Recipe: Flame grilled steak sandwich
A brisket is a fantastic piece of meat with one – literally – big advantage and one disadvantage. Big advantage: it’s a hefty cut. That’s because brisket is the breast of the cow, and such an animal naturally has an impressive chest between its front legs. Disadvantage: it’s not a cheap cut. Those two things mean that a) you sometimes can’t finish a whole brisket in one sitting (yes, really, there are people who can’t manage it...) and b) you definitely don’t want to throw away such beautiful meat. Sure, you can reheat brisket in some beef gravy, but Remko Winkelaar from T-Rex Restaurant BBQ & Smokehouse in Putten had a better idea: a brisket sandwich.
Shopping list
- 600 g brisket
- 100 ml beef gravy
- 500 g sauerkraut
- 8 slices white sandwich bread
- 70 ml spiced mayonnaise
- 70 ml BBQ sauce
- 70 ml mustard sauce
- 4 slices Gouda cheese
- 100 g herb butter, melted
Also needed:
- BBQ with enough charcoal
- Meat thermometer
- Skillet, for example Skillet L
- Heat-resistant BBQ gloves
- BBQ spatula
Let’s get started!
Prepare your barbecue for indirect cooking, but add enough charcoal so you can stoke it later for hot and fast grilling. First heat the BBQ to 110 °C. Preferably use a premium brand of charcoal. With the The Windmill Cast Iron Premium South African Black Wattle charcoal you have a very good charcoal that burns hot and evenly, perfect for this recipe.
Place the leftover brisket on a large piece of butcher paper (aluminium foil works too, but it tears easily and can stick to the meat) and pour the gravy over it. Wrap the brisket tightly. Heat the meat on your barbecue until it reaches a core temperature of 75 °C.
Remove the brisket from the barbecue and keep it in a warm place — in the oven (turned off, so it doesn’t cook further!) or in a cooler (which then becomes a warmer). In any case, make sure it stays at temperature. Now stoke your barbecue to 250 °C. You can keep your indirect setup. While you heat up the BBQ, place the skillet on the grill and put in the sauerkraut so it warms while the BBQ comes up to temperature.
Cook with confidence using the Skillet L from The Windmill. By using The Windmill Cast Iron’s high-quality cast iron skillet, you can cook confidently on all heat sources.
Slice the brisket. Spread one side of each of the eight slices of bread with spiced mayonnaise. Top four slices with the warm sauerkraut and drizzle with BBQ sauce. Place the slices of brisket on the sauerkraut with BBQ sauce and add some mustard sauce to the meat. Finish with a slice of cheese and top with another slice of bread, mayo side down. Spread both outsides of the sandwiches with the soft herb butter. It’s a bit messy, but you can make it less so by spreading one side now and the other side once the sandwich is on the BBQ.
Playing with fire is most fun when you don’t burn your fingers. Use our leather BBQ gloves for that!
Put on heat-resistant BBQ gloves and clean your barbecue grill with a wad of kitchen paper or – if it has burnt-on food – a ball of aluminium foil. Place the sandwiches on the grill with a spatula and grill until golden brown and crispy on both sides. Cut the sandwiches diagonally before serving.
