Rachel Sandwiches...

[Cybercowboy]

They are like Reubens but with pastrami instead of corned beef. In theory you'd also use coleslaw instead of sauerkraut but I really like sauerkraut so that's what's going on it.

The two most important ingredients for this sandwich is the pastrami and the bread, so that's what I made from scratch. The other ingredients (thousand island dressing, butter, swiss cheese, and sauerkraut), well, um, I didn't make those.

If you want to know how to make pastrami, let me know. It's not hard but it's a bit of a process (http://www.susanminor.org/forums/showthread.php?157-Beef-Pastrami&p=185#post185) as you can see. Currently the pastrami is steaming in the oven. I cured it, smoked it with hickory and sugar maple to 150, wrapped and refrigerated it for 36 hours, and now steaming.

The rye bread looks like it turned out great. Here it is before it went in and then out of the oven.

http://i748.photobucket.com/albums/xx125/Cybercowboy1961/9f701f64.jpg
http://i748.photobucket.com/albums/xx125/Cybercowboy1961/d4ceb820.jpg

This is what the pastrami looked like after curing, after putting the rub on, but before smoking.

http://i748.photobucket.com/albums/xx125/Cybercowboy1961/0957690f.jpg

I'll get some more pictures later as it progresses.

[Cybercowboy]

Pastrami is almost done steaming but here's the bread crumb. Wow, rye and caraway flavors really pop, and a nice light but toothy texture. Here's the recipe. (http://smittenkitchen.com/2010/01/new-york-deli-rye-bread/) I'm very impressed, first time I made this. I used Arrow flour (regular and rye) and a few tbsp wheat gluten.

http://i748.photobucket.com/albums/xx125/Cybercowboy1961/4e11ddb1.jpg

[Cybercowboy]

And now the pastrami is done steaming. I have it wrapped up in foil for about 45 minutes or so, then I'll slice it and construct the final sammich product. :D

http://i748.photobucket.com/albums/xx125/Cybercowboy1961/0a692820.jpg

[Poog]

:drool:

[Cybercowboy]

Ok, think these pretty much speak for themselves. :D

http://i748.photobucket.com/albums/xx125/Cybercowboy1961/88a92817.jpg

http://i748.photobucket.com/albums/xx125/Cybercowboy1961/5fffe04b.jpg

http://i748.photobucket.com/albums/xx125/Cybercowboy1961/360613c6.jpg

http://i748.photobucket.com/albums/xx125/Cybercowboy1961/7178af59.jpg

[Z06David]

Holy shit does that pastrami look good!!! :rep::rep::o_o:

[wwomanC6]

I hate sauerkraut, but that sandwich looks yummy!

:squirrelrun:

[Cybercowboy]

I hate sauerkraut, but that sandwich looks yummy!

:squirrelrun:

The classic Rachel uses coleslaw in place of sauerkraut but since we love teh kraut, that's what I used. :D

I like to drain it really good and fry it in the hot pan prior to constructing the sandwich.

[Kerrmudgeon]

Thanks for this visual cowboy, you give me no choice :bilmem: other than to go out in the cold night air, fire up the old mule and beetle off to the nearest deli!.....:drivingskid:...:lolsmile:
http://i748.photobucket.com/albums/xx125/Cybercowboy1961/7178af59.jpg
Yum!

[Ocalaguy]

http://i748.photobucket.com/albums/xx125/Cybercowboy1961/7178af59.jpg

Holy Cow that looks good.

[NEVRL8T]

That looks better than the ones served at Oaklawn Park in Hot Springs and those are legendary!

[C5Nate]

Damn that looks good, I love good Reuben

I vote to have a pit stop at Cybers houme on the way to the Barn Raising.

[Iron Chef]

I think I just sported a little wood over here.

[Kerrmudgeon]

I think I just sported a little wood over here.

I think at the clinic there's a name for that.....:D

[wwomanC6]

The classic Rachel uses coleslaw in place of sauerkraut but since we love teh kraut, that's what I used. :D

I like to drain it really good and fry it in the hot pan prior to constructing the sandwich.

Not crazy about coleslaw either and don't like swiss cheese. That's a sign of a GOOD CHEF! You can take food I don't like and present them in a way that makes them look yummy and make me want to try them!:yum: Kudos :rep: for you!

:squirrel:

[Cybercowboy]

Damn that looks good, I love good Reuben

I vote to have a pit stop at Cybers houme on the way to the Barn Raising.

If I get a fair warning I'd be happy to do just that. It takes about a week, start to finish, to make pastrami (but not much actual work). Alternately I could do pork butt, brisket, ribs, whatever. We're having some friends over tonight and I'm making everybody pastrami sandwiches. I have a new loaf of rye bread started.

If anybody is interested, this is what I used for the pastrami recipe (http://www.susanminor.org/forums/showthread.php?157-Beef-Pastrami&p=185#post185) (wet cure method) and this is the bread recipe (http://smittenkitchen.com/2010/01/new-york-deli-rye-bread/). To cure meat I recommend you get some InstaCure #1 (order on Amazon or other sources) which is also known as pink salt. It's salt mixed with sodium nitrite. It's what gives cured meat that pink color and also saves you from dying from botulism toxin. Carefully follow proven instructions for using it, a little goes a long way. :thumbs:

[DAB]

:drool::drool::drool:

that looks fantastic. serves 1, correct? :D

[Cybercowboy]

:drool::drool::drool:

that looks fantastic. serves 1, correct? :D

One army, correct. :D

[Will]

I think I just sported a little wood over here.

http://www.uncoached.com/wp-content/uploads/2009/07/sexual_euphemisms_9.jpg

[Olustee bus]

I don't want to know how you make it. Now, what I would like to know is what is your street address and when are you gonna make em again!

Damn, that looks goooood!

[Bucwheat]

Oh,that looks awesome.