The "Great Lakes" episode will pit the Yardbird, a combination of pulled chicken, mustard BBQ sauce, mushrooms, cheddar and bacon, against a prime rib sandwich from Green Bay, Wisc. and a fish taco torta from Minneapolis. The winner will move on to a regional competition in Richman's quest to find the country's top sammie.
Slows Bar BQ executive chef and owner Brian Perrone appeared on The Nine today to show viewers how to make their own version of the Yardbird at home. Here's a look at the ingredients:
6 oz. Smoked, Pulled Chicken Breast 2 oz. Slows Mustard BBQ sauce 1 oz. Sauteed Mushrooms 2 oz. Mild Shredded Cheddar 2 oz. Applewood Smoked Bacon Kaiser Roll
1. Lightly butter both the top and bottom of the kaiser roll and place on a 350-degree griddle. Heat until golden brown and warmed through.
2. Add 6 oz. of pulled chicken, 1 oz. of sauteed mushroom, 2 oz. of Slows' Mustard BBQ sauce and 1 oz. of water to a saute pan. Cook on high, stirring frequently until water has evaporated and sauce has reduced. There should still be liquid in the pan, just not very much.
3. Add 2 oz. of feather shredded mild cheddar cheese. Remove from heat and let stand for 30 - 45 seconds. Stir cheese in to chicken mixture until melted throughout.
4. Mound chicken mixture onto griddled kaiser roll. Top with two slices of bacon, crossed one on top of the other.
5. Place top of Kaiser slightly off to one side and leaning on to sandwich.
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Get this recipe courtesy of Jim Glowacki and the folks at the St. Mary's Polish Country Fair happening May 24-27 on the grounds of St. Mary's Preparatory in Orchard Lake.
Get this recipe courtesy of Jim Glowacki and the folks at the St. Mary's Polish Country Fair happening May 24-27 on the grounds of St. Mary's Preparatory in Orchard Lake.
Slows Bar BQ is located in Detroit's Corktown neighborhood.
