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Where’s Bobby Flay?

When you get challenged to a Throwdown, and your name happens to be Roscoe, well, let’s face it, you’re talking about a good time. But this time, it’s not Bobby Flay coming from New York, it’s Z-Man coming from Florida.

Says He Makes The Best

Well, now we’ll see. He’s even bringing his own bread, on the theory that the bread is important. Of course it is, bread is always important to a sandwich. But bread from Florida?! Hey, maybe it’s special. Again, we’ll see.

It’s What’s Inside That Counts

When you’re talking Reubens, you’re talking meat. Not just Corned Beef, although that’s the traditional Reuben. But there are others. Walk into any deli and peruse the menu, you’ll find Pastrami Reubens, Turkey Reubens, even a Veggie Reuben (just cheese with the kraut, even vegetarians gotta have a Reuben once in a while, bless their hearts).

Roscoe’s Kielbasa Reuben

You never see the Kielbasa Reuben on a deli menu, but Roscoe intends to make it indispensable to any and all Reuben lovers out there. He’s even got a secret ingredient that he feels is sure to put his Reuben over the top and give him the first prize (and his mother won’t be a judge, so there’s a chance this Throwdown could actually be legit).

Here’s What You Do:

It Starts With Kielbasa

Duh!! Yes, there’s lots of good kielbasa, especially in the Detroit area. Roscoe’s choice, as everyone knows by now, is Kowalski. Smoked Polish with garlic.

On the Barbecue

That’s right, grill it up. And leave your grill on, because you’re coming right back to finish off your sandwich.

Mustard Right In the Kraut

Saute’ some red onion (a couple slices) and garlic in some olive oil, Worcestershire, and Cholula (you knew that was coming, didn’t you?) and a little red wine. Throw in the kraut, then add some yellow mustard and some brown mustard of your choice. Mix it all together and let it simmer down (usually around a half hour). When it’s done, turn off the heat and just let it rest until you need it (you probably think you need it now, and you’re tempted to just start forking it into your mouth, so go ahead, just tell people you’re testing it, but try to leave some for your sandwich).

Cheeses

That’s right, it’s plural, cause you’re using two kinds of cheese: pepper Jack and Swiss. At least two slices of each for a good sized sandwich. Have ‘em ready.

Slice Your Kielbasa

Instead of the typical butterfly (Rachael Ray does it, and it looks awfully good, but Roscoe’s got a better idea), get out a really sharp knife and slice your grilled link LENGTHWISE AS THIN AS YOU CAN (it’s easier if you cut it in half first).

Assemble

In order from bottom:

Bottom bread
Russian dressing
Thin sliced pickles (your choice)
Sliced kielbasa
the secret ingredient – to be revealed after the Throwdown
pepper Jack cheese
kraut
Swiss cheese
top bread

Bring carefully to grill, lay on gently (the super spatula comes in handy here), close cover. Check it after about 20 seconds, then turn it with the spatula to get grill marks going in another direction. Close the cover for another few seconds, then open and flip the sandwich. Repeat the grill marks process, then move the sandwich to the top rack. Let it cook there until everything’s hot and the cheese is melted.

Remove from grill, cut in half, serve with fries or potato salad.

Roscoe’s Not Scared – Bring It On

There’s the recipe. Let’s see someone beat it. Corned beef against kielbasa? Not even a contest.

Your’e Not Just Cookin’ With Roscoe, you’re…

Throwin’ Down With Roscoe