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Thread: Reubens

  1. 03-17-2019, 06:23 PM #1
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    Default Reubens

    Dove and Goose pastrami for St. Patty’s Day Reubens!

    What a fun little project/cook! Stepped outside of the box alittle for this one. I started with some goose and dove we took back in the fall of 2018. They went for a 3.5 day brine in the fridge and then took a smoke bath. The outcome? Out of this world! Piled it high on marble rye with homemade sauerkraut, fresh sliced Swiss and a spicy Russian sauce! Reubens are one of my top favorite sandwhich and this just kicks it up a notch!

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  2. 03-17-2019, 06:24 PM #2
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    Looks delicious
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  3. 03-17-2019, 06:44 PM #3
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    I want one. Looks good.
    Last edited by Baggy; 03-17-2019 at 06:45 PM.
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  4. 03-17-2019, 06:53 PM #4
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    Mr. Fancy Pants.

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  5. 03-17-2019, 07:42 PM #5
    doe killer
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    Looks tasty.
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  6. 03-17-2019, 08:38 PM #6
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    I may do a venison pastrami this week.
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  7. 03-17-2019, 09:39 PM #7
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    Quote Originally Posted by willk View Post
    I may do a venison pastrami this week.
    I'm a fan. It's dry but works well on a reuben. Corned deer hash ain't shabby either
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  8. 03-17-2019, 09:50 PM #8
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    Oh yeah
    "They are who we thought they were"

    You can dress a fat chick up, but you cant fix stupid
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  9. 03-18-2019, 05:22 AM #9
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    Finally someone came up with a recipe that might make goose edible! Was that Canada goose?
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  10. 03-18-2019, 05:37 AM #10
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    Quote Originally Posted by Palmetto Bug View Post
    Finally someone came up with a recipe that might make goose edible! Was that Canada goose?
    Yes, Canada Goose. I figure the geese ain’t going anywhere so might as well find a way to eat em. Outside of jerky it is my opinion that this will be the go to method. I’m not exaggerating either, I really didn’t have to pretend to like this goose. It was flavorful and when combined with the melted cheese and kraut, the dry factor doesn’t exist.
    Last edited by MacDog; 03-18-2019 at 05:39 AM.
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  11. 03-18-2019, 06:46 AM #11
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    I'd love to get your recipe. I'm covered up in geese but leave them alone simply because I don't know what to do with them.

    That reuben looks fantastic.
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  12. 03-18-2019, 07:42 AM #12
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    Yes, please post the brine recipe. Says above you soaked the meat for three and a half days, then smoked it. Can you give me a general temperature and duration on the smoke?
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  13. 03-18-2019, 07:47 AM #13
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    That's pretty cool.
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  14. 03-18-2019, 07:53 AM #14
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    Looks good to me
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  15. 03-18-2019, 07:54 AM #15
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    Well done, Sir!
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  16. 03-18-2019, 08:20 AM #16
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    Dayuum…….just dayuum!!!!!

    Mak'n my mouff wata
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  17. 03-18-2019, 08:32 AM #17
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    Mouth is watering.
    Poverbs 27:17 "As iron sharpens iron, so one person sharpens another"
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  18. 03-18-2019, 08:43 AM #18
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    This would be a good way to get rid of a lot of duck meat during a week long trip. If you could figure out a way to get the meat brined and ready for sandwiches by day two, you'd have yourself some motivated eaters.
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  19. 03-18-2019, 08:50 AM #19
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    I’ll take a pic of my recipe and post it here. I post a lot of them on my Instagram @rusty_ducworth but for those who don’t do social media I will get it posted on here
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  20. 03-18-2019, 08:58 AM #20
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    Looks awesome
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