Bánh Mì Sandwiches

This is my version of a Bánh Mì sandwich. I know my method isn't even remotely traditional, but it sure is tasty!
My original idea was to marinate the chuck roast in sweet orange tea.
I can't recall why, but when I first planned on making this I got interrupted. As a result, I chose to freeze the chuck roast in the tea. 

Frozen sweet orange tea marinade.
3 lbs chuck roast
1 gallon sweet orange tea
3 oranges

pickled jalapenos
fried egg
McCormick's Perfect Pitch Asian seasoning
Central Market Thai One On Wild Heat BBQ sauce
1 liter Ginger Ale (for spritz)
bolillo rolls
Hickory mini logs
Orange wood chunks
Jack Daniels whiskey barrel chunks

1/2 cup water
1/4 cup sugar
1/4 cup distilled white vinegar
1/2 cup
julienned carrot
1/2 cup
julienned daikon radish
Kosher salt

The veggies & Ginger Ale for spritz
Step 1: 

Make the slaw: In a small saucepan, combine the water, sugar, and vinegar and bring to a boil. Transfer the vinegar mixture to a bowl and cool. Add the carrot and daikon, mix well, and season with salt. Set aside to marinate for 30 minutes or store in the refrigerator up to overnight.

Into the fridge for overnight marinade.
about to season the chuck

seasoning applied
set up smoker for 225°-250°

Hickory mini logs, Orange wood chunks, & Jack Daniels whiskey barrel chunks
Chuck & a few ABT's.

adding fresh sliced oranges to chuck

Monsoon hit my house. I pulled everything from the smoker & finished it in the oven. IT was at 165°, that's all the smoke she's gonna take anyways. Removed from oven when IT was at 214°.

about to add the glaze

glazed chuck

all plated up


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