The Grizzly Recipe

Warm meats

Preheat oven to 300°F (150°C). Place pulled pork in an oven-safe dish with a splash (about 1/4 cup) of reserved pork juices or water, cover tightly with foil and warm for 20–25 minutes until hot throughout. Wrap sliced brisket in foil with a tablespoon of beef drippings or a splash of beef broth and warm 10–15 minutes until hot. Place sliced smoked sausage in a single layer on a baking sheet and warm 8–10 minutes until heated through. Keep meats covered to retain moisture.

If you prefer using a smoker or grill: reheat brisket and sausage wrapped in foil over indirect heat at low temperature (250–275°F) until internal temps reach 140–160°F.

Make bear sauce

In a medium saucepan combine ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, yellow mustard, hot sauce, smoked paprika, garlic powder, onion powder, kosher salt and black pepper. Whisk to combine.

Bring sauce to a simmer over medium heat, stirring frequently. Reduce heat to low and cook gently 10–12 minutes until sugar dissolves and sauce thickens slightly. Taste and adjust heat or sweetness. Remove from heat and keep warm.

Prepare slaw

In a large bowl combine shredded green cabbage, shredded red cabbage and grated carrot. In a smaller bowl whisk together mayonnaise, apple cider vinegar, sugar, Dijon mustard, celery seed, salt and black pepper until smooth. Pour dressing over cabbage mixture and toss thoroughly to coat. Chill at least 15–30 minutes to let flavors meld. Taste and adjust seasoning before assembling.

Toast buns

Split the buns and butter the cut sides evenly. Heat a skillet or griddle over medium heat and toast buttered sides until golden brown, about 1–2 minutes per side. Alternatively, toast under a broiler for 1–2 minutes, watching carefully to avoid burning.

Assemble The Grizzly

Place bottom half of each bun on a plate. Layer 1/4 of the pulled pork evenly on each bun (about 8 oz). Spoon 2–3 tablespoons of warm Bear Sauce over the pulled pork to wet it. Add a generous portion (about 6 oz) of sliced brisket on top of the pork. Drizzle another 1–2 tablespoons of Bear Sauce over brisket. Arrange sliced smoked sausage on top (about 2–3 oz per sandwich). If using, place a slice of cheddar cheese over the hot meats so it softens/melts. Top the meats with 1/2–3/4 cup of homemade slaw per sandwich. Add pickle slices if desired. Spoon an additional 1–2 tablespoons of Bear Sauce over the slaw for extra moisture and flavor. Finish with the top bun and press gently to compact the sandwich.

Serve immediately while hot. Provide extra Bear Sauce on the side for dipping and napkins — these are large, wet sandwiches.