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Ingredients:
1 each
3 oz.
2 oz.
2 oz.
3 oz.
2 oz.
2 oz.
1 oz. |
8” potato hoagie roll (sliced)
pulled pork (recipe below)
corned beef brisket (recipe below)
black forest ham
gruyere cheese
cherry pepper aioli - spread on both sides of hoagie roll (recipe below)
house made pickles (recipe below) (sliced horizontally)
melted unsalted butter (brushed onto outside of hoagie roll) |
Preparation:
Spread the aioli on the top and bottom slices of the hoagie. Place the pickles on the bottom
slices of the hoagie. Place the cheese on the top slice of the roll and on top of the pickles on the
bottom slice.
Place the corned beef on the bottom slice of the bread, then place the ham on top of the corned
beef. Finish building by placing the pulled pork on top of the ham. Close the sandwich and
spread the melted butter on the outside of the roll. Wrap the sandwich with aluminum foil.
Before grilling the sandwich, press down on it with your hands to flatten it. Place on the grill or
flat top with medium heat and top with a brick, grill press, or any other heavy, heat-resistant
object. Grill for 4 minutes on each side. Remove the wrapped sandwich from the grill and take
off the foil. Return the sandwich to the grill and grill for about 2 minutes per side, or until both
sides of the bread are crispy and golden brown and cheese has melted. Remove the sandwich
from the grill and let it rest at room temperature for 2 minutes. Cut the sandwich and serve
immediately.
Pulled Pork
Ingredients:
|
1 each
7 oz.
5 cups
7 oz.
3 tbsp.
2 cups
3 1/2 lbs.
36 oz. |
pork shoulder
dry mustard
steak sauce
garlic powder
red pepper flakes
black pepper
melted butter
beer |
Preparation:
Combine all ingredients into a creamy consistency. Cover pork with mixture and marinate in
refrigerator for 8 hours. Smoke at 225 degrees for 12 hours or until the meat easily breaks apart
by hand. Remove and let cool. While cooling, shred the pork and reserve in the refrigerator in
an air tight container.
Corned Beef Brisket
Ingredients - Beef Brisket:
|
| 9-10 lb. |
well marbled (first cut) beef brisket |
Ingredients - Pickling Spice:
|
4 tsp.
4 tsp.
4 tsp.
2 1/2 tsp.
3 tsp.
1 1/2 tsp.
2 each
24 each
1 1/2 tsp.
1 1/2 tsp. |
black peppercorns
mustard seed
coriander seed
red pepper flakes
all spice berries
ground mace
small cinnamon sticks (crushed into small pieces)
bay leaves (crumbled)
whole cloves
ground ginger |
Preparation:
Lightly toast the peppercorns, mustard seeds, and coriander seeds in a small dry pan, then
smash with the side of a knife just to crack them.
Combine the cracked spices with the remaining ingredients, mixing well. Store in a tightly sealed
plastic container or glass jar until it is used in brine recipe below.
Ingredients - Corned Beef Brine:
|
2 gallons
4 cups
1 cup
3/4 cup
3 each
All |
water
Kosher salt
sugar
pink salt
garlic cloves (minced)
pickling spice (from above recipe) |
Preparation:
Combine all the brine ingredients in a pot large enough to hold the brisket comfortably. Bring to
a simmer, stirring until the salt and sugar have dissolved. Remove the pot from heat and allow
to cool to room temperature, then refrigerate the brine until it’s completely chilled.
Place the brisket in the brine and weigh it down with a plate to keep it submerged. Refrigerate
for 10 days.
Remove the brisket from the brine and rinse it thoroughly under cool running water.
Place the brisket in a pot just large enough to hold it and add enough water to cover the meat.
Add the remaining pickling spice and bring to a boil, then reduce the heat, cover, and simmer
gently for about 3 hours, or until the brisket is fork-tender (there should always be enough water
to cover the brisket; replenish the water if it gets too low).
Once the brisket has cooked to the desired doneness, remove it from the heat and allow the
brisket to cool. Remove the corned beef from the cooking liquid. Slice the beef and serve warm,
or cool, then wrap and refrigerate until you’re ready to serve, for up to one week.
Cherry Pepper Aioli
Ingredients:
|
12 oz.
4 oz.
4 oz.
1 oz.
2 tsp.
To taste |
mayonnaise
cherry peppers (de-seeded)
dijon mustard
vinegar
chives (minced)
salt and pepper |
Preparation:
In a blender, add mayo, cherry peppers, mustard and vinegar. Blend until smooth and add salt,
pepper and chives afterwards, reserve for use.
House Made Pickles
Ingredients:
|
5 lbs.
8 1/2 cups
2 cups
1 cup
1/2 cup
1 tsp.
5 tsp.
1/2 tsp.
6 tbsp.
3 tbsp.
2 tbsp.
2 tsp.
|
small kirby cucumbers (sliced 1/8 “ thick horizontally)
water
white vinegar
sugar
salt
bay leaf
mustard seed
whole all-spice
fresh dill tops
garlic cloves (crushed)
horseradish
black peppercorn |
Preparation:
Clean cucumbers and keep them in cold water for an hour. Slice them 1/8 inch thick horizontally.
Mix water, vinegar, sugar, and salt together and bring to a boil. Set to the side. Put all of the
remaining ingredients on the bottom of a jar. Put the cucumbers tight and stack to fill up all of
the space. Make sure nothing will move. Fill the container with the hot brine. Let it cool down to
room temperature close the lid tight and then store in the cooler.
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