› Forums › Smoking Meat (and other things) › Beef › Another Italian Beef Smoke, this time with Giardiniera
New Posts  All Forums:Forum Nav:

Another Italian Beef Smoke, this time with Giardiniera - Page 2

post #21 of 27

I just want to say thank you

I made this last weekend, and it is by far one of my favorite foods of all time. Even made the veggies, too! Purple and green cauliflower, Orange peppers, jalepenos, carrots, purple onion. Wow. I would have never thought of making my own, but this is something I will make on a regular basis.

The meat.. was AWESOME. Like a combo of pulled brisket and pot roast from the braising.

Put the meat together, with the onion, the veggies, a good roll and melted cheese, and what do you have?! HEAVEN! Thanks again for sharing. I knew I had to make this when I read the writeup, and I would heartily encourage anyone reading this that hasn't made it -- DO IT!

My only regret was being too lazy/busy to document the process. This one is on the schedule monthly.
post #22 of 27
Thread Starter 
So glad you tried it out foxmid. Definitely one of my favorite dishes.
Just be sure to snap some pics next time so we can all live vicariously through your smoke PDT_Armataz_01_34.gif

Now that you got me in the mood for some Ital beef I think I might just thaw a bit out and have it tonight, unfortunately the giardiniera is all gone.
post #23 of 27
Looks fantastic!!PDT_Armataz_01_37.gif
post #24 of 27
How was the Giardiniera ? how big did you cut the chunks of veggies?

I've been eyeballing this ever since I saw it on tv, that sammie looks great!
post #25 of 27
Thread Starter 
Thanks icon_smile.gif

The giardiniera was amazing, so much better than anything you will find in the stores, you just have to make sure to let it set for several days so the flavors will all marry.
I cut the veggies in big enough chunks you could pick them up with your fingers if you wanted, lots of recipes call for diced veggies but I think they are much better cut into bigger chunks, great on Ital beef, Italian hoagies, even just by itself in a bowl or sneaking some straight from the mixing bowl it sits in.
post #26 of 27
I cut in pretty decent sized florets, just like Fire it up said. You don't want them too small, and not too big, either. It's a fine line. The flavor of the veggies with the pickling/marinade - fresh raw crunch slightly tempered by the acid soak, like super crunchy pickles. The red onion, sweet pepper and cauliflower were my favorite veggies after sitting for a few days. Kept stealing from the bowl every time I stirred.
post #27 of 27
WOW !!!!
That's some awesome look'in Dego beef,I need too try this one for sure.
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Beef › Forums › Smoking Meat (and other things) › Beef › Another Italian Beef Smoke, this time with Giardiniera