Grobbel's Premium Meats: BBQ Brisket Sandwich

All right, we are continuing our game day cooking with a fresh crunchy side that belongs at any tailgate, but we also have a delicious sandwich to pair it with too. Chef Will is back with us. Tell us, how are we doing all this? What are we making? Yeah, so earlier we focused on some toppers pickles, turning into a slaw, using the brine, using some pickled onions in there. So now we're going to focus on really what's the heart of grillables and our 1883 Smokehouse Meats. So if you're me and you spend two days out in your driveway or backyard smoking meat, that's one thing. I love doing it. Brisket, it takes time. It takes time. I bet your neighbors are floating through the air. You know, my neighbors have mixed emotions about the 500-gallon smoker sitting in my driveway. But if we don't want to take two days and still have an incredible tailgate, we make a hickory smoked product line. It's our 1883 smoked meat. So this morning we're gonna focus on this thick sliced brisket we make. So we want it to be the same quality that I could make coming out of that, but something that's just ready to eat, heat, and serve. Of course. How long have you been selling these? You can get them in stores? You can get these in stores. These are available in retailers around Michigan. If you don't see it, please ask your retailer to bring it in and hopefully they'll be happy you to accommodate you. So we've already done the work. This is smoked over a hickory. This is cooked for 10 to 12 plus hours. But really, you can just open this package. We provide a sauce with you too, but you're welcome to use anything you want. We try to be thoughtful. We've been around 143 years. So we try to think about these things so you don't have to sometimes. And then we're just going to put a little sauce over top, kind of helps hold it. What's the sauce consistency? This is sort of a sweeter Midwestern sauce. This is going to be one that's going to taste like a lot of your standard Midwest-style barbecue sweet little tangy sauce. After you put the sauce on, you just heat it then? You can just heat it. If you want to keep it as easy as possible, we can use our friend Chef Mike over here. It can just go in and also go in the oven. It can hold for a long time. We're just going to put that in and set it. We already have some ready to go for you. So now we're just going to build our sliders, right? We want to entertain our guests. We want to maybe have a few sodas while we're out. So we have this beautiful sliced brisket that's just going down. It's already been smoked. You know, we've taken all the work out of it for you. I love that. How long do you microwave it or put it in the oven for? You know, that's just about a minute or two. Really? Yeah, that is, it's already cooked. Everything's easy. We have our Topper's Pickle Slaw from earlier. You can see all the beautiful colors in there. The local cabbage, the pickle. pickled red onion do you need to let your coleslaw sit for any amount of time to make sure it yeah i i like to make it the day before if you can at least a few hours if you can let that salt and brine penetrate yeah and then that's it now you're ready to go with your tailgate party all right so we have some up for you guys too big sammy that's a big sandwich we love that though okay so we have on your left you have uh some hickory smoked chicken and on the right some beef brisket burnt ends. And this is one of the little picklies? That is one of the pickles that we already put into the slaw, too. I'll try the chicken. Please. Oh, wow. This is... I know, it's... I'm trying to find a non-messy side to dig into. It's barbecue. There's no such thing as the non-messy side, so I apologize in advance. Wait, I guess we better stagger our bites. In the meantime, while Jamie is chewing away, so you have all different types. You have the pork, the brisket, the chicken. These are good choices for people that maybe don't eat pork. Absolutely, absolutely. And then on top of that, we've added some new product lines that you'll find also in stores throughout Michigan. We have these new marinated petite filets. This is a carne asada. How are they cooked then? These right now are raw and marinated, so this is gonna eat like beef tenderloin. This is something, put it on your grill, put in your smoker, or just a little saute into the oven. Cook it to medium rare, whatever your preferred doneness is. It is just like a beef tenderloin, this petite filet, Tara's major cut is beautiful. So that again is another simple tailgating solution that we offer too, on top of the company made its name in corned beef 143 years ago. So we have the spread of everything for you guys today. Love the chicken slider. You can taste the smokiness. Laura, you wanna try the burnt end brisket? Are you ready to ask questions now? Yes, I'm ready. I'm filled with questions right now. You guys also have delicious pickles too for the people. We do. side really. It fits in with everything. The Topper's Pickles line is a generational brand around Detroit. It was typically an old school deli brand, but you can find that retail shelves around you as well. They're very crunchy too. They're really crunchy. The Golden Dill is my favorite that we have out here today. Same location. Same location. Where can people find you? Stores throughout Michigan, three different facilities here, but proud to be here. All right, we're happy to have you. These are really good. I'm adding this to my... Okay, that's all you need to know. Chef Will, thanks so much for joining us. Thank you. We're going to eat some more of this, but we'll have all the information on our website, box2detroit.com. We'll be right back.