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Chicago Style Italian Beef

Did this yesterday, turned out great. Indirect, dome@ 400', pulled @ 125 internal, foiled for 20 minutes, refrigerated for 1 hour.
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Comments

  • JRWhiteeJRWhitee Posts: 4,399
    That looks great, what recipe did you use for Da Juice and Da Rub? 
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
    Green Man Group 
    Johns Creek, Georgia
  • chashanschashans Posts: 418
    Looks so good!  Merry Christmas.
    LARGE, MINI BGE    SAN DIEGO, CA            An alcoholic with a barbecuing problem.

  • 500500 Posts: 2,647
    edited December 2013
    Yes!  Looks good.  I need the juice recipe as well, cause I want to make Beef on Weck sandwiches with some of the juice and horseradish on it.  Please share.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • Looks good. 
    Over the years have found the rub can be almost anything as long as it is pepper, garlic onion powder and oregano based. I've settled on beef broth for the juice, it takes on the flavour of the rub. 

    Best giardiniera recipe, substitute peperoncini if you can get them for the jalapenos. 

    To make @Griffin happy, serve the sangwitch with tater tots.....
    Delta B.C. - Move over coffee, this is job for alcohol!
  • HotchHotch Posts: 3,292

    That is a fine smoke ring.

    What's up with serving it cold? (1HR in Fridge)

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
  • 500 said:
    Yes!  Looks good.  I need the juice recipe as well, cause I want to make Beck on Weck sandwiches with some of the juice and horseradish on it.  Please share.
    Damn, I love beef on weck!

    Steve 

    Caledon, ON

     

  • Skiddy, that looks awesome! What cut of beef did you use for that?
    Clarendon Hills, IL
  • Looks great, dam now I need to buy a slicer.

    NW IA

    2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe

  • 500500 Posts: 2,647
    500 said:
    Yes!  Looks good.  I need the juice recipe as well, cause I want to make Beck on Weck sandwiches with some of the juice and horseradish on it.  Please share.
    Damn, I love beef on weck!
    Yea, me too after going to Charlie the Butcher in Buffalo during our Niagara Falls trip.  Now that I have a slicer, I'm making some.  Need to find the right cut of beef though.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • GriffinGriffin Posts: 7,669
    To make @Griffin happy, serve the sangwitch with tater tots.....

    I serve my tater tots witha side of tater tots.

    Sammich looks good, mwsmoker. Did you have some au jus to go with it.

    Rowlett, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

  • Skiddy, that looks awesome! What cut of beef did you use for that?
    @BuckeyeBob, can't take credit for that one (although I have posted lots on Italian beef) this excellent looking sangwitch belongs to @miswestsmoker. I use inside or outside round, inside is first choice.
    @Hotch - chilling stops the cook, keeping the meat rare. easier to slice when cold. To serve, the juice is simmered and the thin sliced beef dipped into it to warm it, no more than a few seconds. Keeps it rare while reheating. Serve the dripping wet meat on an high gluten Italian roll, top with giardiniera. 
    Delta B.C. - Move over coffee, this is job for alcohol!
  • Griffin said:
    To make @Griffin happy, serve the sangwitch with tater tots.....

    I serve my tater tots witha side of tater tots.

    Sammich looks good, mwsmoker. Did you have some au jus to go with it.

    Griff you don't need au jus, the dripping wet meat is dumped on the bun, it is a sloppy super tasty mess. On second thought, you might want some of the broth on the side to dip the tots.
    Delta B.C. - Move over coffee, this is job for alcohol!
  • HotchHotch Posts: 3,292

    Looks like a great sandwich.

    Large BGE, MiniMAX BGE, 2 Mini BGE's, R&V Fryer, 36" Blackstone Griddle, Camp Chef Dual Burner 40K BTU Stove
    BGE Chiminea
    Prosper, TX
  • 500 said:
    500 said:
    Yes!  Looks good.  I need the juice recipe as well, cause I want to make Beck on Weck sandwiches with some of the juice and horseradish on it.  Please share.
    Damn, I love beef on weck!
    Yea, me too after going to Charlie the Butcher in Buffalo during our Niagara Falls trip.  Now that I have a slicer, I'm making some.  Need to find the right cut of beef though.

    http://whatscookingamerica.net/Sandwich/BeefOnWeck.htm

    Steve 

    Caledon, ON

     

  • 500500 Posts: 2,647
    The last time I attempted the sandwich was before I had a slicer.  It was not the same.  I also didn't have the cook technique down.  Today I would slow roast it indirect, and then reverse sear it.  My concern still is though that the beef does not produce enough of the juice to dip the bun or meat into, so I needed to supplement it with a "made up" juice from another source.  I found THIS JUICE RECIPE and found it to work alright.

    I like the idea of stopping the cooking of the beef with a rest in the chill chest.  I may try that.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • Thanks everyone. I will respond to all the reply's when I get home, to hard on the phone.
  • Midwest, so sorry I typed the wrong name. You definitely get the credit.
    Clarendon Hills, IL
  • I want to thank everyone for being patient, hate it when I have to work. Da Juice : 4 beef bouillon cubes 6 cups water Or: 48 oz beef broth 1 can beef consommé And remaining Rub Rub: 1-1/2 tablespoons fresh ground pepper 2 teaspoons garlic powder 1 teaspoon onion powder 1 teaspoon dried oregano 1 teaspoon dried basil 1 teaspoon crushed red pepper
  • Hotch said:

    That is a fine smoke ring.

    What's up with serving it cold? (1HR in Fridge)


    Hotch, refrigerating it makes it easier to slice especially if you don't have a slicer, it really needs to be cooled for 2+ hours but we couldn't wait that long
  • Skiddy, that looks awesome! What cut of beef did you use for that?

    Buckeye Bob, we used bottom round for this one but top sirloin is preferred
  • Griffin said:
    To make @Griffin happy, serve the sangwitch with tater tots.....

    I serve my tater tots witha side of tater tots.

    Sammich looks good, mwsmoker. Did you have some au jus to go with it.

    Griffin, we use the juice we heat the meat with. You can dip the bread in it or pour additional juice on it, personal preference
  • Midwest, so sorry I typed the wrong name. You definitely get the credit.

    No problem
  • Looks great, dam now I need to buy a slicer.

    It's nice to have but we don't use it as much as I would like
  • 500 said:
    500 said:
    Yes!  Looks good.  I need the juice recipe as well, cause I want to make Beck on Weck sandwiches with some of the juice and horseradish on it.  Please share.
    Damn, I love beef on weck!
    Yea, me too after going to Charlie the Butcher in Buffalo during our Niagara Falls trip.  Now that I have a slicer, I'm making some.  Need to find the right cut of beef though.

    500, top sirloin is preferred then top round then bottom round. You can also use chuck but you deal with to much fat in the juice
  • Hope I answered everyone, thanks again. Now get out there and roast some beef
  • 500500 Posts: 2,647
    Great information.  Thanks for the tips.  Sounds like you got this Pit Beef thing down.
    Large BGE; Midlothian, Virginia
    I like Pig Butts and I can not lie.
    "Barbecue is a journey, one meal at a time."
  • texaswigtexaswig Posts: 2,222
    Looks awesome I love that stuff.
    Scott
    Greenville ,Tx

    Xl bge with woo2 and ajustable rack
  • 500 said:
    Great information.  Thanks for the tips.  Sounds like you got this Pit Beef thing down.

    Thanks, first one on the egg but I spent some time around it when growing up.
  • texaswig said:
    Looks awesome I love that stuff.

    Thanks, we actually made Philly Steak and Cheese with it last night and cheddar for lunch today. Goes a long way
  • BotchBotch Posts: 6,108
    edited December 2013
    My turn.  I got distracted and the roast went to 135, but it was still good and very tender.  The slicer was a blast to use, and now that I know what I'm doing, fairly quick to clean up.  

    image

    That jar has my homemade giardiniera, which I've never tried making before. Delicous, crunchy, but messy due to the oil base rather than a vinegar. I sense a lot of sammiches in my future. 
    _____________________________________________
     
    Live fast, die young, and leave a well-marbled corpse.  
     
    Ogden, Utard.  
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