Best Dang Beef Sammich I Ever Made

deguerre · 10-29-2013, 07:26 AM

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.

Thanks for looking!

dport7 · 10-29-2013, 07:31 AM

Great lookin plate of food. Love your slicer.

HeSmellsLikeSmoke · 10-29-2013, 07:34 AM

Brisket Sammie with slaw on? I dunno. You wouldn't respect me if I didn't let Bludawg out of his kennel and sic him on you!

On the other hand, that sure does look mighty tasty.

Thermal Mass · 10-29-2013, 07:48 AM

You said brisket!!

Great look'n sammie!!! Going to have to give that slaw a run too.

Garrett · 10-29-2013, 07:52 AM

I'll take a sammich and the whole bag of pickle chips!!

CharredApron · 10-29-2013, 08:05 AM

Dig it man, the whole lot! Cole Slaw Recipe Rocks!

peeps · 10-29-2013, 08:07 AM

I'd eat that!

bluetang · 10-29-2013, 08:09 AM

Slide me one there G!

deguerre · 10-29-2013, 08:10 AM

Quote:

Originally Posted by HeSmellsLikeSmoke

Brisket Sammie with slaw on? I dunno. You wouldn't respect me if I didn't let Bludawg out of his kennel and sic him on you!

On the other hand, that sure does look mighty tasty.

I know, right? But, the slaw sure beats the hell out of greasy fried onion rings. No, um, wait. Those might be good too. Well, you've GOT to have your veggies! No. Um, wait. Tater chips are a veggie, right?
Guess I AM a heretic...

Quote:

Originally Posted by Thermal Mass

You said brisket!!

Great look'n sammie!!! Going to have to give that slaw a run too.

This is the most recent mod of my slaw. Usually, I base the amount of Sriracha on the size of the cabbage head 1 to 2 TBS. Last time, Redhot made it, and went by my written note going with the 2 TBS for a SMALL head. And she used turbinado because we had been out of refined (Never seem to have that on hand anymore...) and it was better than the original. Last night I decided to use the Bragg's organic (With the mother) and had a small head again so I used her happy accident method. BAM! Good stuff.

Quote:

Originally Posted by Garrett

I'll take a sammich and the whole bag of pickle chips!!

Love the Brim's. They're made right here in Memphis so they're fresh.

daninnewjersey · 10-29-2013, 08:13 AM

Looks killer. How about some details on how you got such a great looking bark?
Please....

deguerre · 10-29-2013, 08:31 AM

Quote:

Originally Posted by CharredApron

Dig it man, the whole lot! Cole Slaw Recipe Rocks!

Thanks Jed! The slaw appears to be a little popular here. I had posted the original in the recipe section as an afterthought once, years ago. A couple folks noticed and...

Quote:

Originally Posted by peeps

I'd eat that!

Texas has SPOKE!

Quote:

Originally Posted by bluetang

Slide me one there G!

Got ya covered Rye'cheer.

Quote:

Originally Posted by daninnewjersey

Looks killer. How about some details on how you got such a great looking bark?
Please....

I used a chit load of BigButzBBQ Cow Pow rub on an untrimmed brisket, into the Cajun bandit, fat cap up, with a combo of lump and a buncha hickory chunks set to ~275 'til it was at 165 IT and panned, loosely foiled to let out steam, then ramping up to 300 'til done.

sliding_billy · 10-29-2013, 08:35 AM

That bark looks excellent.

Jason TQ · 10-29-2013, 08:36 AM

Did you get that slicer on QVC? I always watch their kitchen shows and have seen one that looks just like it and was wondering how it worked. I normally make my shredded cabbage by hand via knife since my food processor mouth opening isn't large enough for quarters of a cabbage head.

landarc · 10-29-2013, 08:38 AM

Nice sandwich there boss

deguerre · 10-29-2013, 08:41 AM

Quote:

Originally Posted by fnbish

Did you get that slicer on QVC? I always watch their kitchen shows and have seen one that looks just like it and was wondering how it worked. I normally make my shredded cabbage by hand via knife since my food processor mouth opening isn't large enough for quarters of a cabbage head.

YES! I never watch QVC but one day I was flipping channels and there it was. I had been looking for one for YEARS. My mom had one made of stamped steel from the late '40s and I always wanted something like it. It's a simple hand cranked device, and it will take larger chunks than a processor but you still have to cut to fit. Prior to getting this, I too had been hand chopping with a knife.

10-29-2013, 07:26 AM	#1
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	Best Dang Beef Sammich I Ever Made 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. Thanks for looking! __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog Last edited by deguerre; 10-29-2013 at 09:56 AM.. Reason: Method to the madness

10-29-2013, 07:31 AM	#2
dport7 is Blowin Smoke! Join Date: 10-08-13 Location: North East Georgia.	Great lookin plate of food. Love your slicer. __________________ If it turns out good, eat it, if it turns out bad, eat it anyway! Finish Strong!

10-29-2013, 07:34 AM	#3
HeSmellsLikeSmoke somebody shut me the fark up. Join Date: 04-02-07 Location: Warren, Vermont	Brisket Sammie with slaw on? I dunno. You wouldn't respect me if I didn't let Bludawg out of his kennel and sic him on you! On the other hand, that sure does look mighty tasty. __________________ Jim - Another transplanted Texan Former KCBS CBJ Large and Medium Big Green Eggs , Black 18.5" WSM, Blue Weber Performer - Stainless, Green Weber OTG Kettle , Brinkmann SnP Pro, and a Stainless UDS. One retired Portable Kitchen grill. Red Thermapen, Maverick ET-732, EdgePro Apex Sharpener. Avatar is the original 1951 Weber Kettle

10-29-2013, 07:48 AM	#4
Thermal Mass is one Smokin' Farker Join Date: 02-05-13 Location: Jackson, WI	You said brisket!! Great look'n sammie!!! Going to have to give that slaw a run too. __________________ 42" WFO,[B][/B]-Brick vert smoker, Tuscan wood grill, 22" Weber, ECB-sent to the curb! Superfast [B][COLOR="Magenta"]PINK[B][COLOR="Magenta"] Thermapen[/COLOR][/B][/COLOR][/B] Offically a [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]ZERO[/URL]!! [COLOR=Red]My Build[/COLOR]: [URL]http://www.bbq-brethren.com/forum/showthread.php?t=153650[/URL] "[COLOR=Navy]When it comes right down to it, you just want to be surrounded by good people and good food."[/COLOR]-Chuck Hughes

10-29-2013, 07:52 AM	#5
Garrett Babbling Farker Join Date: 10-03-12 Location: Gastonia North Carolina	I'll take a sammich and the whole bag of pickle chips!! __________________ My arsenal, Stumps Clone, Two Modified offsets, open pit with grate and rotisserie,UDS, Weber One Touch Silver 18.5" kettle, Chargriller Pellet Grill, 36" Blackstone Griddle

10-29-2013, 08:05 AM	#6
CharredApron Babbling Farker Join Date: 02-24-13 Location: Port Charlotte, Florida	Dig it man, the whole lot! Cole Slaw Recipe Rocks! __________________ Proud recipient of the coveted "Aussie Lamb Farker Tick of Approval" Award

10-29-2013, 08:07 AM	#7
peeps somebody shut me the fark up. Join Date: 08-09-13 Location: Round Rock, TX	I'd eat that! __________________ - [B][COLOR="darkorange"]Earl [/COLOR][/B]- My Custom Vertical Offset Smoker by AJ's Custom Cookers ([URL="http://bit.ly/1gelc9M"]build link[/URL]) - [B][COLOR="darkorange"]Colt[/COLOR][/B] - Superior SS-2 w/ DigiQ DXII- Courtesy of Gainesville Jaycees and Superior Smokers - [B]Weber Kettle 22.5 OTG[/B] w/ Craycort Cast Iron Grates - [B][COLOR="darkorange"]Major[/COLOR][/B] - Mini WSM (from SJS) [B][COLOR="Blue"]Certified IMBAS MOINK Baller![/COLOR][/B] ([URL="http://bit.ly/1lr5cKx"]Certificate of Authenticity[/URL]) / [B][COLOR="Blue"]Join the fun in the [URL="http://bit.ly/1ew3H57"]Throwdowns[/URL]![/COLOR][/B]

10-29-2013, 08:09 AM	#8
bluetang somebody shut me the fark up. Join Date: 08-06-10 Location: Stuart, Fl Name/Nickname : Mike	Slide me one there G! __________________ Homey, the Homegrown frier, 22" WSM, 18.5" Elderly(but not retired) WSM,Homegrown Electric, Weber gasserrrr,Weber Performer, Gravity feed smoker, Blackstone, Indisputably Fastest [COLOR=purple]Purple[/COLOR] Thermapen, SAI Satay Grill Avatar by landarc, thanky!

10-29-2013, 08:13 AM	#10
daninnewjersey Babbling Farker Join Date: 01-01-11 Location: Southern NJ...exit 36	Looks killer. How about some details on how you got such a great looking bark? Please.... __________________ Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow....

10-29-2013, 08:35 AM	#12
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	That bark looks excellent.

10-29-2013, 08:36 AM	#13
Jason TQ somebody shut me the fark up. Join Date: 01-10-11 Location: Lawrenceville, GA	Did you get that slicer on QVC? I always watch their kitchen shows and have seen one that looks just like it and was wondering how it worked. I normally make my shredded cabbage by hand via knife since my food processor mouth opening isn't large enough for quarters of a cabbage head. __________________ -Jason I didn't choose D-Canoe life..........

10-29-2013, 08:38 AM	#14
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Nice sandwich there boss __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]