And simmering,then resting for sandwiches later tonight...
"Season heavily a 4 to 5 lb sirloin tip roast with salt, pepper, oregano, and thyme- just cover the sucker. Place on a rack in your egg preheated to 375 indirect with drip pan- you want to save the drippings. Roast until your thermometer reads 130 in the center- perfect rare/med rare, you want it tender. Remove and allow to cool. I like to wrap the meat at this point and refrigerate overnight so it slices better. Be sure to deglaze the drip pan with a little water and save all the drippings and broth you've created.
When ready to slice, fry up 3 tbs olive oil, 6 cloves sliced garlic, 2 green peppers and 2 red peppers (cored and sliced into 1 inch strips), 2 sliced med yellow onions. Sauté all this for 5 mins and add to a large stockpot. Add the drippings / broth from the beef.
If you have a meat slicer you're golden-- take your roast and slice it as thinly as you can. An electric knife will do the job too or carve away if you can do it thin! Place all the sliced meat and any new juices into the pot.
Add 2-3 cups beef stock, 1.5-2cups chicken stock, 1/2 cup dry white wine, and a bunch of chopped fresh parsley. Bring to a simmer and cook an hour + 10 mins or so. The meat should be fully cooked through and really tender. Add salt and pepper toward the end to taste- turn everything off and let it rest (overnight is fantastic if you have the patience - but it still tastes great immediately and you'll have plenty left over to see how tender it gets overnight).
If you live up north and can get good Italian sandwich rolls, go for it. Down here I settle for a good fresh French bread cut up. Dip the bread in the broth and pile it on with meat, peppers, etc. A good jar of hot giardinera (yet another Midwest purchase packed in oil, tough to find down here!), or roasted red peppers goes great.
Attached some links since I didn't take pics last time- will do so next time- enjoy!
Source; BGE Forum
Posted by Large Marge 12-17-07"
Large, Small, and a LOT of Eggcessories!