This 'reuben-esque' dish was inspired by a tweet and a post. You've just got to love modern media and those who embrace its full open communication potential. Chefs are much more generous with the information they share today, but having access to so many ideas from so many sources extends the power of brainstorming to new levels. The whole thing becomes almost organic and alive. Ideas bounce quite well in cyberspace.
corned skirt, beer can cabbage, pumpernickel streusel, ementhal orb, caraway ketchup vinaigrette, kennebec chips, mayo
Michael Ruhlman posted about homemade pancetta recently, and thew in a mention about making corned beef out of flank steak. My mind went to corned skirt immediately. I took his cure (with some helpful info from him on percentages of sodium nitrite in cure salt) and put the skirt in motion.
About the same time, Alex tweeted 3 words... 'beer can cabbage.' I sent those same words to Chef K in a text message, and his immediate reply was 'wrapped in chicken skin.' Well, how could you not proceed with an idea that sounds that damn good? We put that into action as well.
Cabbage was prepped with beer can- sized holes carved out and brined for 2 hours.
They were then given a little flavor and herbs and wrapped in chicken skin and propped up on open beer cans.
Slow smoked on the weber with wood chunks for a few hours.
Fortunately, the chicken skin stayed with it after slicing. Extra blessings. Next time, caul fat and bacon!
To the guys who sparked inspiration for this dish, to my chef team, as well as all the others out there... Happy Father's Day. It's my first, and I'm couldn't be more thrilled to be 'in the hood.'