After the winter, we’ve had here in the Midwest it is a welcome relief to finally experience some warm weather. For me, warm weather means BBQ!. Now, I’ve been known to not let the winter blahs stop me from firing up the grill in several inches of snow. Call it winter therapy, nothing like smouldering charcoal and sweet-smelling wood smoke to help get me through the gray, depressing and too cold months of a Michigan winter where often it feels like we reside in the North Pole. So to pay tribute to the barbecue gods (and goddesses) last weekend I purchased a bag of charcoal, lighter fluid, pork ribs and a few other fixings and set to work making some barbecue happen.
How To Make A CHOPPED Pork & Onion BBQ Sandwich
Lately, I’ve had a craving for sandwiches and so why not. I set about building what may have been my best sandwich of the new year. Here’s what I did.
The wife and I headed down to Horrock’s and grabbed a few items: Sweet onions, a bulb or two of garlic, scallions (aka green onions), young white onions with stalks on, Anaheim and Poblano Peppers, Sweet Corn, a small block of Habernero & Chipotle Cheese, a handful of Agaricus bisporus otherwise known as Crimini Mushrooms (sorry my inner foodie geek gets the best of me at times), and a loaf of fresh egg bread.
Okay, first I got the slab of pork ribs out and prepared it for the grill. After I took it out of the package I rinsed it off with cool water and patted it dry with paper towel. I then took a good grade of Extra Virgin Olive Oil and brushed the ribs with it front and back. Next, I sprinkled on a handful of Weber Bold Chipotle Seasoning, a liberal amount of Morton Mediterranean Sea Salt and more than a couple turns of McCormick Peppercorn Medley Grinder. I put the ribs into a large baking pan and let the meat stand for an hour to let it reach room temperature. I pre-heated the oven to 425 and once the meat was ready I tossed in 4 young white onions with the green stalks still on, the Poblano and Anaheim peppers and handful of Crimini mushrooms and I slid the meat into the oven for 2 1/2 hours.
Not too shabby. After letting the meat rest for 15 minutes, and when it was cool enough to safely handle I put the slab on a cutting board and removed the tender meat from the rib bones (understandably I had to grab a few scraps, for test tasting purposes ya’ know).
After, I put the chopped rib meat and onions into a large cast iron skillet with 2 tablespoons of Extra Virgin Olive Oil and placed the skillet outside on the grill away from direct heat. The ribs cooked completely through in the oven, now I am adding that Hickory smoke flavor by placing the meat away from the hot coals and let the charred Hickory wood chunks work their magic. The whole point now is to get the smoke into the meat. I let the meat smoke for about an hour.
Now comes the fun and highly anticipated part of the process, building the sandwich. I took the loaf of egg bread and sliced it into thick pieces. I then buttered the slices of bread and browned them in a skillet until there were nice and golden brown. Then I built the sandwich with smoked pork rib meat, grilled onions, peppers, a slice of Habenero & Chipotle cheese and some Steak Sauce Mayo. I threw some extra peppers and browned Crimini mushrooms on a plate and called it dinner. Cheers.
1 Slab of Pork Ribs
4-6 White Onions
1-2 Sweet Valdia Onions
1-2 AnaHeim Peppers
1-2 Poblano Peppers
1 Large Red Bell Pepper
Weber Bold Chipotle Seasoning
Morton Mediterranean Sea Salt
McCormick Peppercorn Medley
(all seasoning use to taste)
1 Loaf of fresh-baked Egg Bread
Steak Sauce Mayo
1 Cup of Hellmann’s Mayonnaise
2 Tablespoons of A1 Steak Sauce
Fresh Cracked Black Pepper McCormick
Drizzle of Avocado Oil
Mix ingredients in a small bowl and set in refrigerator until ready to use.