In this episode of "Binging with Babish," the host creates the infamous "Broodwich" from the animated TV series "Aqua Teen Hunger Force." The Broodwich is a sandwich with a supposedly demonic origin, requiring 666 separate meats. For this challenge, Babish settles for making five different types of lunch meats: honeybaked ham, pastrami, mortadella, peppered turkey, and roast beef. He also makes his own mayo and bread for the sandwich.
After a labor-intensive and multi-step process to create these components, Babish assembles the Broodwich and adds cheese, lettuce, and sun-dried tomatoes. Upon taking a bite, he declares it a successful and delicious Italian-style combination, though not the best sandwich he's ever had.
Here are the key facts extracted from the text:
1. The episode is sponsored by SimpliSafe, a home security system.
2. To make honeybaked ham, a cure is manufactured using pink curing salt, kosher salt, and distilled water.
3. The cure is applied to a three-pound piece of pork and left for three to five days.
4. After curing, the pork is roasted at 300 degrees Fahrenheit for two to three hours.
5. To make pastrami, a brisket is divided into lean and fatty portions and cured with a spice mix.
6. The cured brisket is then smoked at 225 degrees Fahrenheit for two hours.
7. To make mortadella, two pounds of pork belly and three pounds of lean pork are used.
8. The pork is ground and mixed with a spice mix, then formed into a log shape.
9. The log is wrapped in plastic wrap and refrigerated for 24 hours.
10. The mortadella is then sous vide-cooked at 158 degrees Fahrenheit for five to six hours.
11. To make peppered turkey, a turkey breast is coated with kosher salt and freshly ground pepper, then roasted at 300 degrees Fahrenheit for 45 minutes.
12. To make roast beef, a large eye round roast is coated with kosher salt, freshly ground pepper, and roasted at 300 degrees Fahrenheit to an internal doneness of 120 degrees Fahrenheit.
13. The bread for the Broodwich is made with bread flour, sugar, instant yeast, whole milk, vegetable oil, egg, and red food coloring.
14. The dough is proofed at room temperature for one to one and a half hours, then formed into a sandwich roll and horns and tail.
15. The bread is baked at 350 degrees Fahrenheit for 18 minutes.
16. A homemade mayo is made with eggs, Dijon mustard, lemon juice, garlic, and neutral-flavored oil.
17. The mayo is blended using an immersion blender.
18. The Broodwich is assembled with homemade mayo, Dijon mustard, cold cuts, cheese, lettuce, and sun-dried tomatoes.
19. The sandwich is topped with a bread horn and tail.