Bbq Buffalo Brisket Reuben Sandwich With Home Made Spicy Dill Pickles Recipes

BBQ BUFFALO BRISKET REUBEN SANDWICH WITH HOME MADE PICKLES

Steps:

• Brisket: Place 2 c. of the bbq sauce in a large shallow baking dish, add in the brisket and turn to coat. Cover and marinate in the refrigerator for 4 hrs or possibly overnight. Preheat oven to 325 degrees. Heat the vegetable oil in a large Dutch oven over high heat till smoking. Remove the brisket from the dish, season with salt and pepper and sear well on both sides and remove to a plate. Add in the carrots, onions, celery and garlic and cook till soft and golden. Return the brisket to the pan and cover with the chicken stock, water and the remaining 1 c. of bbq sauce. Bring to a simmer on top of the stove, cover and place in the oven. Cook for 2 1/2 to 3 hrs or possibly till tender. Remove from the cooking liquid, let rest for 15 min then slice thinly on the bias. Red Cabbage Slaw: Place cabbage in a large nonreactive bowl. Bring vinegar, honey and salt and pepper to a simmer in a medium saucepan. Pour the hot mix over the cabbage and stir to combine. Cover with plastic wrap and let rest 30 min at room temperature. Home-Made Pickles: Combine the vinegar, honey, pepper flakes, peppercorns, coriander, mustard seeds, fennel seeds, cumin and salt in a medium nonreactive saucepan over high heat and bring to a boil. Let boil for 2 min; remove from the heat and let sit till cooled to room temperature. Add in the dill and cilantro. Place the cucumber in a medium bowl and pour the cooled vinegar mix over them. Chill, covered for 24 hrs or possibly up to 4 days. Assemble: Place 8 slices of bread on a work surface. Top each slice with 4 to 5 slices of the brisket, a slice of cheese and some of the red cabbage slaw. Top each with the remaining bread. Heat 1/2 of the butter in a large skillet over high heat. Saute/fry 4 of the sandwiches at a time till golden on both sides and the cheese has melted. Serve with spicy pickles and chips. This recipe yields 8 sandwiches. Comments: Original title as listed is "Bbq Buffalo Brisket Reuben Sandwich with Home-Made Spicy Dill Pickles."

HOMEMADE SPICY DILL PICKLES

Steps:

• Combine the vinegar, honey, pepper flakes, peppercorns, coriander, mustard seeds, fennel seeds, cumin and salt in a medium non-reactive saucepan over high heat and bring to a boil. Let boil for 2 minutes; remove from the heat and let sit until cooled to room temperature. Add the dill and cilantro. Place the cucumber in a medium bowl and pour the cooled vinegar mixture over them. Refrigerate, covered for 24 hours or up to 4 days.

BBQ BEEF BRISKET SANDWICHES

Steps:

• Mix celery salt, black pepper, salt, garlic salt, and onion salt in a small bowl; add Worcestershire sauce. Spread mixture over beef brisket; transfer to a slow cooker.
• Cook on Low until beef is tender, about 8 hours.
• Transfer beef to a cutting board; shred into small pieces using 2 forks.
• Measure 1/2 cup cooking liquid from the slow cooker into a saucepan. Mix in Russian dressing and barbeque sauce; bring to a boil.
• Combine shredded beef and sauce mixture in the slow cooker. Cook on Low until flavors combine, about 1 hour.

SPICY DILL PICKLES

Steps:

• Inspect a quart-sized canning jar for cracks. Immerse in simmering water until brine is ready. Wash a new, unused lid and ring in warm soapy water.
• Combine water, vinegar, habanero peppers, garlic, serrano pepper, sugar, salt, peppercorns, pickling spice, and red pepper flakes in a pot and bring to a simmer.
• Remove pot from the burner and let the liquid cool to a warm enough temperature to handle, but not to room temperature, 15 to 20 minutes; you want the heat so it will soak into the veggies.
• Place cucumbers and dill in the canning jar. Ladle the warm brine into the jar until cucumbers are covered and brine is near the top of the jar. Let cool to room temperature, 15 to 20 more minutes. Seal jar and place in the refrigerator for 1 to 3 days before eating.

BISON REUBEN SANDWICH

Steps:

• Place 2 cups of the barbecue sauce in a large shallow baking dish, add the brisket, and turn to coat. Cover and marinate in the refrigerator for 4 hours or overnight.
• Preheat the oven to 325°F.
• Heat the oil in a large Dutch oven over high heat until it begins to shimmer. Remove the brisket from the refrigerator, season with salt and pepper, and sear well on both sides until golden brown, about 5 minutes per side. Transfer to a plate. Add the carrots, onions, and celery and cook until soft and golden brown, about 5 minutes. Add the garlic and cook for 1 minute.
• Return the brisket to the pan and add the chicken stock and the remaining 1 cup barbecue sauce. Bring to a simmer on top of the stove; then cover and place in the oven. Cook until fork-tender, about 2 hours.
• Meanwhile, make the pickled red cabbage. Bring the vinegar, honey, and salt and pepper to taste to a simmer in a large Dutch oven over medium heat. Add the cabbage and cook, stirring occasionally, until just wilted, about 15 minutes.
• Remove the brisket from the cooking liquid, tent with foil, and let rest for 15 minutes before slicing thinly across the grain.
• Place 8 slices of bread on a work surface. Top each slice with 4 or 5 slices of brisket, 2 tablespoons of the cheese, some pickled red cabbage, and a drizzle of the dressing. Top with the remaining bread.
• Heat one-third of the butter in a large skillet over medium heat. Cook 2 to 3 sandwiches at a time until golden brown on both sides and the cheese has melted, about 3 minutes per side. Repeat with the remaining butter and sandwiches.
• Whisk together the mayonnaise, ketchup, and hot sauce in a small bowl and season with salt and pepper. Cover and refrigerate for at least 1 hour and up to 1 day. Stir in the pickled okra just before using.