I saw this on an episode of Triple D and knew I had to try it .
Place was in Philly . Called Gaul & Company Malt house .
Kielbasa loaf that gets sliced and cooked on a flattop like a cheese steak .
Just happened to be a sausage making day , and I was talking with Jeff about the Dutch loaf he made . Got me thinking it would be a good time to do this sandwich .
I used the Hot smoked Polish from Marianski .
Called for 1 clove of chopped garlic . I used 4 .
Also added some potato starch .
Used a loaf pan , but I make a sling so I can lift the loaf out after it sets . This was good enough , I took it out and smoked it without the pan .
I start on a piece of foil , then pull that out later in the smoke .
After sitting in the fridge overnight .
This is how it went into the smoker .
Used B&B pellets , and some 100% cherry pellets for color .
Started at 110 to dry .
Steps to 120 and start smoke .
Steps to 140
steps to 165 for the ride .
Took about 9 1/2 hours to hit 150 .
Out and cooling .
Fridge overnight .
Couple slices in the morning . The smell is amazing .
2 eggs , Kielbasa and cheese sandwich for breakfast .
OK , Lunchtime . Sliced a half pound .
It was a half pound before I took a slice or 2 .
Cut up some onion , and took it out to the Blackstone . Started out stacked
up .
Flipped it over and chopped it up .
Then mixed with the onions . You can see the edges of the meat are crisp .
Hollow out some bread , and add some store bought cheese .
Good Lord . Seriously good . Not because I made it , because it's seriously
good . Insane flavor of the loaf cooked like this . I may never stuff Kielbasa again .
The possibilities are endless with this . You could season up any profile of
loaf you want . Then cook as a cheese steak . I think the next one will be
sweet Italian with peppers and onions .
Thanks for lookin'
Place was in Philly . Called Gaul & Company Malt house .
Kielbasa loaf that gets sliced and cooked on a flattop like a cheese steak .
Just happened to be a sausage making day , and I was talking with Jeff about the Dutch loaf he made . Got me thinking it would be a good time to do this sandwich .
I used the Hot smoked Polish from Marianski .
Called for 1 clove of chopped garlic . I used 4 .
Also added some potato starch .
Used a loaf pan , but I make a sling so I can lift the loaf out after it sets . This was good enough , I took it out and smoked it without the pan .
I start on a piece of foil , then pull that out later in the smoke .
After sitting in the fridge overnight .
This is how it went into the smoker .
Used B&B pellets , and some 100% cherry pellets for color .
Started at 110 to dry .
Steps to 120 and start smoke .
Steps to 140
steps to 165 for the ride .
Took about 9 1/2 hours to hit 150 .
Out and cooling .
Fridge overnight .
Couple slices in the morning . The smell is amazing .
2 eggs , Kielbasa and cheese sandwich for breakfast .
OK , Lunchtime . Sliced a half pound .
It was a half pound before I took a slice or 2 .
Cut up some onion , and took it out to the Blackstone . Started out stacked
up .
Flipped it over and chopped it up .
Then mixed with the onions . You can see the edges of the meat are crisp .
Hollow out some bread , and add some store bought cheese .
Good Lord . Seriously good . Not because I made it , because it's seriously
good . Insane flavor of the loaf cooked like this . I may never stuff Kielbasa again .
The possibilities are endless with this . You could season up any profile of
loaf you want . Then cook as a cheese steak . I think the next one will be
sweet Italian with peppers and onions .
Thanks for lookin'
