Well, let’s see here. Could this be the perfect Reuben? Not unless it was changed – a lot. But, let’s not count it out just yet.If you look at this link, Smoking Meat you will see how to make your own Pastrami. Smoking-Meat (dot) com is another newsletter that I get. Plus they are on Facebook. That being said, their sandwich looks good. And it is said that it tastes good. But I do have a problem with the ingredients – the 1000 Island dressing, that has no Worcestershire sauce or caviar – and the Mayonnaise. But, let’s not be too quick on judgement because I have not eaten one ….. yet! But in order to taste this sandwich, I’m going to have to make myown Pastrami!!! Why? Because it is an integral part of this sandwich – your own smoked pastrami. (Photo to the right is their Reuben) OK. So bring on the brisket. The recipe and the procedure is all above in the link provided. And I think when I do this, I will make half a sandwich as directed by Smoking-Meats and the other half in the traditional meathod – Russian Dressing and carmelized onion. No mayo or 1000 Island. I think that a fair comparison. I will also make my own Jewish Rye bread. That will probably make a now World Unknown Reuben into a World Renown Reuben. And I might even have some taste testers try it too. Right Michael Boss (Behind the Menu) and Chef James Grimes and Joe Levitch and Geno Cantrill? Oh my, am I ever digging a deep hole. Geno – you coming to Boise anytime soon? But, that’s the fun in all of this. Cheers!