Unbelievable Smoked Beef Brisket Sandwich

This sandwich is regularly enjoyed by the chewer and is a 15 hour smoked beef brisket sandwich. Total cost...$6. Value of sandwich... immeasurable. Note in-house made "Old Yella" sauce spilling out of the bun, this is a fantastic mustard sensation that is totally unique to Victoria.

Chewer: Aaron Hall
Chewing Location: Pig BBQ Joint, Victoria, BC
Prepared by: Pig BBQ Joint

Editor's Note: Oh man that looks good!  Mustard-based BBQ sauce is my favorite.  We have a friend from South Carolina who makes a MEAN mustard BBQ sauce.  Sounds like I need to head back to Victoria.  The band that I'm in played a show there once and we ate at an incredible seafood place.  I'll look for pictures.

Related posts:

1. BBQ Beef and Slaw
2. Roast Beef Dinner
3. BBQ Pork Sandwich

Marinated Pork Lettuce Wraps

My wife and I (and two good friends) went out to the Red Bird Wine Bar, here in Missoula, for a belated work-related Xmas deal.  I got the Italian Sandwich (that Lexie Chew Chew posted here on ChewTime.com) but my wife got these tasty looking Pork Lettuce Wraps.  Yup, she's definitely going to outlive me.   This meal is actually an appetizer, but it works pretty good as an entree as well.  That way you can free up your entree choices and get the fondue, because, believe me, you NEED that fondue.

Chewer: Erika Hickey
Chewing Location: Red Bird Wine Bar, Missoula, MT
Prepared by: Red Bird

Related posts:

1. BBQ Pork Sandwich
2. Tuscan Pork Loin
3. South Philly Pork Sandwich

Peaceful Morning Potatoes

Well, I'm breaking all sorts of rules with this post.  First off, the "chewable" in the picture isn't even done cooking yet.  Well, deal with it.

These were some breakfast potatoes I made for my wife and I the morning after a rock show, I think?  Anyway, what I do know is that our two boys were at their grandparent's house so it was like an oasis of tranquility in our house.  I had plenty of time to make breakfast properly and Erika had tons of time to play with her new camera.  The result?  A pretty damn fine picture of potatoes and onions cooking.

So, how else am I breaking the rules?  Well, it's not really a rule but we don't often have recipes on this site.  But, as anyone who knows me can tell you, I'm a freak about potatoes.  I'll eat just about any potato but I definitely have strict standards for potato excellence (that is to say, potatoes that I'll brag about).

When I make potatoes at home, here is how I do it:

Cover the bottom of a pan with some good olive oil and turn the heat up to 4 (or a little over medium heat).  Grind some fresh pepper and shake some salt into the oil.

Meanwhile, cut the potatoes, lengthwise into 3-4 "strips", then rotate the potato 1/4 turn and do it again.  You should now have 9-12 long potato "sticks".  Chop these up into nice little cubes.

Huck the cubes into the pan and salt and pepper the tops of the potatoes.  Now, stir them around so that all the potatoes are coated in oil/salt/pepper.  Cover the pan.

Now, cut an onion in half through the axis (not the middle, we don't want rings).  With half of the onion (or the whole thing if you made a bucket of potatoes) lay it flat on the cut side and cut thing slices.  You should be getting somewhat moon-shaped onion slices out of this.  Set them aside.

After the noise of the frying starts to change (or you have some other indication that the potatoes are browning) take the lid off the pan and stir the potatoes again.   You just want them slightly brown at this point, hopefully they aren't black already.  After you stir the potatoes up, add the sliced onions on the top of the potatoes and cover the pan again.

This next part is tricky, but after a few minutes (the onions are probably getting slightly clearer) take the lid off the pan and stir everything up.  Now, keep the lid off the pan and you are done when the potatoes and onions are golden and crisp.  The onions can get a little crunchy even, they'll still be really good.

I like to serve mine topped with a "perfect" egg and a side of catsup mixed with chipotle tabasco.

Chewer: Hungry Guy
Chewing Location: My House, during a kid-less calm
Prepared by: Hungry Guy

Editor's Note: I must have been slightly hungover when I made these potatoes because it looks like I cut the onion wrong.  Doh!  I'm sure I'm the only one who noticed, though.  Like I said, I'm a freak.

Related posts:

1. Corned Beef Hash and “Perfect” Egg
2. Jicama and Cucumber
3. Potatoes, a Fritatta and Sourdough Toast

Grilled Cheese and fries at the Black Walnut

Yum!

Chewer: Damon Hopkins
Chewing Location: Black Walnut Cafe
Prepared by: Black Walnut Cafe

Editor's Note: I know Damon as a man of few words, but this was ridiculous.  I'm not gonna complain though, because something tells me where are going to be seeing quite a few cheese-based tasty plates coming to Chew Time now.

Related posts:

1. Bacon Cheese French Fries with Eggs and Toast
2. Coffee and Walnut Cupcakes
3. Filet with Port Wine Sauce and Roqefort Cheese

Valentine's Dinner

Valentines dinner ala Colin. Peppercorn pork loin, mashed potatoes with thyme and sauteed zucchini and garlic.  Delicious!

Chewer: Colin Chew Chew
Chewing Location: Colin's House, Missoula, MT
Prepared by: Colin Chew Chew

Editor's Note: Nothing classes V-day up like a nice Ranier.  Or.. as the French say, Renn-yay.

Related posts:

1. Bacon Cheese French Fries with Eggs and Toast
2. BBQ Pork Sandwich
3. Surf and Turf Celebratory Dinner

Starring Rolls Butterfinger Cupcakes

This is our recreation of the Butterfinger cupcake we ate on our recent trip to Disney World.

Chewer: Steph
Chewing Location: Birmingham, AL
Prepared by: Steph

Editor's Note: Hang on.  I can get my cupcake in Butterfinger style?  This changes everything!

Related posts:

1. Apple Cinnamon Cupcakes w/ Brown Sugar Buttercream
2. Sprinkles Cupcakes

Pastrami Hot Dog

Monday's got you down? Enter the Pastrami Dog. Guaranteed to melt your troubles away.

Chewer: Tiffany Rosenberger
Chewing Location: Chattanooga, TN
Preapred by: Tiffany Rosenberger

Editor's Note: A little bit of sauerkraut on this baby and it's heaven!

No related posts.

Burger, Fries, Short Rib Chili

My wife and I were unable to choose between the burger and the short rib chili; they actually went ahead and split the whole thing, including the fries and aioli and accompaniments for both, into two beautiful plates.

Chewer: Jason Cohen
Chewing Location: Spruce, Park City, Utah
Prepared by: Spruce

Editor's Note: It kind of reminds me of that Tom Petty video for "Don't come around here no more" I dig it.

Related posts:

1. Eggs over roasted tomato sauce with parmesan and hot Italian sausage
2. Not Nutter Butters
3. Turkey Chorizo Pinto Cornbread Pie

Oysters Rockefeller~ Richer than a Rockefeller!  Paired with Roderer Brut NV Champagne and Joillot Cremant.

Chewer: Doug Smith, Charlie Beaton and crew
Prepared By: Doug Smith
Chewing Location: Charlie Beaton's place, Missoula, MT

Editor's Note:  I bumped this photo up in the queue because I couldn't believe that Doug knows how to use the Internet.

Related posts:

1. Macaroni and Cheese Pancakes with Bacon
2. Punk Rocker with Tobiko
3. Cajun Red Beans and Rice

Biga Pizza's Tuscan Tuna Sandwich

As anyone who knows me well can tell you, I have an insatiable appetite for any sort of "salad" sandwich.  Tuna salad, egg salad, chicken salad.... you name it.  Thankfully, Biga Pizza (here in Missoula, MT) makes literally the best tuna salad sandwich I've ever eaten.  What really makes it is the capers and the tiny, pickled, pink onions on top.  I could eat a jar of those!  If you are wondering why the potato chips have an orange sheen to them, it's because I pretty much drown them in the chili oil that is provided at the table.  They're also pretty great with Vinegar, but I think you have to be related to my brother to get access to his special bottle of vinegar that they have behind the counter at Biga.  Heh.

Chewer: Hungry Guy
Chewing Location: Biga Pizza, Missoula, MT
Prepared by: Biga Pizza

Related posts:

1. Biga Pizza Trifecta
2. Biga Pizza Fruit Display
3. BBQ Pork Sandwich