BIG DOG SANDWICH

Big Dog Sandwich image

Provided by Food Network

Time 22h20m

Yield 1 serving

Number Of Ingredients 50

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Ingredients

One 6-inch hoagie roll
7 ounces chopped Brisket, recipe follows
7 ounces Pulled Pork, recipe follows
1/2 link All Beef Hot Links, recipe follows
1 tablespoon BBQ Sauce, recipe follows
1 tablespoons Mustard BBQ Sauce, recipe follows
2 ounces Feta Slaw, recipe follows
One 12-pound brisket or 1 whole bone-in pork butt (Boston butt )
4 ounces ground pepper
4 ounces salt
4 ounces brown sugar
3 ounces paprika
2 ounces chili powder
2 ounces garlic powder
2 ounces onion powder
1400 grams beef (not a fatty cut)
450 grams beef fat
40 grams minced garlic
34 grams sea salt
11 grams chile flakes
7.5 grams black peppercorns
6 grams pink curing salt
5 grams cayenne pepper
4.5 grams coriander seeds
2.5 gallons ketchup
6 cups apple cider vinegar
4 cups molasses
3 cups steak sauce, such as A-1
2 cups mustard
1 cup Worcestershire sauce
1/2 cup BBQ rub
1/2 cup garlic pepper
1/2 cup ground black pepper
1 tablespoon ground cinnamon
2 gallons Creole mustard, such as Zatarain's
12 cups honey
12 cups apple cider vinegar
5 cups raspberry jelly
4 cups ketchup
2 cups BBQ rub
1 cup Worcestershire sauce
4 pounds shredded green cabbage
2 cups shredded red cabbage
2 cups julienne carrots (cut into thin matchsticks)
2 cups crumbled feta
2 cups diced green onion
1 cup red wine vinegar
1 cup white wine vinegar
1 tablespoon ground black pepper
1 tablespoon salt

Steps:

Open the hoagie roll. Lay the brisket and pork on the bread, then add hot link to the middle. Pour the sauces on the meats; the BBQ Sauce goes on the brisket and the Mustard BBQ Sauce goes on the pork. Top with Feta Slaw and fold together to make one large sandwich.
Preheat a smoker or oven for cooking at about 225 degrees F.
Trim brisket fat on the deckle (large side) just enough to where there is still fat covering the meat. (You do not need to trim the pork butt.) Stir together the pepper, salt, sugar, paprika, chili powder, garlic powder and onion powder in a small bowl. Apply the rub to all sides of the meat thoroughly. Let sit at room temperature for about 30 minutes. Place in smoker or oven and let cook until internal temperature reaches 200 degrees F, about 12 hours.
Let sit 30 minutes, then chop meat.
Grind beef and fat together through a meat grinder and put into a bus tub.
Mix together garlic, sea salt, chile flakes, peppercorns, curing salt, cayenne and coriander seeds, then pour in 8 ounces cold water for even distribution.
Add water and seasonings to the meat and toss for 2 minutes. Transfer to a plastic bag and let marinade in the refrigerator overnight.
Put hog casings in warm salt water and let sit in the refrigerator overnight.
Place hog casings on a sausage stuffer. Fill with filling, twisting into 6-inch links.
Special equipment: a meat grinder; hog casings; sausage stuffer
Mix the ketchup, vinegar, molasses, steak sauce, mustard, Worcestershire, BBQ rub, garlic pepper, black pepper, cinnamon and 3 quarts water in a 5-gallon bucket.
Mix the mustard, honey, vinegar, jelly, ketchup, BBQ rub and Worcestershire in a 5-gallon bucket.
Put the cabbages, carrots, feta, green onion, vinegars, pepper and salt in a large bowl and mix thoroughly until the liquid is gone.