Big Sandwich Food

BIG DOG SANDWICH

Steps:

• Open the hoagie roll. Lay the brisket and pork on the bread, then add hot link to the middle. Pour the sauces on the meats; the BBQ Sauce goes on the brisket and the Mustard BBQ Sauce goes on the pork. Top with Feta Slaw and fold together to make one large sandwich.
• Preheat a smoker or oven for cooking at about 225 degrees F.
• Trim brisket fat on the deckle (large side) just enough to where there is still fat covering the meat. (You do not need to trim the pork butt.) Stir together the pepper, salt, sugar, paprika, chili powder, garlic powder and onion powder in a small bowl. Apply the rub to all sides of the meat thoroughly. Let sit at room temperature for about 30 minutes. Place in smoker or oven and let cook until internal temperature reaches 200 degrees F, about 12 hours.
• Let sit 30 minutes, then chop meat.
• Grind beef and fat together through a meat grinder and put into a bus tub.
• Mix together garlic, sea salt, chile flakes, peppercorns, curing salt, cayenne and coriander seeds, then pour in 8 ounces cold water for even distribution.
• Add water and seasonings to the meat and toss for 2 minutes. Transfer to a plastic bag and let marinade in the refrigerator overnight.
• Put hog casings in warm salt water and let sit in the refrigerator overnight.
• Place hog casings on a sausage stuffer. Fill with filling, twisting into 6-inch links.
• Special equipment: a meat grinder; hog casings; sausage stuffer
• Mix the ketchup, vinegar, molasses, steak sauce, mustard, Worcestershire, BBQ rub, garlic pepper, black pepper, cinnamon and 3 quarts water in a 5-gallon bucket.
• Mix the mustard, honey, vinegar, jelly, ketchup, BBQ rub and Worcestershire in a 5-gallon bucket.
• Put the cabbages, carrots, feta, green onion, vinegars, pepper and salt in a large bowl and mix thoroughly until the liquid is gone.

BIG DELI SANDWICH WRAP

Steps:

• Mash avocado with cream cheese spread until blended; spread evenly onto tortillas to within 1/2 inch of edges.
• Top avocado mixture with Muenster cheese, lettuce and turkey, overlapping edges of turkey slices as necessary to form 8x4-inch rectangle on top of each tortilla.
• Place tomatoes and cucumbers over turkey; drizzle with dressing.
• Roll up tortillas tightly. Wrap individually with plastic wrap.
• Refrigerate 1 hour.
• Cut each roll-up into 3 pieces to serve.

BIG SANDWICH SPREAD

Steps:

• Mix all the spread ingredients together.
• Slice a loaf of French bread lengthwise.
• Spread mixture on the inside of both halves.
• Top bottom half with any combination of sandwich meats that you desire.
• Can also be topped with pickles if you wish.
• Place top half of bread on the sandwich and slice into individual servings.