Mojoe Outfitters
Adventurist
On our recent overlanding trip to Death Valley, I decided to make my favorite sandwich for the five hungry guys in my group: Reubens! It all started when I walked by the meat counter at the supermarket on the day after Saint Patty's day to find corned beef briskets on sale for $2 a pound. I baked the corned beef on a bed of onions the day before departure and sealed it with the fully caramelized onions in a ziploc then on to the cooler.
At our first night's camp up in the mountains south of the Amargosa River, I made up some kicked up thousand island dressing using sriracha ketchup and then started laying down the sandwich makings on the Mojoe. They were indeed a crowd pleaser!
Here's the video that we made:
And here's a few photos from the cook:
We first grilled the marbled rye in butter and then set it to the side to stay warm. Then we laid down the sliced corned beef into sandwich sized "patties" to caramelize each side:
I put the onions from the baking pan on the corned beef and flipped the piles while the sauerkraut was heated up and dried out:
Then we added three slices of Swiss cheese to each pile and covered that with the hot sauerkraut:
Then we slathered the grilled rye with the thousand island dressing and stacked it all up:
YUM!
After our feast, we headed over to a nearby viewpoint to watch the sun set over the Amargosa River Valley in a food coma!
Cam
At our first night's camp up in the mountains south of the Amargosa River, I made up some kicked up thousand island dressing using sriracha ketchup and then started laying down the sandwich makings on the Mojoe. They were indeed a crowd pleaser!
Here's the video that we made:
And here's a few photos from the cook:
We first grilled the marbled rye in butter and then set it to the side to stay warm. Then we laid down the sliced corned beef into sandwich sized "patties" to caramelize each side:
I put the onions from the baking pan on the corned beef and flipped the piles while the sauerkraut was heated up and dried out:
Then we added three slices of Swiss cheese to each pile and covered that with the hot sauerkraut:
Then we slathered the grilled rye with the thousand island dressing and stacked it all up:
YUM!
After our feast, we headed over to a nearby viewpoint to watch the sun set over the Amargosa River Valley in a food coma!
Cam