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leo123
Posts: 101
anyone have any luck with this choice of meat on the egg?
Comments
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It gets tough when overcooked. When i cook it, it is rare(130 degrees) and sliced thin mainly for sandwiches..
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Mr Tuna has it down. Search for the "Baltimore pit beef" thread for inspiration and pics.
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+1 on the Baltimore Pit beef, very good.Inside round/outside round, top round/bottom round or even eye of round are all good for Italian Beef Sangwitches, one of our families favourites. It works good on the egg, a touch of smoke is nice.Basically, the roast is cooked over a pan of broth at 325-350 until rare, removed, chilled, sliced paper thin. Unlike most roasts, you do not want a crust. The broth is heated and the meat for one sangwitch is dipped in the broth to warm before the whole dripping mess is served on a high gluten bun with the best veggie ever.This is a good beef recipe:This is a great topping:Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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Great platted picture Skiddy!! My refrig is full of leftovers and you got me wanting to go to the store!!
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