Toronto Beef Cook (pRon Heavy) Part 2 - The Italian Texan
Hi All,
Here is Part 2 of our weekend Beef Cook. I always find myself wanting a Sandwich of some sort every time we have a BBQ. So Mr. L decides he's going to make us a Sandwich with an Italian influence in the afternoon while we are waiting for everything else to finish up on the smoker. So this was our snack. This is The Italian Texan! :-D http://imageshack.us/a/img818/9600/rffy.jpg http://imageshack.us/a/img600/4943/dvez.jpg Onions caramelized in Peroni Beer. We were constantly stirring these to make sure we got the sugars to come out and give us a rich smooth finish and great color. http://imageshack.us/a/img89/6487/7663.jpg http://imageshack.us/a/img834/9311/woce.jpg Brocolli Rabe Rapini blanched and then mixed into a pot with a whole head of garlic and red chili pepper flakes that have been steeping on a low heat in Extra virgin olive oil. A little sea salt and fresh cracked pepper. http://imageshack.us/a/img22/5386/atc5.jpg http://imageshack.us/a/img826/5130/ta8i.jpg Stone cracked Whole wheat Olive Oil Ciabatta Bun. http://imageshack.us/a/img401/4917/g033.jpg http://imageshack.us/a/img202/8904/uqvg.jpg http://imageshack.us/a/img9/3333/0uyi.jpg Mr. L slicing up some Brisket for the Italian. http://imageshack.us/a/img703/4862/8fh6.jpg http://imageshack.us/a/img826/6799/w8gs.jpg http://imageshack.us/a/img593/7581/gau1.jpg 5 Slices of brisket on each sandwich. http://imageshack.us/a/img132/7395/2jwl.jpg http://imageshack.us/a/img707/9866/rre4.jpg Caramelized onions on top of the brisket. http://imageshack.us/a/img547/3144/wlme.jpg Rapini over the onions. http://imageshack.us/a/img818/4232/u1ku.jpg http://imageshack.us/a/img844/300/kb90.jpg http://imageshack.us/a/img845/7797/uwe4.jpg http://imageshack.us/a/img89/4512/791u.jpg http://imageshack.us/a/img405/448/cd7r.jpg We cut the brisket slices thicker than we normally would serve on a wonder bread bun, this was done to ensure that the peppery goodness of the meat was balanced against the sweet richness of the caramelized onions. The rapini in the chili pepper flakes and garlic had great texture, it wasn't soft and gave enough bite against the melt in your mouth brisket. The bun was phenomenal. It was crusty on the outside and was able to hold all the components of the sandwich together. We didn't even put in on plates but ate right off the board. We used the ends of the sandwich to mop up the juices from the brisket that was on the cutting board after slicing. That my friends is The Italian Texan - a very enjoyable sandwich! Thanks for stopping by. |
That looks great!
|
Thanks for the pron. Really looks tasty.
|
That looks great.
Matt |
Nice looking sammich!!!! That brisket looks killer!
|
Very nice! A dab of horseradish and I'd be off and running
|
That is pretty awesome!!
Great stuff! |
Outstanding looking sandwiches!!!
|
I'm not sure what felony the smoker committed that it's wearing handcuffs, but with that brisket I say credit for time served and early release --immediately.
|
Nice sammie!
|
Great looking sandwich. Nice looking brisky and the bread looks tasty too.
|
All times are GMT -5. The time now is 02:39 PM. |
Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2024, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.