the results

I pulled the meat off after about 6 hours and let it rest for like a half hour. The meat is delicious, but not as melt in your mouth tender as i would have like; still fucking great brisket though.

Now that i have my quality sandwich meat, i need a gameplan for a great sandwich. For the first sandwich i'm with a classic; brisket, caramalized onions, and home made bbq sauce on a braided roll.

Pretty fucking good sandwich, but i'm in a serious recovery mode; i need something more glutenous. So for my next trick, The Smoked Rueben.

For the bread i grabbed a loaf of pumpernickel bread; i pile on brisket, swiss cheese, saurerkraut, and thousand islands dressing.

Picture doesn't do the sloppiness justice. That right there a fucking sammich, i tell ya hwhat.

To wrap up a couple loose ends:

These are my special beans, chock full of sausage and bacon. These could be a meal by itself.

Last but not least

Not a great picture, but this is some damn good sweet potato pie.

In the meantime

I'm about three hours into the brisket process and it already looks amazing, i figure 6-8 hours for these pieces but it may even be less.


To keep myself focused on the task at hand i'm preparing a couple dishes to accompany the brisket sandwiches. The first is my secret baked bean recipe, so secret that i'm not even completely sure what goes in there.

As you can see there are beans and various sausages in there, this is very early in the cooking process it has to cook in the oven for hours, totally worth it.

As a second task i picked up some sweet potatoes this morning and i'm gonna make some pie. I've already made my pie dough and i have the potatoes in the oven; i'm not much of a baker but i make a mean sweet potato pie.

Now i have to start making bbq sauce, probably a couple of them to pass time.

an experiment is controlled insanity

One of the sandwiches that inspired this blog/journey was a bbq beef brisket sandwich. When done properly this sammich is succulent, smokey, and delicious. I have done the bbq brisket once in the past to rave reviews. This time my approach is going to be different out of necessity and the circumstances of cooking the meal are a little out there, i'm expecting a minor disaster but hoping for a damn good sandwich.

Last time i had a fourteen pound chunk of beef, this time the butcher couldn't deliver on a giant chunk of brisket so i had to settle for 2 smaller flat cut briskets. This meat should cook a little quicker, but the food porn is not as impressive. The real variable that makes this interesting is my current mindset; i came to after an acid trip, hopped out of bed, and lit the grill.



I rubbed the meat the day before with a spicy coffee rub (half fine ground bold coffee, half a combo of chili powder, cumin, onion, garlic, paprika, and cayenne) I'm going to cook them stacked on top of each other to mimic a larger cut of beef and hopefully maintain the juiciness.

I planned on posting throughout the day with updates and eventually some sandwich shots. The main concern is staying awake and not getting distracted and forgetting about the meat. I figure a good combo of weed and coffee should basically keep me in the zone long enough to eat a damn good sandwich

The Asian Pork Sandwich

As i stated in the prior post, i fucking love sandwiches. Having grown up in the heavily asian influenced city of quincy, MA i also love good asian food. The asian pork sandwich, i don't know the technical name of the top of my head, is a stable in vietnamese restaurants. i wanted to create my own version, and hopefully a perfect sandwich.

The major inspiration for this sandwich, surprisingly, is the italian style beef sandwich. this is roast beef marinaded in its own au jus over night; i'll cover this more thoroughly in future. For the sandwich i had in mind i chose to replace beef with pork, because the pig is the tastiest fucking animal on the planet, and replace the au jus with a flavorful asian inspired marinade.

I roasted the pork at 350 until it reached an internal temperature of 140 degrees and allowed the pork to rest for around about a half hour.



After the rest i slice the meat thin, doesn't have to be perfect this ain't classical french it's fucking sandwich meat.

OH MY GOD IT'S SO JUICY!!!!!!


look good enough to eat already huh? to make it better i threw together an asian marinade; i'm a cook so i have no measurements to go by, but i think it's the asian sauces listed and half water.


Asian style marinade:
Fish sauce, sweet chili sauce, hoisin sauce, sriracha sauce, black vinegar, lime, ginger, cilantro, and water

with the meat sliced and the marinade made, the work is done. just put the pork in the marinade stick it in the fridge and play the waiting game.


this is the pork as soon as it's in the marinade

this is the pork a day later, i'll admit that it almost looks like vomit but i promise it taste a shitload better.


For the sandwich i made a sriracha mayo, the stuff in the bowl. the mayo is half mayonnaise half sour cream with a hefty splash of sriracha sauce, a handful of chopped cilantro, and the juice of a lime. Along with that is fresh cilantro, lettuce, bean sprouts, a portugese style roll.

I spread the sauce on the top half of the roll, and on the bottom half i piled pork, sprouts, lettuce, and cilantro.


Now that is a pretty fucking sandwich, and i'll tell ya it taste better than it looks.

the quest begins

My name is Ben, I'm a JWU culinary graduate and a line cook. I love food and I love cooking. More specifically, I love sandwiches. I feel that the sandwich has potential to be the perfect food. Over this summer i created many great sandwiches, ones i will recreate and cover over the coming months. I felt it was time to share these sandwich making experiments with the general public.

My mission is to put way too much effort into making fantastic sandwiches, photograph them, and post the result online; along with a basic concept of how you can make these sandwiches yourself. This blog is meant to be a combination of instructional cooking, food porn, and humor. Generally these experiments take place on Sunday and Tuesday, but god only knows when i'll get around to posting them.