Who doesn’t love a good sammich? The weather was decent the last few days, but the motivation wasn’t there to pull the grill out and actually make something outside. So I’m still trying to come up with good ideas that would transfer to the grill/griddle. Sammiches transcend every style of cooking. I’m going to post a couple of ideas I had that would be quite good on the outdoor griddle with a hint of smoke. We will absolutely come back to these when the weather breaks.
If anyone’s been hanging out, you’ll notice there hasn’t been much happening. Between having COVID, a hectic work schedule, and some other minor health issues, I haven’t been able to spend as much time on Big Meaty projects as I would have liked to. But I haven’t forgotten about you or the wonderful world of barbecued meats, rubs, sauces, and such. We’re going to keep it simple this week with some sammich talk and go from there.
Anyone else ready for spring?