Last week I did a Mississippi style chicken sandwich for a neighborhood Halloween party. Everyone really enjoyed the warm and hearty sandwich. So this week I had to clear out some meats from my freezer and i wanted to try another go at a different sandwich than the standard pulled pork, which is still delicious! So yesterday I knocked out a couple pork butts, Saturday mornings are busy for us so I started early with the Traeger then moved to the BelFab, El Jeffe, to finish. Nothing too dramatic, but I went with an Apple Brussel sprouts slaw to top the pulled pork with Muenster cheese on a Ciabatta roll. Delicious combination.
Now the pics. First, last weeks Mississippi style chicken. I included some onion, garlic and beer in the braise. Smoked the chicken, mix of breasts and boneless thighs, until IT of 140ish and then dropped in the braise. Frigg’n amazing.
Now, This weeks butts, used up a bunch of different rubs I had to use up. Cabinet and freezer clean out.
Onto the Traeger in the morning while we ran the kids to all their sports stuff.
Then, when we returned, BelFab gets fired up and onto the stick burner.
After a while, they’re looking nice.
But didn’t probe tender until after midnight. I pulled them off and kept them whole then later today warmed oven to 200, poured in finishing sauce and some saved juices until they were ready to pull.
While that was happening, I made the apple sprout slaw,
Slice up the sprouts. Heat oil in large skillet over medium heat, then add the shaved sprouts to the skillet. Season with salt and pepper, and cook for 3-4 minutes, just until cooked through slightly.
Transfer the brussels sprouts to a bowl, add in the sliced apples, and chopped cabbage. I added some honey and broiled my apples too.
Whisk together the Mascarpone, vinegar, mustard, maple syrup. Season with salt and pepper, and when ready to serve - toss the dressing into the bowl with the brussels sprouts. Stir it up good!
Then it’s time to build the sandwhich. I used Muenster cheese and toasted on a buttered ciabatta until melted. Then put on the meat followed by the apple sprout slaw. Really came out tasty. We all liked the new flavors and textures on top of the traditional pork. Slight bitterness and earthy flavors balanced well with the sweetness of apples and brown sugar based rub, and rich umami of the meat. I had planned on putting some Peperoncino or jalapeño I’m the mix, but forgot and I’m kicking myself. Oh well… tomorrow!
Thanks for your time!
Now the pics. First, last weeks Mississippi style chicken. I included some onion, garlic and beer in the braise. Smoked the chicken, mix of breasts and boneless thighs, until IT of 140ish and then dropped in the braise. Frigg’n amazing.
Now, This weeks butts, used up a bunch of different rubs I had to use up. Cabinet and freezer clean out.
Onto the Traeger in the morning while we ran the kids to all their sports stuff.
Then, when we returned, BelFab gets fired up and onto the stick burner.
After a while, they’re looking nice.
But didn’t probe tender until after midnight. I pulled them off and kept them whole then later today warmed oven to 200, poured in finishing sauce and some saved juices until they were ready to pull.
While that was happening, I made the apple sprout slaw,
- 1 tablespoon olive oil ( I infused with rosemary)
- 1 pound Brussels sprouts, shaved
- 2 granny smith apples, sliced thinly
- 1/2 cup red cabbage, chopped
- 3 tablespoons Mascarpone
- 2 tablespoons apple cider vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
Slice up the sprouts. Heat oil in large skillet over medium heat, then add the shaved sprouts to the skillet. Season with salt and pepper, and cook for 3-4 minutes, just until cooked through slightly.
Transfer the brussels sprouts to a bowl, add in the sliced apples, and chopped cabbage. I added some honey and broiled my apples too.
Whisk together the Mascarpone, vinegar, mustard, maple syrup. Season with salt and pepper, and when ready to serve - toss the dressing into the bowl with the brussels sprouts. Stir it up good!
Then it’s time to build the sandwhich. I used Muenster cheese and toasted on a buttered ciabatta until melted. Then put on the meat followed by the apple sprout slaw. Really came out tasty. We all liked the new flavors and textures on top of the traditional pork. Slight bitterness and earthy flavors balanced well with the sweetness of apples and brown sugar based rub, and rich umami of the meat. I had planned on putting some Peperoncino or jalapeño I’m the mix, but forgot and I’m kicking myself. Oh well… tomorrow!
Thanks for your time!
Last edited:
needs to be fresh!
