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  • 2 weeks later...
Posted

I’m 48 and I never cared to even try pimento cheese until a couple years ago when my fiancé turned me on to it since she she ate a ton of it as a kid. I’m now a fan and I make my own, usually with a few chopped pickled japs for some kick, and it makes an excellent grilled cheese sandwich.

Posted
5 minutes ago, South Austin said:

I’m 48 and I never cared to even try pimento cheese until a couple years ago when my fiancé turned me on to it since she she ate a ton of it as a kid. I’m now a fan and I make my own, usually with a few chopped pickled japs for some kick, and it makes an excellent grilled cheese sandwich.

Pawely’s Island Palmetto Cheese is a quite tasty store-bought brand.   

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Posted
On 7/30/2023 at 8:47 AM, South Austin said:

I’m 48 and I never cared to even try pimento cheese until a couple years ago when my fiancé turned me on to it since she she ate a ton of it as a kid. I’m now a fan and I make my own, usually with a few chopped pickled japs for some kick, and it makes an excellent grilled cheese sandwich.

Spread some on a burger.  Good stuff.

Posted
15 minutes ago, Anastasis said:

Grabbed some corned beef flats at HEB, rubbed them in pastrami rub and smoked yesterday. Warmed in steam, and served up on marbled rye. 

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Looks amazing!  Did you soak them in water overnight to desalinate a bit or just season and toss them on?

Posted
6 minutes ago, Anastasis said:

Rinsed out the bag, rubbed, smoked. 

Was it overly salty, or did your rub not have much salt?  I've done that before and really needed to be careful not to add too much salt.

Posted (edited)
On 8/5/2023 at 8:30 PM, dcbc said:

Was it overly salty, or did your rub not have much salt?  I've done that before and really needed to be careful not to add too much salt.

Didn’t taste over salted to me.  Run had quite a bit too.  But I like salt. 

 

ETA: Made a sandwich for lunch with the leftovers and ate a few good chunks plain during prep. It is a bit briny.  Will try a soak next time to see if that takes the edge off. Not off putting in a fully dressed sandwich, but it is definitely there.   

Edited by Anastasis
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Posted
12 hours ago, Anastasis said:

Grabbed some corned beef flats at HEB, rubbed them in pastrami rub and smoked yesterday. Warmed in steam, and served up on marbled rye. 

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you dirty whore

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Posted
21 minutes ago, futureman said:

surely you just forgot to mention the mayonnaise.  surely. 

It’s there.  Not to your levels, but it’s there. 

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Posted
Smoked tri tip on toasted ciabatta with arugula, red onion, and hatch jalapeño aioli.
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Hard YES! Only thing I might have done there (cause I’m a fat kid at heart) was to butter that ciabatta and give it a light toast in the pan.

Regardless, would smash.
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Posted
9 hours ago, Party_Taco said:

Only thing I might have done there (cause I’m a fat kid at heart) was to butter that ciabatta and give it a light toast in the pan.

That's a great rec.  Will do that next time.

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Posted
9 hours ago, Party_Taco said:


Hard YES! Only thing I might have done there (cause I’m a fat kid at heart) was to butter that ciabatta and give it a light toast in the pan.

Regardless, would smash.

Or horseradish sauce.  But in any event, would smash that sammich.

Posted
12 minutes ago, dcbc said:

Or horseradish sauce.  But in any event, would smash that sammich.

I initially thought about horseradish as my wet topping.  But in going down the tri tip sandwich internet rabbit hole I found a recipe calling for homemade jalapeno aioli, and then when I got to Central Market for the ingredients I found some hatch jalapeno aioli in a bottle, and thought to myself, well, it's Hatch Chili Season and less work for me in the kitchen, so there you go. 

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Anyway, the aioli was pretty good, and added a nice tang with just a touch of heat.

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Posted

I enjoy a great lobster roll but they are so expensive even in a shack in Maine. I like mine with garlic butter and green onions versus the mayo. I buy lots of frozen wild gulf shrimp and I make a shrimp roll with Cajun spiced shrimp tossed in garlic butter and put on toasted garlic bread.

Haven’t made one in a while. Might have to do these tonight.

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  • 2 weeks later...
Posted
9 hours ago, HeHateMe said:

Grilled Cheese w/ Tomato Basil Soup

Sour Dough w/ a sage compound butter

gruyere, fontina, mozz

crispy prosciutto and heirloom tomato 

basil pesto spread

 

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Very nice.....great job.

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Posted
On 8/5/2023 at 6:17 PM, dcbc said:

Looks amazing!  Did you soak them in water overnight to desalinate a bit or just season and toss them on?

I actually soak overnight twice with a water change in the middle, or they wind up too salty for my taste.

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  • 1 month later...
Posted

OK, I'm not the sammich-maker or photographer that some of you are, but this might be my best effort in terms of flavor.  I slow-roasted a salt-and-pepper-crusted USDA Choice bottom round (HEB didn't have top round) to about 133 F, and loaded it up with baby swiss, green leaf lettuce, hot house tomatoes and mayo on Easy Tiger sourdough.  DANG.  Good eatin'.

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  • 4 weeks later...
Posted
3 hours ago, futureman said:

nice little friday

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As if there were no stupid questions.  Is that a lobster roll?  I looked closer and am not so sure now.  Looks delicious regardless.

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