texas blues said:
I'll probably be ok... I have front row seats.
food Sandwich of the Month
- Thread starter texas blues
- Start date
I'll probably be ok... I have front row seats.
The Hot Pepper Forum Loves AC/DC.
My stinkin' Mexican friend Miguel.
Every sunday we have this ritual.
He brings tamales one sunday.
I bring kolache the next.
And then he brings egg chorizo cheese tortas..
You get it.
Manana is my turn.
Baked eye talian meatballs.
With some cheapass tomato sauce and some Warrant Man splooge.
Toss on some cheapass parm for good measure.
Get some cheapass hoagie buns to put it on.
With some sliced block mozz.
Make enough for ever one.
Goodern' hell!
Because.
Miguel.
That little shit!
We'll be nuking those sammiches at 6am June 3 tomorrow.
Every sunday we have this ritual.
He brings tamales one sunday.
I bring kolache the next.
And then he brings egg chorizo cheese tortas..
You get it.
Manana is my turn.
Baked eye talian meatballs.
With some cheapass tomato sauce and some Warrant Man splooge.
Toss on some cheapass parm for good measure.
Get some cheapass hoagie buns to put it on.
With some sliced block mozz.
Make enough for ever one.
Goodern' hell!
Because.
Miguel.
That little shit!
We'll be nuking those sammiches at 6am June 3 tomorrow.
Couple of 
Chicken breast sammiches with beans and corn
Chicken breast sammiches with beans and corn
Todays lunch;
First garden tomato of the year 'Early Girl'
fresh baked sourdough loaf thick cut slices - toasted in the broiler with {homemade garlic-scape infused clarified butter}
smoked Serrano powder
Insanity salt
Sharp Wisconsin cheddar
TomatoMELT
served with pickled Sugar Rush Cream peppers and sprig of Cilantro {yes i ate my garnish
}
Best Tomato Melt evar 
First garden tomato of the year 'Early Girl'
fresh baked sourdough loaf thick cut slices - toasted in the broiler with {homemade garlic-scape infused clarified butter}
smoked Serrano powder
Insanity salt
Sharp Wisconsin cheddar
TomatoMELT
served with pickled Sugar Rush Cream peppers and sprig of Cilantro {yes i ate my garnish
}
Soaked a piece of Fresh Thyme corned beef overnight to get rid of some of the salt. Coarsely ground some whole black peppercorns, whole coriander and a little more pickling spice. Mixed in some smoked paprika and Korean pepper flakes. Coated both the top and bottom of the flat cut. Then i chucked it in the smoker as low as i can get it with mostly cherry wood and some mulberry.
ShowMe almost always posts pics after the fact. Never smoked over mullberry before - how is it to cook with?
SmokenFire said:
Ive only used it a few times. This stuff is very well "cured". It came from my tree i had to cut down. I used some a very long time ago (had a limb fall off in a storm) and all i remember was it was delicious. Could have been the booze or other recreational items that were being used at that time. Im pretty sure i used it on either a smoked turkey breast or whole chicken not too long ago. That would have been from this batch of wood.
Damn right i dont have any pics yet.
It just went in the smoker at around an hour ago. Im almost ready to check on the wood and see how its holding up. I didnt bother to soak it first. Im gunna smoke it for a few hours then add water and cover it. Katz boils theirs after smoking then steams it before serving.Still trying to decide on bread. If i want to make a "Rachael" using the rye or maybe.........Kaiser onion roll or.....Pretzel buns....OMG i love pretzel buns
Happy now?
PICS IT HAPPENED!
ShowMeDaSauce said:
Ive only used it a few times. This stuff is very well "cured". It came from my tree i had to cut down. I used some a very long time ago (had a limb fall off in a storm) and all i remember was it was delicious. Could have been the booze or other recreational items that were being used at that time. Im pretty sure i used it on either a smoked turkey breast or whole chicken not too long ago. That would have been from this batch of wood.
Damn right i dont have any pics yet.
Still trying to decide on bread. If i want to make a "Rachael" using the rye or maybe.........Kaiser onion roll or.....Pretzel buns....OMG i love pretzel buns
Dude.
Amigo.
You should know by now.
Its THP.
We don't take a dump without posting pics on this forum.
I cant get this to be my signature line. It says i can only have 1 line of text. Smokenfire has 2 lines.
texas blues said:
Im thinking
Hot pastrami on toasted BrownBerry onion buns
Homemade kraut
120 day aged Swiss and maybe a slice of piquant provolone
Red onion
Sriracha mayo or Sriracha 1000 Island
Hot pastrami on toasted BrownBerry onion buns
Homemade kraut
120 day aged Swiss and maybe a slice of piquant provolone
Red onion
Sriracha mayo or Sriracha 1000 Island
Awesome! Skip the 1000 island go for some mustard...
I am considering mustard but the kraut needs some sweet to balance the sour. A real Rachael sammie uses slaw instead but im outta slaw....Gotta check....I might still have a Jack Daniels honey dijon mustard.
The Hot Pepper said:
I say both.
An INO Animal Style burger has the meat cooked with the mustard.
And then they splooge on their proprietary 1000 Island style sauce.
It rocks!
But if I could have only choose one?
Thats a tough question.
But I'd probably go with the 1000.
Only not the rooster.
I'd go full retard SoFlo shit ton (official SoFlo Measurement) of hot horseradish 1000.
I'd even be willing to peel and grind the root.
And scratch make the mayo for the 1000.
Because.
Horse radish root.
The original Viagra.
ShowMeDaSauce said:
Definitely don't need sweet on perfectly cook pastrami. Like a good steak let the meat shine. I'd go for a pumpernickel and mustard to just get that little bit o sweet out o the bread.
