The MEATWICH Chronicles, Part 2

Moose · Mar 5, 2010

Due to the overwhelming success of my first MEATWICH, I have decided to build an even bigger MEATWICH. Bigger. Better. Juicier.

This is the original MEATWICH:

http://www.bbq-brethren.com/forum/showthread.php?t=79364

Since Easter is just around the corner, I decided that the new MEATWICH will be piled high with smoked HAM. Stay tuned!

thomasjurisd · Mar 5, 2010

Do we have a link for the original "Meatwich" so that those of us who are unfamilar with the original can get up to speed?

Moose · Mar 5, 2010

thomasjurisd said:
Do we have a link for the original "Meatwich" so that those of us who are unfamilar with the original can get up to speed?

Yes, I just added a link. Thanks for noticing.

thomasjurisd · Mar 5, 2010

Ahh, a big juicy beef Which.....any au jus with that? The St. Pauli Girl is for marinating/putting in the drip pan right...:-D

Arlin_MacRae · Mar 5, 2010

Guess I missed the Meatwich #1 thread, Moose. Shoulda left it alone, too.
Good gravy, mister - that looked awesome!

jeffjenkins1 · Mar 5, 2010

I should have one of those for dinner every Friday from now until Easter!

Jeff

Moose · Mar 5, 2010

thomasjurisd said:
Ahh, a big juicy beef Which.....any au jus with that? The St. Pauli Girl is for marinating/putting in the drip pan right...:-D

Yes, the bread was soaked in Au Jus before I put the meat on. Only way to do it!

The MEATWICH Chronicles, Part 2

Moose

somebody shut me the fark up.

thomasjurisd

Full Fledged Farker

Moose

somebody shut me the fark up.

thomasjurisd

Full Fledged Farker

Arlin_MacRae

somebody shut me the fark up.

jeffjenkins1

Babbling Farker

Moose

somebody shut me the fark up.

Similar threads