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grilled avocado sandwich

We know, we know, we are really losing touch. We totally should have made some sort of corned beef, baileys Irish cream, Guinness, potato, yellow beer turned unnaturally green abomination. Maybe we could have even put some cute little shamrock cake toppers on the finished product. Alas, we have missed the mark, yet again. Our sincerest apologies.

Please accept this humble sandwich in lieu of another contribution to the creative cupcake graveyard. It is our hope that the simple, but perfectly paired flavors in this sandwich will get us a pass this time. It may not be an XL Shamrock shake, but it's just going to have to do. So enjoy, it really is damn good.

Wait, that M.F sandwich is GREEN! Forget what we said. Saint Pat's sandwich = success.    

grilled avocado + pickled jalapeno and radish sandwich

  • good quality sandwich bread (we used sourdough)
  • grapeseed oil
  • 1 medium avocado, smashed
  • 2 teaspoons freshly squeezed lime juice
  • salt tt
  • cayenne pepper tt (optional)
  • pickled jalapeno
  • thinly sliced radish
  • cilantro
Season avocado with salt and cayenne. Add lime juice and mix until just combined.
Brush both sides of bread and skillet with grapeseed oil.Heat skillet to medium high heat.  Smear one slice of bread with the avocado mixture and top with the other slice of bread. Place in hot skillet and cook until golden on both sides.  Remove from heat and add pickled jalapeno, radish and cilantro to finish the sandwich.


pulled pork.

We don't get requests all that often, so when we do, we are usually very happy to oblige! This is especially true if there are large pieces of pork involved. So, this one's for you Abby. Thanks for the excuse, er inspiration. Yeah.

Under normal circumstances we would prepare this dish outside. It usually involves our vertical smoker, several cold beers, and double the cooking time. And while the end result is extremely delicious, the weather is still not agreeing with our all day outdoor cooking events. So, we had to take this one indoors. Using the en papillote method is the perfect way to achieve a similarly moist end result without ever bumbling around with your charcoal and wood chunks. Not to say that those things are bad, just that we will probably save that one for a day over 25 degrees.  Enjoy. 

pulled pork 
  • 4# bone in pork shoulder
  • 10-12 garlic cloves
  • 1 med. onion, sliced
  • 4 bay leaves
  • spice rub, use our basic recipe below, or your favorite mix

 Parchment paper
Aluminum foil

Preheat oven to 300. Cut pork shoulder into large chunks, about 3"-4" pieces. In a large bowl, generously coat pork in spice rub. Place pork on one side of a large sheet of parchment paper, twice as long as a cookie sheet. Cover pork with garlic, bay leaves, and onions. Cover pork with remaining parchment, then fold up the sides, crimping as you go to seal it. If the parcel did not seal very well, repeat the process with another piece of parchment. After it is sealed with parchment, wrap the parcel in foil. Place on a cookie sheet and bake in oven, 3-3 1/2 hours. Remove from oven and let stand 30 minutes before opening foil.

Transfer pork to a large bowl. Remove onions, bay leaves and garlic cloves. Separate out bones and fatty pieces, discard. Using two forks, or your fingers, pull pork apart into small bite sized strands.

Serve on sandwich buns, topped with shredded cabbage and your favorite sauce.

basic spice rub

  • 1/2 cup paprika
  • 1 Tb. black pepper
  • 1/2 cup kosher salt
  • 1/2 cup brown sugar
  • 1 Tb. garlic powder
  • 1 Tb. oregano

Mix to combine. Make sure to break up any large clumps of brown sugar.

vinegar bbq sauce

  • 2 cups apple cider vinegar
  • 1 cup ketchup
  • 1 cup water
  • 3 Tb sugar
  • 2 tsp kosher salt
  • 1/2 tsp cayenne (optional)
  • 1/2 tsp black pepper
  • 1 tsp garlic powder

Combine all ingredients in a small saucepan. Bring to a boil. Reduce heat to low and simmer until desired consistency. 10-15 minutes.