I enjoy going to a place in Columbus called Katzinger's to get deli meat. The food there is delicious. No sure the which kind of pastrami I am picking up for Saturday yet, but they have a few wonderful selections. There's also a place in North Market that has a pretty good meat selection. If you are going to a store, such as a Kroger, the Private Selection is also pretty good.
The thing with pastrami, is that you can add the sauerkraut for a reuben. Ham is good also, but a good pastrami sandwich is hard to beat.
Absolutely can be made into mini reubens, but I too hate sauerkraut. MY wife hates Rye bread, but I may get both the Hawaiian rolls and rye rolls just to mix it up.
Met him at the Target right next to campus (worked there part time while attending OSU); he was in getting stuff for his son. Came off as a gigantic prick, thinking he was better than me or some of the other college folk working there as he demanded we do this or that and be his personal shopper (I was in electronics and couldn't leave, which he bitched about). I imagine his shtick wore people out real quick if my interaction with him was any indication on how he acted on a daily basis.
The coal method works great, as you get cooking on both sides of the pack and don't have to rotate (cooks it quicker too) and can't knock it off the grate/grill stand. One of those "set it and forget it" ways to cook, thus allowing time for ample liquid consumption. A Ski Club camp trip would have been epic though; actually Costo came with me on this trip like 6 years ago, and had a blast (if I remember correctly, he grew up not too far from where we go - near McConnelsville)
Sounds great 3m; will definitely add these to the rotation. I'm actually going camping/fishing in Eastern Ohio (tradition with my dad and some friends going back to before I met Norcal in college), and will be making some foil packs buried in the coals from the fire.
What you need:
- Aluminum Foil
- 2 tbsp. Butter
- meat (hopefully fresh fish caught tomorrow afternoon, but if not then either chicken/sausage/steak or a combination)
- 2 red potatoes, cubed
- 1 red & 1 green peppers, chopped
- 1 small onion, chopped
- garlic cloves (1 or 2, depending on the size of the foil pack; i don't normally cut them up for this but you can)
- salt & pepper
Cut up veggies and meat, add to foil pack. Don't over-stuff, but fill it up. Top with salt, pepper, butter, and pour a little beer in (don't use a classy/good beer here, booossshh lite will do). Close foil pack and wrap with more foil to prevent liquid from leaking out. Dig a hole adjacent to the fire, throw some hot coals in the bottom, add foil pack(s), then cover with more coals. Let cook for a few hours, then enjoy.
With it being a nooner, we will be up early enjoying some coffee with bourbon cream, and then fireball shots to stay warm. These suckers will be ready by halftime for us to devour.
Enjoy, and go bucks!
Same here! Row 3, not sure what section though.
I make something very similar to this with spicy sausage, salsa, and jalapeno white cheese; it's actually in the Tailgate Cookbook. Good stuff though 3M; I will try this on Sunday!
My 2 brothers and I are going to the game, and going to a tailgate catered by City BBQ, with all the food and drinks we want. Luckily our seats are in B Deck, row 2, so we will be covered from most of the rain.
There is most definitely a bourbon for every situation. I picked up a bottle of Old Forester 1910 and Elijah Craig 12 year Barrel Proof yesterday. May have to bust into them on Saturday.
A little hack for the restaurant conundrum; Ask your wife to guess which restaurant you are taking her to as a surprise, then take her to the first place she guesses.
Never been to Chicago, but have a conference up there next April. Will check this out while there.
That website is legit for recipes. I am making this tomorrow, and heating everything up Friday evening (playing a round of 18 after lunch with some friends before the game).
No, it does not hurt if you are attempting to get a crust. The water (or oil, mustard, bbq sauce etc.) acts as a binding agent to help the rub stick o the meat surface. I'm not sure if the above recipe will result in a crust on the beef or not; I've never made this before, but I do not believe a crust is a desired outcome. . You are correct about searing the meat; always want that patted dry before applying the high heat.
Can't drink all day if you don't start early.