Smoked up these bad-boys a couple of weeks ago on the Traeger. Ingredients and directions below, with pictures of everything at the bottom.
Ingredients - Sandwiches
Beef (your choice cut)
Pork (your choice cut)
Rubb(s) (Used Donovan's Beef this time)
Bolillo Buns
Sliced Cheese
Mayo
"Sandwich Slaw"
Directions - Sandwiches
Fire up smoker (or grill) and get to heat.
Cook each side of meat for 15 minutes at 450-degrees.
Lower heat (I dropped down to 180-degrees) and insert meat-probes.
While cooking, cut open bolillo buns in center to butterfly open and make sandwich slaw (see below).
Monitor probes until reach desired internal heat and pull meat to let sit.
While meat is sitting, crank back up to 450-degrees and toast both sides of bolillo buns for a few minutes.
Slice up meat(s) at desired sizes.
Remove buns, apply mayo (or other dressing/condiment) to both sides of buns.
Pile in sliced meat and top with sliced cheese.
Place on cooking-sheets and put back into smoker/grill until cheese is melted.
Remove (with oven mitts) and let sit before topping with sandwich slaw.
Ingredients - Sandwich Slaw
Shredded Lettuce
Onion
Pickles
Olive Oil
Red Wine Vinegar
Garlic
Black Pepper
Everything Bagel Seasoning
Directions - Sandwich Slaw
Open up gallon-bag and pour in lettuce.
Chop up onions and slice up pickles, dump into bag.
Scoop out desired amount of garlic and dump into bag.
Drizzle with olive oil and red wine vinegar.
Shake in black pepper and everything bagel seasoning.
Close gallon-bag and shake together to mix everything.
Note: This does not have any measurements as it should all be to your taste.
Enjoy!
Chubbs
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