Tailgating The Reubenzone – Here’s how! +Mustard Recipe!

 

The ReubenZone!

The ReubenZone!

Stadium Parking lots are in delicious food frenzies throughout the month of October.  The Friday night lights yield to the Saturday Collegiate memories and on to the Sunday displays of professional precision.  The players play on their day, the spectators attend, and the Grill Master…grills on.  GrateTV is always there for the occasion.  In this series we are using the grill to make unique dishes that focus on getting the Grill Master to the party.  This week’s inspiration puts the calzone and the Reuben on the same platform, with a fire underneath! Presenting the….Reubenzone!

 

Watch the ReubenZone Episode Below

 

 

Gather The Ingredients

 

Gather the Ingredients

Gather the Ingredients

 

The first task is to gather up our ingredients.  The pizza dough is of primary importance.  In this episode thin crust “Pop and Fresh” was used.  A variety of dough can be used.  Pizza dough from your local supermarket deli section or from your local pizzeria is all good.  Make sure you use a thin or traditional crust.  Deep dish or Sicilian crusts are not the best choice.

 

 

 

Build Your “Zone”

 

Stretch some Pizza Dough

Stretch some Pizza Dough

 

The Reuben is always a crowd favorite and our go to Sammie on GrateTV.  Sprinkle some cornmeal, semolina flour or spray a bit of oil on a peel or sheet pan.  Spread the dough out as far as possible, being careful not to tear it.  If you do encounter a tear, carefully pinch the dough back together.

 

 

 

Spread on Some Mustard

Spread on Some Mustard

 

Once you get the dough “stretched” out, choose your sandwich spread.  Dijon Mustard was our choice.  Deli Mustards, Russian, 1000 Island or Ranch dressing will all yield great complimentary flavors.  Spread the condiments evenly over the stretched out dough being careful not to get too close to the edge.  The edges need to be clean so we can easily engulf the filling and pinch the dough closed.  The oils in the spreads may prevent a good clean seal.

 

 

 

Add Cheese

Everything is Good with Cheese

 

 

Choose a good cheese that adds flavor to your “Zone.”  Swiss, Provolone or Havarti all make great cheese filling.  Smoked Gouda would bring a Smokey dimension to the dish.

 

 

 

 

Add Thinly Sliced Meats

Add Thinly Sliced Meats

 

 

Next, add a copious layer of meats.  Use one or a combination of meats, but bring enough to fill.  This “Zone” should be filling and flavorful!

 

 

 

Fold and Seal the Dough

Fold and Seal the Dough

 

 

Wrap the Rascal! Bring the edges together and roll and pinch the dough together making a homemade “Hot Pocket!”  Spray the top of the “Zone” with a little spray oil to give the crust a golden color and crisp texture.

 

 

Place on a Clean Medium Heat Grill

Place on a Clean Medium Heat Grill

Grill It!

 

Grill it about 10 minutes to a side watching it carefully so it does not burn.

 

 

 

 

Flip After 10 minutes

Flip After 10 minutes

 

 

 

Flip and finish.

 

 

 

Remove the Zone to a board

Remove the Zone to a board

 

 

Remove the “Zone” to a board and let it cool for about 5 minutes to stabilize the cheese inside.

 

 

 

Eat It!
Cut into Good Portions

Cut into Good Portions

 

 

Cut it into pieces and serve it to your hungry crowd.

 

 

 

Make these in advance.  Wrap them in some oiled clear wrap.  Grill 2 or 3 at a time to feed a crowd.  Delicious!!

 

 Here is a recipe for some homemade mustard that was mentioned in the show.   –by Joe Wells.

 

Handcrafted Mustard

Rating: 51

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 24 hours, 40 minutes

Handcrafted Mustard

Ingredients

  • 4 oz dry mustard (Coleman’s makes a tin that comes in 2 or 4 oz)
  • 1 cup white vinegar
  • 2 eggs
  • 1 cup sugar
  • ½ tsp salt

Instructions

  1. Wisk together dry mustard and white vinegar well and let sit overnight.
  2. The next day whip in the eggs, sugar and salt.
  3. Put in a double boiler and cook, stirring constantly, until thick, being careful not to cook it too fast or it will get lumpy.
  4. If the mixture is undercooked it will be runny.
http://gratetv.com/tailgating-the-reubenzone-heres-how-mustard-recipe/

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