deguerre
somebody shut me the fark up.
Well then. After work I had gone to the Mom and Pop to get a few things, and bought some sammich basics. Mainly, cheap white buns and some chips. Got home and made slaw so it could sit and meld flavors overnight. Used this on the cabbage, with the red disc:
I love this device. Shreds cabbage into tiny bits like nobody's bidness, and cleans way easier than a food processor. So, for the cabbage, I mixed the dressing:
1/2 cup Bragg's Organic Apple Cider Vinegar
6 TBS Turbinado sugar
6 TBS EVOO
2 1/2 tsp dry mustard powder
1 tsp dried celery flakes
1 tsp celery seeds
2 TBS Sriracha
Add the dry ingredients to the vinegar/Sriracha in a carafe and shake vigorously, add the oil and shake some more, pour over the cabbage and mix.
Time passed...
Now, when dinnertime came, we didn't feel up to making the brisket hash we had discussed, but, we had slaw...
So, I cut some thin slices from this (Note, pic for demonstration only. The sammich slices were much thinner):
Leftover from Sunday's cook.
Assembled the usual suspects:
I splurged on my favorite CWBs - Lewis Brand (They make Bunny brand too) with the fancy seeds this time. An outrageous purchase at a dollar eighty nine. The BigButzBBQ No Butz sauce (Yes, I will sauce a brisket sammich, if not my pulled pork - shut up Landarc) my slaw, and the steamed beef sliced appropriately for a bun.
Prepped the bun:
Piled on some beef...
Added a touch of more sauce, then slaw, then the top bun slice. Pure. Simple. Goooooooood.
Had to prepare my side dish:
And plated up...
MAN. The brisket was better than it had been the night before. Smokier. This was a farking GOOD sammich.
But, the best I ever made?
Yep. Why? Because it was the one in front of me. :whoo::whoo::whoo:
Thanks for looking!
I love this device. Shreds cabbage into tiny bits like nobody's bidness, and cleans way easier than a food processor. So, for the cabbage, I mixed the dressing:
1/2 cup Bragg's Organic Apple Cider Vinegar
6 TBS Turbinado sugar
6 TBS EVOO
2 1/2 tsp dry mustard powder
1 tsp dried celery flakes
1 tsp celery seeds
2 TBS Sriracha
Add the dry ingredients to the vinegar/Sriracha in a carafe and shake vigorously, add the oil and shake some more, pour over the cabbage and mix.
Time passed...
Now, when dinnertime came, we didn't feel up to making the brisket hash we had discussed, but, we had slaw...
So, I cut some thin slices from this (Note, pic for demonstration only. The sammich slices were much thinner):
Leftover from Sunday's cook.
Assembled the usual suspects:
I splurged on my favorite CWBs - Lewis Brand (They make Bunny brand too) with the fancy seeds this time. An outrageous purchase at a dollar eighty nine. The BigButzBBQ No Butz sauce (Yes, I will sauce a brisket sammich, if not my pulled pork - shut up Landarc) my slaw, and the steamed beef sliced appropriately for a bun.
Prepped the bun:
Piled on some beef...
Added a touch of more sauce, then slaw, then the top bun slice. Pure. Simple. Goooooooood.
Had to prepare my side dish:
And plated up...
MAN. The brisket was better than it had been the night before. Smokier. This was a farking GOOD sammich.
But, the best I ever made?
Yep. Why? Because it was the one in front of me. :whoo::whoo::whoo:
Thanks for looking!
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