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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 06-22-2013, 11:46 PM   #1
Oldhoss
Full Fledged Farker
 
Join Date: 01-20-13
Location: London Ontario Canada
Default Top Sirloin And Smoked Sausage Panini Snack

Came home from work at 10pm. Needed something in my gut. My wife/girlfriend's daughter turned 20 the other day. I couldn't get here a Smokey Joe as it would not be used so I got her a Cuisinart Griddler. It is a fancy George Forman is what it is.

Two days ago I did sausages on the Kettle at 180f with hickory for almost 2 hours then grilled them. I also smoked some mushrooms. This was some of the ingrediants I used for pizza on the Akorn later that night. Yesterday I did a couple top sirloins marinated in Korean BBQ marinade/sauce for an hour and a half on the Akorn at about 700f.



Onions were fried in a little light olive oil, salt, pepper, some rib rub and a little butter for 20 minutes or so, then everything else tossed in for a minute or so:



Loaded up on the panini buns:



Onto the new indoor grill thingy:



A little salt, and a couple lines each of Dan T's Inferno Chipolte Cayene Sauce and Cattle Boyz Sweet Chili BBQ Sauce:



Great sammich foresure, nice way to use leftovers and a handy little kitchen tool. May just have to git me one too. Love those smoked mushrooms....they soak up the smoke in a short time....30-45 minutes at the most and come loaded with flavour and juice. Like little smoke bombs they are.
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