Welcome to the EGGhead Forum - a great place to visit and packed with tips and EGGspert advice! You can also join the conversation and get more information and amazing kamado recipes by following Big Green Egg to Experience our World of Flavor™ at:
Want to see how the EGG is made? Click to Watch
Facebook | Twitter | Instagram | Pinterest | Youtube | Vimeo
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Share your photos by tagging us and using the hashtag #BigGreenEgg.
Want to see how the EGG is made? Click to Watch
OT sammich
Options
caliking
Posts: 18,735
no eggs were lit, but it still turned out good
Baked a 25% WW with flax seeds and grapefruit sourdough loaf this morning.
Whipped up some garlic and Thai chile mayo.
Broke out some homemade mortadella from our recent hog adventures, and ended up with this:
It didn’t suck.
Baked a 25% WW with flax seeds and grapefruit sourdough loaf this morning.
Whipped up some garlic and Thai chile mayo.
Broke out some homemade mortadella from our recent hog adventures, and ended up with this:
It didn’t suck.
A happy BGE family in Houston, TX.
Comments
-
Awesome, sandwiches are under rated. That second picture confused me for a minute, thought something was upside down
-
That's a nice sammich. I'm glad it wasn't made with that newfangled domesticated yeast stuff. That would have negated the awesomeness of the homemade mortadella. Kudos as well on the ramped up mayo.Coleman, Texas
Large BGE & Mini Max for the wok. A few old camp Dutch ovens and a wood fired oven. LSG 24” cabinet offset smoker. There are a few paella pans and a Patagonia cross in the barn. A curing chamber for bacterial transformation of meats...
"Bourbon slushies. Sure you can cook on the BGE without them, but why would you?"
YukonRon -
Looks wonderful!
Mortadella is a mystery to me. I really don't like bologna much at all, but once in a while I LOVE mortadella. But they're practically the same thing! I don't understand why one of them seems sort of rich and luscious to me, but the other one just isn't worth eating. My guess has always been that maybe there's a lot more fat in mortadella (in addition to the obvious globs of fat). The flavor is really similar, but somehow mortadella is just sort of luscious. Your home-made mortadella looks really different than the stuff I've gotten in NYC delis, years ago, but it looks wonderful! -
@caliking, that looks fantastic, and certainly does the mortadella justice.Theophan said:Mortadella is a mystery to me. I really don't like bologna much at all, but once in a while I LOVE mortadella. But they're practically the same thing! I don't understand why one of them seems sort of rich and luscious to me, but the other one just isn't worth eating. ...Theophan said:Your home-made mortadella looks really different than the stuff I've gotten in NYC delis, years ago, but it looks wonderful!
- Recipe may be different. While all mortadella has blocks of blanched back fat, the other ingredients vary from recipe to recipe. This one has pistachios and black pepper corns (both pretty typical). Some other folks use olives in theirs
- Quality of pig. This was made from our super-fancy heritage hogs, and the meat is much darker than a commodity hog
- Failure of equipment - This sausage is supposed to be emulsified, so that the texture is uniform (save for the fat blocks, pistachios and pepper). However, our food processor was not up to the task, so it is very well mixed, but not fully emulsified.
(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
-
I did pimiento cheese sammiches for Sunday’s Masters round. Even wore my green jacket.
Your sandwich was probably better.LBGE since June 2012
Omaha, NE
-
-
@SaltySam I’ve taken a recent liking to pimiento cheese. Love it on burgers, in omelets, and grilled pimiento cheese sammiches.
Got this at Costco. It’s pretty good IMO.
#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Canugghead said:Holy crapo! secret ingredient red boat?
Thanks for the idea, Gary!#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
@SciAggie I felt like I had to redeem myself#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
@20stone this was easily the best mort I’ve had.
Flavor and mouthfeel were both great. I’m ok with the only partially emulsified texture. Tastes more meaty.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
I’d crush that right about now!"I've made a note never to piss you two off." - Stike
-
That was way better than what I had for dinner. I would inhale that, I am a big Sammie guy, thanks for sharing."Knowledge is Good" - Emil Faber
XL and MM
Louisville, Kentucky -
YukonRon said:
That was way better than what I had for dinner. I would inhale that, I am a big Sammie guy, thanks for sharing.
Breakfast is my #1 favorite meal, but a good sammich is always a top contender. I would rather have a decent sammich on my homemade bread, than almost anything that is dished up at work most days.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
20stone said:A modest variation in spices can make a huge difference. You are correct, mortadella and bologna are closely related, but the spicing is a bit different in mortadella (at least in the one we made). ... This one has pistachios and black pepper corns (both pretty typical). Some other folks use olives in theirs...
-
caliking said:@SaltySam I’ve taken a recent liking to pimiento cheese. Love it on burgers, in omelets, and grilled pimiento cheese sammiches.
Got this at Costco. It’s pretty good IMO.Ellijay GA with a Medium & MiniMax
Well, I married me a wife, she's been trouble all my life,
Run me out in the cold rain and snow -
northGAcock said:#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX.
-
northGAcock said:
Grate extra sharp cheddar, dukes mayo and black pepper. Really quite easy to make your own.(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
20stone said:northGAcock said:
Grate extra sharp cheddar, dukes mayo and black pepper. Really quite easy to make your own.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
Theophan said:
I think every mortadella I've had had pistachios in it, and often black pepper. Never seen olives. I mean, I've seen olive loaf, and like it, but I've never seen olives in something that was called mortadella.Theophan said:20stone said:A modest variation in spices can make a huge difference. You are correct, mortadella and bologna are closely related, but the spicing is a bit different in mortadella (at least in the one we made). ... This one has pistachios and black pepper corns (both pretty typical). Some other folks use olives in theirs...
(now only 16 stone)
Joule SV
GE induction stove
Gasser by the community pool (currently unavailable)
Scale (which one of my friends refuses to use)
Friends with BGEs and myriad other fired devices (currently unavail IRL)
Occasional access to a KBQ and Webber Kettle
Charcuterie and sourdough enthusiast
Prosciuttos in an undisclosed locationAustin, TX -
I just tried to take bite out of my computer screen. DaYum!Large, small and mini now Egging in Rowlett Tx
-
Grate extra sharp cheddar, dukes mayo and black pepper. Really quite easy to make your own.
Sharp cheddar, the homemade mayo, and red onions.
Toasted up some of that bread. And now another thing I’m not buying from the store.#1 LBGE December 2012 • #2 SBGE February 2013 • #3 Mini May 2013A happy BGE family in Houston, TX. -
caliking said:20stone said:northGAcock said:
Grate extra sharp cheddar, dukes mayo and black pepper. Really quite easy to make your own.Greensboro, NC
Categories
- All Categories
- 182.8K EggHead Forum
- 15.7K Forum List
- 459 EGGtoberfest
- 1.9K Forum Feedback
- 10.3K Off Topic
- 2.2K EGG Table Forum
- 1 Rules & Disclaimer
- 9K Cookbook
- 12 Valentines Day
- 91 Holiday Recipes
- 223 Appetizers
- 516 Baking
- 2.4K Beef
- 88 Desserts
- 165 Lamb
- 2.4K Pork
- 1.5K Poultry
- 30 Salads and Dressings
- 320 Sauces, Rubs, Marinades
- 543 Seafood
- 175 Sides
- 121 Soups, Stews, Chilis
- 36 Vegetarian
- 100 Vegetables
- 313 Health
- 293 Weight Loss Forum