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Chicago Italian Beef - Help!

danv23danv23 Posts: 760
Hey all,

I lived in Chicago my first 28 years, and moved to the great state of GA where I have remained for the last 13 years.  I miss Chicago style Italian beef like you cannot imagine.  I've searched the internet for recipes, tried a few, and they all sucked.  I don't want pulled beef, I have a meat slicer, and I am prepared to do whatever is necessary to replicate the holiest of all "sangwiches".  Please, recipe me!

The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

Cumming, GA

Eggs - XL, L, Small

Gasser - Weber Summit 6 Burner

Comments

  • danv23 said:
    Hey all,

    I lived in Chicago my first 28 years, and moved to the great state of GA where I have remained for the last 13 years.  I miss Chicago style Italian beef like you cannot imagine.  I've searched the internet for recipes, tried a few, and they all sucked.  I don't want pulled beef, I have a meat slicer, and I am prepared to do whatever is necessary to replicate the holiest of all "sangwiches".  Please, recipe me!

    The Toronto veal is the holiest of all Italian sangweeches but I have had Large Marge's Chicago beef and they are pretty damn good.


    http://www.greeneggers.com/index.php?option=com_simpleboard&func=view&id=410790&catid=1

    Steve 

    Caledon, ON

     

  • BotchBotch Posts: 5,774
    Never lived in Chicago but used to go TDY there very often, and I miss Portillo's.  Thanks for the link, LS!  
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
  • This is great. 

    Closest I've seen to Chicago Italian beef sangwiches. 
    The giardiniera uses jalapenos rather than peperoncini, suggest using peperoncini if you can find them.

    I do the "steam" on the egg, it works fine. 
    (Have some pics but they will not upload)
    Delta B.C. - Move over coffee, this is job for alcohol!
  • stlcharcoalstlcharcoal Posts: 2,674
    I brown a chuck roast, then use some wine to deglaze.  Dump it in a dutch oven or crock pot, then add strained giardiniera, peperoncinis, bouquet garni, Italian dressing, bay leaf, parmigiano rinds, and then enough beef broth to almost cover the beef.  Let it sit for 12 hrs and strain it.  Reduce the liquid and add start/flour/etc if it needs to be thickened.  Pull the beef and add the reduced juices.
  • danv23 said:
    Hey all,

    I lived in Chicago my first 28 years, and moved to the great state of GA where I have remained for the last 13 years.  I miss Chicago style Italian beef like you cannot imagine.  I've searched the internet for recipes, tried a few, and they all sucked.  I don't want pulled beef, I have a meat slicer, and I am prepared to do whatever is necessary to replicate the holiest of all "sangwiches".  Please, recipe me!
    Funny, I was in GA my first 22 years and have been in Chicago the last 12.  Missing GA winters right now for sure.
    Pentwater, MI
  • danv23danv23 Posts: 760
    Just threw on a 5lb rump roast @ 400.  We will see how she goes!

    The Dude: This is a very complicated case, Maude. You know, a lotta ins, lotta outs, lotta what-have-you's. And, uh, lotta strands to keep in my head, man. Lotta strands in old Duder's head. Luckily I'm adhering to a pretty strict, uh, drug regimen to keep my mind, you know, limber.

    Walter Sobchak: Nihilists! *uck me. I mean, say what you want about the tenets of National Socialism, Dude, at least it's an ethos. 

    Cumming, GA

    Eggs - XL, L, Small

    Gasser - Weber Summit 6 Burner

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