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Started By
Message
re: Submission Thread for F&DB Sandwich Challenge, Feb. 10, 2021
Posted on 2/10/21 at 10:48 am to KamaCausey_LSU
Posted on 2/10/21 at 10:48 am to KamaCausey_LSU
quote:
cleaver
I need one of those, because reasons.
0
Posted on 2/10/21 at 10:54 am to KamaCausey_LSU
Bacon and egg biscuit + dog.
The dog is for sympathy votes for my obviously lacking sandwich build
The dog is for sympathy votes for my obviously lacking sandwich build
This post was edited on 2/10/21 at 10:55 am
Posted on 2/10/21 at 10:54 am to beerJeep
Did he get a bite?
Posted on 2/10/21 at 10:55 am to Darla Hood
He got 2 eggs and a piece of bacon. I’d say he obviously wanted more.
Posted on 2/10/21 at 10:59 am to beerJeep
quote:
He got 2 eggs and a piece of bacon. I’d say he obviously wanted more.
Sure looks it!
One of my dogs (rat terrier) is 18 and blind. When he smells me in the kitchen cooking he finds his way to right under my feet the whole time. Sniffing and licking the floor for any crumbs I may drop. It works so well when I am someplace else without him and I drop stuff I tend to not pick it up
Its fun but damn I almost trip over him...a lot.Posted on 2/10/21 at 1:00 pm to Darla Hood
I know LSUBoo isn’t submitting till after work, so I hope this is why we don’t have more entries.
Btrtigerfan? I know you made some bread for this!
Btrtigerfan? I know you made some bread for this!
Posted on 2/10/21 at 1:08 pm to Darla Hood
I'm probably going to be out on this one, too busy at work to even make a PB&J. I'll be back for the next one.
Posted on 2/10/21 at 1:20 pm to Darla Hood
We'll probably get a Big Dropper drop in.
Posted on 2/10/21 at 2:30 pm to Darla Hood
Soft-shell crab, smoked gouda, bourbon bacon, jalapeno tartar sauce on Rosemary sourdough bread
- Rosemary sour dough bread
- arugula salad with poppy seed vinaigrette
- tomato, avocado
- smoked gouda
- Jalapeno tartar sauce: mayo, smoked paprika, worcestshire, lemon juice, S&P, garlic
- thick slices of smoked bourbon bacon
- pears, cinnamon, honey, sparkling wine, water
Pan seared the soft-shell crab in canola oil and brown butter. SSC was lightly seasoned with S&P and dusted with flour
Dessert: poached pear halves in honey, sparling wine, and cinnamon. Cooked down to make a glaze.
This sandwich was loaded with tons of flavors from the bourbon bacon, jalapeno tartar sauce, smoked gouda, and fresh rosemary sourdough bread. The soft pears in the honey cinnamon glaze was the perfect "sweet tooth" match.
- Rosemary sour dough bread
- arugula salad with poppy seed vinaigrette
- tomato, avocado
- smoked gouda
- Jalapeno tartar sauce: mayo, smoked paprika, worcestshire, lemon juice, S&P, garlic
- thick slices of smoked bourbon bacon
- pears, cinnamon, honey, sparkling wine, water
Pan seared the soft-shell crab in canola oil and brown butter. SSC was lightly seasoned with S&P and dusted with flour
Dessert: poached pear halves in honey, sparling wine, and cinnamon. Cooked down to make a glaze.
This sandwich was loaded with tons of flavors from the bourbon bacon, jalapeno tartar sauce, smoked gouda, and fresh rosemary sourdough bread. The soft pears in the honey cinnamon glaze was the perfect "sweet tooth" match.
Posted on 2/10/21 at 2:53 pm to NOLAGT
Jax's Keto Prosciutto Stuffed Bison Cheeseburger
I'm not very good technically, so every thing on this item can probably be done by NOLAGT's blind dog.
Start with 90 Second Keto Bread.
Add egg, almond flour, onion powder, baking powder, cheese, and olive oil to a bowl and stir.
This won't replace that fresh baked Ciabatta bread you normally use, but for a Keto Bread that takes 90 seconds, it is phenomenal.
Pop in the nuclear wave oven for 90 seconds. Easy to remember because it's the same amount of time you would use to cook a rare steak. Turn the bowl upside down and the bread falls out. Slice and here's what you get. Before I used it for my Sammie, I crisped it it up with a little butter in a cast iron skillet.
I take some ground bison from Costco - another healthy alternative - and made 3 burgers out of 1.25 lbs of bison. A little under 7 Oz of meat per burger.
I didn't use any binder (I never do), but I was worried that bison (which I had not worked with in a long time) might fall apart on the grill. I need not have worried, as it worked great.
I created 6 balls of meat and flattened them. I decided to use prosciutto instead of bacon, because I wanted to encapsulate the cheese to keep it from running all over the place. I didn't want the burger to fall apart, so I wrapped my fresh mozzarella cheese in the prosciutto and stuffed it between two burger patties, Juicy Lucy style.
I added a little kosher salt and fresh cracked pepper.
I grilled them to perfection. Medium for a burger.
I then made some fresh basil pesto - basil, garlic, parm cheese, toasted pine nuts, and olive oil in the blender. I can eat this stuff by the spoonful, and so I was generous when ladling it on. Basil and mozzarella are a great combo. You can use less, if you want.
The final product.
This is a great KETO FRIENDLY sandwich that doesn't feel diet in any way.
It was delicious and my daughter said it was better than 5 Guys, which is a high complement for her.
This post was edited on 2/10/21 at 10:08 pm
Posted on 2/10/21 at 2:59 pm to Jax-Tiger
Looks great!
This post was edited on 2/10/21 at 3:01 pm
Posted on 2/10/21 at 3:09 pm to Jax-Tiger
Do you bother scraping your GrillGrate? I have yet to clean mine.
Posted on 2/10/21 at 3:09 pm to Darla Hood
Made carnitas.
Plenty of lard in the Dutch oven, cubed 3# of pork, seasoned with S&P, cumin and oregano, juice of 1.5 oranges and a lemon, 3/4 of an onion, 2 jalapeños, and plenty of garlic cloves.
Cook at 275 for a little over 3 hours
Separate everything like so
Shred the pork and put on baking pan with foil.
Pull out half the jalapeño and blend with sour cream, avocado, cilantro, and a dash of cayenne
Onions, remainder of jalapeño, and garlic get processed with some roasted tomatoes
Reflect on your local grocer’s failure at carrying Cotija cheese
Pull the fat off the top of the remaining liquid in the Dutch oven and drizzle over the pork
Drink a beer and go put on jingle bells Elmo for your two year old who’s being a real PITA
Pop the pork under the broiler for 5 minutes, pull out and mix, then another 5 minutes
Get some Wayne’s bread and slather on the avocado sauce, pile on the pork, load with the pepper cheese you totally planned on using, and finish with the salsa and some cilantro
I call it Sun God’s Carnitas sandwich
Plenty of lard in the Dutch oven, cubed 3# of pork, seasoned with S&P, cumin and oregano, juice of 1.5 oranges and a lemon, 3/4 of an onion, 2 jalapeños, and plenty of garlic cloves.
Cook at 275 for a little over 3 hours
Separate everything like so
Shred the pork and put on baking pan with foil.
Pull out half the jalapeño and blend with sour cream, avocado, cilantro, and a dash of cayenne
Onions, remainder of jalapeño, and garlic get processed with some roasted tomatoes
Reflect on your local grocer’s failure at carrying Cotija cheese
Pull the fat off the top of the remaining liquid in the Dutch oven and drizzle over the pork
Drink a beer and go put on jingle bells Elmo for your two year old who’s being a real PITA
Pop the pork under the broiler for 5 minutes, pull out and mix, then another 5 minutes
Get some Wayne’s bread and slather on the avocado sauce, pile on the pork, load with the pepper cheese you totally planned on using, and finish with the salsa and some cilantro
I call it Sun God’s Carnitas sandwich
This post was edited on 2/10/21 at 3:13 pm
Posted on 2/10/21 at 3:11 pm to Jax-Tiger
I'd tear that up.
Posted on 2/10/21 at 3:11 pm to Sun God
quote:
Reflect on your local grocer’s failure at carrying Cotija cheese
Posted on 2/10/21 at 3:13 pm to USEyourCURDS
quote:
Do you bother scraping your GrillGrate? I have yet to clean mine.
Yes, but I just give them the quick once over when it's cold, though. Not gonna spend 10 minutes in 12 degree weather. Love my grill grates.
Posted on 2/10/21 at 5:03 pm to Jax-Tiger
Since we got till midnight, I got another pork sammich in mind with Mexican influence
Posted on 2/10/21 at 5:56 pm to Sasquatch2020
prob not going to win but I wanted to do something out of my comfort zone. The sandwich making process was quite quick so I will just leave you with the money shot.
Posted on 2/10/21 at 6:10 pm to t00f
t00f - GENIUS!
Unless somebody comes up with something spectacular, you got my vote.
The contrast between the bread and the mayo is stunning.
I love how you pressed down on the bread to make the mayo ooze out the sides.
The jar in the background is a work of art.
Nothing better than a simple recipe executed perfectly.
Unless somebody comes up with something spectacular, you got my vote.
The contrast between the bread and the mayo is stunning.
I love how you pressed down on the bread to make the mayo ooze out the sides.
The jar in the background is a work of art.
Nothing better than a simple recipe executed perfectly.
This post was edited on 2/10/21 at 6:13 pm
Posted on 2/10/21 at 6:21 pm to Darla Hood
Well here goes nothin'....
First time participating with all you pros so go easy on me. I had a party to cook for on Saturday and brisket and pulled pork was on their menu. Food needed to be ready for 3pm Saturday afternoon and I was using the big offset rotisserie stick burner for the cook.
Since the food had a 3pm delivery, I had to put the meat on at midnight Friday night/Saturday morning. And since I was cooking on the big boy, I decided to do a brisket for the family at the same time.
We begin our journey with a USDA prime full packer brisket. She weighed in @ 15.5lbs.
Trimmed and ready to go
I like to really trim it good on the top side of the point and even separate the point and flat a couple more inches and remove the fat as well, exposing more point, thus more bark.
Got outside around 11:00pm and lit the smoker. I always start with a charcoal base and put a log in the firebox away from the coals so it warms up and ignites right away when I put it on the fire. Post Oak is my wood of choice. Got it settled in at 275...my favorite smoking temp, and put the log on the coals. Seasoned the briskets with coarse Kosher salt and 16 mesh dustless black pepper.
Meat hit the smoker at 12:04am and I went inside to settle in for the long cook. The smoker needs attention usually every 35-45 minutes depending on weather. Each time out I'd move a log onto the fire and put another in the corner of the firebox. I was doing good until around 5am, when my eyelids started getting heavy. Logged up and went inside, set the alarm for 45 minutes later then caught a quick 30 minute nap.
Here we are 7 hours into the smoke
Disclaimer: this is actually one of the catering job briskets, not my prime one.
So I think it was around 9am when I made my first Bloody Mary, then popped a top on a cold one soon after.
11 hours in
If you look close enough you can see three toothpicks in the point. I marked my brisket from the catering job briskets.
Brisket is looking great. As you can see, it's not wrapped. This would be my first time not wrapping a brisket ever. And I've smoked a shite ton of brisket in my day. But I've been dying to try it. It did not disappoint, though I missed not having that au jus available on the back end. She certainly wasn't dry though.
Finished at 12:30pm
So we're at the point where the beers are tasting good, the entrees for the party were done and resting and I was ready to separate my point and flat because what I was truly after, was the burnt ends. Wish I would have took pictures of this part but remember what I said about the beers?
I do have a pic of the finished burnt ends though. They were melt-in-your-mouth tender
What you see in the pan on side of the burnt ends is jalapeno/cheese smoked sausage.
Our sandwich for the contest is a burnt end and jalapeno/cheese smoked sausage slider dressed with homemade pickles and mustard
A little hindsight: I did a poor job of constructing the slider. Pickle should have been on bottom, mustard drizzled over the sausage and clean that dam drop of mustard off the sausage for the final pic. I blame all of the above on the cold beer btw.
Bonus pic: the flat came out incredible
First time participating with all you pros so go easy on me. I had a party to cook for on Saturday and brisket and pulled pork was on their menu. Food needed to be ready for 3pm Saturday afternoon and I was using the big offset rotisserie stick burner for the cook.
Since the food had a 3pm delivery, I had to put the meat on at midnight Friday night/Saturday morning. And since I was cooking on the big boy, I decided to do a brisket for the family at the same time.
We begin our journey with a USDA prime full packer brisket. She weighed in @ 15.5lbs.
Trimmed and ready to go
I like to really trim it good on the top side of the point and even separate the point and flat a couple more inches and remove the fat as well, exposing more point, thus more bark.
Got outside around 11:00pm and lit the smoker. I always start with a charcoal base and put a log in the firebox away from the coals so it warms up and ignites right away when I put it on the fire. Post Oak is my wood of choice. Got it settled in at 275...my favorite smoking temp, and put the log on the coals. Seasoned the briskets with coarse Kosher salt and 16 mesh dustless black pepper.
Meat hit the smoker at 12:04am and I went inside to settle in for the long cook. The smoker needs attention usually every 35-45 minutes depending on weather. Each time out I'd move a log onto the fire and put another in the corner of the firebox. I was doing good until around 5am, when my eyelids started getting heavy. Logged up and went inside, set the alarm for 45 minutes later then caught a quick 30 minute nap.
Here we are 7 hours into the smoke
Disclaimer: this is actually one of the catering job briskets, not my prime one.
So I think it was around 9am when I made my first Bloody Mary,
then popped a top on a cold one soon after. 11 hours in
If you look close enough you can see three toothpicks in the point. I marked my brisket from the catering job briskets.
Brisket is looking great. As you can see, it's not wrapped. This would be my first time not wrapping a brisket ever. And I've smoked a shite ton of brisket in my day. But I've been dying to try it. It did not disappoint, though I missed not having that au jus available on the back end. She certainly wasn't dry though.
Finished at 12:30pm
So we're at the point where the beers are tasting good, the entrees for the party were done and resting and I was ready to separate my point and flat because what I was truly after, was the burnt ends. Wish I would have took pictures of this part but remember what I said about the beers?
I do have a pic of the finished burnt ends though. They were melt-in-your-mouth tender
What you see in the pan on side of the burnt ends is jalapeno/cheese smoked sausage.
Our sandwich for the contest is a burnt end and jalapeno/cheese smoked sausage slider dressed with homemade pickles and mustard
A little hindsight: I did a poor job of constructing the slider. Pickle should have been on bottom, mustard drizzled over the sausage and clean that dam drop of mustard off the sausage for the final pic. I blame all of the above on the cold beer btw.
Bonus pic: the flat came out incredible
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