BBQ MAKES EVERYTHING BETTER by AARON CHRONISTER

Author:AARON CHRONISTER
Language: eng
Format: epub
Publisher: Simon & Schuster

JANUARY 14, NATIONAL HOT PASTRAMI SANDWICH DAY: REUBEN/RACHEL FATTY

Yield 6 to 8 servings

INGREDIENTS

2 pounds ground corned beef

½ cup sauerkraut, drained

½ cup shredded Swiss cheese

¼ cup Thousand Island dressing

1½ teaspoons coriander seeds, coarsely ground

1 teaspoon coarsely ground black pepper

1 teaspoon brown sugar

½ teaspoon garlic powder Sliced rye bread, toasted

EQUIPMENT

Smoker

Small mixing bowl

Most people are familiar with the traditional corned beef and sauerkraut Reuben sandwich, but did you know that Reuben has a sister named Rachel? Substitute pastrami for the corned beef and coleslaw for the kraut, and you’ve got a smoked variation that’s equally tasty. Unfortunately ground corned beef isn’t something that’s readily available, so you’ll probably have to purchase a whole corned beef brisket and grind it yourself in a meat grinder or food processor. If you don’t have either of these pieces of equipment, try asking the meat department at your local grocery store to grind it for you.

STEP 1: Press out the ground corned beef into a ½-inch-thick square.

STEP 2: Evenly top the corned beef with sauerkraut, cheese, and Thousand Island dressing.

STEP 3: Roll up the corned beef layer, completely sealing the contents inside.

STEP 4: In a small mixing bowl, combine the coriander, pepper, brown sugar, and garlic powder to create a rub. Evenly sprinkle the rub on the outside of the fatty.

STEP 5: Smoke the fatty at 250 degrees over indirect heat until the internal temperature reaches 165 degrees, approximately 2 hours.

STEP 6: Slice and serve on toasted rye bread.

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