One of my favorite sandwiches is the traditional reuben(corned beef, swiss, Russian dressing, kraut, dark rye bread). I eat them often. I was at a buddies bar a few weeks back and he had a "Georgia" reuben on the menu. He wasnt around to ask what it was, but a quick internet search gave me the ingredients and a sandwich to make.
A Georgia reuben is: smoked turkey, dark rye bread, cheese, cole slaw, bbq sauce.
I searched around and grabbed up one of those boneless turkey loaves(white meat/dark meat). Typically way to processed for me, but I didnt plan ahead so beggars cant be choosey. Rubbed the turkey with olive oil, and then a dose of my rub. Smoked on the kettle using oak to start & hickory to finish. Blue Bag as the main fuel. Took the turkey roast to 175 degrees and set it aside after drizzling with honey. Tossed it in the fridge after it had cooled and sliced nicely the next day. Flavorfull bird.
Assembly: I laid the dark rye flat, and applied a little bbq sauce to the faces of the bread. Topped with a few slices of Muenster cheese, then the turkey, and then the slaw. Combined mirror halves, buttered and griddled.
End result was a great sandwich. Smokey, salty, nice textures, crunch of the slaw, creamy mayo, tang of the bbq sauce. This will be a regular.
turkey roast:
indirect set-up - kettle:
smoked/glazed:
halved after a night in the fridge:
sliced(chefs knife):
assembly:
on the griddle:
Great Sunday supper with a bowl of homemade cream of broccoli soup.
Bonus Pic:
cream of broccoli soup:
thanks for looking.
A Georgia reuben is: smoked turkey, dark rye bread, cheese, cole slaw, bbq sauce.
I searched around and grabbed up one of those boneless turkey loaves(white meat/dark meat). Typically way to processed for me, but I didnt plan ahead so beggars cant be choosey. Rubbed the turkey with olive oil, and then a dose of my rub. Smoked on the kettle using oak to start & hickory to finish. Blue Bag as the main fuel. Took the turkey roast to 175 degrees and set it aside after drizzling with honey. Tossed it in the fridge after it had cooled and sliced nicely the next day. Flavorfull bird.
Assembly: I laid the dark rye flat, and applied a little bbq sauce to the faces of the bread. Topped with a few slices of Muenster cheese, then the turkey, and then the slaw. Combined mirror halves, buttered and griddled.
End result was a great sandwich. Smokey, salty, nice textures, crunch of the slaw, creamy mayo, tang of the bbq sauce. This will be a regular.
turkey roast:
indirect set-up - kettle:
smoked/glazed:
halved after a night in the fridge:
sliced(chefs knife):
assembly:
on the griddle:
Great Sunday supper with a bowl of homemade cream of broccoli soup.
Bonus Pic:
cream of broccoli soup:
thanks for looking.
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