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New slicer...Ideas please?

stevehk1stevehk1 Posts: 15
edited July 2013 in EggHead Forum
I picked up a low end but brand new slicer at a thrift store for 10 bucks so I want to cook something that's going to need slicing this weekend.  I've done Pit beef and smoked turkey breasts as well as a failed pastrami before but I thought I might try something new this weekend.  Any good recipes or ideas?  
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Comments

  • GaryLangeGaryLange Posts: 279
    I would try this. 5lb bottom round roast, 32oz. beef broth, table spoon each of oregano, thyme, black pepper and salt. 1/2 packet dry Italian Dressing, 5 cloves of Garlic and a 16oz. jar Giardiniera (Mild) Mix all the dry spices except the dressing into the pot with the beef broth and add your roast. Put the dry dressing on top and 1/2 jar of the Giardiniera. This will make Italian Beef Sandwiches for you. Cook it in a foil pan at about 250 until the beef is tender. Let rest overnight before slicing. Serve on Italian Rolls with some Giardiniera on top.
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  • jaydub58jaydub58 Posts: 1,616

    @Garylange, if nothing else, that is producing a very good drool.

    Sounds great!

    John in the Willamette Valley of Oregon
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  • sumoconnellsumoconnell Posts: 995
    Get some knife safety gloves... please...

    I worked in a deli for a couple years in college - the joke was 'when' you needed stitches, not 'if'.  It was true.  Those things can slice meat... yours too.  When I got cut it almost didn't hurt.. felt like electricity.  I didn't get stitched, but I probably should have.

    I'm curious how you keep them sharp?  We had Hobart equipment, heavily used, sharpened and disassembled/cleaned everyday.  I would imagine you at least need to clean after every use. (that's when folks got cut.)

    Agree on roast beef and turkey as mouth watering :)  

    How about a philly cheese steak? Or slicing a cooked brisky?
    +++++++++++++++++++++++++++
    Austin, Texas.  I'm the guy holding a beer.
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  • JRWhiteeJRWhitee Posts: 2,619
    GaryLange said:
    I would try this. 5lb bottom round roast, 32oz. beef broth, table spoon each of oregano, thyme, black pepper and salt. 1/2 packet dry Italian Dressing, 5 cloves of Garlic and a 16oz. jar Giardiniera (Mild) Mix all the dry spices except the dressing into the pot with the beef broth and add your roast. Put the dry dressing on top and 1/2 jar of the Giardiniera. This will make Italian Beef Sandwiches for you. Cook it in a foil pan at about 250 until the beef is tender. Let rest overnight before slicing. Serve on Italian Rolls with some Giardiniera on top.
    I made this a couple weeks ago, fantastic. High Gluten rolls work the best, they don't fall apart when wet.
                                                                        
    _________________________________________________

    Large BGE 2006, Mini Max 2014 
    Founding Member of the Green Man Group cooking team.
    Johns Creek, Georgia




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  • stevehk1stevehk1 Posts: 15
    That sounds great Gary, thanks for the recipe!  When you say cook to tender do you mean slow cooked to 195 like a pulled beef or to 130ish for  med - med/rare slices?  If that's a dumb question, excuse my ignorance but I've only had the egg since christmas so I'm still learning. Thanks!
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  • nolaeggheadnolaegghead Posts: 14,259
    Eye of round or bottom round.  Salt and pepper.  Little oak.  Put the meat in cold. Smoke indirect at the lowest temp you can hold your egg - 200 F is ideal.  Cook until 130 F (plus or minus based on your taste).  I would not go over 150 or the meat will be dry (this is extremely lean beef).  Pull and refrigerate overnight.  Then slice against the grain.

    You can put any spices/rubs on it.  You can also brine it or soak in marinade.  The cooking process is the same.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • stevehk1stevehk1 Posts: 15
    Thank you NOLA.  I know there are a lot of factors but at that temp for a 4-5 lb roast how long does it take to get up to 130? Are we talking hours or overnight?
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  • nolaeggheadnolaegghead Posts: 14,259
    Not long at all.  Maybe a couple hours. That's why I suggest putting it in cold, you get more exposure to the smoke.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • nolaeggheadnolaegghead Posts: 14,259
    You can also buy a cured boneless ham, but you're going to want to slather on some sugary rub and switch the wood to a fruit wood.  Cook that to whatever temp the package recommends.
    ______________________________________________
    This is my signature line just so you're not confused.
    Large and Medium BGE, Kamado Joe Jr., smoker with a 5k btu AC, gas grill, fire pit, pack of angry cats, two turntables and a microphone, my friend.
    New Orleans, LA - we know how to eat 

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  • GaryLangeGaryLange Posts: 279
    stevehk1 said:
    That sounds great Gary, thanks for the recipe!  When you say cook to tender do you mean slow cooked to 195 like a pulled beef or to 130ish for  med - med/rare slices?  If that's a dumb question, excuse my ignorance but I've only had the egg since christmas so I'm still learning. Thanks!
    I would cook to about 125 as you want it medium rare. Don't get in a big hurry to slice it as it needs to be cool before it will slice thin. You can rill up some Italian Sausage and make Combo's. God I am making myself hungry.LOL,LOL,LOL
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