Grab some extra napkins, because there's no easy way to eat this beast of a sandwich. Dr. BBQ is cooking up a Bison Meatball Polish Boy Sandwich ahead of Thursday Night Football on FOX6.
Makes 6 sandwiches
2-pounds ground Bison
½ bag frozen French fries
1 bag slaw mix
1 cup barbecue sauce
6 hoagie rolls
Cook the French fries as directed and set aside. Prepare the grill or oven to cook the meatballs indirect at 325°. Divide the Bison into 24 equal size meatballs. Season them with barbecue rub. Cook the meatballs directly on the grill or on a sheet pan in the oven until they reach an internal temp of 160°, about 20-25 minutes. Remove to a plate. In a medium bowl combine the slaw mix with ½ cup slaw dressing. Mix well. Let rest for 10 minutes. Mix and add a little more dressing if needed.
Split the top of the buns. Add 4 meatballs to each bun. Top with a few spoonfuls of barbecue sauce, a scoop of cole slaw, a handful of French fries and finally a drizzle of barbecue sauce over the top.