Author Topic: sammiches  (Read 1300 times)

Offline Shuffler

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Re: sammiches
« Reply #15 on: April 28, 2008, 04:13:02 PM »
Blackforest Ham n Pepperjack grilled or Pigs In A Blanket
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Offline GtoRA2

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Re: sammiches
« Reply #16 on: April 28, 2008, 05:09:56 PM »
Extra sour dough hoagie rolls.

Pepper turkey and roast beef from the deli.

Extra sharp cheddar, and white American.

Spicey brown mustard and best foods mayo.


Cut the rolls so the top is thicker then the bottom, then make groove in the upper part so you can get more meat in.

Add thin sliced white onion and a bit of salt and pepper.

Also sometimes some horseradish.

Offline kamilyun

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Re: sammiches
« Reply #17 on: April 28, 2008, 05:15:37 PM »
Does a burrito count?  It should...if sandwich wraps do.

Reason being, I keep a steady stock of burrito supplies in the fridge.  Tubs of beans, rice, shredded jack cheese, homemade salsa, sour cream, jalapenos and my filling du jour (pork, beef, chicken, sometimes veggies).  Takes a few min to put together (just warming in microwave), wrap it, grab a beer and enjoy.  Think I'll go make one now! :)

Seems weird, but I have a hard time keeping sandwich supplies ready.  Sliced meat just gets too slimy after 3 days.  I prefer going to the local deli where the keep a couple of turkeys on spits roasting.  They carve it off warm and juicy.  I do cranberry sauce, mayo, lettuce, tomato.  Can't be beat and I don't have room for an extra oven to keep turkey cooking 24/7, so I do the burrito thing.

Offline BlkKnit

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Re: sammiches
« Reply #18 on: April 28, 2008, 05:37:16 PM »
1/2 pound ribeye....................... .......on a biscuit :)

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Offline Nefarious

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Re: sammiches
« Reply #19 on: April 28, 2008, 05:38:41 PM »
Ham
Pepperoni
Salami
Mozzarella (If Hot)
Provolone (If Cold)
Leaf Lettuce (Not Iceberg, Romaine, or any other type)
Tomatoes
Mild Pepper Rings
Black Olives
Mayonnaise (No Salad Dressing aka Miracle Whip)
Italian Dressing
Salt and Pepper

Serve on Whole Wheat Texas Toast or Hoagie Bun.
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Offline Shaky

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Re: sammiches
« Reply #20 on: April 28, 2008, 05:42:44 PM »
Chickie's Special from Chickie's Deli, South Philly. Proscuitto, Sopressato, Dry Cured Capicolla, sharp provolone, roasted peppers, lettuce, tomato and onions, all on Sarcone's bread. Had one of these for lunch today :)



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« Last Edit: April 28, 2008, 05:45:31 PM by Shaky »
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Offline Meatwad

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Re: sammiches
« Reply #21 on: April 28, 2008, 05:47:39 PM »
Thanks, now im starving even more  :mad:  :cry
See Rule 19- Do not place sausage on pizza.
I am No-Sausage-On-Pizza-Wad.
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Offline EskimoJoe

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Re: sammiches
« Reply #22 on: April 28, 2008, 05:59:27 PM »
Put a +1 on your geekness atribute  :aok

Offline zoozoo

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Re: sammiches
« Reply #23 on: April 28, 2008, 06:01:07 PM »
<<<<<<------   Italian roll,tomatoe,shredded lettuce,ham,turkey,salami,russian dressing  :D
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Offline Shaky

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Re: sammiches
« Reply #24 on: April 28, 2008, 06:06:15 PM »
Thanks, now im starving even more  :mad:  :cry

I can fix that Meat.......

SAUSAGE PIZZA!!!

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Offline MrBill

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Re: sammiches
« Reply #25 on: April 28, 2008, 06:16:58 PM »
Buffalo Pastrami Sammie

Purchase a whole buffalo brisket.
Separate the point from the flat at the seam, try to leave the most of the fat on the point.

brine:

BASIC INGREDIENTS:

4 quarts water
1 cup kosher salt
12 cloves garlic, crushed
3 tablespoons pickling spice
8 bay leaves
1 teaspoon sodium nitrate
(double or triple as needed to completely cover meat)

PREPARATION:
Bring the water to a boil. Remove from heat and add the salt and saltpeter (optional). Stir until the salt is completely dissolved. Allow to cool. Stir in the garlic, pickling spices and bay leaves. The brine is now ready for use.

Place the two pieces of meat in a container large enough to hold them and the brine. I use a 5 gal. olive crock. Cover and let stand in a cold dark place for at least 7 days, turn meat and stir brine daily make sure it does not spoil.

Remove the pieces from the brine, wash thoroughly and freezer wrap the flat to be used for St Paddys day corned beef and cabbage.

Turn the point into pastrami:

The point from the brine washed and dried.

RUB INGREDIENTS:

5 tablespoons kosher salt
4 tablespoons paprika
3 tablespoons coriander seeds
3 tablespoons brown sugar
2 tablespoons black peppercorns
2 tablespoons yellow mustard seeds
1 tablespoon white peppercorns
8 cloves garlic, minced
 
PREPARATION:
Combine coriander seeds, peppercorns and mustard seeds in a spice grinder. Grind coarsely. Add in remaining ingredients and mix well. Rub is now ready to use. It may be stored, refrigerated in an airtight container.

Apply rub to point cover completely and rub in well.
Let sit overnight, in the fridge, in a airtight container.

Use a side smoker to "cold smoke" the point. DO NOT PUT WATER IN THE SMOKER ... the meat needs to dry as it smokes ... there will be enough fat in the point to keep it from drying out to much.
Get the smoker temp. to appx. 220F (a little low is better than a little high) smoking will take 10 to 12 hours for a average point. It is done when it reaches 165F internal temperature at the thickest point. The outside fat should have the consistency of grape jelly and look "crusty".

While your smoking whip up a couple loves of sourdough rye (allrecipes.com) you can start the "starter" when you begin to brine the brisket it should be mature by the time you smoke the pastrami.

It really does not matter what your favorite condiments are, add anything you like, but that meat, right out of the smoker, dripping fat, on that bread, is a epicurean delight all by itself.
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Offline bergy

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Re: sammiches
« Reply #26 on: April 28, 2008, 06:30:13 PM »
I wasn't hungry before I read this post, but I am now, thanks Txmom
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Offline Meatwad

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Re: sammiches
« Reply #27 on: April 28, 2008, 06:51:59 PM »
I can fix that Meat.......

SAUSAGE PIZZA!!!

(Image removed from quote.)


You sir are an evil man  :(
See Rule 19- Do not place sausage on pizza.
I am No-Sausage-On-Pizza-Wad.
Das Funkillah - I kill hangers, therefore I am a funkiller. Coming to a vulchfest near you.
You cant tie a loop around 400000 lbs of locomotive using a 2 foot rope - Drediock on fat women

Offline mbailey

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Re: sammiches
« Reply #28 on: April 28, 2008, 07:34:21 PM »
Chickie's Special from Chickie's Deli, South Philly. Proscuitto, Sopressato, Dry Cured Capicolla, sharp provolone, roasted peppers, lettuce, tomato and onions, all on Sarcone's bread. Had one of these for lunch today :)

(Image removed from quote.)

Linky....http://www.hollyeats.com/Chickies.htm

Chickies Rules!!! :rock

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Offline texasmom

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Re: sammiches
« Reply #29 on: April 28, 2008, 08:02:52 PM »
I wasn't hungry before I read this post, but I am now, thanks Txmom

*curtsy* You're most welcome.

*edit* Boy, some of those sandwiches sound like they're a lot of work. Good thing to work up an appetite though. :)
« Last Edit: April 28, 2008, 08:59:07 PM by texasmom »
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