Sandwiches

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spressomon said:
Today for lunch.

Leftover sliced prime rib + Beeler's bacon + aged provolone + fresh kraut + homemade 1000 island + Dave's Killer whole grain bread = Mmmm mmmm good leftovers :)
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Have you tried making kraut yet? I just started a batch of lactofermented kosher dills yesterday. Costo had cocktail cucumbers so they will be baby dills.

The whole process is so butt simple I'm kicking myself for not learning how earlier.
 
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Sent via the ether from my candy bar running ginger bread

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Not yet on the kraut...my sis in Eugene makes it...but I lazy out with Sonoma Brinery kraut. One of these days!
 
Mmmm...homemade bagels! I need to get one of my sourdough starters "upped" for a bagel trial! Your's look damn fine R!
 
Did a turkey breast (bone in) on the grill, and made little sliders in dinner rolls. Then fired up a gravey for dipping.
 
Sorry but that makes me think of the crap Mom would try on us when she was trying to get rid of a 35# salmon some one gave her.
 
HA! This was a can of sockeye that we had. I mixed it too much, but it did taste great. I like a more flaky/meaty patty, but with can salmon.. what more could I expect.

My mom and grandmother used to make deep fried salmon patties.. grease flavor with hint of salmon.. yick!

J
 
I was just thinking about homemade pastrami! Sammich looks...well it looks like what I wish I had for breakfast...:D

Never made pastrami...maybe have to give it a go as most of what is available at the grocery stores is mostly yuck.

Anyone here make their own pastrami or corned beef and wanna brag a little?
 
spressomon said:
I was just thinking about homemade pastrami! Sammich looks...well it looks like what I wish I had for breakfast...:D

Never made pastrami...maybe have to give it a go as most of what is available at the grocery stores is mostly yuck.

Anyone here make their own pastrami or corned beef and wanna brag a little?
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Pastrami is a "suped up" corned beef to me.. Loads of pepper and rub/spices present in the final product.

Most use the brisket, navel or round. The navel is the go to cut for most pastrami lovers from what I've read. It's fattier. A lean pastrami is a "no no" ... HA!

There is a meat processor here in town that makes corned beef and pastrami on a regular basis. I buy it every time he has some. Yes, the "deli" in the grocers are slicing compressed leftover tidbits... I try to buy what I know is the real product. It's hard sometimes, but it's worth the extra money.

PS.. Never made it.. curious to try though.

Also pastrami is smoked after it cures.


J
 
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Pastrami is the easiest thing to make. I'm lazy so I start with a store bought corned beef. I usually stock up on them around St Paddy's Day when they go on sale. Google up a good pastrami rub, rub it on your corned beef and toss it in the smoker. The first time my daughter tried some she said "you smoke a lot of good stuff but this is the best thing yet"
 
OK, not sure if I should'a put this on the left overs and soup, or here but oh well.
Had some left over boneless chicken qtrs. (Boneless thighs and legs) that I had spiced up Mexican style and did on the weber. Took some Torta bread (like chabada SP?) and cut in half. Smeared about a 1/16 th of an inch of refried beans on the bottom bread, and layed down the chicken and put on a big glob of a custom aioli and topped it with the top bun.
The aioli was a whole head of roasted garlic (with EVOO), and about 5 or 6 globs of mayo, and a bunch of cilantro blended in the mini food processor.
No pics, as I assembled them at work. I had one torta, and gave pieces of the second torta to some of my Hispanic co-workers. They said it was the "Bomb". Wanted to add some sliced avocado and some jalapeno chips and some shredded cabbage to make It authentico, but did not have the time.
Do not underestimate the taste buds of big girls.
Maybe some fresh queso fresco.
-Jim
The only thing missing was the beer.
 
lunch today...from yesterday's chuck roast smoke session

so good...i had two :)

BBQ Chuck Sammich.webp
 
FLATU8ER said:
OK, not sure if I should'a put this on the left overs and soup, or here but oh well.
Had some left over boneless chicken qtrs. (Boneless thighs and legs) that I had spiced up Mexican style and did on the weber. Took some Torta bread (like chabada SP?) and cut in half. Smeared about a 1/16 th of an inch of refried beans on the bottom bread, and layed down the chicken and put on a big glob of a custom aioli and topped it with the top bun.
The aioli was a whole head of roasted garlic (with EVOO), and about 5 or 6 globs of mayo, and a bunch of cilantro blended in the mini food processor.
No pics, as I assembled them at work. I had one torta, and gave pieces of the second torta to some of my Hispanic co-workers. They said it was the "Bomb". Wanted to add some sliced avocado and some jalapeno chips and some shredded cabbage to make It authentico, but did not have the time.
Do not underestimate the taste buds of big girls.
Maybe some fresh queso fresco.
-Jim
The only thing missing was the beer.
Click to expand...


I just came back from TX and had a smoked brisket torta with avocado and a mayo chipotle bbq sauce . Interesting.. yet tasty...


spressomon said:
lunch today...from yesterday's chuck roast smoke session

so good...i had two :)
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:pig: TWO!?!? :lol: Looks great Dan.

J
 
^ I now regret that decision :D
 
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