To paraphrase Don Cash in his Old El Paso Tacos post, sometimes you just have to cook outside even if it isn't the most efficient solution. This was definitely one of those nights for me. I decided to cook Reubens on the grill, specifically on my gasser on the Weber griddle that I put away unseasoned (read: starting to rust) during last year's monsoon that led to all the flooding. So after scrubbing, sanding, cleaning, soaking in vinegar, scrubbing, sanding, cleaning, etc. it was ready to season on the flat side. The other side was fortunately still seasoned, so I got to use the grill pan side.... on my grill? Anyway, time to make Reubens.
Seasoned side ready for action.
Warming up the leftover smoked corned beef.
And while I'm at it, heating up some leftover jalapeno cheddar biscuits that Erin made last night.
They're ridiculously good.
Building.
My photographer got distracted again.
Grilling.
Grilling some more, just closer.
Couldn't get any sear on the griddle side, so this is right on the grate.
Headed inside.
And plated.
It would've been easier to just fry them in a pan, but it was nice to be outside. Spring makes me feel bad for those people that live in climates where it's nice all year round. Winter doesn't, though.
Thanks for looking!
Seasoned side ready for action.
Warming up the leftover smoked corned beef.
And while I'm at it, heating up some leftover jalapeno cheddar biscuits that Erin made last night.
They're ridiculously good.
Building.
My photographer got distracted again.
Grilling.
Grilling some more, just closer.
Couldn't get any sear on the griddle side, so this is right on the grate.
Headed inside.
And plated.
It would've been easier to just fry them in a pan, but it was nice to be outside. Spring makes me feel bad for those people that live in climates where it's nice all year round. Winter doesn't, though.
Thanks for looking!
