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Happy New Year - Italian Beef!!

Florida Grillin Girl
Florida Grillin Girl Posts: 4,965
edited November -1 in EggHead Forum
This is a 6 lb. sirloin tip roast, rubbed heavily in garlic powder, onion powder, oregano, S&P.

On the egg at 380 dome til 125 degrees internal. This smelled really, really good while cooking......it took 2 1/2 hours~

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Brought it in and chilled overnight. Sliced it thin on the slicer.....

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A nice pile-o-meat!

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Next the drippings were mixed with some beef broth, white wine, and worchestershire. The rare beef is dipped in the "juice" for a minute or two:

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And here is the sammie, on a hard Chicago roll, which I cut and dipped both sides in the broth, served with some Giardiniera:

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Oh yeah, and with some nice red wine with a red cork!

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I hope I did not offend any Chicage peeps. Thanks to Large Marge and FLpoolman for the idea/help.

Happy New Year to all my Egger friends!
Happily egging on my original large BGE since 1996... now the owner of 5 eggs. Call me crazy, everyone else does!
 
3 Large, 1 Small, 1 well-used Mini

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