The Art of Creating the Ultimate Broodwich

As I embarked on this culinary adventure, I couldn't help but feel a sense of excitement and trepidation. What would my creation look like? Would it be a masterpiece or a disaster? The journey began with the preparation of the bread, which was to be the foundation of our beloved sandwich. I placed four shallow slashes in the loaf and baked it at 350 degrees Fahrenheit for about 18 minutes, or until the thickest part of the bread registered 200 to 210 degrees Fahrenheit. As the aroma of freshly baked bread wafted through my kitchen, I couldn't help but feel a sense of pride and accomplishment.

But the journey didn't end there. The next step was to create a homemade mayo, courtesy of J. Kenji Lopez-Alt's expertise. In a container wider than the base of our immersion blender, we combined two whole eggs, one teaspoon of Dijon mustard, two tablespoons of lemon juice, one crushed garlic clove, and a pinch of kosher salt. We blended lightly until just combined, and then we added two cups of a neutral-flavored oil, like vegetable or canola. Then, we plunged our blender head into the bottom of the cup and began immersion blending from the bottom up. As I watched with delight, the once liquid mess turned into a mountain of magnificent mayo.

With our homemade mayo in hand, it was time to introduce a new member of the family – my deli slicer. This baby would help me create razor-thin slices of all our now chilled deli meats, starting with the mortadella. Because that's the one I'm most excited about. And wouldn't you look at that? We made mortadella! So on its thinnest setting, we began repeatedly whacking away at our emulsified loaf of meat, creating layer after delicious meaty layer. Mortadella ham, turkey, pastrami, and of course, roast beef – it's only five meats instead of 666, but come on.

Finally, it was time to assemble the Broodwich. First, we generously slathered our homemade mayo across the bottom loaf, followed by a smear of Dijon mustard. Then, it was time to begin layering cold cuts, so we grabbed all our cold cuts out of the fridge and got them ready for assembly. With all our homemade cold cuts on hand, we began to pile high our sandwich with all of them. A moment of silence, please, as we watched this thing come together.

The assembly process was a symphony of flavors and textures. We added a bed of evil – lettuce – and copious amounts of sun-dried tomatoes (which Master Shake hates, but I love, so I think my soul is in trouble). One last smear of mayo and mustard, and then it was time to top the whole thing up. With all our ingredients in place, we were left with just one final step: affixing our horns and tail. No toothpicks or tape needed – just simple cuts and shoves into the sandwich. We wanted this whole thing to be edible.

And there you have it, the Broodwich, which I know cannot be disassembled or taken apart but really needs a cross-section. As I looked at my creation, what we had was a really good-looking Italian combo – pretty much. It was time to take a bite and see how it tastes. And oh my God, no, no, no, no. The bread was soft and squishy, the meats were thin and flavorful, and the mayo was unbelievable. Oh, my taste buds are singing!

But wait, there's more! Today's sponsor, SimpliSafe, has got our backs. Thanks again to them for sponsoring this video. Like I said before, the setup process is easy and fast. They've got sensors to cover every window, room, and door, plus other extras like temperature sensors and HD cameras. You can choose the pieces that work best for you and your home and pick the monitoring plan you want with no contracts. The SimpliSafe monitoring center will call the police if alerted to anything. If you're looking for a reliable, easy-to-use security system, visit simplisafe.com/babish. The link is in the video description below.

The Broodwich: A Masterpiece Born from Obsession

As I sit here with my Broodwich in hand, I am filled with a sense of pride and accomplishment. This sandwich was a labor of love, crafted with precision and care. It's not just a meal; it's an experience – a symphony of flavors and textures that will leave you wanting more.

The bread, the foundation of our beloved sandwich, was baked to perfection. Four shallow slashes were cut into the loaf, and then it was baked at 350 degrees Fahrenheit for about 18 minutes, or until the thickest part registered 200 to 210 degrees Fahrenheit. The aroma wafting from the kitchen was intoxicating, a sign that something special was happening.

But the bread alone couldn't hold the Broodwich together. Oh no – we needed a homemade mayo to tie everything together. J. Kenji Lopez-Alt's expertise came in handy here, as we combined eggs, mustard, lemon juice, garlic, and kosher salt with some neutral-flavored oil. The result was a mountain of magnificent mayo that would hold our sandwich together.

As I looked at my deli slicer, I knew it was time to get creative. This baby would help me create razor-thin slices of all our now chilled deli meats – starting with the mortadella. Because that's what I'm most excited about! With a whack here and a slice there, we began creating layer after delicious meaty layer.

Now, let's talk about the assembly process. It was a symphony of flavors and textures, with each ingredient complementing the others in perfect harmony. A bed of lettuce (our "evil" component), sun-dried tomatoes (which Master Shake hates but I love so much!), and copious amounts of cold cuts – it was all coming together.

The Broodwich is more than just a sandwich; it's an experience. It's a testament to the power of creativity and obsession. With every bite, you'll be transported to a world of flavors and textures that will leave you wanting more.

And what about our horns and tail? Simple cuts and shoves into the sandwich were all we needed – no toothpicks or tape required. We wanted this whole thing to be edible.

The final product is breathtaking. The Broodwich: A Masterpiece Born from Obsession. It's a creation that will leave you speechless, a culinary masterpiece born from hours of planning and preparation.

In conclusion, creating the ultimate Broodwich was a journey unlike any other. With its homemade mayo, deli slicer, and careful assembly, this sandwich is more than just a meal – it's an experience. So go ahead, take a bite, and let me know what you think!

"WEBVTTKind: captionsLanguage: en- This episode issponsored by SimpliSafe.SimpliSafe is an effective, reliablehome security system with no contracts.It's also super easy to set up.It took me less than an hourto get mine up and runningat the new house.Visit simplisafe.com/babish to learn more.- Who are you?What is this?- It is the Broodwich,forged in darkness from wheatharvested in hell's half acre,baked by Beelzebub,slathered with mayonnaisebeaten from the evil eggs ofdark chicken forces into sauceby the hands of a one-eyed madman.- Hey, what's up, guys?Happy early Halloweenand welcome back to Binging with Babish,where this week, we're takinga look at the Broodwich.I'm just agitating thisspooky-looking meat and blood product,one of 666 separate meatswe'll be using from an animalwhich has maggots for blood.I am, of course, just being humorous.We're making five differentkinds of lunch meats,starting with this guy,the honeybaked ham,for which we first mustmanufacture a cure.For a three pound piece of pork,we're combining 10 gramsof pink curing salt,or Prague Powder #1, 50 grams kosher salt,and one gallon of distilled water.This is going to makeenough curing solutionfor our three pound chunkof boneless pork shoulder,which we're gonna cure in the solutionfor three to five days,depending on how thickyour piece of pork is,removing both so we can getour creepy organ shot for the introand so we can agitate it once per day,ensuring an even and robust cure.On cooking day, we'resimply going to pat it dry,insert our temperature probe,and roast at 300 degrees Fahrenheitfor anywhere from two to three hours,broiling briefly at the end if necessaryto get a deep, dark crust.And there you have it, homemade ham.Is it from an animal thathas maggots for blood?No, but despite that, it stilltastes really, really good.And it's gonna make an excellentaddition to our sandwich.Something else that's gonna makean excellent addition toour sandwich is pastrami,which we're gonna make from this brisketdivided into its lean and fatty portions.For our cure, I'm gonna startwith a few tablespoons of pickling spices,about two teaspoons of Prague Powder #1,one cup of brown sugar,100 grams of kosher salt,and two gallons of distilled water.Likewise, tiny whisk untileverything is good and dissolved.And then we're gonna dropin our brisket pieces.Then it's very much thesame procedure as the ham.We're gonna fridge for three to five days,depending on thickness,removing and agitatingonce every 24 hours.Then when the magical day comesto transform our brisket into corned beef,we're going to desalinatefor at least an hour in cool water.Do this, otherwise your tears of regretwon't be the only supersalty thing in the room.Then we're transferringthese to a big ol' pot,covering with water andbringing to a simmerfor two to three hours.And, just like that, wehave created corned beef,but we're not done.In order to make it pastrami,we must cover it with aspice mix and smoke it.Three tablespoons ofcrushed coriander seeds,three tablespoons offreshly ground black pepper,and about a teaspoon eachmustard powder, paprika,garlic powder, and onion powder.Go ahead and tiny whisk that togetheruntil it is homogenous,and then we are distributing it evenlyacross our corned beef,making sure that every nookand or cranny is saturatedbefore heading out to thesmoker for about two hoursat 225 degrees Fahrenheit.There you have it, aslightly labor-intensive,but totally worth it, pastrami.But far from the most labor-intensivething we're doing today,or this week, rather.That's because next up,we're making mortadella.I have here about two poundsof very fatty pork bellythat I'm removing the skin fromand cutting into half-inch chunks.I am then separating theminto two evenly-sized groups,the most fatty and the least fatty.The least fatty group, weare spreading out evenlyon a parchment-lined baking sheetand freezing for maybe 15 to 20 minutesuntil it's just starting toget firm around the edgesbecause it's going to be ground.The fattier bits, we'regoing to reserve in a bowland keep it in the fridgeuntil we're ready to use it.This is gonna becomethose big chunks of fatthat you see in mortadella.We also need about threeadditional pounds of lean pork.I have here a whole loin roastthat likewise, I'm going tocut in about one-inch chunks,spreading out evenly on aparchment-lined baking sheetand freezing for about 20 minutes.Then we're also grabbingour grinder parts,which we've likewise kept in the freezerso everything is nice and cold,and grinding together usingour largest grinding plateboth the pork loin and pork belly.Now we have to make a spice mix.I have here a teaspoon each ofstar anise and caraway seeds,which I'm gonna grindtogether until finely ground,pass through a fine mesh sieveto catch any big ol' pieces,and combine with a teaspooneach garlic powder,mace, white pepper, PraguePowder #1, and ground coriander.Also, three tablespoons of kosher salt.That seems like a lot of salt.Let's make it more like three teaspoons.Once we've gingerly picked that back out,we're going to tiny whisk until homogenousand add it to our coarsely-ground porks,which we're gonna toss together by handuntil it's pretty evenlydistributed throughout the meat,but it doesn't have tobe super evenly mixedbecause it's headed straightback into the grinder,this time on the finest setting,presenting us with thepurest of porky pastes,which we're still not done turning intoas gooey a meat substance as possible.First we're gonna spreadout our ground porkon some parchment-lined baking sheetsand freeze them for about 20 minutes.And then remember thosefatty pieces of pork belly?Well, they're about to get blanched,along with 3/4 of a cupof shelled, unsalted roasted pistachiosand two tablespoons of black peppercorns,the whole of which we're goingto cover with boiling water.This is gonna soften everything upso we don't end up withcrunchy lunch meat.Once they've sat for about 20 minutes,we're gonna strain themand set them aside.Then we are grabbing ourchilled food processorblade from the freezerand adding our semi-frozen ground pork.Then we're going to emulsify it togetherwith some frozen red wine and ice water,adding about two tablespoons eachper pound of pork thatwe're processing in batchesfor about 45 secondsuntil it is emulsifiedinto a smooth, creamy ball.Once all of our pork is processed,we're gonna place it intoour very largest mixing bowl,give it a little massagebefore grabbing a little pieceand patting it out into a patty,which we're gonna fryup real quick and tasteto make sure that thepork is properly seasoned.It's a little late to add seasonings now,but you could add moresalt if it is needed.Once we're good to go,we're adding our cooledfat, nut, and peppercorn mixtureand mixing until evenlydistributed throughout the paste.Then it's time to form our porkinto the eventual log thatwill embody our mortadella.Did that make any sense?We're forming the pork into a log.On a few layers of plastic wrap,we're both patting it outand pressing any big chunksof fat into the centerso they're not protruding out the sides.Once your desired log shape is achieved,we're gonna wrap it tightin the plastic wrap,twisting up each end likea big piece of pig candy,and rotating and twisting each endso the plastic wrap becomes tautand we end up with a very tightly-wrappedpiece of lunch meat that we'regonna fridge for 24 hours,both so our loaf solidifiesand so the flavors can have a chanceto get to know each other.We're taking one last chanceto even out any inconsistencies,vacuum sealing and sous vide-ingat 158 degrees Fahrenheitfor five to six hours.Traditionally, mortadella is simmeredat about 170 degrees Fahrenheit,but sous vide-ing isjust way super easier.Five hours later andweighed down with a plateif somebody decides toget a little floaty on us,we are transforming our sous videinto an ice bath like magicand plunging our pork inside,letting it cool completelybefore heading into the fridge.Our other meats are much simpler.For our peppered turkey,we're just gonna simply coata turkey breast generouslywith kosher salt andfreshly ground pepper,let it sit in the fridge overnightbefore roasting at 300 degrees Fahrenheitfor about 45 minutes,or until it registers about145 degrees Fahrenheit.Don't worry, it willraise up to 155 over time.Likewise, with our eventual roast beef,we're just coating a large eye round roastwith a whole bunch of koshersalt, freshly ground pepper,and letting it sit in the fridge overnightbefore roasting at 300 degrees Fahrenheitto an internal doneness of 120before fridging and slicing.Now onto an equally important factorin our sandwich equation, the bread.In the bowl of a stand mixer,we're combining 510 grams ofbread flour, 20 grams of sugar,and 10 grams of instant yeast.Tiny whisk to homogeneity.Then we're adding one cup,or 236 milliliters, of whole milk,three tablespoons, or 44milliliters, of vegetable oil,and then one egg, or a whole metric egg,a few generous spurts of red food coloringto get that devilish red look,and 12 grams, or twoteaspoons, of kosher salt.Affix dough hooks and mix on medium speedfor seven to 10 minutesuntil a smooth, soft,supple, bouncy dough forms,one that's as red as the blood red moonthat is the only light inyour ever-darkening soul.Form into a ball, plop back in the bowl,and let proof at room temperaturefor one to one and half hours,or until doubled in size.And now, unlike most breads,we must form it both into a sandwich rolland into some horns and a tail.First, we're gonna cut off a small pieceto form into our Broodwich trappingsand the rest we're gonna roll outto about a 16-by-12 inch rectangle,which, like a jelly rollwith no jelly in it,we're gonna start rolling up,pinching from the bottomand rolling towards the top lengthwise,forming and twistinginto a submarine roll,being sure to pinch theseam along the bottom.Then we're gonna roll the other piecesand do horns and a tail.I can't really explainaudibly how to do this.Just do it. I don't know.Place everybody on aparchment-lined baking sheet,cover with greased plastic wrap,and let rise at roomtemperature for 45 minutesuntil it's poofy and springsback gently when poked.I'm gonna make some last-minute revisionsto my horns and tailbecause they're gonna triplein size when we bake them.Place four shallow slashes in my loafand bake at 350 degreesFahrenheit for about 18 minutes,or until the thickest part of the breadregisters 200 to 210 degrees Fahrenheit.Let cool completely on a wire rackwhilst we prepare the lasthomemade element of the sandwich,a super easy mayo, courtesyof J. Kenji Lopez-Alt.In a container wider than thebase of our immersion blender,we are combining two whole eggs,one teaspoon of Dijon mustard,two tablespoons of lemon juice,one crushed garlic clove,and a pinch of kosher salt.Blend lightly until just combined,and then we're gonna top with two cupsof a neutral-flavored oil,like vegetable or canola.Then we are plunging our blender headinto the bottom of the cup,and then from the bottomup, immersion blending.And you will watch with delightas before your very eyes,this once liquidus messturns into a mountain of magnificent mayo.And now it is my distinct pleasureto introduce you to anew member of the family,my deli slicer, which I'm going to useto make razor-thin workof all of our now chilled deli meats,starting with the mortadellabecause that's the one I'mthe most excited about.And would you look at that?We made mortadella.So now on its very thinnest setting,we're going to repeatedly whack awayat our emulsified loaf of meat,creating layer afterdelicious meaty layer.I don't know if there's asubreddit for slicing things porn,but, here you go.Mortadella ham, turkey, pastrami,and of course, roast beef.Sure, it's only five meatsinstead of 666, but, come on.Now, finally, it's time toassemble that which cannot bedissembled or taken apart, the Broodwich.First, we are going to generously slatherour homemade mayo acrossour bottom loaf followed by,as our disembodied narratorfrom hell describes, Dijon mustard.Then it's time to beginlayering cold cuts,so we're gonna grab all ofour cold cuts out the fridge,get them ready for assembly,and now it's time topile high our sandwichwith all of our homemade cold cuts.A moment of silence, please,as we watch this thing come together.(chill instrumental music)And there we go.As monstrous a mountainof meat as ever was made.And now for a few slicesof the one thing thatembarrassingly was not homemade,cheddar and provolone cheese.Our bed of evil and lettuce,and of course, copiousamounts of sun dried tomatoes,which Master Shake hates, of course,but I love, so I thinkmy soul is in trouble.One last smear of mayo and mustardand then it's time totop the whole thing up.And then all there is left to dois wipe up any ancillary mustard smearson the outside of the sandwichand affix our horns and tail,which I'm going to dosimply by cutting some holesand shoving them in.No toothpicks or tapeor anything like that.We want this whole thing to be edible.And there you have it, the Broodwich,which I know cannot bedisassembled or taken apart,but it really needs a cross section.And, as you can see,what we've got ourselvesis a really good-lookingItalian combo, pretty much.Time to take a bite and see how it tastes.And it's definitely notthe best damn sandwichI've ever had in mylife, but it's up there.The bread is soft and squishy,the meats are thin and flavorful,the mayo is unbelievable.Oh my God. No, no, no, no.I have tasted the future andit is scary and it has an ax.It might not be able to protect youfrom a sandwich from hell,but today's sponsor can keep you,your family, and your home safe.Thanks again to SimpliSafefor sponsoring this video.Like I said before, the setupprocess is easy and fast.They've got sensors to coverevery window, room, and door,plus other extras like temperaturesensors and HD cameras.You can choose the piecesthat work best for you and your homeand pick the monitoring planyou want with no contracts.The SimpliSafe monitoring centerwill call the policeif alerted to anything.If you're looking for a reliable,easy-to-use security system,visit simplisafe.com/babish.The link is in thevideo description below.\n"