I learned how to make a new sammich!! I have the basic directions and concept. I just need to perfect it in my own little way. I was in St. Olaf, Iowa (Pop about 100) yesterday while on a Cabela's run. Stopped for a Sammich and something to wet my lips. I thought I was hungry so I ordered a Big One Pork Tenderloin Sammich with onions, pickles, and tomato. BIL just got tomatoes on his. One Blue Moon each some fries and breaded mushrooms to share. I was full by the time I got to the bun!!!! YES them is Serving Platters that the sammies are on, NOT plates!!
(http://i222.photobucket.com/albums/dd237/tenpoint5/IMG_2516.jpg)
My Sammie
(http://i222.photobucket.com/albums/dd237/tenpoint5/IMG_2517.jpg)
My BIL's sammie
(http://i222.photobucket.com/albums/dd237/tenpoint5/IMG_2518.jpg)
I have some adjustments and refinements to make, but I will share once I get it all nailed down.
Nepas we will have to stop in there and get you one of these when you wonder out to Ft McCoy.
Oh yeah!!
We get those around here from time to time... Nothing *that* big, though.
It's almost like chicken fried pork tenderloin on a bun. Very tasty.
Now that is a sandwich indeed. Amazing. People over here would have a heart attack if something like that was placed in front of them.
Oh Yeah! To quote Ronbeaux "I would hammer that".
Quote from: KyNola on July 14, 2010, 06:53:18 AM
Oh Yeah! To quote Ronbeaux "I would hammer that".
I can be a big eater when need be and I too said "I can hammer that!" I was stuffed and I only got one bite out of the bun! The meat is about 1/2 inch thick all the way across.
What does one of those bad boys cost?
WOWSERS
That to big a eat :D
Quote from: 3rensho on July 14, 2010, 07:14:01 AM
What does one of those bad boys cost?
$9.95
add $1.50 if you split it on a second plate.
I'll share with you Rick!
Quote$9.95
LOL, that would cost about $40 here IF you could find one (and you can't). I'd love to try one.
That sure does bring back memories, those are very popular in the midwest an non existant out west. Can't wait for the 10.5 version!
I'd like to try to Hammer that!
Are you sure you weren't in TX? I'd ball ping it and take the rest home for leftovers!
I bought a pork loin from Costco a month ago and a tenderizing hammer
Sliced it on the slicer partially frozen about 1/2 inch thick
Then I put the hammer to it and about tripled the size of the thing
Then a home made bread / flour coating froze away
Quick thaw. into the deep fryer and presto AMAZING on a nice kasier with some cheese, tomato, lettuce and mustard
Around here they call it schnitzel
I call it damn good
Quote from: oakville smoker on July 14, 2010, 08:59:01 AM
I bought a pork loin from Costco a month ago and a tenderizing hammer
Sliced it on the slicer partially frozen about 1/2 inch thick
Then I put the hammer to it and about tripled the size of the thing
Then a home made bread / flour coating froze away
Quick thaw. into the deep fryer and presto AMAZING on a nice kasier with some cheese, tomato, lettuce and mustard
Around here they call it schnitzel
I call it damn good
That sounds pretty close to the way he described his adding an egg wash. But I never completely follow directions. I am also doing some testing of some breading so this might show soon
Quote from: Tenpoint5 on July 14, 2010, 09:57:04 AM
I am also doing some testing of some breading so this might show soon
Oh hell ya! 8) 8)
10.5, here is what I found works best
Seasoned egg wash
Seasoned flour
seasoned finely ground bread crumbs
The double dipis required here if you want the puffy style end product
So the routine is egg wash / flour / egg wash / bread crumbs and then let them air dry for a bit in the fridge
Oakville has it nailed. Around here they call it "chicken fried pork loin". I always cut off some steaks from the pork loin and freeze for a later day treat.
Those look good but I think you'd need a bigger bun ;D
The "Fried Porkzilla Sammie"
That is a beast!
Looking forward to your re-make of the Porkzilla.
They look really good.
Your initial post said "pork tenderloin". Was it pork loin instead?
Sorta looks like a CFS on a bun but of the porcine variety - other wise called Schnitzel on a Bun. Can't be bad! But next time try it with a couple of fried eggs and some fried onions on top. Called Schleswig-Holstein-Schnitzel in New Braunfels.
Quote from: Caneyscud on July 14, 2010, 02:34:53 PM
Schleswig-Holstein
Thought I was the only one that could spell that right. :D :D :D :D
Holy Pork Loin Batman! I am not a big bread guy most of the time, this is a sandwich I can understand. The wife does oven baked pork, chicken, lamb, beef that comes out a whole bunch like this and it makes great sammiches as you say but we have never stretched the boundary like this! We use breadcrumbs, various spices and just a little bit of cheese and an egg wash or milk wash before baking at high temp. Would be more specific but the wife is not here and this is her thing.
Okay guys seeing I'm from Iowa I can point you directions to 2 lbs burgers. Giant loins like that. I think the small towns have a competition on biggest foods. Since you all have helped me so much i will give out one of my secrets.
Take butterfly pork chops split in half. Pound them to whatever thickness you like.
cover with flour. Mixed in flour I have salt, pepper,onion pwd, and a little garlic pwd.
Then dip into beatin egg.
then into rolled cracker crumbs ( I use salted saltines) In cracker crumbs I add a little of everything in flour mixture but the salt. Then add just a little creol seasoning. Deep fry at 350 deg. Till light brown. Not long. dont over cook they get tuff and dryed out. Very good eating. Still eating brisket sandwiches from Sunday. Oh boy love them. I see more brisket in my future.
good looking food chris. did they still have the big burgers ? been there one time very good food
seemore
Quote from: squirtthecat on July 14, 2010, 06:40:07 AM
We get those around here from time to time... Nothing *that* big, though.
MAMMA DEE'S.
On the Square in Virden.
10 Miles from SquirtCentral.
Seriously.
Awrighten.
Quote from: Smokin Soon on July 14, 2010, 07:52:00 AM
That sure does bring back memories, those are very popular in the midwest an non existant out west. Can't wait for the 10.5 version!
Smokin Soon,
Let me introduce you to SOCAL style AKA Hash House A-Go-Go. Mind you this sammie fillin is folded over as it was bigger than the platter.
(http://i84.photobucket.com/albums/k18/WCK_02/IMG_0533.jpg)
(http://i84.photobucket.com/albums/k18/WCK_02/IMG_0532.jpg)
That's what I'm talkin about Giz. Wish I could find that up here. Looks perfect.
That sandwich is just wild.
Quote from: Mailman on July 14, 2010, 05:42:44 PM
Okay guys seeing I'm from Iowa I can point you directions to 2 lbs burgers. Giant loins like that. I think the small towns have a competition on biggest foods.
So you've had the Gunder Burger then!! That's my next stop when I go up to Cabela's next time.
We're having these tomorrow in the office cafeteria! Nothing that big... But still tasty.
Wonder what a cold smoke or a little low heat smoke, then battered and fried
would taste like?
Yummy!
Quote from: classicrockgriller on July 15, 2010, 03:19:02 PM
Wonder what a cold smoke or a little low heat smoke, then battered and fried
would taste like?
Yummy!
IZ wuz thinking the same thing.
I anxiously awaiting detailed instructions on this! Wifey has never seen or heard of the beast.
looks like you need bigger buns
Sonny, I do not see any reason why you could not pound the crap out of that loin and cold smoke before the breading and frying. Am I wrong? Health hazard?
Quote from: Tenpoint5 on July 15, 2010, 05:58:05 AM
Quote from: Mailman on July 14, 2010, 05:42:44 PM
Okay guys seeing I'm from Iowa I can point you directions to 2 lbs burgers. Giant loins like that. I think the small towns have a competition on biggest foods.
So you've had the Gunder Burger then!! That's my next stop when I go up to Cabela's next time.
you got to get a gunder!
Quote from: Smokin Soon on July 15, 2010, 06:06:29 PM
Sonny, I do not see any reason why you could not pound the crap out of that loin and cold smoke before the breading and frying. Am I wrong? Health hazard?
I agree, I'm just not a big frier.
Was hoping someone else would try it. ;D
We will see....
Quote from: Mailman on July 15, 2010, 07:54:04 PM
Quote from: Tenpoint5 on July 15, 2010, 05:58:05 AM
Quote from: Mailman on July 14, 2010, 05:42:44 PM
Okay guys seeing I'm from Iowa I can point you directions to 2 lbs burgers. Giant loins like that. I think the small towns have a competition on biggest foods.
So you've had the Gunder Burger then!! That's my next stop when I go up to Cabela's next time.
you got to get a gunder!
Oh Yeah I have had them before and I aint afraid to try one again!
There's a local place (actually it's two places) that does really good chicken fried steak (and other southern goodies). In addition to the CFK as a typical plate, they serve the exact same CFK "steak" as a sandwich. It's pretty close to that size, and in my opinion is to die for, about once a month. As the old lady down the street said, "every now and then you just have to grease your innards".