Sandwiches on Patio Daddio BBQ

Pizza Steak Sandwiches

Tue, 08 Jun 2010 04:38:00 +0000

Put the steak in a non-reactive baking dish and pour on the salad dressing.

Flip the steak over a couple times to ensure it is coated well.

Sprinkle each side of the steak generously with black pepper.

Cover with plastic wrap and let sit for an hour.

Wipe your cast iron grill griddle or broiler pan lightly with 1/2 tablespoon of canola oil.

Daddio's Blue Ribbon Burger

Mon, 08 Jul 2013 23:07:00 +0000

Start your grill and prepare for direct cooking at high heat (450-500º). Put a cast iron griddle on the grates to preheat.

Divide the beef into four evenly sized balls (8 ounces each) and gently form them into 4-inch patties of even thickness. Use your index finger to put an indentation in the center of each patty. This helps them stay flat while cooking. Season each side of each burger with 1/4 teaspoon of the steak seasoning, set aside.

The Spud Dog

Tue, 14 Feb 2012 05:12:00 +0000

Start your grill and grill the hot dogs to your liking.

While the dogs are cooking, split the rolls horizontally about 3/4 of the way through.

Line each roll with two slices of cheese, add an equal amount of fries to each, and heat them under your broiler until the cheese is just starting to melt.

Smear an equal amount of caramelized onions on top of the fries, add the grilled hot dog, cover with an equal amount of sauerkraut and mustard to taste.

Longboard Burgers

Wed, 07 Mar 2012 05:35:00 +0000

Combine all of guacamole ingredients in a medium mixing bowl, stir well, and refrigerate at least one hour.

Put the beef, steak seasoning, soy sauce and water in a large mixing bowl. Use your hands to mix the ingredients very well. Yes, it'll be messy.

Divide the meat into six equal portions and form them into evenly-sized balls.

Gently roll each ball between your hands to form a log shape about four inches long. Lay the log on wax or butcher paper and press to form a long patty about 2 1/2" wide, 5 inches long, and 1/2" thick.

Panini-Style Muffaletta

Sat, 04 Dec 2010 16:40:00 +0000

Put your baking stone on the center rack of your oven, and your cast iron griddle on a lower rack.

Note: If you don't have a cast iron griddle, a large cast iron skillet will work nicely.

Preheat the oven to 400º.

Split the loaf of bread in half horizontally and press down on the internal bread of each half to compress it.

Spread half of the pesto evenly on each half of the bread.

County Fair Onion Burgers

Tue, 30 Aug 2011 05:25:00 +0000

Form the meat into eight equal-sized balls (1/4 lb each).

Flatten each ball of meat between wax paper to about 1/4" thick and about 5" in diameter.

Stack the wrapped burgers in a gallon zip-top bag and freeze until you're ready to grill.

Heat a large heavy pan over medium-high heat, then add the oil.

Add the onions, and half of the salt and pepper, then saute until the onions are translucent and just starting to brown, about 15 minutes.

Monster Onion Bacon Burgers

Sun, 23 Jan 2011 05:08:00 +0000

Combine the beef in a large mixing bowl.

Use your hands to mix the meat well. Yes, it's messy.

Note: You want to mix the meat just enough to combine the two cuts evenly. To avoid tough burgers, don't over-mix it until it goes to a pasty consistency.

Divide the meat into four equal portions (I use a scale) and form them into evenly-sized patties (about 1/2" thick and six inches in diameter).

Italian Sausage Sandwiches

Sun, 21 Feb 2010 04:00:00 +0000

Heat a large skillet over medium-high heat.

When the pan is hot, add about one tablespoon of oil and let it heat a few seconds.

Add the peppers to the pan and cook about five minutes, tossing occasionally.

Add the onions and continue cooking about five minutes, tossing occasionally.

Season with a dash of salt and pepper during about the last minute of cooking.

Remove the pepper and onion mixture to a heat-safe container and set aside.

Steakhouse Philly

Wed, 14 Dec 2011 07:48:00 +0000

Heat the butter and oil in a large saute pan over medium-high heat until the butter is melted and starting to foam.

Add the garlic to the pan, reduce the heat to low and let cook about two minutes, stirring occasionally. Remove and discard the garlic.

Return the pan to medium-high heat, add the pepper, onions and mushrooms. Saute until the onions are translucent and the mushrooms are tender (about 10 minutes), stirring or tossing frequently.

Raspberry-Chipotle Pulled Pork Sandwiches

Wed, 29 Feb 2012 05:38:00 +0000

Combine all of the slaw ingredients, except the slaw mix, in a large mixing bowl and whisk until all of the dressing ingredients are smooth and well-incorporated.

Add the slaw and fold it in so that it's evenly coated. Cover and refrigerate 2-4 hours, stirring occasionally.

Warm the sauce and buns.

Top each bun with 1/2 cup of pork (hot, of course), 2 tablespoons of sauce, and 1/4 cup of slaw (drained of excess juice).

Beans On Bread

Tue, 27 Apr 2010 05:18:00 +0000

Preheat your oven to 350º.

Combine the beans, molasses and hot sauce in a medium sauce pan over medium heat.

Bring the beans to a simmer, uncovered, then reduce the heat to medium-low.

Slice the steak thin, then chop to approximately 3/4" and set aside.

Defrost the peppers and onions in the microwave and drain the liquid.

Heat the oil in a medium saute pan or on a griddle over medium-high heat.

The Funky Cristo

Tue, 27 Dec 2011 20:39:00 +0000

Heat the butter large saute pan over medium heat until the butter is melted and starting to foam.

Cover the inside of each bread slice with the cheese.

Lay the ham on top of the cheese on one piece of the bread, and the turkey on the other.

Spread the jelly over the ham, then gently fold the two halves of the sandwich together to assemble it.

Whisk the egg and milk well in a flat shallow pan large enough to allow the sandwich to lay flat. Put the sandwich in the egg mixture for about five seconds, pressing down gently. Turn the sandwich over and repeat on the other side.

Cheater Homemade Pastrami

Thu, 22 Mar 2012 03:40:00 +0000

Combine the mustard, brown sugar, coriander and allspice in a small mixing bowl and whisk until the sugar is dissolved.

Remove the corned beef from the package, rinse very well under cold running water, then pat dry with paper towels.

Coat all sides of the corned beef with the mustard mixture then coat it completely and evenly with the pepper. Place in a lipped non-reactive pan, cover with plastic wrap and refrigerate overnight.

Western BBQ Burgers

Sun, 09 May 2010 05:16:00 +0000

Put the beef, BBQ seasoning, soy sauce and water in a large mixing bowl.

Use your hands to mix the ingredients very well. Yes, it's messy.

Divide the meat into six equal portions and form them into evenly-sized patties 1/2" thick patties (about six inches in diameter).

Sprinkle both sides of each patty with pepper.

Use your index finger to put a hole in the center of each patty and set them aside.

Fiesta Burgers

Fri, 20 Aug 2010 05:21:00 +0000

Combine all of the ground beef, the marinade mix, and the water in a medium mixing bowl.

Use your hands to mix the ingredients very well. Yes, it's messy.

Divide the meat into four equal portions and form them into evenly-sized patties 1/2" thick patties (about six inches in diameter).

Sprinkle both sides of each patty with pepper.

Use your index finger to put a hole in the center of each patty and set them aside.

Thanksgiving Pockets

Sat, 27 Nov 2010 20:16:00 +0000

Preheat your oven to 350º.

Chop the turkey to about 1/4" and set aside.

Mix the mashed potatoes and mashed sweet potatoes in a bowl and set aside.

Flour your board or counter.

Roll one biscuit to about 7 inches in diameter, keeping it as circular as possible.

Smear two tablespoons of the potato mixture on one half of the pastry.

Filipino-style Pork Buns

Wed, 23 Oct 2013 06:46:00 +0000

Put the cut papaya into a large bowl, toss with the salt and refrigerate for at least two hours, or overnight.

Rinse the papaya with cold water and wring as much water as you can from it (in cheesecloth really helps). Return the papaya to the large bowl and add the bell pepper, onion, carrots, ginger, and garlic.

Bring the vinegar just to a boil in a medium sauce pan. Add the sugar and stir until it dissolves. Add the pepper and chile, remove from the heat, and pour the liquid into the bowl. Toss the vegetables to coat well and portion into sterilized jars. Seal, let cool and refrigerate at least overnight, but preferably for a few days.

Pork Tortas

Wed, 16 May 2012 05:49:00 +0000

Combine all of marinade ingredients in a large mixing bowl and whisk well until all of the ingredients are combined. Divide the pork into two gallon-size zip-top bags. Add half of the marinade to each bag, seal (removing the excess air), and refrigerate in a lipped pan (to catch any leakage) for a least 2, but no more than 4 hours.

Make the pickled onions by combining all of the ingredients, except the onions, in a large bowl and whisk until the salt and sugar are dissolved. Add the onions, cover and refrigerate for at least 2 hours.

Fried Creole Catfish Sammich

Sat, 23 Oct 2010 05:49:00 +0000

Combine all of the tartar sauce ingredients in a small bowl, mix well and refrigerate.

In a large heavy pan or fryer heat the oil to 350º. You'll obviously need enough to completely submerge the fish.

Prepare the fish per the fry mix package instructions.

Turn on your broiler.

Fry the fish until it is golden brown and crispy, about three to five minutes depending on the thickness.

Cut an split a piece of the bread large enough to just hold the fish.

Grilled Cheese-Steak Quesadilla

Thu, 12 May 2011 05:38:00 +0000

Start your grill and prepare for direct cooking at medium heat (300-350º).

Heat a medium saute pan over medium-high heat, add the olive/canola oil, and let heat for 30 seconds.

Add the peppers to the pan and saute for two minutes, stirring/tossing frequently.

Add the onions to the pan and continue cooking for two minutes, stirring/tossing frequently.

Add the mushrooms to the pan and continue cooking for three minutes, stirring/tossing frequently.

Daddio-Fil-A

Tue, 15 Jan 2013 22:44:00 +0000

Pound the thick end of each chicken breast until the entire breast is of equal thickness, cut each breast in half width-wise and put the pieces in a gallon size zip-top bag. Add the buttermilk, hot sauce and 1 tablespoon of the salt to the bag. Slosh the bag gently to combine all of the ingredients and to coat the chicken completely. Seal the bag while removing as much of the excess air as possible. Place the bag in a lipped pan (to catch any leakage) and refrigerate at least six hours, or overnight.