Cio Burnt Sandwich Recipe
Ok, this is my hastily purchased together recipe for the Cio Burnt Sandwich. I don’t have instructions on how to smoke brisket as everyone’s set up is different. Also, organizationally, it’s looks a mess. But it is in the order in which I did things and it worked pretty well. I recommend staring the smoke
1/ Smoke point cut end of brisket (mine was 4 lbs. and I had leftover brisket…which ain’t a bad thing)
2/ Make pickled red onions
1/2 red onion,thinly sliced
1 cup apple cider vinegar
1/4 cup brown sugar
2 tablespoons Kosher salt
Add apple cider vinegar, brown sugar, and kosher salt to a medium saucepan. Heat, stirring until the salt and sugar dissolve.
Remove from heat and let cook completely.
Add onions and let sit for at least 2 hours up to overnight.
3/ Make Ciopinno Kansas City BBQ Sauce
2 tablespoons unsalted butter
1/2 medium sweet onion, diced
1/2 small fennel bulb, cored and diced
2 cloves garlic, minced
1 tablespoons tomato paste
1/4 teaspoon dried oregano
1/2 teaspoon onion powder
1/4 teaspoon red pepper flakes
1/4 teaspoon ground mustard
2 teaspoons smoked paprika
2 teaspoons salt
1 teaspoons ground black pepper
1/2 teaspoon chili powder
3/8 cup dry white wine
1 (14.5-ounce) can petite diced tomatoes
1 cups vegetable stock
1 cups clam juice
1/2 cup brown sugar
8 oz crab claw meat
Melt butter in a stockpot over medium high heat.
Add onion and fennel. Cook, stirring occasionally, until tender, about 8- 10 minutes.
Stir in tomato paste through the chili powder until fragrant, about 1 minute.
Stir in wine, diced tomatoes, vegetable stock, clam juice and bay leaf. Bring to a boil; reduce heat and simmer for about 2 hours.
Blend with a stick blender, blender, or food processor
Allow to cool and add crab claw meat
4/ Prepare the shrimp
Boil 3 medium shrimp and cool in ice water.
Split in half lengthwise
5/ Make Burnt Ends
Smoke point end of brisket then cut in 1 1/2 inch cubes.
Place in aluminum pan and toss with sauce.
Smoke for 1-2 hours.
6/ Build the sandwich:
Toast or grill 2 thick slices of sourdough bread
Place burnt ends on sourdough bread.
Top with shrimp and pickled onions.
Close with second piece of toasted bread
Plus up:
Low-moisture mozzarella cheese, sliced
Place on top of the shrimp and broil until melted