I made Vietnamese subs on my Big Steel Keg the other day and wow! Really pleased with first attempt for a from scratch recipe.


5lbs Beef Flank Steak

Marinade for 12 hours at least. Blot the flanks on paper towel.

When grilling is almost complete get a couple of coats of the sweet baste on each side. It'll burn easy so work fast.

Grill to medium. Rest 10 minutes under foil and a kitchen towel.

Slice flank across grain 1/4" or thinner.

Assemble with grilled red onions, shredded carrot and fresh whole cilantro (roots snipped of course), 2 - 3 sliced peeled cucumber strips 1/4" - 1/2" by length of bun, asian (sweet) mayo, on toasted 8" sub buns. Optional: some slices of fresh hot peppers, like Thai.



Makes approx 12 subs.


For this cook I used Wasabaziki instead of sweet mayo. It's my own Asian themed version of tzatziki.


Marinade
**********************************
1.5C soya sauce
1/4C vinegar
3 cloves fresh crushed garlic
2T lemon juice
2T fresh or dehydrated minced onion
1T coriander
1t salt
1t mustard (or use 1/2t mustard, 1/2t fenugreek)
3/4t ground cumin
1/2t ground ginger
1/4t cinnamon
1/8t ground cloves
1/8t cardamom
1/8t hot chile powder
1/8t ground nutmeg
heavy grind fresh black pepper
Mix, let stand 30 minute, mix again
Add 1/4C canola oil, mix well

Notes: could double spices or cut soy sauce by 1/3 subbing 1/2C water for 1/2C soy sauce



Sweet Baste
************
1/3C brown sugar
just enough water to make it syrup-y
a few drops of fish sauce

This message has been edited. Last edited by: Shawn W,

EXCELLENT LOOKING MEAL THERE SHAWN.

Thanks for a great post Shawn. Great pics and instructions/recipe. Top ten best sammies ever!

excellent!

if you're a bahn mi fan you should check out this recipe

Here is my version with a WSM smoked turkey breast:

http://tvwbb.com/eve/forums/a/...=802108803#802108803