- Sep 15, 2012
- 17,987
- 14,864
A sandwich that has many aliases grinders, subs, hoagies, torpedoes, heros, but one thing in common - it's real good and real simple to make.
I went down a different path with this one. After the wife and I spent most of the morning and early afternoon finishing up our Christmas shopping. I wanted to Q something simple and quick. Afterall it was 23 degrees out and I was just getting over being sick. So I broke out the 26" kettle and fired it up.
I also decided to change this up and use moinks instead of the traditional Italian meatballs. I won't bore you with the making of the moinks but will include a link to how I make them.
Moinks:
https://www.smokingmeatforums.com/threads/moinks.276989/
Here they are stuffed with smoke cheddar, wrapped in bacon and sprinkled with Tony C's seasoning.
Oh did I forget to mention. I also added a few pork shots to the mix. Yummmm.
Pork shot link:
https://www.smokingmeatforums.com/threads/pork-shots.276391/
Here they are post smoke:
A closeup of the moinks: The two pieces of kielbasa for for skidmark.
...and the finished product. Jacked up marinara sauce, mozzarella cheese, and Italian bread.
Sorry about the bite shot. I has eager to taste and hungy.
This was really good - one of the best grinders I've made. Next time I'll forgo the italian bread and use regular grinder rolls. As I had to use a fork to eat most of the samwich.
Thanks for taking a peek.
Chris
I went down a different path with this one. After the wife and I spent most of the morning and early afternoon finishing up our Christmas shopping. I wanted to Q something simple and quick. Afterall it was 23 degrees out and I was just getting over being sick. So I broke out the 26" kettle and fired it up.
I also decided to change this up and use moinks instead of the traditional Italian meatballs. I won't bore you with the making of the moinks but will include a link to how I make them.
Moinks:
https://www.smokingmeatforums.com/threads/moinks.276989/
Here they are stuffed with smoke cheddar, wrapped in bacon and sprinkled with Tony C's seasoning.
Oh did I forget to mention. I also added a few pork shots to the mix. Yummmm.
Pork shot link:
https://www.smokingmeatforums.com/threads/pork-shots.276391/
Here they are post smoke:
A closeup of the moinks: The two pieces of kielbasa for for skidmark.
...and the finished product. Jacked up marinara sauce, mozzarella cheese, and Italian bread.
Sorry about the bite shot. I has eager to taste and hungy.
This was really good - one of the best grinders I've made. Next time I'll forgo the italian bread and use regular grinder rolls. As I had to use a fork to eat most of the samwich.
Thanks for taking a peek.
Chris
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