Slow wood smoked brisket on a cheesy garlic bread. You are going to fall in love with this sandwich.
This is a copycat recipe from a pretty new place in town called Smokee Mo’s. The owner is Frank Imo. If you’ve ever heard of St. Louis style pizza, that would be the exact same IMO’s. And now we have a Guy Fieri moment…
I know what your thinking. A barbecue joint run by a family that makes pizza. You know I had to check it out. So I jumped in the ’67 and here we are…THIS is Smokee Mo’s. Cue the Triple D music.
But seriously. With that sort of lineage, we just had to check this place out, and it was an eating experience!
You are going to fall in love with this sandwich. Slow wood smoked brisket on a cheesy garlic bread. The whole idea of this sandwich was born quite by accident. Mangia Bene (mon-ja ben-aye) was on the board meaning “Good Eats” (a show I miss dearly) in Italian. It was just written there as decoration. Someone had attempted to order it. Everyone working at the restaurant tried telling the guy that it wasn’t something on the menu. Well he persisted to ask for a Mangia Bene and they grabbed what they had on hand, and made a new sandwich was born.
Now the Mangia Bene is the star of the restaurant. Every time anyone orders it now, everyone shouts “Mangia Bennneeeeeee!”. They almost make you feel famous just for ordering it. Now when you taste it you know why it’s special, just the aromatics makes your mouth water so your ready for the first bite. It is melt in your mouth juicy, with all the melty cheese. Then you have crunchy on the outside, soft on the inside garlic bread. The final touch is a simple horseradish cream sauce…the perfect condiment for a perfect sandwich.
I am almost certain that this would be just about as good with some roast beef; for any one who may not have a smoker, think it’s too hot to use the oven for that long, and/or don’t want to buy a whole brisket
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