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Rueben V 2.0

Posted: Thu Sep 28, 2017 10:06 am
by Txdragon
Ground corned beef patty, swiss cheese, saurkraut, marble rye. The Rueben (version 2.0)!! I've been waiting to unleash this beast for a month now and it is near ready. Beta testing begins today!
20170928_090428.jpg

Re: Rueben V 2.0

Posted: Thu Sep 28, 2017 10:08 am
by OldUsedParts
The Wiffy's fav sammich 'cept she like hers on a Croissant Bun - - - - nevertheless she'd be on this like a duck on a junebug and SO WOULD I - - - :tup: :cheers:

Re: Rueben V 2.0

Posted: Thu Sep 28, 2017 10:29 am
by outlaw
Looks fantastic. Is that ground, or courser like through a buffalo chopper?
:chef: :chef: :chef:

Re: Rueben V 2.0

Posted: Thu Sep 28, 2017 10:29 am
by bsooner75
Love a good Rueben. Looks perfect


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Re: Rueben V 2.0

Posted: Thu Sep 28, 2017 11:21 am
by Txdragon
outlaw wrote:Looks fantastic. Is that ground, or courser like through a buffalo chopper?
:chef: :chef: :chef:

Thanks! It's coarse ground. I used the "medium" grind plate on our grinder. This would be a tad smaller than a standard chili grind. I WISH we had a buffalo chopper.

OldUsedParts wrote:The Wiffy's fav sammich 'cept she like hers on a Croissant Bun - - - - nevertheless she'd be on this like a duck on a junebug and SO WOULD I - - - :tup: :cheers:

Thanks, Em! Our Rueben got a wonderful reception but we momentarily retired it for the intro to this. Our toughest competitor for the Rueben scene here in town is Silk's grill, located in Oaklawn casino. I know the head chef there and they sell a ton... Literally a ton of Ruebens a week. It's tough for the little guys like us to compete with such volume, so I wanted to turn the game back in our favor! He said he's never seen anything like it. Txdragon for the interception!!!
bsooner75 wrote:Love a good Rueben. Looks perfect


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Thank ya, Sooner!

Re: Rueben V 2.0

Posted: Thu Sep 28, 2017 11:31 am
by outlaw
Txdragon wrote:
outlaw wrote:Looks fantastic. Is that ground, or courser like through a buffalo chopper?
:chef: :chef: :chef:

Thanks! It's coarse ground. I used the "medium" grind plate on our grinder. This would be a tad smaller than a standard chili grind. I WISH we had a buffalo chopper.

Yeah, they are expensive. My first exposure to one was in high school when I worked at a BBQ place. Best ever for chopped sandwiches.

Re: Rueben V 2.0

Posted: Thu Sep 28, 2017 12:06 pm
by Sailor Kenshin
Txdragon wrote:Ground corned beef patty, swiss cheese, saurkraut, marble rye. The Rueben (version 2.0)!! I've been waiting to unleash this beast for a month now and it is near ready. Beta testing begins today!
20170928_090428.jpg



I keep looking in my mailbox. :laughing7:

Re: Rueben V 2.0

Posted: Thu Sep 28, 2017 5:51 pm
by Russ
Sailor Kenshin wrote:
Txdragon wrote:Ground corned beef patty, swiss cheese, saurkraut, marble rye. The Rueben (version 2.0)!! I've been waiting to unleash this beast for a month now and it is near ready. Beta testing begins today!
20170928_090428.jpg



I keep looking in my mailbox. :laughing7:


Lol, forever the optimist?

Russ

Re: Rueben V 2.0

Posted: Thu Sep 28, 2017 7:44 pm
by bobcat1
My favorite sammich! :salut:

Re: Rueben V 2.0

Posted: Thu Sep 28, 2017 8:41 pm
by Boots
And you cook em in butter, don't forget the butter!!! Drool.

Re: Rueben V 2.0

Posted: Fri Sep 29, 2017 1:32 am
by Williep
Now that's what I'm talking about, I can almost taste it. :cheers: :cheers: :salut: :salut:

Re: Rueben V 2.0

Posted: Sat Sep 30, 2017 11:28 pm
by CaptJack
excellent
Image

Re: Rueben V 2.0

Posted: Sun Oct 01, 2017 8:34 pm
by Txdragon
Boots wrote:And you cook em in butter, don't forget the butter!!! Drool.

Gotta give me more info on this!

Re: Rueben V 2.0

Posted: Mon Oct 02, 2017 12:37 pm
by Boots
I pan sear mine, plop them in a skillet in which I have seared some finely minced garlic and onions, and butter. Kinda like the way I do the grilled cheeeeeeeeeeeeze.

Re: Rueben V 2.0

Posted: Mon Oct 02, 2017 4:54 pm
by Txdragon
Boots wrote:I pan sear mine, plop them in a skillet in which I have seared some finely minced garlic and onions, and butter. Kinda like the way I do the grilled cheeeeeeeeeeeeze.

Ooohhh, I see! Absolutely!