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today I maked rueben. I maked it with brisket that I corned myself in the back of the fridge for two weeks then par-smoked and then pressure coooked. It had Swiss and havarti. I maked the russian dressing with mayo and sour cream and chili sauce and garlic and smoked paprika and lemon juice for lil acid and wickles spicy relish.
It was a pretty good rueben. The only one ive had better was at the tiny redneck biker bar full of elderly folks out in the woods that burned down a couple years ago. They use 2 make their own Rueben’s the week of st Patrick’s day and she only made a certain amount every year cause the kitchen in that place was too tiny to hold a lot of brisket while it was corning (pickling) so you had to order the rueben a month in advance. They were always good but that lil bar burned down. They were only licensed to sell beer and wine not hard liquor but if there weren’t that many people there they’d sell you whiskey and we all think the owner burned it down on purpose for insurance because it wasn’t very profitable they didn’t even have a keg system just sold bottle beers which have of course a low profit margin compared to draft beer plus all their main patrons (middle age to elderly redneck bikers) were dying off or slowly start to quit drinking especially with weed substitutes becoming more prevalent and that’s much more healthy for you than beer especially when your old. But yea that Reuben was better than mine but mines still pretty good, if Arbys Rueben is a 7 then mines an 8.5 out of ten and it’s sooo cheap to make! Rye bread is the most expensive dang ingredient lol I mean raw brisket you can get on sale around summer holidays for ~$3.50 a pound and it costs almost nothing to corn it yourself but dang rye bread (at least around here we’re it’s not popular so very few stores even carry it) is $5 for a small loaf!
Anyway that’s my blog thank u for reading
-G8r <3

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