Comments on: BBQ BEEF SANDWICH WITH BLUE CHEESE COLESLAW

By: Super Bowl Recipes | Food.People.Want

Super Bowl Recipes | Food.People.Want — Tue, 04 May 2010 04:24:16 +0000

[...] BBQ Beef Sandwich with Blue Cheese Coleslaw [...]

By: Montana Eats

Montana Eats — Fri, 12 Feb 2010 17:53:48 +0000

I am making this tonight! Looks amazing.

By: Sandra

Sandra — Sun, 31 Jan 2010 18:44:39 +0000

Hi Mike, I’m not ready…6 weeks ago I tried your braised beef in coke (which was phenomenal) and now I have a new favorite coleslaw! I put mine with pulled pork that I had braised and it was delish. You gotta respect the meat lover!

By: Mike

Mike — Fri, 22 Jan 2010 04:48:53 +0000

Farah – I too know the frustration of trying to get that smoky flavor on a gas grill. Because each grill is built differently, I can’t guarantee these techniques will work, but I have a few suggestions that might help. First off, add your woodchips to a cold grill — this will ensure that they come up to temperature and smolder gently before burning outright. If you are still finding your foil goes up in flames, consider placing the soaked woodchips in a smaller, disposable aluminum pan and sealing it tightly with foil before poking a few holes to allow the smoke to escape. If you don’t have a smaller tray on hand, consider double or even triple wrapping your soaked wood chips in heavy duty aluminum foil before placing them on the element. In the end, you are looking for the chips to smolder, not burn, so even think about soaking them for 30 minutes if you have the time. Good luck and let me know how the sandwiches turns out!

By: Mike

Mike — Fri, 22 Jan 2010 04:26:01 +0000

Gina - I picked up the brioche buns from Whole Foods. I recently noticed that they were carrying a few products from La Boulange and decided to give them a try. Needless to say, the were fantastic. If you can't find those buns in particular, any good quality bun should do the trick.

By: Gina

Gina — Fri, 22 Jan 2010 00:05:18 +0000

What brand of buns did you use, or did you make them? They look really beautiful.

By: Farah

Farah — Thu, 21 Jan 2010 21:51:38 +0000

Your sandwich looks soo good. I can’t wait to try this recipe. I am also planning on barbequeing next week. I don’t care if its cold and wet, its going to be totally worth it!

I had a question though. I own a gas grill and have always wanted that smokey flavour but I never could get the foil packet of woodchips to smoke. I can’t put the foil packet directly on the burner since the foil burns away. Is there a specific method or place for putting this on the grill?

By: Mike

Mike — Tue, 19 Jan 2010 19:26:22 +0000

Kenzi – I will absolutely add that to my list of Must-Trys. It sounds like something special.

Thanks,

Mike

By: Kenzi

Kenzi — Tue, 19 Jan 2010 18:35:01 +0000

This looks great. I, too, love barbeque — If you’re ever on the East Coast, I highly recommend David Chang’s version: BBQ rib sandwich with a red onion slaw at SSam Bar. Out. Rageous.

By: Mike

Mike — Tue, 19 Jan 2010 17:19:05 +0000

hi pdrake – The original recipe called for iodized salt and that happened to be what I had on hand at the time. If you prefer to use kosher, make sure to double the amount called for because of the increased size of the salt crystals.

Mike