Best Ever Reuben on the Griddle - Easy Griddle Sandwichs
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- Опубликовано: 28 фев 2022
- This Reuben on the griddle is one of the best sandwiches I’ve had in a long time! We made our own corned beef the night before, and then refrigerated the leftovers for this awesome griddle sandwich recipe on the Camp Chef flat top grill. An easy and flavorful recipe for your griddle, whether you have a Blackstone, Camp Chef, or Pit Boss!
We started out by cooking a corned beef in the oven on about 250-275 degrees until it reached 190 degrees internal temp. Be sure to watch how we did that, with cut onions, carrots, and cabbage.
Then, we had that for dinner (it was awesome straight out of the pan with the cooked veggies), and we refrigerated the leftover hunk of corned beef overnight.
The next day, we cut the corned beef thin for our Reuben sandwiches on the griddle. And be sure to check out my hack for making an awesome, slightly spicy Thousand Island dressing.
Hope you guys enjoy this easy Reuben sandwich on the flat top grill!
@campchef
#reuben #griddle #campchef #sandwich #reubensandwich
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I love a Reuben sandwich, thanks for sharing ❤️❤️❤️
You are so welcome
I so much appreciate all your videos and enthusiasm towards cooking on the flat top! You’re actually the reason I convinced my wife to get the FTG600 lol Thanks for all of the recipes and please keep’em coming!
Thanks Matthew. I love mine and have never looked back. It has only fueled the idea for more more more
Thank you for the your enthusiastic videos. This is what I need to convince my wife I need a flat top in my life. Rubens we’re my dads favorite sandwich. I wish I could have made him one of these. I will make one for me and cheers him up in heaven
That is an awesome idea. We can always come up with ways to get you a flat top grill AHAHHA
🤩 Wow… now that’s a Rueben… mammer jammer for sure.. love it.. Going live sounds great. DOING BIG THINGS..
Thanks Joe
One of my favorites
Oh My God that looks incredible!!!
Love love love your videos
Thank You Dianne
THAT Ruben Sandwich Looks Fantastic!👍.
Thanks Jerome
A couple of weeks ago I picked up a small 9 ish pound brisket at Costco, trimmed a lot of the fat out of it and then cured it for 10-days and then I simply simmered it until it was slightly less than fork tender. Then I refrigerated it overnight and broke out my meat slicer to produce similar thickness to what you did in this video. What I liked about the recipe is the final result was not overly salty. Funny that I came across this video today! Nice job :)
Hey that sounds great...I just bought another refrigerator because of things just like that..I needed extra space for thawing and prepping...definitely on my list to do from scratch...
My favorite sandwich. Looks great.👍
Sounds good
That looks awesome. I love a good Ruben sandwich.
DANG The Reuben looks bomb! Also, excited for LIVE as well. Whatever time you decide on, I'll tune in brother.
Thanks Brother
Reuben is the King of all sandwiches!! Can’t wait to uncover my griddle! She’s been waiting patiently all Winter
Hope you enjoy it!
Amazing, doing this for sure!
Awesome
OMG. That looks amazing!!
So good! TY
OMG ! Guys you just reminded me WHY I bought a griddle ! Thanks so much !!!!! :} :}} And what's up with people hating ???? You always say make it your own ! Peeps DO BETTER BE BETTER ! We all can learn something ! Love u guys !
Exactly!!...ROck on brother.
Great looking sandwiches, thanks for your service 👌
Thanks you!
Love love love an ignorant, obnoxious sandwich! Absolutely beautiful! Thank you!
I love this guy 😊
Hey I appreciate that...
I love the live idea.
I loved the leftovers. 🇺🇸👊
Oh. My. Goodness! Now my mouth is watering! 🤤
thats a good one...
Lol I just watched this for the second time this week and I think my mouth is salivating even more this time.
Hahahha. The store still has them for sale so we bought one and im going to smoke it.
Just recently found your channel and I hate the fact that I think I would a griddle king but you sure have it down, yes please on the live
SON! That is so good I had to clean drool from my tablet. As always a great instructional vid. From beginning prep, actual cook, resting in fridge overnight, was spot on. Perfect color on the corned beef. I do so enjoy watching a Master Grideler at work exhibiting thier craft. Eep up the good work Brother. Thanks for sharing, Bless you and yours.
Much appreciated that’s awesome. Thanks from our family to yours.
Looks damn good! Keep coming with the recipes 💪🏾
TY Brother
Dang that looks delicious!
thanks
Ohhhh yeah live would be GREAT!!!
Getting close
Love the sizzle on the flat top!!!
Yes Sir!
Great cook and great idea. I’m in for sure.
Thanks Jake
You do terrific
Scrumpdillyicious!,,, We usually have turkey reubens, and introduced them to our oldest granddaughter. Her fav sandwich ever!
hey that great...love getting the kids new things
This looks great., Love the live stream idea! I'll try to cook along when I can.
Thanks Bobby
I feel like starving marvin every time I watch your videos outstanding job sir and also thank u for your service
Yes Sir TY
You had my mouth watering from the first image. I need a good excuse for a cheat meal for this!
Do everything and dont use the bread. Or open face it. I ate half then took the bread off and ate the rest to avoid carbs.
One of those 🥪 would totally put me to sleep. They look absolutely delicious. Great job 👑.
Right. After the first half I took the bread off and ate the rest to avoid some carbs.
I don’t comment often but all you’re videos have me drooling. Can’t wait to bust out all of these recipes at our campground this year. Great idea on the live videos too!
Hey I really appreciate that. Thanks Matt. Comment more often.
OMG, I made this tonight and it was fabulous. Copied you and should have made more since it was that great. Thought of the picture as we were finishing them, but highly recommend this one!! Thanks.
Glad you liked it!! Thats awesome to hear. Much appreciated. 🇺🇸👊
That's looks good 👍
TY. Admittedly it was fantastic.
OMG Sick looks awesome. love your show.
Go live in Evening. Love Tue
Thanks so much!!
That brings a tear to me eye! You've done any NYC deli justice with this... That flip was perfect! Paper towel bib worthy!
And, I LOVE the live idea! I'll Def catch those cooks!
Awesome. Thanks for the support.
That is my wife's favorite sandwich. When my new griddle comes in thats what I am making..
Absolutely...low and slow on the meat and reap the rewards
Oh man! We love a reuben!!!! Camt wait to try this out.
Also, for live videos, I could do mon thru Thurs noon till anytime! Love your cooks!!🎉
Appreciate that...we really need to start back...
Very awesome and delicious looking Chef 👍👍
thanks Alfred...
Best I have ever seen. I am going to try and duplicate this soon!
Please do! Its awesome piece of meat when cooked properly. That fat changes everything.
Holy died and gone to heaven sammies!!! Yum 🤤
HAHHAHA ty
Very nice! I did the same awhile ago but I brined my brisket and put it on the smoker to make it pastrami, so good. Give it a try, you guys are awesome!
hey great idea....thanks..i have the new smoker as well..brisket was just 1.99 lb as well
I LOVE Rueben sandwiches….
Yes Sir....
Sous vide the corned beef for 48 hrs at 134-135F. Slices razor thin right out of the bath, firm yet incredibly tender, unparalleled flavor. Build, griddle, and scarf. LET'S GO!
I’m new to the flat top griddle been smoking and grilling for years I’m enjoying your channel one thing I would say to do to bring the sandwich to the next level what my wife does with her sauerkraut drain it rinse it in water fry up some bacon and put the sauerkraut in the bacon fat fry it up then put it in a pot with a little water and sugar and some of the crumbled up bacon that’ll give you that sweet and sour to go with the salty corn Beef
Man that sounds incredible..just finished a reuben smashburger video
good vid dood!!!
Thanks Harry
Long time subscriber first time commenting. Love the Reuben idea best sandwich ever. Keep up the good work. I have made lots of your recipes. The wife and kids love it.
Awesome! Thank you! Much appreciated. Comment anytime
Oh YEAH!
Oh. My. Gosh. I'll be right over! Lol
Awesome sandwich brother one of my all-time favorites. As usual you kicked it up a notch and did a little bit different than traditional! FTK rules yes!
Thanks John. Amy is buying me another one so I can smoke it.
Wow! Looks so good. Gotta get me some corned beef.
Just so you know if possible we bought it at Costco for 4.88 lb. All other stores were high $8/9 a lb
@@TheFlatTopKing Thanks, I'll check it out.
My mouth is watering & would def tune into a live stream. Have you ever thought about sauteing the kraut as you heat the brisket? Love the horseradish / 1,000 idea!
I have before but with the moisture it just kinda steams. I like the crunch it has. I bought the refrigerator kind because of the crispness as well. I do however sauté it when doing sausages and cabbage
@@TheFlatTopKing gotcha, that makes sense. You are the man... learning a lot from your channel and just joined the FB group. Thanks for all you & your family do for the griddling community!
@@chriskearns4676 much respect and thank you as well.
Like the live part! I’d be more of a player on Wednesday or Thursday.
Sounds good! We havent dialed a time yet. I am off on Wednesdays so it was a natural fit for us
You, my friend,are becoming my favorite channel.
Wow, thanks
Pretty much my fave sarny (Brit here in Texas).
still working on getting the blackstone 36 w/air fryer, Love your recipes and like the live idea. I will be there. just let us know when. I will try not to miss many. keep up the great work. my wife and I love reuben's so this will be one of my first grill cooks.
Awesome ....Thanks for the support
I would watch a live feed if you made one.
TY we are working on it...
This is a great video. I have a version of this I bet you would love. Essentially, you add cheese to the bread and then meat. In the middle you add braised sauerkraut> mince bacon, fry the sauerkraut in the bacon grease, add chicken stock and reduce until dry. Mix the Russian dressing with the sauerkraut and add to the bottom half of the sandwich on the meat. This prevents the sandwich from getting soggy, but it’s the same flavors. Thanks for your amazing channel
Very good idea....thank you
Great recipes and great videos... sharing an idea. You have a lot of cooking ideas., would like to see a video of interviewing you on best learned lessons on the griddle and your wife (not sure her name) best leaned thoughts on tasting and researching.
Yeah we can work on something
I prefer the canned sauerkraut to the refrigerated kind. I also like to griddle the kraut a bit before I put it on the sandwich. Reubens are my favorite sandwich. These look amazing.
I also like boiling the sauerkraut in a good dark beer a bit first before griddling....
Sounds great! thanks for the tip...
Hey know we are talking...
Rueben's my all time fav sammich. Yours's are the best I've seen, dang! I grow and ferment my cabbage. Brine a brisket in pickling spice, in the fridge for a couple days, then throw it in the smoker (pastrami). The horseradish is a great idea (I grow that too). Thanks for another good one!
Dang do you grow wheat and make rye as well. Putting mine to shame like a barbie oven bake cookie AHAHAHA That sounds great. I am doing pastrami soon.
@@TheFlatTopKing 😂😂
I think a live stream is an awesome idea! Keep up the goodness brother.
Thanks Brother
Those MammerJammers look Phenomenal Brotha!! Damm i want a Rueben now. Awesome cook y’all. As for the live i would love to see it happen. However during the week i dont get home from work till 5pm California time. Weekends would be great, but hey do what works best for the channel/views like i know you will. Best wishes on the live y’all, i’ll still be here regardless 👊🏼😎🤙🏼!! Cheers Guys 😉✌️🤙🏼
NO doubt we will be tinkering with the time. I am off on Wednesday and work on the weekends....I will work something out. Plus we started thinking about what about the natural light during certain times of the year
Great idea for the live! Not sure if you're familiar with Streamyard, but I have used it and it's pretty easy to use, but I haven't used it for awhile, but I have friends that do a lot. I do not care for corned beef. So instead of going Ruben, I go the Rachel route with turkey, kraut and grilled pineapple slices. Good stuff! 😎👍😉
Aint nothing with that. Sounds good.
A bib works well with when eating well made juicy Reuben
hahha absolutely
Dang, that’s an amazing sandwich Neal! Looks absolutely delicious! Yeah saw the bib earlier. Love the live show idea! Did I notice a new intro? Looking for updates….cheers brother!
How did you like the intro. Different so we are playing around.
I liked the new intro but honestly liked the original one. That sizzle just does it for me!
I have been making those reubens for a while now and I do some Cajun spice on the tater tots which I also cook on the griddle. Big 'ol Reuben, spicy tots, a pint on the side, oh yes live is good!
Heck ya. Love some cajun tots. I like spice and taters vs plain salt.
love love this sandwich..but i do put yellow mustard instead of thousand island..love your videos
Great idea!!
This is my favorite one of your videos so far. That sammich looks amazing. A good Rueben is in my top 3 sandwiches along with a good Philly and a Greek Gyro. Great tip about refrigerating the Corned Beef overnight to slice it. If you don't, it ends up stringy and the texture isn't quite right. Still delicious, but a little different. I've made that mistake. LOL
Thanks Jim...dont know if you have seen it but i have a greek gyro as well...
@@TheFlatTopKing I haven't, but I will definitely check it out.
Your top 3 sandwiches are my pic also. You have great taste!🙌
What a sandwich it looks yummy I enjoy horseradish too have you ever put it in mustard it tastes great.
Absolutely....good on alot of unexpected things
Those Rueben’s look amazing. I wonder how many viewers picked up on your Emeril Lagasse comment “oh yeah babe”. 👍
ahhahahhah....I looked up to him when I was younger...BAM
@@TheFlatTopKing Loved his TV show, used to watch it all the time. Actually ate at one of his restaurants in New Orleans called NOLA. It was the best restaurant meal I’ve ever had.
@@Rockinrn we ate at one in Orlando. I don’t remember it at all. It was a seafood one. I have a pic on the doorstep of his restaurant that he started in in New Orleans
@@TheFlatTopKing He is a very interesting character and a very competent chef!
There is absolutely Nothing obnoxious about that sandwich, haha! Back in the day, I could've polished off 1 and 1/2 of those. Now I'd be lucky to get through 3/4 of 1. Sigh... That "I used-to-could" food moment
HAHAHHAHA I ate half then took the bread off the other half to avoid the extra carbs
I like the idea of the horseradish on the Reuben, actually I think I'd prefer that to 1000 island.
Can't remember the show but the chef made a sandwich called Reuben the pig by adding pulled pork or crispy fried pork belly.
Cheers, now I'm Hungry!
Dang that sounds good. I willl try to look it up.
@@TheFlatTopKing Yeah it was on one of the food channels on TV, I can't remember which one. I'm getting old and brain farty lol.
I live in place where there is snow on the ground 4 to 5 months a year! Cooking outside if off the Table
That is horrible. Were in the world do you live.
Same here! NW WISCONSIN. We received 16 inches of snow last week!
Love the live cooking idea. Have you got that started yet?
we have...we have a few lives already
You should do a video of Bloopers...kinda fun to see those. Show it on April Fools Day
I wish I was that organized..ahahahah
Preheat and dry the kraut on the griddle first for a minute or so, toast both slices of bread at the same time, build the sammy while the bread is toasting. Oh, yeah!
Try to find Franks Bavarian Sweet Kraut, in the canned vegetable area. It is the best Kraut.
12:23 That sound is from slices of toasted bread completely saturated with butter.
I just rewatched the Ruben video....did you guys decide to start going live yet.....if so what platform are you using??
We have decided and will go live on youtube. I wanted to start tomorrow but I will be out of town. I definitely will try to let people know.
I don't have room for another grill on my deck. I was thinking about getting one made by steel usa for my weber genesis. What are your thoughts about the product?
I personally have never used it. I love weber and weber products, I think as long as yo take time to season, re season and do all the maintenance required that resembles cast iron i think you will love it. All that will do is make you want one more....That happened to me
That was good but im doing Keto with my wife ...and we just had the same thing in a casserole without the bread.... I'll have to think of something to cook ...but the live thing sounds cool
yeah I had eaten half then took the bread off and ate the rest to avoid the extra carbs.
How can you stay thin? Your food looks great!
hahhaahha
I'm definitely going to try it this way but I think it's going to be hard to beat my wife's. She cooks her corned beef for 7 hours in Milwaukies best beer it's cheap. When she does her sauerkraut she drains it and fries it a bit.
Yeah that sounds great....cheers
Very nice... would rather Panini it. Also, I use wasabi paste in the dressing that I hand make... I have the time.
Great idea
Shapiros in the IND airport! Yours? Yeah, 2 plz😎
I will look it up...hope all is well....
Next year put that "dried" sour Kraut on the grill and toast it a bit.... you'll be glad you did.
Hi I Luv. RUBEN SANDWICHES WHEN I WAS A KID ... I HAD THE BEST RUBEAN EVER .... WHY? BECAUSE THE RUBAN WAS MADE WITH A SWEETER BRINE .... ALL THE FIXING SAURKRAUT WITH FRANKS' MUSTARD ... WHICH IS MUCH SWEETER ... ON JEWISH SEEDED RYEBREAD, BACK THEN I THINK IT WAS LEVI BRAND BREAD OR PERRERIDGE FARM RYE ...
sounds good to me...im down for sure
❤️🎥🧑🍳❤️👍🏻
What temp is “low” and “medium” on your flattop.
My medium is 600 degrees. I have 3-30k burners….
JJJJEEEEEZZZZZZEEEEE no way. I have a Camp Chef and it has 4 burners. I hit right at 425ish on low and typically thats all i use. Med might get me to 450ish. The camp chef does not want to be used on high for fear of warping.
@@TheFlatTopKing Mine too is the camp chef, it is the pro90x. Ya, I don’t cook at 600 or aim for it…just trying to find the right setting to use. Thanks
Where in canada are you
I’m going too make me one or two lol but have to add some extra insulin
HHAHHAHA what about not doing the bread. meat on bottom sauerkraut then cheese and melt in dome then top with a small dollop of sauce on it.
The idea sounds interesting. Give it a whirl. You can always fall back to the standard video if it doesn't work....
Those look great. However, after several tries, I just can't go rye bread. But, on something else, I would devour that.
heck save the carbs and just eat it with no bread. Cant go wrong with that.
It’s not what temp you cook it to. It’s how long you hold it at 190°+ to melt the fat