The Mid Mo Smoke Show 12-2-17 The BBQ Wishlist
This week on the Mid Mo Smoke Show, we're going down the list of all the BBQ goodies on our wishlist this year. So if you can't think of what to buy your favorite BBQ guy or gal, look no further. Also, Frank takes over the recipe of the week and Mike gives us his take.
Pepper Steak Sandwiches
1- jar tamed Jalapenos
1- jar pepperoncinis
3- Bell peppers
1- jar sliced banana pepper rings
1- vidalia onion
2- cans rotel
your favorite beef or steak rub.
block of Mozzarella and a block of Colby Jack
3- loaves fresh sourdough bread
some room temp. real butter
Trim off most of fat from TriTips and rub with favorite steak or beef rub. Smoke TriTips and pull off smoker at 140 internal temp. Wrap in foil and rest for an hour. Preheat oven to 350 F. Slice bread in 1 inch or so slices. Butter on one side. Lay sliced bread on baking sheet with butter side down. Chop all peppers and onion. Drain juice from rotel. Combine all veggies in skillet or “discada” and saute until tender (i like them slightly burnt). Shred the mozzarella cheese and slice the colby jack into thick slices. Slice TriTips across the grain in thin strips. Save juice from the TriTips. Add the TriTips to the skillet or “Discada” and cook for a few minutes. Pour the saved juice from the TriTips in the skillet or “Discada” mixture Place colby jack slices on half of the bread slices. Place a happy amount of shredded mozzarella on the other half of the bread slices. Place a happy amount of the Pepper Steak mixture on the colby jack slices of bread. Toast bread and melt the cheese in the oven until bread slices turn a light to golden brown on the bottom. Use a spatula to lift slices of bread to check color.