The tale
Long ago, I was in Junior High, that was a day or two ago. I got to meet an buddy of my Pop's and his family. His name was Smokey a full blood Cherokee indian and his wife who's name was Lilly she was born and brought up in one of those European Bohemian Countries and was Smokey's war bride. They came to visit in Louisiana and she went crazy over the breads, which we all of course took for granite. She had this basket of sausages with her, I know now to be summer sausages. I remember they were good but strangely salty.
She said (after a hush hush trip to the store, that she was making lunch, an open faced sandwich. She had my attention and she and my Mom were hovering and fluttering over the kitchen counter like little girls. I am thinking my gosh how can a sandwich make these ladies like this?
First, I deviated from the sandwich and used my own interpatation. Spell check is not working for me so you'll just have to try and figure what I meant instead of what I type. Read typo? Why yes, fluiently! So I smoked the two filets off a turkey breast. What an awesome value these days with 9.00/lb smoked turkey lunch meat.
I filleted the meat, and threw everything but the filets in the stock pot (I am already dreaming of the next tamale cook). I then brined the breastestess over night, tied 'em up, under the fan, forming a pellicle. I rubbed with oil and threw some Herbs of Providence (Stupid me, its simply parsly sage rosemary and thyme someone else mixes) on it to get rid of it. Doh!
New smoker, MES versa Red-Smok Maverick only a 2 degree differnce.
Smoked Turkey breastestess, never had a nekkid smoke go so long.
220 smoker, pecan smoke, after 5 hours I bumped to 250, 2 hours later, 165 IT The skin is as good as it looks. I used the cold smoker instead of the chip tray. Still learning.
I wish you could see the jucie, and smell that smoke!! Yes, I keep sitting here smelling my hands.
The sandwiches, Mrs Lilly said when she was a child working the fields they would have either five or seven meals a day, although they were these little sandwiches.
Starting with a bagette sliced, and buttered.
Sliced meat, Mrs Lilly used a sausage called thuringer which I am gathering ingredients to try making this winter. Its sort of like a big Slim Jim. Back to the sammy.
I figured a small piece of smoked provolone had to be good on it! Dang my hands smell soooo good, why didn't I use this perfume when I was out chasing?
A slice of tomato and there ya have it. Each sandwich is is only 2 bites, 3 if you are dainty!
Seriously two is plenty and it always surprizes me too! Course I woulda only had one if I had been eatting 5 or 7 times a day.... But working for food sounds like I would be cleaning car windshields at the intersections.
It all works really great together, Chewy crusty bread, the butter and cheese make everything so creamy and rich, that smoked breastestess (should have been Thuringer Sausage), then the acid /cool taste of the tomato goes so great with it.
It doesn't like much at all, but its one of my most favorite sandwiches and when I do offer to share with friends, they are always impressed. If you get a chancetry it, you'll like it!
Thanks for checking it out!
Long ago, I was in Junior High, that was a day or two ago. I got to meet an buddy of my Pop's and his family. His name was Smokey a full blood Cherokee indian and his wife who's name was Lilly she was born and brought up in one of those European Bohemian Countries and was Smokey's war bride. They came to visit in Louisiana and she went crazy over the breads, which we all of course took for granite. She had this basket of sausages with her, I know now to be summer sausages. I remember they were good but strangely salty.
She said (after a hush hush trip to the store, that she was making lunch, an open faced sandwich. She had my attention and she and my Mom were hovering and fluttering over the kitchen counter like little girls. I am thinking my gosh how can a sandwich make these ladies like this?
First, I deviated from the sandwich and used my own interpatation. Spell check is not working for me so you'll just have to try and figure what I meant instead of what I type. Read typo? Why yes, fluiently! So I smoked the two filets off a turkey breast. What an awesome value these days with 9.00/lb smoked turkey lunch meat.
I filleted the meat, and threw everything but the filets in the stock pot (I am already dreaming of the next tamale cook). I then brined the breastestess over night, tied 'em up, under the fan, forming a pellicle. I rubbed with oil and threw some Herbs of Providence (Stupid me, its simply parsly sage rosemary and thyme someone else mixes) on it to get rid of it. Doh!
New smoker, MES versa Red-Smok Maverick only a 2 degree differnce.
Smoked Turkey breastestess, never had a nekkid smoke go so long.
220 smoker, pecan smoke, after 5 hours I bumped to 250, 2 hours later, 165 IT The skin is as good as it looks. I used the cold smoker instead of the chip tray. Still learning.
I wish you could see the jucie, and smell that smoke!! Yes, I keep sitting here smelling my hands.
The sandwiches, Mrs Lilly said when she was a child working the fields they would have either five or seven meals a day, although they were these little sandwiches.
Starting with a bagette sliced, and buttered.
Sliced meat, Mrs Lilly used a sausage called thuringer which I am gathering ingredients to try making this winter. Its sort of like a big Slim Jim. Back to the sammy.
I figured a small piece of smoked provolone had to be good on it! Dang my hands smell soooo good, why didn't I use this perfume when I was out chasing?
A slice of tomato and there ya have it. Each sandwich is is only 2 bites, 3 if you are dainty!
Seriously two is plenty and it always surprizes me too! Course I woulda only had one if I had been eatting 5 or 7 times a day.... But working for food sounds like I would be cleaning car windshields at the intersections.
It all works really great together, Chewy crusty bread, the butter and cheese make everything so creamy and rich, that smoked breastestess (should have been Thuringer Sausage), then the acid /cool taste of the tomato goes so great with it.
It doesn't like much at all, but its one of my most favorite sandwiches and when I do offer to share with friends, they are always impressed. If you get a chancetry it, you'll like it!
Thanks for checking it out!
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