The Bbq Big Mouth Sandwich Recipes

Steps:

• Preheat the oven to 300°F (150°C).
• Lay the ribs on a long sheet of aluminum foil. Combine the paprika, pepper, brown sugar, salt, garlic powder, onion powder, cumin, and chili powder in a small bowl, then cover the ribs evenly on both sides, pressing the rub into any cracks and smoothing out any large lumps. Wrap the foil around the ribs, making sure they're completely sealed. It's important that the juices of the ribs stay inside the foil to keep the ribs moist during cooking. Use more sheets of foil if necessary.
• Bake the ribs for 3-3½ hours, until tender. Unwrap the ribs carefully, then wiggle the bones out slowly. If you're having trouble removing the bones, use a knife to make small cuts in the meat to aid their removal. Preheat the broiler on your oven.
• Combine the barbecue sauce and honey in a small bowl and brush both sides of the deboned slab of ribs generously, being sure to carefully handle the ribs since the meat will be super tender.
• Broil the ribs for about 5 minutes until the glaze is bubbling and starting to brown.
• Slice the bread loaf in half lengthwise, then butter both sides of the bread. Sprinkle sesame seeds on the outside of the bread, then toast under the broiler for a few minutes. Keep a careful eye on it as they will burn extremely quickly.
• With two long spatulas or knives, carefully transfer the glazed ribs to the bottom bread half, then top with the caramelized onions, parsley, and the top half of bread. Cut into about 8 2-inch (5-cm) sandwiches, and serve.
• Enjoy!

Steps:

• Open the hoagie roll. Lay the brisket and pork on the bread, then add hot link to the middle. Pour the sauces on the meats; the BBQ Sauce goes on the brisket and the Mustard BBQ Sauce goes on the pork. Top with Feta Slaw and fold together to make one large sandwich.
• Preheat a smoker or oven for cooking at about 225 degrees F.
• Trim brisket fat on the deckle (large side) just enough to where there is still fat covering the meat. (You do not need to trim the pork butt.) Stir together the pepper, salt, sugar, paprika, chili powder, garlic powder and onion powder in a small bowl. Apply the rub to all sides of the meat thoroughly. Let sit at room temperature for about 30 minutes. Place in smoker or oven and let cook until internal temperature reaches 200 degrees F, about 12 hours.
• Let sit 30 minutes, then chop meat.
• Grind beef and fat together through a meat grinder and put into a bus tub.
• Mix together garlic, sea salt, chile flakes, peppercorns, curing salt, cayenne and coriander seeds, then pour in 8 ounces cold water for even distribution.
• Add water and seasonings to the meat and toss for 2 minutes. Transfer to a plastic bag and let marinade in the refrigerator overnight.
• Put hog casings in warm salt water and let sit in the refrigerator overnight.
• Place hog casings on a sausage stuffer. Fill with filling, twisting into 6-inch links.
• Special equipment: a meat grinder; hog casings; sausage stuffer
• Mix the ketchup, vinegar, molasses, steak sauce, mustard, Worcestershire, BBQ rub, garlic pepper, black pepper, cinnamon and 3 quarts water in a 5-gallon bucket.
• Mix the mustard, honey, vinegar, jelly, ketchup, BBQ rub and Worcestershire in a 5-gallon bucket.
• Put the cabbages, carrots, feta, green onion, vinegars, pepper and salt in a large bowl and mix thoroughly until the liquid is gone.

Steps:

• Fry bacon on medium heat with lime pepper and garlic flakes.
• Toast bread lightly.
• Spread brown mustard on 2 slices and blue cheese dressing on remaining 2 slices.
• Place beef barbecue on 1st slice of toast that has mustard on it.
• Top with half of coleslaw.
• On next piece of toast (one with blue cheese dressing) spread ham (or shrimp) salad.
• Top this layer with slaw.
• Stack on first layer.
• On 3rd slice of toast (brown mustard) place bacon.
• Top with cheddar cheese.
• Layer on top of other layers.
• Place last slice of toast, dressing side down on top of all.
• Secure with large toothpicks.
• Place in microwave for approximately 20 seconds, just enough to heat cheese.
• Remove from microwave and slice diagonally.
• Serve with chips and pickle if so desired.

Steps:

• In a bowl, combine the cucumber, tomato, onion, and salad dressing; set aside.
• Cut one inch off the top of bead; set aside.
• Carefully hollow out top and bottom of loaf, leaving in a 1/2-inch shell.
• (discard the removed bread or save for another use) Layer a fourth of the ham, salami, pork, and cheese in side the shell.
• Top with a third of the vegetable mixture.
• Repeat layers ending with the meat and cheeses, gently pressing down to flatten as needed.
• Replace bread top; wrap tightly in plastic wrap.
• Refrigerate until serving.

Steps:

• Slice bread lengthwise into fourths.
• So you still have a long loaf, with 4 long pieces for layering.
• Place first layer on baking sheet and spread with mayonnaise.
• You want enough to cover the bottom, but not too much or when the sandwich is heated, your stuff will slide right off.
• Layer ham and american cheese.
• Place another piece of bread on top.
• Layer roast beef, onion and provolone.
• Place another piece of bread on top.
• Layer turkey, bacon and tomato.
• Place top piece of bread on.
• Melt butter and stir in garlic powder.
• Brush all over top and sides of sandwich.
• Tent with aluminum foil and bake at 350 for about 15 minutes or until heated through and cheese is melted.

Steps:

• Generously slather peanut butter on 1 slice of bread.
• Cover with a layer of apple slices and sprinkle with raisins, cashews and coconut.
• Spread honey on the second slice of bread and place it on top of the sandwich.