Chopped Cheese Sandwich! | Chuds BBQ

Grind equal parts of Chuck boneless short rib and brisket using a meat grinder with a small millimeter die.

Form the ground meat into six-ounce patties.

Prepare a New York City style hero roll by mixing warmed milk and water (110 degrees) with sugar until dissolved.

Add a beaten whole egg, oil, and yeast to the mixture and let it sit for 10 minutes until fluffy.

In a stand mixer, combine bread flour, kosher salt, and dough conditioner, then add the yeast mixture and knead for 10-12 minutes until a soft dough forms.

Let the dough rise in a greased bowl for about 1 hour until doubled in size.

Punch down the dough, divide it into four equal pieces, and shape into logs.

Place the logs on a baking sheet dusted with cornmeal and let rise for another 45 minutes.

Prepare toppings: mix ketchup with spicy ketchup, and make homemade mayonnaise using 1 egg, Dijon mustard, white vinegar, lemon juice, salt, and neutral oil with an immersion blender.

Brush the risen rolls with egg wash and score with a razor blade before baking in a 425-degree oven until golden.

Make Adobo seasoning by mixing kosher salt, black pepper, granulated garlic, granulated onion, paprika, chili powder, turmeric, oregano, and cumin.

Heat a cast iron insert on a Weber kettle grill, ensuring it’s hot before cooking the patties.

Toast the hero rolls with melted butter for structural integrity.

Spread mayonnaise on the bottom bun and ketchup on the top bun.

Cook the two fresh ground patties on the hot cast iron until crusty, seasoning one side with Adobo seasoning.

Add onions around the patties while they cook, then flip the patties after a few minutes.

Chop the patties and onions together once browned, then move to the cooler side of the griddle.

Top the chopped mixture with American cheese and let it melt.

Equipment Needed

Spice Level: