Plate ‘em up

[Wildabeest]

So even before you make your Ruebens, you still rinse and simmer before slicing and searing for sandwiches? It says in Hank shaws recipe not to simmer in too much water so you don’t draw that saltiness out. “It’s an osmosis thing…” he says.. just a thin layer of water in a crock pot til 190 internal?


First time making it and I’m on day 5 in the pickling solution. I used the individual spices in the recipe and it smells fantastic! Just don’t wanna mess it up!

Yes. I did mine in enamaled cast iron Dutch oven. You can also do it in a smoker for more of a pastrami finish. When I want a sandwich, I slice some from the roast, heat it on a flat iron along with some sauerkraut, stack it up and put some Swiss cheese on it until the cheese starts to melt. Then I transfer it to some good deli rye bread that has thousand island dressing on it and grill the sandwich on both sides.

 

[Flatbrimmer]

Yes. I did mine in enamaled cast iron Dutch oven. You can also do it in a smoker for more of a pastrami finish. When I want a sandwich, I slice some from the roast, heat it on a flat iron along with some sauerkraut, stack it up and put some Swiss cheese on it until the cheese starts to melt. Then I transfer it to some good deli rye bread that has thousand island dressing on it and grill the sandwich on both sides.

Heck yeah thank you! Maybe I will smoke the next one but I’m going to stick to the plan and just crock pot it with a thin layer of water to temp. The recipe even says to leave the lid slightly cracked… I absolutely can’t wait another day!!!

 

[Wildabeest]

@WildWill , have you been holding out on us? I got something on my YouTube feed yesterday for “Oklahoma Onion Bruger”. Looked pretty good, so I decided to make one for lunch today with venison burger. How did I go thru almost 60 years of living not knowing this was a thing?

 

[WildWill]

@WildWill , have you been holding out on us? I got something on my YouTube feed yesterday for “Oklahoma Onion Bruger”. Looked pretty good, so I decided to make one for lunch today with venison burger. How did I go thru almost 60 years of living not knowing this was a thing?

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They're pretty standard around here and always good. If you ever in El reno go to Sids best one in the state and supposedly first.

 

[Keep on]

Digging into the bottom of the freezer for some of the last of the 2023 venison, time to start refilling. Struck out in our early muzzleloader season, hopefully things pick up in archery with the rut spinning up.