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BGE Didn't know what I was missing!
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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.
Herrin,IL.
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Italian Beef? What cut of meat is this, recipe please.Seattle, WA
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Yes, please; and Welcome!SkinnyV said:Italian Beef? What cut of meat is this, recipe please._____________Remember when teachers used to say 'You won't have a calculator everywhere you go'? Well, we showed them.
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I know exactly how you feel, one year in and I still wonder why I waited so long.Large Egg October 2011MiniMax December 2014
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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.Herrin,IL.
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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.SkinnyV said:Italian Beef? What cut of meat is this, recipe please.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.Great sangwitch!!!!! (yep, that's how they spell it)Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad! -
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.Delta B.C. - Whiskey and steak, because no good story ever started with someone having a salad!
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