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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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Old 11-27-2011, 12:34 PM   #1
colonel00
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Default In Progress: Replicating A Bird to the Wise from Jason's Deli

For those that have had one, I assume I do not need to explain my intentions. For those that have not had one, A Bird to the Wise is a sandwich from Jason's Deli which is basically just turkey and pastrami with a slice of swiss cheese on a bun with your choice of mayo or mustard. It is absolutely delicious but as the nutritional stats show, it can be deadly too

Picture from the internet, not mine.

Quote:
Nutrition Facts
Serving Size 1 sandwich = 466 g
Amount Per Serving
Calories 1491 Calories from Fat 1017
% Daily Value*
Total Fat 113 g 174%
Saturated Fat 49 g 245%
Trans Fat 0 g
Cholesterol 263 mg 88%
Sodium 2053 mg 86%
Total Carbohydrate 49 g 16%
Dietary Fiber 0 g 0%
Sugars 7 g 15%
Protein 71 g 142%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs
So, I have a pastrami and a turkey breast rolling along on the UDS. Nothing too fancy. The pastrami is a store bought corned brisket point that I soaked for 24 hours to reduce the salt content. I got a point this time because it was $1/lb cheaper than the corned flats. However, after trimming off some of the excess fat, I am wondering if it was really a better deal in the end. Anyway, after the soak I made up a simple rub based off of Third Eye's recipe found here. For the turkey, I used a little bit of the left over pastrami rub along with my general purpose rub. Since I plan to slice thin, I wanted to get a good flavor on the outside.





Almost done cooking

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Last edited by colonel00; 11-27-2011 at 04:32 PM..
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Old 11-27-2011, 03:54 PM   #2
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Eagerly awaiting mine.
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Old 11-27-2011, 04:19 PM   #3
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Coming along nicely. Will let them cook a bit longer then pull to rest and cool for slicing.

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Old 11-27-2011, 04:30 PM   #4
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That's my favorite sandwich from Jason's. I'm anxious to see how this turns out.
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Old 11-27-2011, 05:05 PM   #5
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That looks awesome Brad!

I can't wait to see the progress of this cook
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Old 11-27-2011, 07:41 PM   #6
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Getting closer. After the meat rested for a bit I had to run to my buddy's house since I was watching his dog while he was out of town. Conveniently he had the meat slicer...




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Old 11-27-2011, 08:44 PM   #7
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Alright, I finally finished scarfing down my delicious sandwich and got the pics up loaded.

The only thing I was missing from the original sandwich was an onion roll but I did not feel like picking up a package of them just for this sandwich as I am not the biggest fan. So, I grabbed a sub roll, split it down the middle and then applied a decent layer of mayo.




Then the swiss cheese.



Next was a good layer of pastrami on both sides.



Then a good helping of turkey.



Then off to the toaster to warm everything up (lazy mod). Sliced and ready to eat. I didn't go as heavy on the pastrami as they do at the deli but I figured that might help keep the fat content under 100g





Yeah, it was delicious. Now what to do with the leftovers
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Old 11-27-2011, 08:44 PM   #8
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looks really good I think you did a great job!
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Old 11-27-2011, 08:48 PM   #9
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One thing I did want to add was that the corned beef and turkey breast only cost me about $10 a piece for the meat. For taking the lazy approach, that isn't too bad and well worth $20 in deli meat. I will definitely be doing this more instead of paying $5/lb+ at the store for deli meat.
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Old 11-28-2011, 01:24 AM   #10
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Looks awesome, I'll definitely be trying this out.
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Old 11-28-2011, 10:29 AM   #11
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Thanks. It came out quite well.
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Old 11-28-2011, 10:32 AM   #12
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I'll take one thanks!

Cheers
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Old 11-28-2011, 01:22 PM   #13
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Great post! I just had lunch and that is STILL making me hungry. Thanks for the ideas and the great pron.
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Old 11-28-2011, 02:52 PM   #14
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Looks mighty tasty to me colonel...
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Old 11-28-2011, 05:42 PM   #15
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I would hit that hard and even call it the next day - very nicely done!
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