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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 10-29-2013, 07:26 AM   #1
deguerre
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Talking 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!
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Last edited by deguerre; 10-29-2013 at 09:56 AM.. Reason: Method to the madness
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Unread 10-29-2013, 07:31 AM   #2
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Great lookin plate of food. Love your slicer.
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Unread 10-29-2013, 07:34 AM   #3
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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.
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Unread 10-29-2013, 07:48 AM   #4
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You said brisket!!

Great look'n sammie!!! Going to have to give that slaw a run too.
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Unread 10-29-2013, 07:52 AM   #5
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I'll take a sammich and the whole bag of pickle chips!!
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Unread 10-29-2013, 08:05 AM   #6
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Dig it man, the whole lot! Cole Slaw Recipe Rocks!
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Unread 10-29-2013, 08:07 AM   #7
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I'd eat that!
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Unread 10-29-2013, 08:09 AM   #8
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Slide me one there G!
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Unread 10-29-2013, 08:10 AM   #9
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Quote:
Originally Posted by HeSmellsLikeSmoke View Post
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 View Post
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 View Post
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.
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Unread 10-29-2013, 08:13 AM   #10
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Looks killer. How about some details on how you got such a great looking bark?
Please....
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Unread 10-29-2013, 08:31 AM   #11
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Quote:
Originally Posted by CharredApron View Post
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...

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I'd eat that!
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Originally Posted by bluetang View Post
Slide me one there G!
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Quote:
Originally Posted by daninnewjersey View Post
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.
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Unread 10-29-2013, 08:35 AM   #12
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That bark looks excellent.
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Unread 10-29-2013, 08:36 AM   #13
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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.
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Unread 10-29-2013, 08:38 AM   #14
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Nice sandwich there boss
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Unread 10-29-2013, 08:41 AM   #15
deguerre
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Quote:
Originally Posted by fnbish View Post
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.
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