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What buns/bread do you use most often?

 
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Changeling
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PostPosted: Sun Mar 03 13 5:28 am    Post subject: What buns/bread do you use most often? Reply with quote

Guys you all talk about the BBQ/Brisket/whatever but never what kind/type of bread is your favorite relative to the way you eat the beloved product!

Now the words Bun/loaf/roll, "mama's bread, etc does not mean anything to people who don't know!

So, would you guys please mention what exactly you prefer in/with your meat of choice? Do you make it, buy it, what?

I mean afterall, the bread is a BIG deciding factor in the products taste, I hope you all agree.
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k.a.m.
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PostPosted: Sun Mar 03 13 5:50 am    Post subject: Reply with quote

Flour torts are my first choice. Next choice the cheapest buns at the grocery store nothing special here.
It is all about the meat the bread is a minor factor for me.
On rare occasions Debbie makes her special Sour dough Buns but if I told you the recipe I would have to hunt you down and make you disappear. Wink
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TX727
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PostPosted: Sun Mar 03 13 6:21 am    Post subject: Reply with quote

Quote:
It is all about the meat the bread is a minor factor for me.


Same way I look at it. The meat is the star of the show. It does depend on how you want to present it though. For me I'd toss on some Texas toast and I'm good. If I'm cooking for friends I might buy some slightly fancy roll like a jalapeno kaiser or ciabatta. Always seem to impress folks but again...you have have just added another taste into the mix which doesn't need to be there.

Just figure out how you want it to taste and look. Do you want the $4 sandwich you are going to get at the roadside shack, or $25 one you find in a high class joint that has to dress everything up Wink
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Jarhead
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PostPosted: Sun Mar 03 13 6:41 am    Post subject: Reply with quote

Gotta go with Kevin. Tortillas and $.99 pack of buns.

Just last night, Debbie sent me to the store to get bread.
I guess I left about 7 and didn't get home til 1 a.m.
She asked me if I got bread. I said "Yes"
Then she asked me, how much it was?
I told her $50.
It was not pretty after that. Shocked Laughing
I don't think she spelled it the same way.
j/k
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GF
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PostPosted: Sun Mar 03 13 7:00 am    Post subject: Reply with quote

Changeling, in a word, Wonder. Shocked
Cheap rolls or as pointed out everything is better on a tort. Wink
They are meat moving devices, to me.

I like a good bread also, just not with my BBQ. Very Happy

Jarhead apparently got into the "liquid bread", aka "cold barley soup". Razz Cool
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Canadian Bacon
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PostPosted: Sun Mar 03 13 8:30 am    Post subject: Reply with quote

Different breads for different meats.....Italian buns and french stick for cold cut sammies.....hamburger buns for pulled pork and brisket sammies.....
Rye bread for Pastrami and corned beef....all depends on what kind of meat is going in it. Very Happy
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Maniac
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PostPosted: Sun Mar 03 13 9:35 am    Post subject: Reply with quote

Canadian Bacon wrote:
Different breads for different meats.....Italian buns and french stick for cold cut sammies.....hamburger buns for pulled pork and brisket sammies.....
Rye bread for Pastrami and corned beef....all depends on what kind of meat is going in it. Very Happy


+1 hard crust bread for dipping sauce or olive oil
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roxy
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PostPosted: Sun Mar 03 13 12:31 pm    Post subject: Reply with quote

I am of the mind that the bread is an important factor in a great sammich.. It is the vessel in which your meat is transported. A nice fresh kaiser roll or onion bun are my favorite choices. For tube steak and sausage I like poppy seed egg rolls. I can not stand wonder bread or any crap buns, they are just plain garbage.

I get my buns for work and personal use from a very good local bakery that a friend of mine owns.. Their product is hard to beat..
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BigOrson
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PostPosted: Sun Mar 03 13 7:26 pm    Post subject: Reply with quote

I really love ciabatta buns for pulled pork. The texture of the bread enhances the meat, IMO. Mostly (since ciabatta buns are Costco material and I don't go there often), I use onion buns for sammitches.
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T00lman
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PostPosted: Sun Mar 03 13 8:55 pm    Post subject: Reply with quote

for myself and my family hard crust fresh rolls from the neighbor hood bakery had to cut back myself due to size restrictions (was up to 295 lbs now a sexy 245) still have one or two now and them .

when I cook for a large group they seem to like the aunt millie buns from sams club.
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BUGSnBBQ
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PostPosted: Mon Mar 04 13 12:37 am    Post subject: Reply with quote

For lunch type sammies (bologna, PB&J, etc), it's gotta be the cheap (and fresh) $1 white bread. PP is $1 soft buns. Burgers are Onion rolls. Pastrami goes on Rye - NO EXCEPTIONS! Laughing . Everthing else - fresh corn torts.
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k.c.hawg
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PostPosted: Mon Mar 04 13 1:26 am    Post subject: Reply with quote

For a lot of my sandwiches I do like a high quality bread. I think for certain things the bread is as important as what is between it. For a Rueben I love a thin slice Rye/Pumpernickle Swirl. When I do a sausage that a master sausage maker put his time and effort in to, I want a brat bun that is going to hold up to kraut, ground mustard and juicy sausage to the last bite. Pulled Pork, I want a good bun griddled with butter to hold up to the slaw and sauce to the very last bite.

When I eat my absolute favorite of burnt ends I like the cheapest freshest white bread to hold in my hand like a mitt and scoop em up three or four at a time and stuff em in my pie hole




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Changeling
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PostPosted: Mon Mar 04 13 4:01 am    Post subject: Reply with quote

WOW, it never even entered my mind that there would be two different camps on bread.
Peresonally I agree with good bread designed for specific foods or breads that have become clasics like the ones for a Philly steak and cheese, rye for pastrami, etc,.
Now I know k.a.m. likes torts with just about everything, he told me once he loved pico de galo plain on a tort. I sure can't argue with that since I go through a heck of a lot of them also (Especially with Falitas).

But I am definitely in Roxy's, BigOrson, CB's, k.c. Hawg's camp on bread (except k.c.'s cheap white), man we used to caal that stuff "gum ball bread" because it would roll up in ones mouth, LOL.

However when k.c. Hawg showed that picture of the pulled pork sandwitch and onion rings on both sides with the side of beans, well what can I say, to me that is the picture of the year, Fandamtastic !
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RollinontheRvr
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PostPosted: Mon Mar 04 13 4:25 am    Post subject: Reply with quote

I liked a bun called the Pub Bun at Costco, it comes in an 8 pack I think. They are good for PP and for burgers to. My wife can't do the Ciabatta bread but that would be good for PP in my book as well.
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BluDawg
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PostPosted: Mon Mar 04 13 5:23 am    Post subject: Reply with quote

Fresh Flour Tarpaulins or Homemade Rolls
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