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  • Mitch Cumsteen
    Mitch Cumsteen

    Muffaletta. Made the bread from scratch, used central grocery olive salet. So good. 

  • So.... bear with me. This sandwich has history. My grandpa let me work for the family business around mixers and loaders and dump trucks when I was 12. 16 was the minimum age. When Osha showed up I ha

  • BigDHornfan
    BigDHornfan

    Had a friend give me some corned beef, kraut, Russian dressing and sour pickles from Kat’z in NYC. Reuben time for dinner.

Posted Images

#302
3 hours ago, Steamboat1874 said:

Swiss would be better.

that's a big no boss.  swiss only goes on reubens. 

#316
On 10/9/2020 at 2:16 PM, elfenix said:

The eponymous sandwich from Tortas Las Perronas in Houston


5975c4763f623207ca3e0e473a73c7a0.jpg

That's an aggressive looking sandwich.

#317

Too hungry to do some fancy slicing and picture taking, but here’s the gist:

Lightly-toasted Bread. Bottom bread smeared with Stubb’s Spicy. Piece of Aged Swiss. Some Holmes Sausage links, heated up for meltiness of the Swiss. Some of my Pulled Pork tossed in my Mustard Slather and heated up. 2 American Slices to melt on top. Mayo on top Bread. 
 

Lunch, some mindless TV, and random laziness on a Tuesday. 

4D5AEDCE-2158-48BE-A6DF-8EF1836CA39F.jpeg

9CC60517-7785-43D3-9EFD-1A64F7A71745.jpeg

Edited by After irth
Forgot pics

#319
3 hours ago, Landomatic said:

Stubbs?

bNTdsYo0Lfv2bfxWjaxhqtjdMasGmZSGoY-J6Bwb

Steel Shank thread is that way >>>

It’s the only BBQ sauce that graces this house, and even then, it gets used sparingly. 

There’s hardly a need for sauce with my cooking, but I do use it when making Burnt Ends. I also thin it with Coke and use it as a mop baste on grilled Chicken or Pork occasionally. 

What’s your problem with Stubb’s?  That dude’s a legend. 

#320

Stubbs mopping sauce is my go to for random leftovers that need a liquid sauce. It’s  good on a lot of things. I never use bbq sauce it’s too sweet imo. 

 

#321
2 hours ago, After irth said:

It’s the only BBQ sauce that graces this house, and even then, it gets used sparingly. 

There’s hardly a need for sauce with my cooking, but I do use it when making Burnt Ends. I also thin it with Coke and use it as a mop baste on grilled Chicken or Pork occasionally. 

What’s your problem with Stubb’s?  That dude’s a legend. 

how about you post a pic of that wife of yours. 

#322
1 hour ago, Covri said:

Stubbs mopping sauce is my go to for random leftovers that need a liquid sauce. It’s  good on a lot of things. I never use bbq sauce it’s too sweet imo. 

 

I use the Moppin' Sauce quite a bit on Chicken and Ribs.  Love that stuff!

#324
2 hours ago, threesheets said:

Stubb's sauce is greatness.

Yea, not sure what that was about. The spicy is just about perfect for me. Hate sweet sauces.

#325

I haven't bought sauce in a while, but Head Country used to be pretty decent.  Comes out of Oklahoma, though.

#326
34 minutes ago, jimmyjazz said:

I haven't bought sauce in a while, but Head Country used to be pretty decent.  Comes out of Oklahoma, though.

Still use it sometimes. Good stuff and the price is right. 

#327
On 5/8/2020 at 3:31 PM, Jerry Callo said:

No dog in the second picture, so no way to verify that its really your sandwich.

Maybe the dog ate it and he had to deal with the dog. 

#330
On 10/14/2020 at 9:50 AM, After irth said:

What’s your problem with Stubb’s?  That dude’s a legend. 

Wasn't a shot at Stubbs, it was a shot at dousing a sandwich in BBQ sauce.  And a concoction like that sandwich belongs in the Steel Shank thread.

Just breakin balls...lighten up

#331
20 hours ago, jimmyjazz said:

I haven't bought sauce in a while, but Head Country used to be pretty decent.  Comes out of Oklahoma, though.

Head County hot & spicy is real nice.

#332

I know this is probably an upopular opinion, but I've become a fan of Sweet Baby Ray's for cooking. I find it mixes real well with other ingredients if you're going for a baste or marinade. 

Call me basic or uncultured or whatever.

#333
16 minutes ago, ztejas said:

I know this is probably an upopular opinion, but I've become a fan of Sweet Baby Ray's for cooking. I find it mixes real well with other ingredients if you're going for a baste or marinade. 

Call me basic or uncultured or whatever.

Ugh.  You should do what you want, but that stuff is awful.  They were one of our tailgate sponsors for years, gave us cases and cases of free sauce in all their different flavors.  We couldn't give it away.  I don't eat sauce on BBQ, but for people that do, I ended up just buying bottles of Rudy's and Stubb's.  We finally just terminated our relationship with them, there were only so many unopened boxes of the stuff I could store in my garage.

 

 

#334
Just now, utee94 said:

Ugh.  You should do what you want, but that stuff is awful.  They were one of our tailgate sponsors for years, gave us cases and cases of free sauce in all their different flavors.  We couldn't give it away.  I don't eat sauce on BBQ, but for people that do, I ended up just buying bottles of Rudy's and Stubb's.  We finally just terminated our relationship with them, there were only so many unopened boxes of the stuff I could store in my garage.

 

 

Oh dear God I wouldn't let it touch actual BBQ. I'm talking about like chicken/salmon or burgers or grilled peppers and onions. I find it's a good base to play with.

#335
26 minutes ago, ztejas said:

I know this is probably an upopular opinion, but I've become a fan of Sweet Baby Ray's for cooking. I find it mixes real well with other ingredients if you're going for a baste or marinade. 

Call me basic or uncultured or whatever.

 

#336
3 minutes ago, ztejas said:

Oh dear God I wouldn't let it touch actual BBQ. I'm talking about like chicken/salmon or burgers or grilled peppers and onions. I find it's a good base to play with.

It's just too sickeningly sweet for me,  in general.  For basting chicken and stuff, I'll sometimes use Rudy's. 

 

BUT, as always, folks should eat what they like.

#337
17 minutes ago, futureman said:

 

That's perfect.

But I thought I was on the sandwich thread, not the BBQ thread.

17 minutes ago, utee94 said:

It's just too sickeningly sweet for me,  in general. 

I can see that. I've been a big fan of cutting heat with some sweetness, and kind of like sweeter/more Asiany flavor profiles on a lot of stuff. 

#340

This stuff is actually really good.  Not too sweet, not too vinegar, just tomato and pepper with the right amount of balance.

spacer.png

Edited by Judge Roybeanbag

#341
10 hours ago, Landomatic said:

Wasn't a shot at Stubbs, it was a shot at dousing a sandwich in BBQ sauce.  And a concoction like that sandwich belongs in the Steel Shank thread.

Just breakin balls...lighten up

Dousing, huh?  Feel free to shank yourself. 

Just busting balls...

#342
7 hours ago, ztejas said:

I know this is probably an upopular opinion, but I've become a fan of Sweet Baby Ray's for cooking. I find it mixes real well with other ingredients if you're going for a baste or marinade. 

Call me basic or uncultured or whatever.

High Fructose Corn Syrup, Distilled Vinegar, Tomato Paste, Modified Corn Starch, Contains Less than 2% of Salt, Pineapple Juice Concentrate, Natural Smoke Flavor, Spice, Caramel Color, Molasses, Sodium Benzoate (Preservative), Garlic (Dried), Mustard Flour, Corn Syrup, Sugar, Tamarind, Natural Flavor, Celery Seed.

#343
6 hours ago, Hank_Hill said:

Sweet Baby Rays on Salmon huh

Sure. Maybe 3/2 with Sriracha. Salt, pepper, good splash of soy, cayenne, cumin. 

#345

If you’re gonna use bbq sauce, and there’s plenty of times to do so, Stubbs is great, Franklin ain’t bad, but my preferred one is this:

08b84a986103fc3477b87cfa6c996450.jpg

The medium is our go-to. Great if you are making a BBQ cheddar burger with grilled onions and jalapeños, great if you’re making a Turbo T-man at home, for a sausage wrap, etc.

#346
19 hours ago, After irth said:

Dousing, huh?  Feel free to shank yourself. 

Just busting balls...

Pouring?  Drenching?  Slathering?  What verb do you prefer?  You should neg people for choosing verbs you don’t like.  Oh wait, you already did that...serious business.

#347
This stuff is actually really good.  Not too sweet, not too vinegar, just tomato and pepper with the right amount of balance.
large_947d631c-16bb-42c1-b712-97291470d69f.jpeg


This is correct
#349
6 hours ago, Landomatic said:

Pouring?  Drenching?  Slathering?  What verb do you prefer?  You should neg people for choosing verbs you don’t like.  Oh wait, you already did that...serious business.

Goddam, is it your time of the month or something?  Lighten up. 

#350
47 minutes ago, After irth said:

Goddam, is it your time of the month or something?  Lighten up. 

Me?  You’re the one negging people over semantics like a high strung child.  What’s your next argument...I know you are but what am I?  How about you take a lap

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