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Aged Cheesesteaks
Made the Hobart a little more user friendly last week by putting it on a Craftsman tool cart. Aged half of a ribeye subprimal for 6 weeks(2 wet, 4 dry).
Baked the hoagies this morning on a new Italian loaf pan from King Arthur Flour. 400 degrees for 35 min. Wok and sand setup.
Going to keep it simple with Provolone and chopped onions, couldn't do Cheese Whiz?
More pics to come later when the meat is thawed.
"If yer gonna denigrate, familiarity with the subject is helpful."
Comments
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That meat looks totally ridiculous. I would give anything to have one of those sandwiches. I generally put my meat in the fridge before slicing but freezing is a great idea.Well done.XL,L,SWinston-Salem, NC
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Thanks! Really looking forward to the outcome on this one. Will be fun....chop, flip, sizzle, chop, flip, sizzle.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
OK, expect visitors the minute I find out where you live.BTW, Don't shoot, I will bring beer.Bx - > NJ ->TX!!!All to get cheaper brisket!
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This is gonna be too good! Good call on the provolone- whiz is nasty! Lots of provolone and fried onions is my go to cheesteak. I consider myself somewhat of a connoisseur. I am from GA, but I have traveled to philly for work quite a bit over the years. Whiz is for tourists .Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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BTW, if you want to experiment with some nice flavors, try Broccoli Rabe with that provolone.Bx - > NJ ->TX!!!All to get cheaper brisket!
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tazcrash said:BTW, if you want to experiment with some nice flavors, try Broccoli Rabe with that provolone.
Sounds good Taz, come on over!Will keep the broccoli rabe in mind when I go to the store. Would you saute it or steam it?
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
SmokeyPitt said:This is gonna be too good! Good call on the provolone- whiz is nasty! Lots of provolone and fried onions is my go to cheesteak. I consider myself somewhat of a connoisseur. I am from GA, but I have traveled to philly for work quite a bit over the years. Whiz is for tourists .
Thanks @SmokeyPitt, appreciate your expertise. A trip to Philly is on the bucket list.
Trying to keep it simple with good flavors that will not overwhelm. Should I split the bun halfway through the top, almost like a boat? Is that how it's done in Philly?
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Focker said:tazcrash said:BTW, if you want to experiment with some nice flavors, try Broccoli Rabe with that provolone.
Sounds good Taz, come on over!Will keep the broccoli rabe in mind when I go to the store. Would you saute it or steam it?
First i par-boil for a minute in some very salty water to take off some extra bitterness.Then saute with garlic, and OO. - makes everything better.
Bx - > NJ ->TX!!!All to get cheaper brisket! -
I have seen it both ways- split from the top or from the side. I do think it's best to not cut all the way through it. You want to split it and open it up- like a big hot dog bun. It well help to keep the grease inside .When the meat is just about finished cooking, put your cheese and onions on top (assuming onions are already cooked) and then put the split roll face down over the meat. This will steam the bun a little and help the cheese get nice and melty.Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Focker... I've been thinking I should buy a baguette pan like that. I'm wondering why you have parchment paper under the bread? Aren't you defeating the purpose of the holes in the pan?
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HogHeaven said:Focker... I've been thinking I should buy a baguette pan like that. I'm wondering why you have parchment paper under the bread? Aren't you defeating the purpose of the holes in the pan?
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HogHeaven said:Focker... I've been thinking I should buy a baguette pan like that. I'm wondering why you have parchment paper under the bread? Aren't you defeating the purpose of the holes in the pan?
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
tazcrash said:Focker said:tazcrash said:BTW, if you want to experiment with some nice flavors, try Broccoli Rabe with that provolone.
Sounds good Taz, come on over!Will keep the broccoli rabe in mind when I go to the store. Would you saute it or steam it?
First i par-boil for a minute in some very salty water to take off some extra bitterness.Then saute with garlic, and OO. - makes everything better.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
When you get to try it, please let me know how you like it.Bx - > NJ ->TX!!!All to get cheaper brisket!
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Let the momentum of this cook carry me. Dome temp of 400, steel IR of 530. Things moved swiftly.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Man that looks good
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Fuggedaboutit!! That looks insane!Seriously...dry aged rib eye fresh sliced, home made bread...all cooked on the egg...a friggin cheesteak!!!^:)^Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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Thanks man, means alot coming from someone who knows a good cheesesteak.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
That looks even better than I had imagined! Wow! Talk about premeditated! Really nice, quality ingredients, patience, plotting, preparation....that Sammie is friggen SICK!!!!!!!!! Congrats on having the best lunch of anyone on the planet today!
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More like premedicated.
Thanks for the comments, it didn't suck. )
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Those looks fantastic. As a frequent eater of Philly Cheesesteaks, looks like you nailed it.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Thanks @Tjcoley, had to respect Philly and do it right.BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
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=P~Nice work!Next time, try a good white American cheese on it.. I used to go provolone at a local shop (the owner is from Philly).. He suggested I try the white American b/c it had more flavor, that provolone was too mild. Now, I only get white American on them.LBGE
MS Gulf Coast - Proud member of the Who Dat Nation!
My Not Frequently Updated Basically Dead Blog: http://datcue.wordpress.com -
@Focker Fantastic looking cook! Way to step it up to professional grade with the rib eye et. all. Just curious- is that cooking surface the same as the baking steel that is gaining a lot of popularity around these parts? Regardless, was your surface well seasoned?My wheels are turning! Kudos- PProud resident of Missoula, MThttps://www.facebook.com/GrillingMontanahttp://grillingmontana.com
https://instagram.com/grillingmontana
Check out my book on Kamado cooking called Exclusively Kamado:
http://bit.ly/kamadobook -
Johns Roast Pork in South Philly, with smoked provolone - best cheesesteak I ever had. Just make sure the wind is blowing in the right direction. It's across the street from a turpentine or some other chemical factory. Yours looks just as good.__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA
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Thanks for the suggestion, might give it a try next time up.
BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
allsid said:@Focker Fantastic looking cook! Way to step it up to professional grade with the rib eye et. all. Just curious- is that cooking surface the same as the baking steel that is gaining a lot of popularity around these parts? Regardless, was your surface well seasoned?My wheels are turning! Kudos- P
Thanks allsid. Yes that is the Baking Steel 16" diameter. For seasoning I did 5 one hr seasonings at 500 degrees with grapeseed oil, similar to seasoning vintage CI (wipe on, wipe off Miyagi method).BrandonQuad Cities
"If yer gonna denigrate, familiarity with the subject is helpful." -
Drooling all over my keyboard. That looks so flippin' ah-mazing!!
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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