flavor. Serve a little drizzle of sauce over your sliced pork medallions.

 

[gregbooras]

Arnie & Greg, as you can see by the recipe, I make it in small batches. I don't use it often, but when I do I always wonder why I don't! It goes great with just about anything but really shines on pork tenderloin. I don't know why but it's magical! Coat your loin with a little oil then apply the rub and let marinate for a bit, about 15 minutes. You can cook it in a hot (medium high heat) lightly oiled pan to sear it, about 2 minutes per side or until nicely browned. Finish in a preheated oven, 425° for 20 minutes or until internal temp is 155°-160°. Remember there is carry over heat so it will still be cooking once removed from the oven. Nobody likes dry pork, lol. Remove pork from pan and let rest. Add a little water to pan to deglaze the drippings, scraping the bottom to loosen those nice bits of flavor. Serve a little drizzle of sauce over your sliced pork medallions.

Hey Jason,

This looks excellent thanks for sharing.

Have a safe and fun holiday weekend.

Greg

 

[RG]

Thanks Greg! You do the same ;D