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Outdoor Cooking

Six Sensational Sandwiches to Make Now



Did the concept of eating a slab or meat between two slices of bread really originate with the English nobleman John Montagu so he could spend more time at the card table? Or did the Fourth Earl of Sandwich, his official title, simply have a good spin doctor who celebrated Montagu’s gambling-friendly convenience food in an eighteenth-century London guidebook? Either way, the sandwich has become one of the world’s most beloved foods, and any person in good culinary standing should know how to make exemplary ones. Here are several nominees:

1. Pit Beef Triple Decker with Tiger Sauce

Steven’s hometown of Baltimore, Maryland, is known not only for its crab and sweet corn, but for its pit beef—chargrilled top round, cooked rare to medium-rare, and piled on rolls or white bread with a dollop of horseradish sauce, aka, tiger sauce. In the latest season of his TV show, Project Fire (shot near Baltimore), Steven ups the ante by subbing prime rib for top round and adding sliced ham and turkey. It’s a spectacular combination. But don’t just take our word for it.

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2. Chivito

Necessity is the mother of invention. Like Mexico’s nachos and Buffalo’s now-famous chicken wings, Uruguay’s signature sandwich was cobbled together in 1940 at the Punta del Esta restaurant El Mejillón when a customer asked for goat meat late in the evening service. (Chivito means “little goat.”) Not having kid on hand, owner Antonio Carbonaro built a jaw-stretching tower of steak, bacon, cheese, eggs, and vegetables that will satisfy even the most voracious appetites. (For a vegetarian version, see Steven’s latest book, How to Grill Vegetables.)

Chivito (Uruguay’s Amazing Steak and Egg Sandwich)

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3. Rob’s Real BBQ Baby Back Rib Sandwich

Our friend, Rob Baas, passed away last year. But our former fire wrangler and enthusiastic recipe tester made his mark on our close-knit barbecue community. One of his contributions was this epic sandwich. Baby backs are indirectly grilled until exceedingly tender. Then the bones are removed (Rob shared his trick for doing that easily) and the slab is served on a country-style baguette with barbecue sauce, onions, and dill pickles. One sandwich serves 2 to 3 hungry people, especially when accompanied by sides like baked beans and/or potato salad.

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4. Pulled Pork Sandwiches with Mustard Slaw and Mustard Barbecue Sauce

German immigrants brought their love of pork and mustard to the Carolinas, a combination that took the American South by storm. This preparation is super simple, but triumph lies in the details, like crisping the pork skin over the fire and buttering and toasting the buns.

Pulled Pork Sandwiches with Mustard Slaw and Mustard Barbecue Sauce

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5. The Cubano

This might be the best pork sandwich south of the Carolinas. The Cubano (and its cousin, the Medianoche or “midnight sandwich”) owes its distinction to a quadruple blast of flavor in the form of garlicky roast pork, smoked ham, pungent Gruyère cheese, and tangy pickles. Lots of mustard, too. Authentic Cuban bread can be hard to find outside of Miami, but feel free to substitute a hoagie roll, Italian bread, or a baguette. If you don’t own a charcoal or gas grill, this sandwich can be adapted to a contact (panini) grill or a skillet.


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6. Pastrami Bacon BLT

Pastrami bacon was originally created by Billy Durney, the owner of Hometown BBQ in Red Hook, Brooklyn, NY. In this recipe, strips of pastrami bacon are used to make the ultimate BLT sandwich. Advance planning is required for the home-cured bacon. But the results are so worth it, especially when sun-ripened tomatoes are in season.

Pastrami Bacon BLT

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What are some of your favorite sandwiches? Share them with us on Facebook, Twitter, Reddit, or Instagram!

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By: Daniel
Title: Six Sensational Sandwiches to Make Now
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Published Date: 07/27/21

Grilling Tips

What Is a Denver Steak Cut?



Denver steak cut

What Is a Denver Steak Cut?

A Denver steak is an affordable, high-quality cut of meat. It's usually marinated or cooked sous-vide, and the taste is comparable to a ribeye. A well-seared steak will be tender and juicy, with a flavor that is unique to the region. It's best served medium-rare or well-done. Here's how to prepare a great Denver steak: First, get a good cast iron skillet. Turn the oven to its lowest setting. Add salt and pepper and place the steak in the pan. Wait a few seconds to let it smoke.

When it's finished, transfer it to a cutting board and rest for 5 minutes before serving.

While Denver steaks are often overcooked, they can be enjoyed as a stand-alone cut. While the texture of the beef can be tough, it's tender and absorbs marinades very well.

In a marinade, a Denver steak will be tender and delicious.

It is also delicious smoked or slow-cooked. Many people associate this cut of beef with tough chuck primal. While this may be the case, it is not always the case. In addition to slow-cooking and smoking the meat, some cooks prefer to smoke or grill the steak, resulting in a more flavorful and succulent steak.

A Denver steak is not thick or extremely thin, making it very tender. A recent study ranked it the fourth-tenderest of all steaks.

This type of meat can be grilled on the stovetop or in a stovetop-oven combination. If grilling is preferred, make sure to marinate the meat for a few hours before grilling. When preparing the beef, keep in mind that it's best to cut it against the grain. This will give you the best texture and flavor.

Although Denver steak is difficult to find, it is worth the effort.

A good butcher will know how to prepare it in several different ways. The best way to prepare this beef cut is with a mouth-watering marinade. A flavorful combination of sherry vinegar, garlic, and Dijon mustard will create a mouthwatering marinade for the steak. It's best served with pan-fried crushed potatoes or homemade fries.

The best way to prepare a Denver steak is to cook it on a two-section grill.

One side should be hot, while the other should be warm. The steak should be seared for a few minutes on each side, and then flipped frequently to ensure it is evenly cooked on all sides. Then, it should rest for 10 minutes before cutting. In addition to this, it should be served with a simple salad and garnished with herbs and vegetables.

The Denver steak has no historical significance. It is a marketing gimmick developed by the Beef Checkoff Program. The cut is the fourth-tender muscle section of the chuck.

A well-seasoned Denver steak is best cooked quickly on a hot grill.

When cooking a Denver, make sure to use a hot grill. Then, rest the meat for ten minutes before slicing it.

It is best to serve it with a tasty sauce, buttered and grilled.


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Outdoor Cooking

How to smoke a Brisket over a Charcoal Grill



While you've likely heard that slow-cooking a brisket is best done on a charcoal fire pit, there are still some questions about how to properly cook a Brisket.

This meat is great and you can cook it in a variety ways. Wrap it in foil or bake it on the grill. It will take about two hours to cook, but it will be worth it for the flavor and the leftovers.

To make a perfect smoked brisket on your charcoal grill, you should know the following three things.

how to cook a brisket on charcoal grill

Prepare the brisket first by trimming any excess fat. This is a time-consuming step, but it is necessary for a clean and even surface to cook on.

This process can take up to five minutes or more. After the brisket has been cooked, place it on the grate to cook. The brisket should be re-cooked after one hour.

Once you have prepared the brisket prepare the rest. You'll need some charcoal (you can choose between Jealous Devil and Big Green Egg) and some pellets. You can use any kind of pellets for the charcoal.

It will come in handy to have a disposable aluminum drip tray. These can be bought in bulk at Costco.

It is essential to have a remote probe thermometer with two zones for checking the internal temperature. A probe thermometer that can read instantaneously is the best choice for getting more precise readings.

This preparation guide will show you how to prepare your brisket. The first step is to remove the silver skin from the underside and trim off the fat cap. Season the meat with a 50-50 mixture of salt/pepper. You must grind the salt and pepper. You can make the meat tender, but it will still be hard if you do not follow these steps.

It is important to properly season your brisket before you start cooking it on a charcoal fire grill. Make a beef rub, and then sprinkle the spices on top to create a delicious brisket. It's important to season the meat evenly on both sides to ensure that it's tender and flavorful. For a smoky grilled burger, use a Texas-style barbecue sauce.

Next, make sure that your brisket has at least 1/4 inch thickness. You should then marinate your brisket overnight in water.

Once it has marinated, you can cook the meat by searing it on medium-heat charcoals. If you're using a charcoal grill, be sure to place a water drip pan near the brisket. The coals should be heated to 250-275 degrees.

Allow at least 1 hour for each pound. To serve your bbqa mbh on a plate, remove the meat.

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Grilling Tips

How to Cook on the Grill With Charcoal



Using charcoal is one of the best ways to cook. Not only does it produce a smoky flavor, but it also keeps food warm. It is a great way to make grilled food. You do not need to cover the entire grill with charcoal. To get started, light up the other burners of your grill. Once you have the charcoal going, close the lid and wait for 15 to 20 minutes until the desired temperature is reached.

Before starting to cook, be sure to get the proper tools. A grill brush is essential for cleaning the grate. A damper and vent set to control the temperature is an excellent addition to a grill. These will help you regulate the heat and keep the food moist. Another important tool for cooking is an instant-read digital thermometer. This device can help you control the temperature without losing heat. A hinged wire basket is ideal for vegetables and fish filets. Use the hinged wire basket to prepare desserts, such as fruit and vegetables.

Charcoal grilling is an excellent way to grill. It can be intimidating for those who have never tried it, but it's surprisingly easy. The first step is to gather some charcoal and mix it with some lighter fluid. A drip pan with water underneath the grill helps keep the food moist and prevent it from drying out. It is also important to place a damp piece of newspaper at the bottom of the grill to avoid catching fire.

To properly cook on a charcoal grill, you should use two zones. The first zone is hot and the second zone is cool. The cool zone allows you to move items that are nearing completion. You should also create a separate cool zone for dripping items. To control the temperature of the charcoal grill, you can either add more fuel or use ventilation. However, it is recommended that you choose a ventilation system for the grill to ensure that the temperature is controlled.

Before lighting your grill with charcoal, you should turn on the grill to warm the coals. Before you start cooking, make sure the charcoal is hot enough to support the food. When the coals are hot enough, the food will be cooked quickly and evenly. You can then adjust the temperature to suit your preferences. If you're unsure about how to light a charcoal grill, try using a chimney. This will make the process easier and avoid the need for lighter fluid.

The next step is to prepare the charcoal. It is important to use a chimney starter to light your charcoal. It helps you to light the charcoal faster. If you don't have a chimney starter, you can use a chimney tong to ignite the coals. The fire starter should also be used with a grill that is made of metal. It will need to be placed in the center to be able to light the charcoal.

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