What's for supper?

Reubens and fries. Think I nailed it. Just like I ordered it at liberty’s or the bierstube in red wing!!

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Very nice, I just ate half of a leftover Rueben myself from last night also

Coletrain27 wrote:

Very nice, I just ate half of a leftover Rueben myself from last night also

coletrain, what was the kind of bread us used. i seen it had a white swil in it??

i used rye bread and it was the very last one on the shelf thursday!!!

i may pick up another one of those corned beefs and freeze it!!1

Marble rye is what I used this time. Got mine from hy-vee

Yea I was thinking about picking up another corned brisket and freezing it also!

Coletrain27 wrote:

Marble rye is what I used this time.

I use marble rye when I make corned beef sandwiches too. I actually thought about buying some corned beef from the deli today but it was $13.99/pound…and that was the sale price. Little too steep for me.

gimruis wrote:

I use marble rye when I make corned beef sandwiches too. I actually thought about buying some corned beef from the deli today but it was $13.99/pound…and that was the sale price. Little too steep for me.

Yea I wasn’t paying that much for sliced either so I just grabbed one of the briskets for $3.99 I believe and did it in the crock pot myself

Coletrain27 wrote:

Yea I wasn’t paying that much for sliced either

Regular price is $15.99/pound. Ridiculous. Its good but it aint THAT good.

Awe come on gimruis, spend some of that v moldy cash ya got.

Stuff I bought was 7.99 lb and an hour family brand!!

glenn57 wrote:

Stuff I bought was 7.99 lb and an hour family brand

That’s a good price, I would buy some too if I saw it for that.

Last night was new York strip, Cajun shrimp, loaded baked potatoes, cheesy rice, and cheddar busicuts

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Coletrain27 wrote:

did it in the crock pot myself

Was wondering about the crock pot for them. I always just did the boil and simmer stove top method. I saw you said 5.5 hours. On low, how much water?

When you cook em in a crockpot, make sure it’s only about half full after you add water. They plump up and take a lot more room than when you start.

I always end up cooking for a lot longer than 5 or 6 hours. Usually closer to 10. Maybe I just get tough ones?

John Rasmussen wrote:

Was wondering about the crock pot for them. I always just did the boil and simmer stove top method. I saw you said 5.5 hours. On low, how much water?

Instead of water I added about 2 cups of beef broth to mine

haleysgold wrote:

When you cook em in a crockpot, make sure it’s only about half full after you add water. They plump up and take a lot more room than when you start.

I always end up cooking for a lot longer than 5 or 6 hours. Usually closer to 10. Maybe I just get tough ones?

Not sure on the toughness. Mine wasn’t that big so maybe that’s why it didn’t take as long? I cooked it until it was 185 degrees internal. I was afraid to overcook it and it wouldn’t slice easy then

Thanks guys. I just did one on Saturday. Took about two and a half hours on the stove, was just going off of feel while cooking it and somehow ended up at 200 degrees! thought I ruined it as I was still cooking taters. However let it rest and it turned out fine.

I must be doing something wrong. I don’t recall ever doing one in a crockpot on low and taking less than 10 hours. Sometimes it was still tough so I shut it off and cooked for another couple hours the next day.
Sam’s club corn beef usually 4-5 lbs.
Normally cut a small cabbage head in 4 chunks and throw it on top for a couple hours at the end.

Chicken wings, sliced taters and salad

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Kielbasa, venison ring bologna, kraut and rice

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dang coletrain them last 2 pictures look good!!!!!!

You guys got me going for a St. Patty’s day feast. With the wife leaving for a cruise Fri night, I’ll make it tonight or tomorrow. Picked up a #4 corned beef flat at my little four aisle local store for $4.99/lb yesterday. Red potatoes, cabbage and carrots on the side. Obviously, beer too.

I have the best luck getting tougher cuts tender by braising in a dutch oven at 300 or less. Haven’t tried it with corned beef before but had some sad results on the stovetop in the past so I’ll be doing that.

Midwest surf and turf.
Sous vide pheasant, baked sunfish, mushroom wild rice and acorn squash.
A few weeks ago I made the mushroom wild rice dish and my son and I said the same thing, that it’s the best thing I make. I’ll write something up and post the recipe.

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Netguy wrote:

Midwest surf and turf.
Sous vide pheasant, baked sunfish, mushroom wild rice and acorn squash.
A few weeks ago I made the mushroom wild rice dish and my son and I said the same thing, that it’s the best thing I make. I’ll write something up and post the recipe.

holy hannah netguy……..thats a meal fit for a king……or me!!!! well except the squash!!!

be really interested in that wild rice dish too!!!!!

that wild rice looks awesome

Netguy wrote:

Midwest surf and turf.

I believe the correct terminology is “fish and fowl.”

picklerick wrote:

You guys got me going for a St. Patty’s day feast

Same here! Having a buddies family down this weekend so picked up a couple corned beef briskets. Now just have to decide between a traditional corned beef and cabbage/carrots/potatoes or reubens…

Tried something new. Took thick sliced roast beef from the deli and simmered that in French onion soup for about 1.5 hours and make Philly beef sandwiches. Air fryer sweet potatoes and ranch mushrooms in the crock pot. Then used the soup for dipping. So good!

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Coletrain was that deli meat salty?? Last time I got that from the deli it was really salty .

I struggle finding decent meat to make Philly sammiches!

COLETRAIN!!!!!! dagnabbit!!!!! I knew I shouldnt have clicked on this thread tonight!!
I just got done eating a late supper a bit ago and was doing good until I looked in at this thread and now I am hungry again!!!
All of you who post pics here, good job!!!
When I get a chance to meet that there Glenn fifty whatever feller Ima going to slap him for starting this thread! JK Glen!