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It's a Monster. 1st Italian Beef with Qview - Page 2

post #21 of 71
Steve - looking mighty tasty. On a side note, what kind of smoker is that? i Like it
post #22 of 71
Thread Starter 
Thanks Martin. It's a Traeger. A little pricey but well worth every penny!!!PDT_Armataz_01_34.gif

Here's the link for you to check them out: http://www.traegergrills.com/?gclid=...FRcXIwodykaQ-A

On the right side of the screen check out the video with Jay Leno and Terry Bradshaw, it's hilarious!!!!
post #23 of 71
Can't wait for tomorrows pics. Must be killing you to slice into that beauty and get a taste.
post #24 of 71
Thread Starter 
That new slicer is just waiting to get at it!!!!PDT_Armataz_01_12.gifPDT_Armataz_01_34.gif
post #25 of 71
That is a whole inside round (top round) with the fat cap removed.

A friend of mine and I started a little BBQ business on the side back in the 70's. We got a haywagon, cut off the top of a propane tank, cut it in half lengthwise and welded the two halves together, added feet, then added angle-iron uprights with notches in them on each end. 'Acquired' a stainless steel 1" rod about 10' long and welded a small gear on one end. Added a couple prongs with connecting bars and would string up 4 or 5 whole inside rounds on the contraption, with the connecting bars keeping them all rotating in unison. We used slab wood from the nearby mill (outer wood cut off the logs, real cheap) for the fire in the pit, then would hoist the bar up onto the upright notches about 4' off the coals and hook a small gear motor via a small chain to the bar. The center weight of the meat caused the end to rise up, tightening the chain on the gear motor (which we clamped to the upright with vise grips) and would slowly turn the spit round and round. We'd start at 7 am and by 2 pm the rounds would be at 130°. We'd chunk them off and throw on the slicer (I used one from work) and slice off thin and serve on a wick with horseradish sauce and au jus we'd cook on the side. OMG was it ever good! We did private parties only for the mill execs. Unfortunately the State got involved and forced us to shut down because, of all things, they wanted a 'sneeze guard' mounted over it, plexiglass. Which of course would have melted. A tin metal roof wouldn't have worked, had to be a plexiglass sneeze guard. But, regardless, it was a great sight to see all that meat going round and round; people would mill around watching and chatting, drinking beer and talking while their heads would be absently circling around in unison!
My friend owned an RV park so he took it up there, built a screened in gazebo and permanently mounted it to the ground and would do cooks for the guests there on it, either spitting or grilling. But every time I see a whole inside round I remember the fun we had with that home built rig!
Sorry to hijack the thread with my storytelling! Back to the Italian Beef! It looks wonderful!

Pops §§
post #26 of 71
Thread Starter 
Hijack away Pops!!!! You have some great information and I love to hear stories of days gone bye. Happy memories are a great break from the crazy days we live in today. And thanks for the compliment. I just hope it looks and tastes as good after I slice it later today.PDT_Armataz_01_03.gifPDT_Armataz_01_34.gif
post #27 of 71
Wake up and slice that thing already. I'm starving over here.
post #28 of 71
Thread Starter 
Dude, no time yet, I'm working..... Ain't I a tease???? lmao PDT_Armataz_01_34.gif
post #29 of 71
You should have let me know oneshot, I would have been happy to slice her up for you, though it may have been a few pounds lighter by the end.
Taste testing, I mean you have to make sure the meat is good right? So I figure try out every other slice just to make they are all good PDT_Armataz_01_12.gif
post #30 of 71
I call it quality control. Wouldnt want to poison anyone else to dare eat it.
post #31 of 71
post #32 of 71
Thread Starter 
Gettin ready to slice. Pics comin soon. Can ya say ANTICIPATION????PDT_Armataz_01_12.gif LOL
post #33 of 71
Thread Starter 

The final pics

Sorry to keep y'all waitin but here are the final results.

When I started this thing was hangin over the end of the carriage and I had to push it by hand.
Here it is gettin closer to the finish on the slicer.

Here is a close up although my camera don't take really good pics showing the color very well. I had a 1/2 in smoke ring on this puppy!!!!

And here's a couple of pics of the bulk of the smoke. Enough for a couple of sammiches.

It turned out fantastic. Cut paper thin and just melts in yer mouth. All in all it was a success!
Now I gotta wrap all this stuff, oh boy!!!!! LOL

Thanks for lookin......
post #34 of 71
Whew, that's alot of meat.
Finally got to see the pics, beautiful job.
Great job with the thin slice too.
That is what I would call a happy ending PDT_Armataz_01_34.gif
You know if you have too much meat I would be happy to take some off your hands.
post #35 of 71
A huge success, man. points.gifTo you!!
post #36 of 71
Holy cow! Awesome .
post #37 of 71
Thread Starter 
Thanks Fire, I'm gonna start makin my sammiches with a gob of meat then a piece of bread then a gob of meat, kind of a reverse sammich. LOL biggrin.gif
post #38 of 71
Thread Starter 
Thanks Ron. And you used the right word "HUGE". I remembered what ya said, pull it at 130*. Considerable difference in texture, I almost don't even have to chew it, just let it slide down the ole throat hole. LOL PDT_Armataz_01_12.gif
post #39 of 71
That looks awesome PDT_Armataz_01_37.gif That slicer sure does a fine job too
post #40 of 71
Thread Starter 
Thanks Piney, that new slicer is great!!! It would have taken me days and I couldn't have sliced it that thin with my little Chef's Choice slicer. And the clean up on the big slicer is so easy, the whole carriage and blade guard come off with the turn of one knob and into the dishwasher, then just wipe down the rest of it, easy access to all areas.PDT_Armataz_01_34.gif
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