Hello everybody welcome back to another episode here at T-Roy Cooks. Appreciate your joining us once again. I've got some leftover corn to beef that we're gonna make some sandwiches with. I just pulled the flat off. I've already trimmed most of the fat off of this and this is the point. That fabulous point man. Oh goodness. Y'all check it out. This thing's still moist tender. I'm just gonna slice it up fairly thin here. Check that out. Doesn't that look good? Let's go make some great sandwiches. Alright I'm gonna finish slicing this point. I'm probably gonna slice up a little bit of this flat too. Might as well use the rest of it. This is all the leftovers that I had folks. That was some fine corn beef brisket. Got some fresh sauerkraut here. Got a little pad of butter down there on the flat top and we're gonna just grab a hand and follow this sauerkraut. I'm gonna start warming it through. We're gonna add that to the sandwich at the end and I'll put a little butter down there on the flat top. We're gonna warm up this corn beef. Oh that doesn't that look good. Oh man and the smell after this starts warming up in my kitchen. Oh man. Alright so move the sauerkraut to the side. We're gonna toast up some slices of rye bread here and I'll show you the bread here in just a second that I'm using. It's a Jewish rye. There you go. And I've already got the bread slices buttered up but decided to put a little butter on the flat top just to make sure get a nice nice brown color on there. And don't forget to turn over your corn beef after a few minutes. There you go and you can see it's kind of falling apart a little bit but which is fine but look at that crust on there. Oh man it looks good. And I got some German mustard here. Lobels sent me three different varieties. That's the extra hot. This is a Bavarian style and if you look on the side real close it's a it's a sweet and spicy mustard. There you go. And this medium one right here this is the one I'm gonna use on my sandwich and there you go just medium hot mustard but this is such a creamy textured mustard. As you can see right here when I start spreading it on the slice of bread here. Karen and I were tasting it and honestly I'm not a big mustard fan at all but I like this mustard. This is not your ordinary yellow mustard you get from the store. This is some nice creamy and it's like a true mustard flavor much more so than that yellow mustard that you get in your store. All right come on T. Well let's pile those up to sandwich here with this corn beef. Y'all check that corn beef out. Oh man look how crispy it is. Look at that nice bark mixed in with all that. That is a gorgeous sandwich. Pallet hot air tea. Come on man. That's how I like my sandwich. Got a little provolone cheese. Might as well put a little provolone. Let's move that sandwich over a little bit. I've got to make room so we can melt that cheese down. And got a little little bell's coosie here with my beverage of choice my beer. And we're gonna put a little bit of that on the flat top and we've got this dome we're gonna sit on there. Oh don't forget to side right there big tea. Come on there. There you go. And we're gonna let that steam up in there and melt that cheese for about four or five minutes and that's what she looks like. All right let's finish this sandwich off. Oh I lost a little bit of the sourd crout on the side. That's all right. Let's go ahead and finish pallowing this sandwich up real quick here with the sour crout. That's a thing of beauty and then put that slice. Look how toasted up that slice of bread is isn't it gorgeous? Yeah we're gonna plate this up and give you a little bit of a close-up over here just a second. Here we go. That's how I like a sandwich. The meat just falling out of it like that. Pallet high. Cheez oozing out the side. Oh yeah let's slice it up. Check it out. Check it out. Looks like it's straight from a New York deli doesn't it folks? That is a fine sandwich. All right folks we're fixing to check this sandwich out but as my good friend, Sal over RuBoy cooks does all the time. You got to quaff the froth man. I got me a local beer from Spicewood Texas just right around the corner here from Austin just south of Austin. This is a solid rock brewing company. This is their IPA Dauntless IPA. Let's check it out. It's just for you Sal. Here we go. All right. Here we are. Let's quaff the froth Sal. Ooh that's good. Damn that's real good. Check this sandwich out folks. I've already had a bite off one of them but thought I would check it out here on video and do some live audio for you. That's what we got right there. Got a little sour cry down there. Got that little bells corn beat brisket on there and we got some of that German mustard that also is from the little bells. That's some really good stuff man. Anyway we're going to check this out. Got some rye bread. Let's toast it. Oh man. Mmm. Oh my. My goodness. Mmm. Folks that's amazing. Mmm. Here's good toos out. Huh. Seriously. That brisket is still nice and tender and juicy and y'all saw me pulling it off the stove man. It's just literally falling apart. Got a little provolone on there. Got some mustard on there so it's not a true roulette. I like to think of it as a Troy. What do you say? You want to start a revolution? I don't know. I'm just kidding folks. Anyway that's a good sandwich. It's really really good. That's what you do with leftovers when you have corn beef and I'm out of leftovers now. I made my sandwich here with the last of the leftovers from that corn beef brisket that I did. Man if y'all hadn't seen it yet y'all need check it out. I'll try to put a link up here. You know like everybody else does. If not, look at the description box. You know I'm not technically savvy but I'll try to figure it out. It's the jigglyest brisket corn beef. Oh my oh it's mouthwater oh it's good. This came from that. Anyway hope y'all stick around for the next video. Yeah give me thumbs up. Appreciate y'all watching. Hope y'all share the video when you do. Please tell all your friends. Tear our cooks. Responsibly. Ego folks, cheers to you.