Scoville DeVille said:
Now that's a jail sandwich!
food Top This Sandwich! A sandwich posting game
- Thread starter The Hot Pepper
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Now that's a jail sandwich!
Go milk a turd, goat hoarder!Scoville DeVille said:
Top This.............Smoked Turkey .......BLT
Some of the ingredients that went into this: Bacon, Lettuce, Heirloom Tomatoes, Juniper Berries, Cranberries, Red Naga's, Sour Dough, Turkey Breast, Red Wine Vinegar, Mustard Seed.
It all starts out with the mustard...Soak 2c of Mustard seeds with sliced Red Naga's and 8c of smashed Cranberries overnight in the fridge.
Add 2c of water and bring that mix to a boil, reduce to a simmer for 20 minutes adding crushed Juniper Berries, 2c of Brown Sugar, 4tbl of Honey, 2tbl ground Ginger, 1/2c of ground Yellow Mustard powder, 1/2c of Jagermeister, and 1tsp of salt. Remove from heat and puree in food processor.This amount made enough to can 12/4 oz jars...with a good amount left over for some jars in the fridge.
Bacon gets a grind of Yellow 7 powder before heating.
This is a Sour Dough that was rolled into a cylinder and tucked at the ends. This loaf will get a second rise and repeated roll and tuck. The second time around helps with achieving a tighter crumb texture.
Turkey Breast was brined overnight, then smoked over Mesquite at 225 until internal temp hits 160.
Bacon lattice was baked on a rack at 250 for about an hour with the convection fan running.
Bread was baked in a parchment lined 3qt clay covered roaster at 475 for 25 minutes. Loaf was removed from clay roaster and finished on over rack at 225 until internal temp reached 195.
The rested Turkey with the trimmings......
Double-Decker.....with a spicy Naga-Cranberry Mustard and Cherry Peppers...
Some of the ingredients that went into this: Bacon, Lettuce, Heirloom Tomatoes, Juniper Berries, Cranberries, Red Naga's, Sour Dough, Turkey Breast, Red Wine Vinegar, Mustard Seed.
It all starts out with the mustard...Soak 2c of Mustard seeds with sliced Red Naga's and 8c of smashed Cranberries overnight in the fridge.
Add 2c of water and bring that mix to a boil, reduce to a simmer for 20 minutes adding crushed Juniper Berries, 2c of Brown Sugar, 4tbl of Honey, 2tbl ground Ginger, 1/2c of ground Yellow Mustard powder, 1/2c of Jagermeister, and 1tsp of salt. Remove from heat and puree in food processor.This amount made enough to can 12/4 oz jars...with a good amount left over for some jars in the fridge.
Bacon gets a grind of Yellow 7 powder before heating.
This is a Sour Dough that was rolled into a cylinder and tucked at the ends. This loaf will get a second rise and repeated roll and tuck. The second time around helps with achieving a tighter crumb texture.
Turkey Breast was brined overnight, then smoked over Mesquite at 225 until internal temp hits 160.
Bacon lattice was baked on a rack at 250 for about an hour with the convection fan running.
Bread was baked in a parchment lined 3qt clay covered roaster at 475 for 25 minutes. Loaf was removed from clay roaster and finished on over rack at 225 until internal temp reached 195.
The rested Turkey with the trimmings......
Double-Decker.....with a spicy Naga-Cranberry Mustard and Cherry Peppers...
#foodporn Well done sir....well done!
That's really nice looking and tasty I'm sure ...
The photography has a bit of the Modernist Cuisine vibe, too ...
Someone will have to do a lot of work to topple that bad boy ...
The photography has a bit of the Modernist Cuisine vibe, too ...
Someone will have to do a lot of work to topple that bad boy ...
Pic1, sweet! Damn fine grubs.
First and last pic with the 80's porn filter... lawls.
First and last pic with the 80's porn filter... lawls.
I spent a few mins reverse-engineering the catch's on the cranberries before I figured it's likely a window and not a grid ...
How does one even top that turkey blt?
Soooo good
Soooo good
Not sure how I missed this, but sweet jesus that is a thing of beauty!PIC 1 said:Top This.............Smoked Turkey .......BLT
Some of the ingredients that went into this: Bacon, Lettuce, Heirloom Tomatoes, Juniper Berries, Cranberries, Red Naga's, Sour Dough, Turkey Breast, Red Wine Vinegar, Mustard Seed.
It all starts out with the mustard...Soak 2c of Mustard seeds with sliced Red Naga's and 8c of smashed Cranberries overnight in the fridge.
Add 2c of water and bring that mix to a boil, reduce to a simmer for 20 minutes adding crushed Juniper Berries, 2c of Brown Sugar, 4tbl of Honey, 2tbl ground Ginger, 1/2c of ground Yellow Mustard powder, 1/2c of Jagermeister, and 1tsp of salt. Remove from heat and puree in food processor.This amount made enough to can 12/4 oz jars...with a good amount left over for some jars in the fridge.
Bacon gets a grind of Yellow 7 powder before heating.
This is a Sour Dough that was rolled into a cylinder and tucked at the ends. This loaf will get a second rise and repeated roll and tuck. The second time around helps with achieving a tighter crumb texture.
Turkey Breast was brined overnight, then smoked over Mesquite at 225 until internal temp hits 160.
Bacon lattice was baked on a rack at 250 for about an hour with the convection fan running.
Bread was baked in a parchment lined 3qt clay covered roaster at 475 for 25 minutes. Loaf was removed from clay roaster and finished on over rack at 225 until internal temp reached 195.
The rested Turkey with the trimmings......
Double-Decker.....with a spicy Naga-Cranberry Mustard and Cherry Peppers...
I missed that too and
THAT IS WHAT THIS IS ALL ABOUT!
NOW it has been officially kicked off!
HOLY HELLLLLLLLLLLLLLLLLLLL!
Only problem is, you scared everyone away. I doubt anyone will even try to top that lol.
THAT IS WHAT THIS IS ALL ABOUT!
NOW it has been officially kicked off!
HOLY HELLLLLLLLLLLLLLLLLLLL!
Only problem is, you scared everyone away. I doubt anyone will even try to top that lol.
Was thinking the same thing. Pic 1 just destroyed this thread with that crazy awesome sandwich. this thread needs to be locked it can't get any betterThe Hot Pepper said:
Seriously I want to reserve a table and eat at pic 1's house
