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| Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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04-11-2019, 10:41 AM
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#1 |
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On the road to being a farker
Join Date: 03-25-18
Location: Cincinnati
Name/Nickname : Brian K
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My latest club sammich
Today's lunch: a chicken-bacon club sandwich on toasted whole-wheat bread, with seasoned fries, ketchup, and dill pickle slices on the side.
A few days ago, I seasoned up a BSCB, roasted it in the oven @ 350° for an hour, chilled it overnight in the fridge, and then sliced it nearly paper-thin for sammiches. Been using this approach for a few months now to make sammich meat, and it works great. Also had some leftover bacon from breakfast-for-dinner from a couple of night back, so it got recycled into lunch. Toppings included chopped romaine, thin-sliced tomato, and a generous smear of mayo on all interior bread surfaces. Showing my work: Plated  Close-up:  Verdict: unbelievably good. Satisfying. Proportions of chicken to bacon to veg were all spot-on. Toast level on the bread was dead-on, and really enhanced the other flavors. Will make again. |
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04-11-2019, 11:00 AM
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#4 |
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somebody shut me the fark up.
Join Date: 10-12-15
Location: Temecula, CA
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Nice!
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LSG 24x48 offset, MAK 2 Star General, Built in Santa Maria Pit, Weber Performer Deluxe 22 w/CB Rotisserie, Blackstone Pizza Oven, WGA, A PBC A 26'er AND A Jumbo Joe |
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04-11-2019, 12:07 PM
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#5 |
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is One Chatty Farker
Join Date: 09-14-12
Location: Spring, Texas
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oh, Lordy, mercy!
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Certified Carcinogenic Meat Eater (CCME) LSG 24"X24"X36" vertical offset smoker LG and MiniMax BGE Weber 22.5 Master Touch Hunsaker drum Weber Smokey Joe Blackstone griddle PK Grill (original) |
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04-11-2019, 12:41 PM
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#6 |
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somebody shut me the fark up.
  
Join Date: 02-07-08
Location: Framingham, MA
Name/Nickname : George
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I would be very happy to have that
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Large BIG Green EGG- Hatched 8/17/09 Backwoods Extented Party- sold Weber Genesis Gasser Mid Atlantic BBQ Association KCBS Back Porch BBQ Competition BBQ Team Proud Member of the Zero Club  When all else fails ask yourself WWGALD |
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04-11-2019, 04:02 PM
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#7 |
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On the road to being a farker
Join Date: 03-25-18
Location: Cincinnati
Name/Nickname : Brian K
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Thanks, all, for the kind words.
 If I went to a restaurant, ordered a club sammich, and was served what I posted in the OP, I'd pay cash money and be glad for it. |
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04-11-2019, 04:06 PM
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#8 |
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somebody shut me the fark up.
  Join Date: 03-14-16
Location: St David, Az.
Name/Nickname : Bill
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I'll have two of those please.
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Bill, from Cochise County Arizona LSG 24 X 36 Horizonatal Offset w/warming oven, 32" fire pit with swinging cooking grate, PK 360 w/Grill Grates |
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04-11-2019, 07:59 PM
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#10 |
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is One Chatty Farker
Join Date: 06-04-18
Location: In the Matrix
Name/Nickname : Candice
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Which direction did you slice the BSCB?
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Timberline 1300, Rec Tec Controlled Pit Boss 820D, Weber Master touch, MES30, Fireboard Extreme |
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04-11-2019, 08:09 PM
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#12 |
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somebody shut me the fark up.
 
Join Date: 10-12-08
Location: Gallatin, TN
Name/Nickname : Richard
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That is truly one of the finest club sammiches I've ever seen! Love the thinly sliced chicken breast, too.
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Moose Showcase Your Cooking in the BBQ Brethren Throwdowns! 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com |
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04-11-2019, 08:34 PM
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#13 | |
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On the road to being a farker
Join Date: 03-25-18
Location: Cincinnati
Name/Nickname : Brian K
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Quote:
 Takes a few minutes to get a whole BSCB sliced properly (still working on my carving speed), but really helps get a nice, super-thin slice on whatever meat (chicken or beef) that I'm carving up for a sandwich. On a side note, I don't buy pre-sliced lunch meat at the grocery anymore since I got the above carving knife. I can prep my own BSCB or beef roasts to my taste, carved how I want, without unnecessary chemicals or preservatives. |
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04-11-2019, 08:40 PM
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#14 | |
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On the road to being a farker
Join Date: 03-25-18
Location: Cincinnati
Name/Nickname : Brian K
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Quote:
 In truth, the idea came to me as I was scanning the fridge, seeing what leftovers were available and trying to come up with a lunchtime gameplan. I almost didn't take a pic of the finished product, but I'm glad I did, so next time the same leftovers show up, I can try to replicate what I did in the OP. |
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