Sammy Time Again (Beef & Pork) Pic Heavy!
Got a 3 pound Chuck Roast Sliced from my Sous Vide Supreme, and most of it was saved for some Sammies.
Also I used a little more Pulled Pork from my Smoker for a couple more Sammies.
So let’s get started:
First I started with some Awesome Fork Tender Chucky slices, and Nuked them a bit for my Hot Roast Beef Sammy, with gravy.
This was a Super Roast Beef Sammy, and the meat was still mighty Tender after Nuking.
Then the next night, I heated some more slices in my toaster oven, and made a Hot Beef Sammy with Cheese & Horseradish Sauce.
The slices of Tender Beef toughened up pretty bad from heating them in my Toaster Oven, but the flavor was still Great.
Then the next night, I heated up some leftover Smoked Pulled Pork with some AuJus, and put it in a couple of rolls with some of Mrs Bear’s Special Sauce, and a bunch of squirts of Frank’s Hot Sauce.
Dang I Love these Sammies!!!
Thanks for Stopping by,
Bear
Leftover slices of Beef from that Last Chucky I did in my Sous Vide Supreme @ 138° for 30 hours:
I always start out with a little gravy under & on top of the bottom slice of bread:
Then a bunch of pieces of Sliced Beef stacked on the bread:
Then Gravy, the top slice of bread, and more Gravy to top it all off:
Then the next Night:
Some Horseradish Sauce on a small steak roll:
Heated up some Beef slices in my Toaster Oven (Bad Idea):
Spread the Beef on the Roll:
Some Cheese, and Nuke until Melted (about 30 seconds):
Note: The Toaster Oven really toughened up the Tender SV'd Beef.
Third Night:
Thaw out some Smoked Pulled Pork & put in a bowl (and thaw some AuJus):
Add 4 tsp of AuJust "Gel" to the top of the Pork, and Nuke to Heat:
Squirt a bunch of Frank's Red Hot on the Rolls:
Fill the Roll with heated Pork & some of Mrs Bear's Sauce:
Close 'em up & Chow Down!! Yum!!
Got a 3 pound Chuck Roast Sliced from my Sous Vide Supreme, and most of it was saved for some Sammies.
Also I used a little more Pulled Pork from my Smoker for a couple more Sammies.
So let’s get started:
First I started with some Awesome Fork Tender Chucky slices, and Nuked them a bit for my Hot Roast Beef Sammy, with gravy.
This was a Super Roast Beef Sammy, and the meat was still mighty Tender after Nuking.
Then the next night, I heated some more slices in my toaster oven, and made a Hot Beef Sammy with Cheese & Horseradish Sauce.
The slices of Tender Beef toughened up pretty bad from heating them in my Toaster Oven, but the flavor was still Great.
Then the next night, I heated up some leftover Smoked Pulled Pork with some AuJus, and put it in a couple of rolls with some of Mrs Bear’s Special Sauce, and a bunch of squirts of Frank’s Hot Sauce.
Dang I Love these Sammies!!!
Thanks for Stopping by,
Bear
Leftover slices of Beef from that Last Chucky I did in my Sous Vide Supreme @ 138° for 30 hours:
I always start out with a little gravy under & on top of the bottom slice of bread:
Then a bunch of pieces of Sliced Beef stacked on the bread:
Then Gravy, the top slice of bread, and more Gravy to top it all off:
Then the next Night:
Some Horseradish Sauce on a small steak roll:
Heated up some Beef slices in my Toaster Oven (Bad Idea):
Spread the Beef on the Roll:
Some Cheese, and Nuke until Melted (about 30 seconds):
Note: The Toaster Oven really toughened up the Tender SV'd Beef.
Third Night:
Thaw out some Smoked Pulled Pork & put in a bowl (and thaw some AuJus):
Add 4 tsp of AuJust "Gel" to the top of the Pork, and Nuke to Heat:
Squirt a bunch of Frank's Red Hot on the Rolls:
Fill the Roll with heated Pork & some of Mrs Bear's Sauce:
Close 'em up & Chow Down!! Yum!!
