Instructions:
The smoked sausage is cut in lengths to fit the bun. Then it’s split in half lengthways. It can be grilled over charcoal or cooked on a flat grill. It’s placed on the bun cut side up.
Shredded cheddar cheese is the next ingredient to be stacked on this sandwich. It’s put on the cut side of the smoked sausage so it melts from the heat.
A nice big helping of cooked pulled lean pork is piled all over the sandwich. This is dressed with chopped onions and red barbecue sauce.
(The friendly servers bring plenty of napkins to the table in case you want to try to pick up and eat the sandwich using your hands. I only tried this once, briefly before resorting to the knife-and-fork method.)
You can make plenty of good pulled pork by roasting a pork butt. Do this at low and slow heat and cover the meat with foil. When it’s finished, you can easily shred or pull it apart using a couple of forks.
This is a mighty good sandwich, served in a unique setting. I’m sure you’ll find it an enjoyable outing when you visit Firehouse BBQ and Blues.
Readers with questions or comments for Dave Kessler may write to him in care of this publication.
|
