SUBMISSION Thread for F&DB Brisket Challenge 8/2/2022

The Jewban Sandwich.

Combining a pastrami sandwich with a Cuban sandwich.



Brisket cured to make pastrami. Salt, sugar, prague powder, pickling spice, and peppercorn for the rub.


Brine/cure mixed. Brisket injected and soaked for 4 days.


Pastrami smoked (the one in the middle).


Smoked Pastrami.



Pastrami sliced.


Time for the Jewban! Homemade Russian dressing on the left. Cuban sandwich on the right. Mustard, Swiss cheese, pastrami, pickles, Russian dressing, and pressed bread.





I gotta say, this was one of the best sandwiches I have ever made. The pastrami would melt when you bit into it and the combination of German mustard and homemade Russian dressing with the cheese and pickles really set it off.

Looking forward to some entries, I love me some brisket! No time again to play this time.

very nice, love the bark, but what kind of boat on you on?

Smoked brisket tamales with green hatch and New Mexico chili sauce

Everything I started with




Get everything trimmed up and seasoned


Masterbuilt gravity series 800 fired up and ready for slow n low






About 6 hrs in


10 hrs and at 165* Time to wrap




Saved the trimmings for some tallow



While we wait let’s knock out this New Mexico chili red sauce
Quick roast 1st




Blended and time to strain




Done and looking right!


After 14 hrs she’s almost done!
time for the rest period


Back on at 150* for 6 more hrs


20 hrs total on heat
finally time for that cut n taste!






Cut up and ready for chili sauce



Next it’s time for those fresh hatch chilis









Next step is to work on the masa
1st whip up the lard


Add in the salt and baking powder


Getting close after about 20 mins


Added some of that good tallow juice and it’s ready to spread


After a 1 hr soak the corn husk are ready




Brisket with red sauce


Rolled


Into the steam for 25 mins


Cover with extra husk


Done and resting




Plated and after many hrs time to eat!
Thanks for looking

This is my 1st time partaking in the food challenge. No better submission than with brisket. Without further delay, I present to you, my version of…..

BRISKET NACHOS (shredded with cheese and homemade Alabama white bbq sauce)

The ingredients


The main attraction


Browning process


Transfer to the crockpot


Shredded goodness (the low and slow method)


Homemade Alabama white bbq sauce


The final presentation of my Brisket Nachos

Smoked Bahn Mi

Let’s make a fire.



While the fire gets rolling, time to start trimming the brisket. This one started out about 11.5 lbs and I trimmed it down to about 9. The fat cap was already around 1/4”, so I mostly just cut out the deckle. Seasoned with salt, pepper, and red pepper.





After about an hour, the fire burned down to usable coals, scooped it out the fire pit and into the smoker. Tossed a couple fresh pecan logs and let that blaze up. Smoker’s at 250, time to roll.







While the brisket was doing its thing, time to prep the pork belly. This was uncured and is definitely not bacon. Seasoned with salt, pepper, and red pepper.




I timed it so they would finish around the same time, pork belly probably came out about 30 mins before the brisket. Brisket was wrapped at 180 IT, belly was not wrapped until it was time to rest.




Rested for about 90 mins, then time to slice and serve.





I set aside a few thinly sliced pieces of brisket and belly for the actual competition. Flash forward a few days, let’s get weird.

First up, I peeled some carrots and daikon, then julienned. Tossed in a bowl with sugar and salt to soften them up. After it sat for a few minutes, I rinsed all that in a colander.




Then, I mixed white vinegar, rice vinegar, sugar and water then poured over the portioned veggies.



Time to get started on the PhoBQ sauce. I used smoked tallow, beef base, and water. Got that boiling. Then added star anise, a cinnamon stick, cardamom, fennel seeds, coriander, fish sauce and simmered. Added quartered shallot, ginger, and whole garlic. I let this cook for about 4 hrs until it started to thicken.






While that was going, I sautéed some shiitake mushrooms with salt, pepper, and thyme. Added some chopped garlic toward the end. When it was finished, I set aside for later.





Pho base was thickened to my liking, next it was time to make the sauce. I removed the cinnamon and anise, then put in the blender with ketchup and a smidge of hoisin. Blended until smooth. Got plenty to use for later, which is great because this shite is bomb.




Alright, we are getting close to actually making a sandwich. But first, kimchi and shiitake hashbrowns for a “side piece”. Or is it arm candy… I am no mover and shaker, so I’m not too sure.

Chopped up the kimchi and mushrooms a little smaller, then tossed with the shredded potatoes. Placed in a cast iron skillet with a shite load of butter, then put in oven for about 25 mins or so.




I was always gonna make a Sriracha mayo, but the Asian market had mangosteens in stock and I thought to myself… “Self, throw some in there, it will be delicious.” If you’ve never had mangosteens, they are tiny bites of Heaven. Tropical and sweet.





I put my Walmart-Special French Bread in the oven with some butter and it was time to reheat the meat. I tossed some of my PhoBQ sauce in the skillet with the pork belly and let it get nice and caramelized. I wanted the two meats to be distinct, so the brisket was just heated up in some tallow.




Without further ado, let’s make a frickin’ sandwich. Sriracha-’steen mayo on both sides. Fresh Cucumber thinly sliced. Brisket. Belly. Daikon. Carrots. Cilantro. Whew…






Threw some chopped cilantro on the hash and it was time to enjoy the fruits of my labor. Layers upon layers of flavor.

First time participant, long time voter.

I decided to do Ground Deer Meat with Brisket - White Castle Burgers

I tried to to stay true to the process and ingredients as much as possible.






Prepped the onion. Chopped fine.



Then I squared the American cheese to fit the Kings Hawaiian buns




Then I flattened out the ground very thin to the size of the Kings Hawaiian loaf. Made it a little bigger than the entire 12 roll loaf to be sure to make up for the patty shrinkage.

I perforated each patty and added the steam holes that White Castle puts on their patties.

I then put the ground into the freezer for an hour. All White Castle burgers are cooked from frozen.



Got the bread ready. Took every fiber not to eat a roll. Love Kings Hawaiian.





Patties now out of the freezer. Salt and Peppered only. Then broken individually.

Its time to fire up the flat top.




Crinkle Fries in the grease. Love crinkle fries!



Next I put down the onions. Let cook for a minute then added a patty to each pile of onions.

Once the patties were getting close to done I added a pickle slice. Then I added the top bun to the cooking patty.






Prepped the bottom bun with cheese ready for the scoop and slide.



Finished product. I like a little mustard on mine.

This was a fun meal and I could of literally hammered all of these little mf'ers.... but the kids were hungry too.

Jesus Christ No8Easy2, I want to make sweet tender love to you.

quote:

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Jesus Christ No8Easy2, I want to make sweet tender love to you.

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LOL

Brisket (and Short Rib) Birria Mexican Pizza



Ingredients prepper and de-seeded, into the pot.



Simmer 45 minutes until liquid has reduced and guajillo peppers have softened.



Pulse peppers and some of the liquid in blender until smooth















Remove your oil from the top of the liquid and also your bay leaves.









Normally this would be where you have your consommé for dipping tacos, but since we are making pizza we need something thicker. I blended the aromatics - carrot, onion, garlic - into the liquid which thickened it up perfectly. The taste is incredible.



Shred your quesadilla cheese





Time to fry the tortillas in the reserved brisket/short rib fat.