I
Indymule
Guest
That Sammich was on a meat platter and measured 14 inches long.
It fed 4 people for dinner.
It fed 4 people for dinner.
***SPECIAL*** BBQ Brethren "Big Farking Sammich" Throwdown! (Entries and Quality *CLEAN* Discussion Only)
- Thread starter Moose
- Start date
bigabyte
somebody shut me the fark up.
Those are some farking big sammiches!:hungry:
G
Gnaws on Pigs
Guest
Oh, my! :hungry:
Yep, the size of the sammiches seems to be increasing!
fingerlickin'
Quintessential Chatty Farker
14"! You sure know how to make a guy feel self conscious. :grin:
Mine isn't 14 inches long but I'm proud to announce it was long on meat...Turkey, Beef, Chicken, Bacon and Sausage. :thumb:
oifmarine2003
Babbling Farker
Fingerlickin' and Indymule, I am not worthy! :hail:
code3rrt
Babbling Farker
A second entry
I came up with this last night for dinner, all homemade, bread and all. As the thought process evolved, I decided to go for another entry into the "Big Farking Sammich" throwdown. I call it a " The Smokey Chicken Salad Club Sub".
The full build thread is in Q-Talk
http://www.bbq-brethren.com/forum/showthread.php?t=157128
Here's a couple shots:
This next shot is my official entry shot:
So, I hope you enjoy!
and again, good luck to all,
KC
I came up with this last night for dinner, all homemade, bread and all. As the thought process evolved, I decided to go for another entry into the "Big Farking Sammich" throwdown. I call it a " The Smokey Chicken Salad Club Sub".
The full build thread is in Q-Talk
http://www.bbq-brethren.com/forum/showthread.php?t=157128
Here's a couple shots:
This next shot is my official entry shot:
So, I hope you enjoy!
and again, good luck to all,
KC
MS2SB
is Blowin Smoke!
Daayum!
Cack
is Blowin Smoke!
It didn't suck!:thumb:
I must admit ... the kid is creeping me out
TD With Farkin Big Fatty Melt
Please Accept this as my official entry into the Big Farken Sandwich Throwdown.
I began this project on Saturday night after we had a dinner party the cooker was still hungry so I smoked a bacon wrapped Fatty. Then while the kamado kicked it up a little and baked some bread for the Big Farkin Sandwich.
Last night I smoked a Pork Belly That I picked up from the butcher
seasoned the meat side with 5 spice only and scored the skin and seasoned it with salt and pepper.
Off to the smoker for a low and slow at 250 +/- for 8 hours.
Got her settled in
Foiled, rested and tucked her away in the fridge for the night.
Pulled it out of the fridge this morning and sliced her up
Carmelized some sweet Vidahlia onions
Seared the belly slices on the gasser
Sliced up some potato chips
Melted up some bacon fat and butter for grilling the bread
Put the bread in the skillet with Smoked Gouda cheese
Next the onions and the belly meat
alternated sliced fatty and belly meat
Put the halves together with a little garlic aioli and fennel spread between
Plated with chips please use this as my entry photo.
Then had one of these babies,
Thanks for lookin and keep on cookin!
Please Accept this as my official entry into the Big Farken Sandwich Throwdown.
I began this project on Saturday night after we had a dinner party the cooker was still hungry so I smoked a bacon wrapped Fatty. Then while the kamado kicked it up a little and baked some bread for the Big Farkin Sandwich.
Last night I smoked a Pork Belly That I picked up from the butcher
seasoned the meat side with 5 spice only and scored the skin and seasoned it with salt and pepper.
Off to the smoker for a low and slow at 250 +/- for 8 hours.
Got her settled in
Foiled, rested and tucked her away in the fridge for the night.
Pulled it out of the fridge this morning and sliced her up
Carmelized some sweet Vidahlia onions
Seared the belly slices on the gasser
Sliced up some potato chips
Melted up some bacon fat and butter for grilling the bread
Put the bread in the skillet with Smoked Gouda cheese
Next the onions and the belly meat
alternated sliced fatty and belly meat
Put the halves together with a little garlic aioli and fennel spread between
Plated with chips please use this as my entry photo.
Then had one of these babies,
Thanks for lookin and keep on cookin!
Last edited:
bigabyte
somebody shut me the fark up.
That looks great!
I'm thinking you might want this to be entered in the TD, correct?
If so, you need to at least post the entry photo in the TD Entry thread...it's up above in the Throwdown forum in the thread titled "-> IN PROGRESS ***SPECIAL*** BBQ Brethren "Big Farking Sammich" Throwdown! (Entries and Quality *CLEAN* Discussion Only)"
Here's the link to get you there!:thumb:
http://www.bbq-brethren.com/forum/showthread.php?t=155843
I'll save you the time though and move this post over into that thread. Just a little courtesy the mods provide now and then!:thumb:
I'm thinking you might want this to be entered in the TD, correct?
If so, you need to at least post the entry photo in the TD Entry thread...it's up above in the Throwdown forum in the thread titled "-> IN PROGRESS ***SPECIAL*** BBQ Brethren "Big Farking Sammich" Throwdown! (Entries and Quality *CLEAN* Discussion Only)"
Here's the link to get you there!:thumb:
http://www.bbq-brethren.com/forum/showthread.php?t=155843
I'll save you the time though and move this post over into that thread. Just a little courtesy the mods provide now and then!:thumb:
Saved again I thought I put it the right place and then couldn't find it where i belonged I also realized I didn't use the phrase " Please accept this as my official entry" worse than Homer Simpson!That looks great!
I'm thinking you might want this to be entered in the TD, correct?
If so, you need to at least post the entry photo in the TD Entry thread...it's up above in the Throwdown forum in the thread titled "-> IN PROGRESS ***SPECIAL*** BBQ Brethren "Big Farking Sammich" Throwdown! (Entries and Quality *CLEAN* Discussion Only)"
Here's the link to get you there!:thumb:
http://www.bbq-brethren.com/forum/showthread.php?t=155843
I'll save you the time though and move this post over into that thread. Just a little courtesy the mods provide now and then!:thumb:
bigabyte
somebody shut me the fark up.
There we go. Now you are officially entered into this TD by having your post in this thread.:thumb:
Sorry if it seems confusing.
If it helps, in the future, look for the thread titled "ENTRY THREAD" with the category name you wish to enter.
Hope that helps.:thumb:
Sorry if it seems confusing.
If it helps, in the future, look for the thread titled "ENTRY THREAD" with the category name you wish to enter.
Hope that helps.:thumb:
MS2SB
is Blowin Smoke!
And another monster has entered the city! At this rate Tokyo will be detroyed within hours!
I
Indymule
Guest
Hometruckin, that is one seriously good looking melt. I love that crunchy/buttery taste on a good melt...Well done.
Code, please share that chicken salad recipe. What a nice lookin club!
Code, please share that chicken salad recipe. What a nice lookin club!
Thanks Jay! Lard and butter shakin that money maka!
Sanga from the ganga?
code3rrt
Babbling Farker
Hey Indymule,
I wound up with about 12 ozs of chicken, chopped up 2 stalks celery, sliced up 1 med size green onion, added mayo to my liking and seasoned with Yardbird seasoning to taste. Nearly forgot, a little fresh ground black pepper to taste as well.
Thanks
KC
Last edited:
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