Tell Me Your Sandwich

[artificer]

Did someone say "Pulled Pork"?



Dry rubbed pork butt, smoked for 16 hours. Slap onto an onion bun with Carolina Gold sauce, shaved red onion and a few pickled peppers.

ith:

[Drac]

Did someone say "Pulled Pork"?

That would have been me and that is on the menu for Memorial Day at work. Two butts, one with Gun Powder and one with an apple rub.

Jim

[Monty Craig]

Man these all sound good! I am thrown back to my childhood where you could set up to a lunch counter in a five and dime, or a dept. store, and order what some folks call a "Made right" or a Sub, or a Hoagie.

Something else I found in Gatlinburg TN. USA was a little place called Bear Camp, and they have this Baloney sammitch that is made out of a whole roll of beef baloney that has been smoked in a smoker. They slice about a half inch thick slice off of it, and put it on a sourdough roll with Mayo, Tomato, Vidailla Onion.... it is good!!!

Finally, out on the Pow wow scene,you can usually find a really good Indian Taco! They take frybread, and put what ever you want in it, and fold it over like a taco! Yummm.....

[artificer]

That would have been me and that is on the menu for Memorial Day at work. Two butts, one with Gun Powder and one with an apple rub.

Jim

I've got one ~12lb-er in the works for the holiday as well. What's your apple rub like?

[Drac]

Got this over on the Bradley forums -

6 Tbsp Ground Dried apple
3 Tbsp Brown Sugar
3 Tbsp Turbinado Sugar
3 Tbsp Coarse Salt
1 Tsp Sweet Paprika
1 Tsp Garlic Powder
½ Tsp Ground Black Pepper

I plan to try some boiled cider to adhere it to the butt.

If you want something big time yum though try Gun Powder - http://stores.sureshotsidsstore.com/...mbo/Detail.bok Used it on a tri-tip and it was an OMG!!!!!!!!

While we are talking old fashion sandwiches you haven't live until you've had a Ferdi po-boy at Mother's -





The debris was to die for, the best part.

Jim

[Standard]

Man these all sound good! I am thrown back to my childhood where you could set up to a lunch counter in a five and dime, or a dept. store, and order what some folks call a "Made right" or a Sub, or a Hoagie...

Here in the Midwest, especially west-central Illinois a "Maid Rite" is a completely different sandwich from a sub, torpedo, hoagie, grinder, etc. A "Maid Rite" is made from ground beef. The meat is cooked in a large pot with no fat or water added, but is steamed in its own juices. The meat is stirred often as it cooks so that the finished product is not at all clumped together. The meat is then scooped onto a bun and mustard, ketchup, onion and pickle are applied. In some areas it is called a "Loose Meat" sandwich. For the uninitiated the easliest way to picture the sandwich is to picture a sloppy joe sandwich without the sloppy. It's one great tasting sandwich, and brings back memories of childhood everytime I have one. http://www.maid-rite.com/aboutus/unique.shtml

[piperdbh]

None of that Carolina sweet pulled pork...

Easy now, Tex. We're not all pulled pork and sweet sauce up here.

There's Lexington-style:

Lexington-style barbecue is made with pork shoulder cooked slowly over a hardwood fire, usually hickory wood. It is basted in a sauce (called "dip" locally) made with vinegar, ketchup, water, salt, pepper and other spices.

There's Eastern-style, with a sauce like this:

1 cup white vinegar
1 cup cider vinegar
1 tablespoon brown sugar
1 tablespoon cayenne pepper
1 tablespoon hot pepper sauce (Texas Pete is made in NC)
1 teaspoon salt
1 teaspoon ground black pepper

But the best part of all is a sammidge made from the hog skin that stuck to the grill grate and scorched just a little in between two halves of one of yesterday's biscuits with a great big slice of a Georgia Vidalia onion.

Mercy indeed.

[Whidbey78]

Another of my favorite is the Pass Key special. You can only get them at Pass Key restaurants in Pueblo, CO. Kilt4beer probably has eaten a few. When I worked in the detox unit down there a few years ago one of my co-workers and I had a tradition of getting a couple of them on friday evening. We worked the evening shift and our weekends were mid-week so it's about all the fun we could really have on friday. But, I digress.

Anyway, it's a grinder with a local flair. Basically, it's two Italian sausage patties on a hoagie bun with the usual burger-type fixings, four cheeses, some kind of peppers(Anaheim I think) and some other secret goodies. The cheese gets crispy around the edges and they mix an unknown, highly classified seasoning into the butter they put on the bun before toasting it. The sausage is made to their own recipe too. I've come close to cloning it, but haven't quite gotten it and probably never will.

But, like most things, it gets even better with bacon...which is not a menu option there, but always is in my kitchen!

[Bugbear]

All right, I got some large hamburger paddies and buns at the store. I'm going to have to scrounge around the garden for the fixings.

I have an abundance of garlic and chives right now, so that's in place of onions.
I will have to use grape leaves in place of lettuce
I have a can of spicy, diced tomatoes and green chilli
I can also put a dab of yogurt on there.
A little red chili, too.
There might be some other stuff to pile on.

I'll plan on having hamburgers a couple of days this week.

[ohiopiper]

For me it's a tough choce. I like pulled pork and coleslaw on a roll, roast beef with cheddar and horseradish on thin sliced sourdough and I make what my wife and kids call the best grilled cheese. Butter two slices of white bread on both sides, put on two thin slices of cheddar with a s;lice of ham in the middle. Grill on both sides, pressing it in the skillet when almost done.