Italian Beef Sandwiches Chicago Style W/QVIEW

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

ronp

Gone but not forgotten. RIP
Original poster
OTBS Member
SMF Premier Member
Apr 27, 2008
5,433
21
I was going to do this yesterday, but do to spilling some tea on the keyboard I spent the last day setting up the new puter.





It is a Toshiba Satellite with a 17.1 monitor, real nice for $649.00 at Sams club. I love it so far, except for the hidden delete button and some other quirks with the keyboard that I will have to get used to.



The ingredients are beef chuck, Bell peppers, onions, basil, oregano, lemon pepper, garlic powder, and beef and chicken stock.




I made 3 cups of aujus 1 1/2 beef and the 1 1/2 chicken and aded the ingredients to the drip pan.

Now, before you Chicago guys and gals tell me that that is not the right meat, I KNOW.
wink.gif


Authentic would be top or bottom rounds and if you wanted to splurge I have made it with top butts and are sliced thin. This is the poor mans version.

My brother always used to make it this way with chucks.

Another no, no, is I am going to use kaiser rolls, just because I have them.

Anyway I plan on taking it out and foiling with the other goodies at 150'. Probably will set the MES at 180' and go to bed.

Wish me luck!!

Thanks, for watching. More to come!
Ron
 
Ron, I don't care what cut of meat you use. It's looking good already. Don't forget the Qview of the finished product.
 
Here it is at 140'.

Sliced a piece and it was tough and chewy as expected, but the pink meat enticed me. I'ts gonna take the braise with foil to do it.

 
I won't Bassman. Thanks.
 
Here It is at 150' I foiled it and will pull tomorrow.

 
Thanks Erain.



Here it is. I drained the aujus into a stock pot and added more spices, then strained that back into the meat.



All pulled and ready for a sammie.

Nothing compared to the original.

Wife just got home and is tasting it as I am typing, all she could say is mmmm. So I guess its good. But then she isn't Italian either.
confused.gif


Thanks for watching,
Ron
 
Yea, women always stick together.
icon_rolleyes.gif


Whatever ya say, Jeanie is ok by me.
 
Thanks, Wayside.
 
Thanks smokin365.
 
Thanks Dave.

I agree Pops.
 
OK, you got me enticed, and now I don't see any pictures. Waiting to see the finished product.
 
Jeanie you were right on. I just tasted some and it is great, took the smoke perfectly.




Here is it finished. I will have a sammie tonight and post a pic if I don't forget.

Thanks for watching!
Ron
 
Just brought me a half a beef home from the processors. As usual, always seems like a lot more "pot" roasts than there ought to be, and not near enough steaks and good roasts. Giving me some great ideas here. Thanks Ron
PDT_Armataz_01_37.gif
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky