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Chicago Style Italian Beef
Comments
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That looks great, what recipe did you use for Da Juice and Da Rub?_________________________________________________Don't let the truth get in the way of a good story!Large BGE 2006, Mini Max 2014, 36" Blackstone, Anova Sous Vide
Green Man GroupJohns Creek, Georgia -
Looks so good! Merry Christmas.
LARGE, MINI BGE SAN DIEGO, CA An alcoholic with a barbecuing problem. -
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.
I like my butt rubbed and my pork pulled.
Member since 2009 -
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. - Whiskey and steak, because no good story ever started with someone having a salad!
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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 StoveBGE ChimineaProsper, 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.
Steve
Caledon, ON
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Skiddy, that looks awesome! What cut of beef did you use for that?Clarendon Hills, IL
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Looks great, dam now I need to buy a slicer.
NW IA
2 LBGE, 1 SBGE, 22.5 WSM, 1 Smokey Joe
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Little Steven 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.
I like my butt rubbed and my pork pulled.
Member since 2009 -
Skiddymarker 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.
Rowlett, Texas
Griffin's Grub or you can find me on Facebook
The Supreme Potentate, Sovereign Commander and Sultan of Wings
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BuckeyeBob said:Skiddy, that looks awesome! What cut of beef did you use for that?@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. - Whiskey and steak, because no good story ever started with someone having a salad!
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Griffin said:Skiddymarker 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.
Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
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 StoveBGE ChimineaProsper, TX -
500 said:Little Steven 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.
http://whatscookingamerica.net/Sandwich/BeefOnWeck.htmSteve
Caledon, ON
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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.
I like my butt rubbed and my pork pulled.
Member since 2009 -
Thanks everyone. I will respond to all the reply's when I get home, to hard on the phone.
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Midwest, so sorry I typed the wrong name. You definitely get the credit.Clarendon Hills, IL
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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
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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 -
BuckeyeBob said: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:Skiddymarker 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.
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BuckeyeBob said:Midwest, so sorry I typed the wrong name. You definitely get the credit.
No problem -
Brisket_Fanatic said: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:Little Steven 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.
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
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Great information. Thanks for the tips. Sounds like you got this Pit Beef thing down.
I like my butt rubbed and my pork pulled.
Member since 2009 -
Looks awesome I love that stuff.2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun
scott
Greenville Tx -
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 -
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.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._____________
Tin soldiers and Johnson's coming...
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