Cowbell Is A Sandwich? Yes, More Cowbell Please

More Cowbell Sandwich

Cowbell Sandwich Came With A Twist

This More Cowbell Sandwich came as an idea for week 2 of the Ravens NFL schedule. Although made famous out in Ohio by the creator of this sandwich, an idea occurred to me in the grocery store. Why not mix it up some? Traditionally, and according the the creator, City BBQ, a wonderful barbecue chain, beef brisket was to be the meat of choice. I happened to see a very nice cut of sirloin facing me....

Well, I somewhat innocently decided to purchase the sirloin. However, with my knowledge of horseradish sauces and how great they bond to any cut of beef really...I made my choice. Who would know? Everyone would know because I planed on explaining the difference right away. The day will come when I do it the original way, but not this time..More Cowbell, less cowbell...does not matter. With all respects to the creator back in Ohio...They are fantastic. This sandwich will be epic, even with some experimentation. Here it goes...

We Turn To The Grill

Cowbell Preparation

A little fresh sliced onion and green bell peppers mixed with some salt, water and fresh ground black pepper within aluminum foil would be a wonderful way to prepare an essential part of this sandwich. The salt and pepper will provide flavor, especially when the heat comes. The water will keep the peppers and onions from burning.

Also, the water will provide some steam to help cook more evenly and thoroughly. These ingredients will vary based on expected heat and your personal needs. Experiment. As long as you start with smaller amount of spice, you can always add more if necessary. The amount of vegetables you steam will be up to you as well. That depends largely on how many people you decide to feed. I always deliberately overshoot. I would rather have to much, than too little. Besides, who doesn't like to sample the food as well along the way!

Cowbell Sirloin

Make sure you put your spices in the top of meat on both sides, rubbing them within the folds and grains. You may wet it down with a light coat of water to make it stick initially if you like, however I choose to use the natural juice if the meats to do this. I like a nice steak house rub or the one I actually used in this recipe

Sirloin and Vegetable Layout

Some Barbecue Secrets

Ideally, a layout in which your hard wood lump charcoal and hickory wood smoking chips will cook your food very slowly. This method is best followed using an indirect heat approach. It will keep your food moist and happy along the way. So let the beautiful smoke will pour from the air vents. The smell will keep you in a trance.

Make sure your foil has a little less than a quarter inch of a slit showing when you close the foil around your peppers and onions. This will allow you just enough room to peek on your veggies as they cook. Also if you want to take one out and test it, you do not have to fight to pry open hot foil with your fingers. A fantastic method indeed. I prefer my veggies crunchy and delicious!! Take your sirloin off any way you like to eat it..

Smoked Sirloin

It Is Time To Slap It Together

More Cowbell Ingredients

I made my Texas Toast by taking some thick sliced bread and coating them with virgin olive oil and organic garlic powder. 8 minutes later baking in the oven and perfecto! Easy peasy..

Spicy Cowbell

Always give your guests the option to build their own if they like. You never know what your preferences rank in the order to how theirs rank. I like mine covered with spicy horseradish sauce and provolone cheese! Enjoy. If you like this article then be on the lookout for more. This is part of my 13 Cites of Football Food Tour. It will be a lot of fun as we continue this journey together. Next week Denver is up and a sandwich I found called The Bang may just be the sandwich we will grill up in about a week from now. Stay tuned!

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