BBQ Brisket Sandwich

Today is National Sandwich day, so I found it fitting to post about my latest tasty meal I have been enjoying the past week. The Brisket Sandwich was just a vessel for my House BBQ Sauce. And trust me, it is truly amazing. Sweet, Smokey, Spicy, and a little tang. The good people over at ChefSteps have some great sous vide BBQ recipes.

brisketbbq-3495

Spanish BBQ Sauce (House Sauce)

400g Ketchup (Not too sweet)
60g Dijon Mustard (Fine)
55g Apple Cider Vinegar
45g Worcestershire
40g Chipotle Tabasco
40g Olive Oil
20g Garlic
20g Green Onion
20g Tomato Paste
5g Smoked Salt
5g MSG
5g Pepper
3.5g Cayenne Pepper
1.5g Paprika
1.5g Smoked Paprika
0.35 Ghost Chili Powder
0.1g Saffron

Combine all the ingredients in a blender and blitz until smooth. Put on to condiment bottles and get ready to use it on everything. A must for any BBQ. If you like spice, there is nothing stopping you adding a little more Ghost Chili.

For the Brisket I used a 50% Wagyu Brisket, perfectly marbled and not too aggressively trimmed. There is a great butcher/farmer that have some excellent beef if you are located in Seattle. Check out The Buther’s Table if you are in the South Lake Union (SLU) Area of Seattle. I followed ChefSteps killer Smokeless BBQ Brisket recipe, and made a cabbage and carrots using Kewpie Mayonnaise. I like thick pickles we a good crunch, so I added equal parts salt and sugar, along with Vinegar into a sous vide bag and compressed my thick cucumber slices.

See you next time. Hungry Eyes Full Heart, Can’t Lose!

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