Whats for dinner???

Discussion in 'Ruffit's Domestic & Wild Game Cooking/ Recipe Foru' started by JLA, Jan 10, 2011.

  1. jack404

    jack404 Former Guest

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    and its ready!!!

    let it sit on the plate for 20 mins and slice

    and i've decide the home made ginger beer will do the job ( 4-5% it varies bottle to bottle )

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  2. Woodnut

    Woodnut Forum Sponsor Supporting Member

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    Oh Yeah', Jack that looks delicious, I may have to drive:eek:over and have a meal with you sometime. LOL.
    Seriously dude that looks awesome and really makes me want to try the roo.
    looks very similar to our corned beef, and there is nothing I like any better than a Ruben sandwich with the trimmings you mentioned. I don't eat the corned beef in a slice form, I always make a sandwich out of it, and eat it with sides similar to what you described. You must be one heck of a cook.
  3. jack404

    jack404 Former Guest

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    I do it the same as i'd do a nice silverside

    unlike roast beef the leg cut on a roo dont have a gristle bit running though it , the fat is all on the outside , the meat is pure muscle , i cut it so to keep the layer of fat , it just add's so much more flavour and as its just on winter here the layer is way thicker than usual

    roo meat is very lean,

    if you've had corned veal its very similar a very mild taste to the meat

    ( a tad boring without some spices actually)
  4. JohnTheCalifornian

    JohnTheCalifornian Member

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    Ha! That face in the milkshake looks like the leader of the grmlins from the movie. The spikey hair and toothy grin.
  5. JLA

    JLA Well-Known Member

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    I noticed that Jack. Roo looks to be very very lean. I bet Roo would make fanfreakintastic grilled reubens.
    gdmoody likes this.
  6. jack404

    jack404 Former Guest

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    Thanks to wiki i found out what a reuben's sanga ( sandwich ) is and i just may try one for lunch today
  7. BETH

    BETH Well-Known Member

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    Where those burgers from
  8. JLA

    JLA Well-Known Member

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    Oh damn jack. You aint ever had a reuben!!!

    Get you some Dark seeded rye. Its the best.

    I prefer Grey poupon deli style mustard with horseradish, but Thousand Island is also traditional.

    Baby swiss, aged swiss, or jarlsburg, the swisses are traditional, but I prefer Jarlsburg.

    Some of that fine corned roo sliced as thin as you can get it.

    Claussen chilled saurkraut, its the best..

    Take your dark rye and slice yourself 2 slices and place them on a warming griddle plate. lay a slice of swiss over each slice of bread. while the bread toasts and the cheese starts to melt sautee the roo and saurkraut together. I use 2 separate griddles or if yours is big enough just sautee them on the opposite side from the bread.

    Once the cheese has melted and the kraut and roo are sufficiently hot, (the kraut will start to brown), pile it all together on the rye and top it with either the deli style mustard or the thousand island.. It is one badass sammage.

    I make them for the TFF TEXAS meets. and everyone had liked them so far..
    Last edited: May 23, 2011
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  9. jack404

    jack404 Former Guest

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    sounds good to me , i'll slice up some cabbage and make some kraut

    but i'm light on cheese until i get to the co-op and do some trading so it'll be bega vintage cheddar this time round , but jarlsburg aint hard to get here ( i'm just out)

    the light Rye will have to be wholegrain Rye and corn meal bread

    i'll hit the shops thursday and stock up on fixins and redo it properly

    guess i'd better get another leg out and start brining it ..
  10. JLA

    JLA Well-Known Member

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    The light rye would do. I have made them with light. I just prefer dark. Its kinda hard to find dark here. So i take when i can get it..

    I have also tried them with cheddar too, The wife likes em with cheddar. she hates swiss.

    You will be hooked on reubens. They are hearty sammages that are quick to toss together if you have the ingredients handy..
    gdmoody likes this.
  11. Silencer

    Silencer Well-Known Member

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  12. jack404

    jack404 Former Guest

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    Not a Ruebens but not bad neither

    wholemeal bread toasted buttered with mayo and hot mustard and sprinkle of paprika
    roo thin sliced on that
    vietnamese chilis and lime pickled onions on top
    vintage cheddar melted on top


    ( the lime pickled onions beat the chili heat a lot but leave the flavour )

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    Last edited: May 24, 2011
  13. JLA

    JLA Well-Known Member

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    Thats the way my kiddos like em. Theyll eat anything as long as it had a pound of melted cheese on it..:D
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  14. jack404

    jack404 Former Guest

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    shopping tomorrow so i'll get the fixin's as listed .. ( no cabbage!! i been slack)
  15. JLA

    JLA Well-Known Member

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    Since youre making them down under AND with corned roo, you can call them Kanga-Reubens.. :)
    gdmoody likes this.
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