Traditional recipes

Sandwich of the Week: Pork Slope’s Brisket Sandwich

Sandwich of the Week: Pork Slope’s Brisket Sandwich


We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

Through his appearances on two seasons of Top Chef, his time in the kitchen at New York’s acclaimed Buddakan, and the resounding success of his Brooklyn restaurant Talde, one thing is certain: chef Dale Talde knows how way around good food. One thing that might come as a surprise? He also knows his way around barbecue. Barbecue brisket, to be exact.

His newest endeavor (along with partners John Bush and David Massoni) is Pork Slope, a roadhouse-style bar and restaurant nestled on a tree-lined avenue in Brooklyn’s tony Park Slope neighborhood. Cheap beer, mounted boar’s heads, a dart board, and a pool table help to keep the place crowded from open till close, but Chef Dale’s food is a major draw.

Wings, burgers, tater tots, pulled pork, grilled cheese, chicken nuggets, ribs, and a killer shrimp po’ boy are all on offer, and they’re all delicious and made using the highest-quality, unprocessed ingredients. It’s bar food on the outside, gourmet on the inside. But one true standout is the brisket sandwich.

The meat is slow-smoked until it’s nearly falling apart, doused in homemade sweet-tangy barbecue sauce, and piled onto buttered Texas-style toast. A few pickles are placed on top for good measure, and the sandwich arrives in a paper-lined basket with a couple wet-naps and plenty of extra sauce on the side.

It’s a gem of a sandwich in a gem of a bar, and it’s our pick for Sandwich of the Week.

Click here for other featured sandwiches or check out the 2012 Year in Sandwiches and the Sandwich of the Week Slideshow. Know a sandwich that should be featured? Email The Daily Meal or comment below. Better yet, become a contributor and write up your favorite today!


Brisket Grilled Cheese Sandwich

Who doesn’t love a good grilled cheese sandwich and when you can throw some good barbecue brisket in the mix it takes this delicacy to a new level.

  • Author: Eric
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 4 1 x
  • Category: Lunch
  • Method: Grilled
  • Cuisine: American

Ingredients

  • 1 Authentic French Brioche Bread Loaf
  • 1/2 lb. Barbecue Brisket
  • 4 slices Smoked Cheddar Cheese
  • 4 slices Pepper Jack Cheese
  • 4 slices Mozzarella Cheese
  • 3 tbsp . Butter

Instructions

  1. Begin by cutting the French Brioche bread into thick slices.
  2. Chop the brisket into medium-sized chunks.
  3. Add 1 slice each of pepper jack cheese, mozzarella cheese, and smoked cheddar cheese onto each slice of bread.
  4. Top one half of the bread with chopped brisket.
  5. Pre-heat cooking pan to medium heat then adds butter.
  6. After layering the sandwich, cook the sandwich covered for 3 to 4 minutes on each side or until cheese is melted.
  7. Note: If your bread is browned to the desired color and the cheese isn’t melted, place the sandwich in the oven for a few minutes until cheese has melted at 350 degrees.

Nutrition

Keywords: Brisket Grilled Cheese Sandwich, Grilled Cheese Sandwich, Adult Grilled Cheese Sandwich


One of San Antonio's best briskets plus cheese equals a great brisket grilled cheese sandwich at Nano's BBQ

The brisket at Nano's BBQ is smoked with oak wood for up to 16 hours.

Sides at Nano's BBQ include a flavorful potato salad.

Pork spare ribs at Nano's BBQ in San Antonio

Rating: Solid neighborhood option

In Texas barbecue, brisket is king. Chef and owner Jonah &ldquoNano&rdquo Perez was fully aware of that when he launched Nano&rsquos BBQ food truck about six months ago. His flavorful oak-smoked brisket ranks among the area&rsquos best.

It&rsquos pull-apart tender. The fat tastes like butter. It hits nearly every measuring stick for great brisket.

Nano's BBQ is a food truck owned by Jonah Perez that specializes in brisket and other traditional barbecue items.

Perez said he puts the beef in the pit for about 16 hours, producing slices that will bend and fold over your finger like a bandage, loaded with enough smoke that anybody who comes near you will know exactly what you had for lunch or dinner.

While Nano&rsquos follows the brisket bible, it breaks other barbecue commandments. There&rsquos no turkey or chicken on the menu. Instead, it gets straight to the point with pulled pork, sausage, pork ribs and an assortment of sides. I&rsquom totally OK with that.

The brisket grilled cheese sandwich at Nano's BBQ

Best dish: About that brisket &mdash Nano&rsquos sells it for $12 per half-pound, and you can sit at a picnic table, douse it with sauce, pickles and a few pieces of white bread and all will be more than right in the world.

But now imagine that great brisket chopped up slightly and coupled with a thick slice of sharp cheddar to keep it all tucked together under a warm blanket of two buttery slices of toast. Brisket + cheese = best. The brisket grilled cheese sandwich ($12) comes with chopped white onion and pickles, but it doesn&rsquot need them. Just start dipping into the house barbecue sauce, a tangy mixture of heat and sweet, and consider a post-meal shower.

The Mac Attack ($12) at Nano's BBQ is a massive combination of creamy Velveeta-like mac and cheese topped with pickles, onions, barbecue sauce and a heavy-handed mixture of chopped brisket and pulled pork that begs to be shared.

Other dishes: The Mac Attack ($12) is a massive combination of creamy, Velveetalike mac and cheese topped with pickles, onions, barbecue sauce and a heavy-handed mixture of chopped brisket and pulled pork that begs to be shared. I would have preferred the brisket and pulled pork to be separated instead of mixed, but the charred and smoky ribbons of the pork were done well.

Playing off the strength of the Mac Attack, sides ($3 each) are given plenty of attention here. The jalapeño creamed corn was a nonsoupy showstopper with tiny chunks of pickled pepper and cheese plus a hearty dose of black pepper.


Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

By signing up, you agree to our Terms of Use and acknowledge the data practices in our Privacy Policy. You may unsubscribe at any time.

Of all the dishes to result from the French influence on the Vietnamese culture, the banh mi sandwich is one of the tastiest. The baguette, mayo, and pork may be borrowed from French cuisine, but the addition of jalapeños and cilantro makes this decidedly Vietnamese fare. Individual servings are often made on a small baguette, but we constructed two baguettes’ worth—enough for your next cocktail party.

Game plan: You’ll need to make the mayonnaise before you begin.

This recipe was featured as part of our Spicy Holiday Cocktail Party menu, our Most Delicious Sandwiches photo gallery, and our Chile Pepper Recipes photo gallery.

Tips for Pork

Pork is easiest to thaw when placed in the refrigerator in its original wrapping. Small roasts will take three to five hours per pound, while larger roasts can take up to seven hours per pound. Thawing ground pork depends entirely on the thickness of its packaging.

It is safe to cook frozen or partially-frozen pork, but its cooking time may take 50 percent longer. Frozen pork should not be cooked in a slow cooker.

Instructions

  1. 1 Pour 2 cups of the simmering water into a 6-quart heatproof container with a tightfitting lid, then remove the remaining water from heat. Add salt and sugar to the heatproof container and stir until dissolved. Add garlic, chiles, peppercorns, and pork. Top with remaining 8 cups of now-tepid water to fully cover the meat. Submerge the meat if necessary by filling a resealable bag with water and placing it on top. Cover and refrigerate 12 hours or overnight.
  2. 2 When the pork is ready, remove from the liquid, rinse, pat dry with paper towels, and place fat side up in a roasting pan. Allow to come to room temperature for about 30 minutes. Meanwhile, heat the oven to 400°F and arrange a rack in the middle. Roast pork until the internal temperature reaches 165°F, about 1 hour 45 minutes. Let cool to room temperature, at least 45 minutes, then slice thinly, about 1/8 inch thick.

For the pickled carrots:

  1. 1 Combine vinegar, sugar, and salt in a small saucepan over medium heat. Once sugar and salt have dissolved, remove from heat, add carrots, and stir to coat in pickling mixture. Let stand until carrots have softened, at least 30 minutes or overnight. Drain well and set aside.

To assemble:

  1. 1 Slice off the top 1/3 of the baguettes lengthwise and set aside. Remove enough of the bottom interiors so that the filling can fit easily.
  2. 2 Spread 1 tablespoon of the mayonnaise on each baguette’s upper 1/3 and 2 tablespoons on each bottom. Crumble half of the pâté (if using) on each bottom section, then top with sliced pork (there may be some left over), cucumber, cilantro leaves, pickled carrots, and jalapeños. Sprinkle each sandwich with soy sauce and close with the upper parts of the baguettes. Place 10 toothpicks approximately 1 inch apart to secure the sandwiches and slice into about 10 (1-1/2-inch) pieces. Serve.

Beverage pairing: Tiger Beer, Singapore. Banh mi are wonderful street food and could be washed down by any number of beverages. But a light lager such as Tiger from Singapore—which is found all over Vietnam—is a good choice. Its thirst-quenching rush of bubbles will refresh the palate and salve the heat (if you put a lot of chile on the bun).


Braised Pork Shoulder Sandwiches You'll Want to Eat All Week

Welcome to Cooking Without Recipes, in which we teach you how to make a dish we love, but don’t worry too much about the nitty-gritty details of the recipe, so you can create your own spin. This is associate web editor Alyse Whitney's recipe for a braised pork shoulder sandwich.

It's 2 p.m. on Sunday and my entire apartment smells like pork. No, not brunchtime bacon—braised pork shoulder. Yes, even in the dead of summer I'm braising pork, because it makes the only sandwiches I don't get sick of after four days of leftovers.

This obsession started when I got my first slow cooker, but I've found that the texture is much better when you braise low and slow in a Dutch oven. To start, take a boneless pork shoulder (about 3-4 pounds), trim it of excess fat, pat it dry, and season liberally with kosher salt and pepper. Heat a Dutch oven with a good glug of vegetable or grapeseed oil so you can really crank the heat without it smoking—or large skillet, if you're transferring to a slow cooker—and sear all sides for a few minutes until deeply browned.

While it's searing, slice up an onion and smash some garlic cloves. Once the meat is browned, nestle the onion and garlic around the pork and pour in 1 ½ cups of chicken stock. You may need a little more, depending on the size of your pork—you want the meat to be submerged about ⅓ of the way. Bring it to a boil, cover it with a lid, and slide into a 325° oven. A 4-pound roast takes about 3 hours to be almost-fall-apart tender. I check it after 2½ hours for doneness, but have cooked it up to 4 hours. If you're using a slow cooker, all steps are the same, but go for about 8 hours on low or 5 hours on high.

Once it's cooked, shred or slice it. Shredding is most common, but sometimes I like a nice thick slice of pork on a roll, which doesn't fall out of the bread as easily. Most people associate barbecue sauce and pulled pork. I am not most people. I prefer to make my pork sandwiches without sauce, instead adding flavor with lots of caramelized onions, melted cheese, and some sort of pickled peppers on some form of bread—toasted at my desk, don't tell the fire department—with a swipe of mayonnaise to finish. Sometimes I sub in pickled onions if I forget to caramelize a batch at the beginning of the week, and other times I go with pickled onions and carrots with cilantro and spicy mayonnaise for a banh mi-ish situation.

A sandwich is a tough thing to eat at your desk, so use it as an excuse to step away from the screen for a quick break (and make sure to bring lots of napkins). If I eat sandwiches for a few days in a row, I'll make different combinations, like roasted red peppers, arugula, and Parmesan, or an Asian chicken salad-style wrap with pork instead. This does make a lot of braised pork shoulder, so I portion out leftovers into deli containers and freeze half of it for future meals. Sometimes that's to top salads, and other nights it's to stir-fry noodles and vegetables. Honestly, the possibilities are as endless as Sandra Bullock rom-coms, and lunchtime has an equally fairytale ending whenever braised pork shoulder joins the party.


FOX BROS. BAR-B-Q

Double sided, thick cut ribs that are breaded, fried and served with our white BBQ sauce.

Fried Pickles, fried jalapenos, 1/2 and 1/2 pickles and jalapenos..7

Batter dipped and served with ranch.

jalapeno cheddar sausage & pimento cheese. 8

House made beef and pork sausage, pimento cheese, pickles, crackers.

Fries, BBQ sauce, CAB Brisket or pulled pork, jalapenos, melted cheese. Served with ranch.

SMOKED WINGS. 6/$9, 12/$16, 24/$30

Dressings: BBQ Vinaigrette, Honey Mustard, Ranch, Blue Cheese, Oil & Vinegar

Mixed greens, your choice of meat, sliced red onions, texas toast croutons, cucumber and tomatoes.

All served with Zapps chips or choice of a side for $1 more

Pulled pork with pickles on a brioche bun

Sliced or Chopped brisket with pickles on a brioche bun

Chicken salad sandwich. 10

Pulled smoked chicken, mayo, diced celery, red onion, tomato on potato bread

Sliced brisket with mustard, pickles and onions on Texas toast

Our take on a burger. Chopped brisket topped with bacon, tomato, red onion, pickles, melted pimento cheese and jalapeño mayo on a buttered, brioche bun

SMOKED PORTABELLO SANDWICH. 10

Smoked portabello mushroom, melted pimento cheese, jalapeño mayo, red onion, lettuce & tomato on a brioche bun

Served on white bread with two sides

THE EVERYTHING PLATE (4 meats). 30

Meat Options: pulled pork/sliced or chopped beef brisket/ 1/4 chicken*/ ribs/ 4 wings

*all white meat also available

St Louis Style Rib served on white bread w/two sides

½ rack of ribs & one portion of another meat

Our meats are all smoked onsite with hickory wood

Sliced or chopped BEEF BRISKET. 20/lb

Half Chicken *all white meat also available*

Cole Slaw
Mac & Cheese
Baked Beans (contains Pork)
Fox-a-Roni-Mac & Cheese+Brunswick Stew
ChiliMac
Brunswick Stew (contains Pork)
Brisket Chili
Spicy Green Beans (contains Pork)
Collard Greens (contains Pork)

Brussles Sprouts
Frito Pie-fritos, brisket chili, cheddar cheese, red onion

Side Salad
Jalapeno Cornbread with Honey Butter. $2

HOMEMADE BANANA PUDDING
Cobbler of the month
Pie of the month

KID'S OPTIONS
Pulled pork Sandwich. $6
Chopped brisket Sandwich. $6
Grilled Cheese Sandwich. $5
Chicken Fingers. $5
Corn Dog. $5


Best brisket recipes

Get that slow-cooked BBQ vibe without having to slave over hot coals for hours. Serve with a rich creamy blue cheese slaw and fries.

Pot-roast brisket with the best gravy

Impress family or friends with this meltingly tender one-pot brisket recipe. Slow cooking brisket in stock and aromatics produces tender meat and a rich gravy.

Brisket sandwiches with beer onions and blue cheese

Take this great value cut of beef to the next level by slow-cooking it in Newcastle Brown Ale and stuffing in a bun with sticky sweet onions and blue cheese.

Beef brisket massaman curry

This Asian-infused dish brings the depths of duck fat, the saltiness of soy sauce and Thai flavours together in one super tender brisket dish. We have lots more curry recipes for you to try.

Home-smoked brisket

Enjoy a British barbecue banquet with our beautiful beef brisket – this seriously tender joint will easily serve eight people, so follow our step-by-step guide to the ultimate brisket. Put together a BBQ feast with our best BBQ recipes.

Brisket roll

Brisket makes the perfect beer snack. This is brisket as you don't know it – these mouthwatering meaty bites may not be traditional but they sure are delicious.

Slow-cooked brisket with red wine, thyme and onions.

A melt-in-the-mouth hunk of meat can provide a simple Sunday roast when entertaining guests. Full of flavours, you can't go wrong with this well-priced cut.

Salt beef

This brined brisket and bagel treat is a great excuse to get the gang over. If you’re looking for a straightforward brining project with spectacular results, then have a go at making your own salt beef. It takes a week for the beef to brine, so it makes an ideal weekend activity, ready for you to enjoy the following weekend. And, seeing as you’ll need to be a little patient while the brining process does its thing, why not use the time to conjure up a couple of jars of homemade dill pickles?

Cheat's pastrami

Create a deli staple, pastrami, at home. It's usually hot-smoked, but this cheat's version uses smoked paprika and slow-cooking to get a similar flavour and texture.

One-pot butternut and beef chilli

Beef chilli is a great comforting dish and this one-pot recipe makes it really easy, using brisket for great value. This makes a big batch, so you can freeze the leftovers and have them ready for a speedy mid-week meal.


You have to sear off the brisket to caramelize the meat before letting it slow-cook in the oven at 275°, so it goes from stove to oven. Afterward, you bring it back to the stovetop to thicken the sauce. My family's cheap nonstick roasting pan from 2004 was not safe for using on a stovetop—it immediately started smoking over low flame. I ran out and bought a Calphalon Signature roasting pan as an early Christmas gift for my parents. It was two of the eight roasting pans at the stores that actually was stovetop-to-oven safe—the other was All-Clad, both stainless steel and non-stick for both—which will come in handy for other stovetop-to-oven braises like a leg of lamb for Easter.

Helloooo, beautiful brisket.


Chopped beef sandwich with a spicy barbecue sauce

Last month, when I driving down 290 on my way to my cousin’s wedding weekend in Bryan, I passed my alma mater—Cy-Fair High School. School wasn’t set to begin until the following week, but I saw lights shining on the football field and the stands filled with people decked out in our school’s colors—maroon and white. It took me a second and then I remembered it was Friday night. I quickly exited the highway, turned around my car and headed back to campus to see what was happening.

When I pulled up to the field, I saw a sign announcing a pre-season scrimmage between Cy-Fair and Tomball. There were no cheerleaders, and the marching band was practicing its songs and routines in the parking lot, not in the stands. But it was Friday night and the lights were lit. And even if this game didn’t count—the level of energy and excitement was electric. It was a feeling I hadn’t experienced since the last time I was at a Bobcat game my senior year in high school.

“Welcome home!” I said to myself.

Now, as passionate as my friends and I were about our 5A team back in the day, the true highlight of any game—besides the socializing—was the eating. Frito pies, chili dogs, roasted peanuts, dill pickles and popcorn were standard fare sold by the boosters at every game, a common menu found at high school stadium concession stands across the state. But some nights, the boosters would also offer their famous chopped beef sandwiches. And you know what? That night was one of those nights.

Chopped beef sandwiches are not only found at football games, but they’re also found at most Texan barbecue joints, rodeos and local fairs, too. It’s a simple sandwich, as it’s just finely chopped brisket tossed in sauce and then stacked tall on a soft bun with pickles, onions and jalapeños. But when done well, a chopped beef sandwich is just as satisfying as a stack of sliced brisket and ribs on a sheet of butcher paper. Plus a sandwich is more portable, which makes it perfect for eating while watching a game.

Smoked brisket is the traditional meat of choice for a chopped beef sandwich. The sandwich I had at the scrimmage was no different, as before I even entered the stands I could smell the post oak smoke wafting from the portable smoker manned by the boosters. But I have a confession to make. Because this is a sauced sandwich, I can make them at home without a smoker and feel equally satisfied. This may get me in trouble with some purists, but when you have moist brisket, a spicy barbecue sauce, plenty of onions, pickled jalapeños and a tender bun, I believe you won’t miss the smoke.

For the brisket, I just slow roast it in the oven until it’s tender. While there’s plenty of flavor in the meat, I think the sauce is also important I serve mine with a fiery, tomato-based sauce that was inspired from a recipe purported to be from Rudy’s. While I was intrigued that the recipe used both ketchup and tomato sauce, I ended up changing the rest of the ingredients to make it less sweet and more fiery. A spoonful of molasses, dashes of cayenne and cumin do their part. A generous helping of black pepper also gives this sauce plenty of power and life.

Of course, you certainly don’t need a football game as an excuse to serve these chopped beef sandwiches, they are excellent at any time. But if you have a hankering for some rousing songs, a roaring crowd and the drama that can only be found on the field on a Friday night—eating these sandwiches might just take you back to that place, even if you haven’t visited in a long time.


Watch the video: SALAD FAIL. BRISKET SANDWICHES (June 2022).


Comments:

  1. Abdul-Basit

    agree with the author

  2. Bairrfhionn

    You are wrong. We need to discuss. Write to me in PM, it talks to you.

  3. Bragore

    I'm sorry, I can't help you with anything. But I am sure that you will find the right solution.

  4. Jordy

    Very, very

  5. Dael

    Completely I share your opinion. I think, what is it excellent idea.

  6. Dailkis

    I can believe you :)



Write a message