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Philly Roast Pork ala Tony Luke's
Tjcoley
Posts: 3,551
I adapted this recipe for the pork:
http://lisciosbakery.com/recipes/featured-recipe-of-the-week-tony-lukes-italian-roast-pork-sandwich/
Started with a 4 pound boneless shoulder Removed the netting, and rubbed with a mix of chopped fresh Rosemary, Parsley, Garlic, S/P, EVOO.


It was in two pieces. I tried to get it back in the netting, but it was like trying to get toothpaste back into the tube, so I tied it with some string.

Egg set up indirect at 325, with a chunk of Apple wood and a hand full of Hickory chips (It's what I had). Into the DO, uncovered for an hour to get some smoke, then covered for another 3 hours.

IT went to 195, and I let it rest in the DO for about 45 minutes before slicing.

Served on some Philly steak rolls (Local Farmers Market brings them in every weekend), with Provolone cheese and spinach (family not a fan of Broccoli Rabe, and Tony Luke uses Spinach)
Made a great sandwich. Will definitely add to the rotation menu.
http://lisciosbakery.com/recipes/featured-recipe-of-the-week-tony-lukes-italian-roast-pork-sandwich/
Started with a 4 pound boneless shoulder Removed the netting, and rubbed with a mix of chopped fresh Rosemary, Parsley, Garlic, S/P, EVOO.


It was in two pieces. I tried to get it back in the netting, but it was like trying to get toothpaste back into the tube, so I tied it with some string.

Egg set up indirect at 325, with a chunk of Apple wood and a hand full of Hickory chips (It's what I had). Into the DO, uncovered for an hour to get some smoke, then covered for another 3 hours.

IT went to 195, and I let it rest in the DO for about 45 minutes before slicing.

Served on some Philly steak rolls (Local Farmers Market brings them in every weekend), with Provolone cheese and spinach (family not a fan of Broccoli Rabe, and Tony Luke uses Spinach)
Made a great sandwich. Will definitely add to the rotation menu.
__________________________________________
It's not a science, it's an art. And it's flawed. - Camp Hill, PA
Comments
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Love me some Tony Lukes. That looks awesome!! How about the Amorosa roll?It's a 302 thing . . .
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Wow!!! Great looking meal!MSV Chill Spot
Chester County, PA
http://egginwithedward.blogspot.com/
http://edwardhardingphotography.zenfolio.com/ -
Phantastic. I'll be doing this next weekend for sure.Thanks for doing the researchTwo Large Eggs; Too Little TimeNewtown Square, PA
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I went to tony Luke's 2 weeks ago and it was great. I had the roast pork with provolone. Broccoli Rabe to bitter for me. I'm going to try this recipe. All of the Sammy's in Philly have amazing bread. Impossible to duplicate so you gotta buy it.Chester, MD
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The roll is the key to a good cheese steak/pork sandwich. One of the stands at the local Farmers Market brings them in from Philly every weekend - not sure what bakery they are from. They are as good as any roll I've had in Philly.
__________________________________________It's not a science, it's an art. And it's flawed.- Camp Hill, PA -
I went to dinics after army navy game and had the roast pork sandwich. It looks like they use whole hams that are uncured
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Very nice. I love broccoli rabe. If you boil it for a few minutes then into ice water then dry it out really well, it handles a quick sauté in oil, garlic, shallots, and some red pepper flakes very well.
it is a better combo with the sandwich.
with all respect to Tony’s, it’s a distant 3rd to Dinic’s and John’s.=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
Was at Tony’s on Sunday. Had the pork, with rabe and paid the 50 cent upgrade for the sharp provolone. It is a good sandwich, and great after going to Disney on ice with the grandkids.
Headed to the Philly convention center this weekend and may head across the street to the market and grab a Dinic’s sandwich for my breakfast.--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
@Sea2Ski. I don’t think diNiCs opens until 1100. Check it out. You won’t be disappointed. They have a pulled pork and roast pork. The roast pork gets all the glory, but the pulled pork is great too. Get one of each and report back.=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
Correction. They open at 0900. Enjoy!=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
thetrim said:Correction. They open at 0900. Enjoy!
LBGE
Pikesville, MD
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As promised.
--------------------------------------------------
Burning lump in Downingtown, PA or diesel in Cape May, NJ.
....just look for the smoke!
Large and MiniMax
--------------------------------------------------Caliking said: Meat in bung is my favorite. -
=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95 -
=======================================
XL 6/06, Mini 6/12, L 10/12, Mini #2 12/14 MiniMax 3/16 Large #2 11/20 Legacy from my FIL - RIP PitBoss Navigator 850G 11/25
Tampa Bay, FL
EIB 6 Oct 95
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