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If you missed the 17th Annual EGGtoberfest here are the highlights Click Here Fall is upon us, and it's a great time for getting out to one of the many #EGGfests around the country - see a list here
All of a sudden I want a cheese steak. Just don't say you prefer Geno's.... :-t
Delesandro's has the best steaks.
Yes! My wife actually ordered a whole roasted pig there last year for my 30th.. Phenomenal taste, fully deboned and seasoned italian style...
And +1 on John's Roast Pork for cheesesteak
Pat's is the original. It's not necessarily the best - right now Tony Luke's probably is. But roast pork sandwiches are THE sandwich in Philly. Nick's is great but in the suburbs [where I live] you've got weekend porchetta at Luigi & Giovanni's in Newtown Square. It's worth the trip.
....I was thinking of starting a new thread on how to make a perfect roast pork on the BGE for the authentic Philly sandwich. There are a lot of crockpot and oven recipes online for recreating the Tony Luke sandwich, but no BGE links I could find. Would have to be the right seasoning on the pork, and I suppose you can finish up by making the broccoli rabe in a cast iron skillet when the pork was done...and even toast the buns before final prep.But if we started that thread I'd want to make it this weekend, and I have too much to do and not enough friends coming over to eat an entire roast pork. :-O But if folks are up for the challenge, I think it'd be a good thread. :D Recreating an authentic Philly roast pork sandwich on the BGE? Hmmmm....
6 to 8 pound pork butt
FOR THE PORK:
½ cup lightly packed rosemary leaves
½ cup lightly packed sage leaves
3 tbsp. fennel seeds, lightly crushed (optional)
2 ½ tbsp. coarsely ground black pepper
1 tbsp. crushed red chile flakes
14 cloves garlic
Process all the ingredients except the butt into a paste.
Make 1-inch deep slits all over the roast and stuff the
herbs into them. Rub remaining paste on outside. Bake in 400 degrees for an
hour. Flip roast. Bake another hour.
1 large onion
2 stalks celery
To the roasting pan, add two inches of water, one onion
chunked and two celery stalks chunked. Cover tightly with foil. Turn oven down
to 350 and cook 3 to 4 more hours. It’s done when you can stick a fork into it
and it’s so tender it chunks.
Remove roast from the pan, and skim oil from drippings.
Let roast cool until you handle it. “Pull it,” dividing into
chunks somewhat bite size or a little larger.
Put in a serving pan or back in the foil pan. Moisten with
reserved drippings, making sure you get some of the black pepper in there.
Refrigerate if serving the next day. Cover with foil and reheat at 350 for
about an hour.