BGE Didn't know what I was missing!

hrchdog

I've had my egg for almost a month now and realized I have been missing out all these years. Have done pork butts, chops, steaks, cakes and brownies, pizza, salmon and tonight I did italian beef on the egg. I really think anything you cook tastes better on the egg.

Fred19Flintstone

Welcome to the cult!

SkinnyV

Italian Beef? What cut of meat is this, recipe please.

Botch

SkinnyV said:

Italian Beef? What cut of meat is this, recipe please.

Yes, please; and Welcome!  

gatorBGE

I know exactly how you feel, one year in and I still wonder why I waited so long.

hrchdog

Started with a chuck roast in foil pan with package of italian dressing mixed with a can of beer, some pepperoncini and the juice from the jar, garlic powder and extra italian seasoning. Indirect at 300 dome till reached 160, then added a half can of beer and covered with foil till reached 200 internal. Then shredded and piled on hoagie rolls.

Skiddymarker

SkinnyV said:

Italian Beef? What cut of meat is this, recipe please.

Chucks make a different kind of Italian beef. Another version uses eye of round, top round or inside round. You are basically cooking (400F Dome, indirect) over broth. Take it off rare at 125F. Into the fridge to cool then use a slicer to get it paper thin. 

Heat the juice and dip the beef (one sangwitch worth) into to warm it only, serve on a high gluten bun with giardiniera on top. Check these links.

http://www.amazingribs.com/recipes/beef/italian_beef.html

http://allrecipes.com/Recipe/hot-italian-giardiniera/detail.aspx

Great sangwitch!!!!! (yep, that's how they spell it)

Skiddymarker

Forgot to mention, for the giardiniera above, it is a two day prep. If you use pickled peppers, you can cut the vinegar a bit and get the same result in under an hour.