Tim Campbell
TVWBB Emerald Member
Hi everyone. Made some killer sauce for this sando. I normally do this spatched and served with sides, but I recalled an old cook from Kenji at SeriousEats. Apologies...not many grilled shots.
Crazy flavor in this paste. Garlic, salt, cumin, paprika, black pepper, white vinegar, veg oil. Probably the best tool in my kitchen (besides me
) is my mortar and pestle. Never fails.

BSCBs split in half. Marinated for about 3 hrs.

The sauce ingredients.

Sauce.

Chicken on direct for about 5 min/side at ~475°.
This is mostly a HH cook. If you like less char, move them sooner.

Rested for about 10 minutes while I prepped the bread and toppings. Boston lettuce, thin-sliced red onion, a lot of green sauce, provolone, bacon.

Sorry for lack of grill shots. Went down pretty quickly. Honestly, one of the best sandwiches I've ever made.
Happy 4th, folks!!
Crazy flavor in this paste. Garlic, salt, cumin, paprika, black pepper, white vinegar, veg oil. Probably the best tool in my kitchen (besides me


BSCBs split in half. Marinated for about 3 hrs.

The sauce ingredients.

Sauce.

Chicken on direct for about 5 min/side at ~475°.
This is mostly a HH cook. If you like less char, move them sooner.

Rested for about 10 minutes while I prepped the bread and toppings. Boston lettuce, thin-sliced red onion, a lot of green sauce, provolone, bacon.

Sorry for lack of grill shots. Went down pretty quickly. Honestly, one of the best sandwiches I've ever made.
Happy 4th, folks!!