Hatch chili , red onion and serrano sirloin sandwich .

[chopsaw]

Great looking sammich!

Thanks Jim . Good to see ya .

Now that's a meal I would devour!
Definitely flavor packed!

Keith , I couldn't finish it . Don't eat like I used too , but it was really good .
Thanks for lookin' bud .

 

[Ishi]

Beautiful presentation and as always a great and tasty looking meal chopsaw! Congrats again

 

[sandyut]

Man thats a good looking sami! Killed it!

 

[chopsaw]

That sandwich looks terrific Rich! Perfectly paired with some good bread, tots, and ceasar! That's my idea of the perfect summer meal!

Hasty bake adjustable charcoal grate would have shined for this . Had the gas grill cranking , but had to turn it down due to a grease fire . Worked fine though .
Appreciate the comment .

that’s a sammie I could go for!

Thanks for lookin' bud . I used to turn my nose up at sirloin . It's one of my favorites cuts now .

 

[sawhorseray]

GREAT LOOKIN' SANNY RICH, WAS WORTH ALL THAT WORK! RAY

 

[chef k-dude]

There's no way THAT wasn't delicious!

Any other idea's on how to tame the heat before I pressure can them up?

By the way, the weed burner is amazing for charring peppers, it makes fast work compared to any other method that I have tried so far.

Only thing I can think of is sugar. People reach for milk to quench the heat but really, sugar is the most effective. Maybe a little bit in the peppers for canning? Not enough to make them really sweet, just a touch to see if it changes anything.

I used to use my LP ported 6 burner viking cook-top I have on my garage cook-line to blister peppers, then one day, looked up to the garage shelf where I keep my MAPP torch and the light bulb went on! How do we live for years, then one day...

 

[forktender]

Man, I love Braciole, I haven't had it in yrs.
I remember rolling and tieing them up for noni, she couldn't do it any longer because of arthritic hands.

What time Sunday? If I leave now, I can make it. LOL!!!

 

[chopsaw]

Are the bags you by them in, completely sealed or are there breather holes.

Yeah , has some holes in the bag . Still a bunch of moisture in there .

I wonder if the shorter shelf life has to do with more moisture from higher humidity in your area.

Probably does . The tips are what I look at first . A lot of them show the start of some rot .
Looked up the company , says California based .

Beautiful presentation and as always a great and tasty looking meal chopsaw! Congrats again

Thanks bud . Appreciate the comment .

Man thats a good looking sami! Killed it!

Thanks David .

 

[chopsaw]

GREAT LOOKIN' SANNY RICH, WAS WORTH ALL THAT WORK!

Thanks Ray .
I was gonna spin the whole thing over some oak , open lid of course . To damn hot out to do that right now , but , It's a great cook for cooler weather .

There's no way THAT wasn't delicious!

Yup . Came out pretty good . Nice bite without dragging meat off the bun is a huge plus .
That Country Bob's sauce is pretty good . Kind of a Worsey sauce sting to it .
Thanks for lookin , and the comment .

 

[chopsaw]

I love using my free too me Corningware, I love the stuff. Remember I posted up about the lady next door giving me her Grandma's whole set about a yr ago?

Oh yeah . I've grabbed several pieces since then . I have multiple sizes , and pretty much set . I look for lids for the most part now , and will get the body just for the lid . I use them everyday too . Great for holding sausages from the grill , or sliced / pulled meat . I came across these awhile back . Right to left , 1 1/2 qt , 1 3/4 qt , and 2 1/2 qt. Older bodies with 1 newer lid .

What time Sunday? If I leave now, I can make it. LOL!!!

Maybe 5 or 6 my time , but come early , bring your tools .

 

[Gonna Smoke]

That's a great looking sandwich Rich, that bread looks good, too. Nice work for you and your son.

I used to turn my nose up at sirloin . It's one of my favorites cuts now .

Growing up, that's all my dad ever bought. I moved away from it for a long time, but now I'm back eating it. Still prefer ribeye, but love the taste of sirloin...

 

[texomakid]

That's a wow.

 

[chopsaw]

great looking sandwich Rich, that bread looks good, too.

Thanks Charles . The bread is killer . I don't buy frozen garlic bread anymore . I have him make it .
He does the mayo / green onion/ motz one too . It gets baked . Fantastic .

Growing up, that's all my dad ever bought. I moved away from it for a long time, but now I'm back eating it. Still prefer ribeye, but love the taste of sirloin...

I don't remember having to many steaks when I was growing up . If we did it was round steak simmered in gravy . I don't even see it anymore . That's a good thing . Lol .
Yup , I have a newfound respect for sirloin . Burgers , roasts and stew / soup gets sirloin around here .

That's a wow.

Thanks for lookin' , and I'll take a wow anyday .

 

[Gonna Smoke]

I don't remember having to many steaks when I was growing up .

Dad, on rare occasion, would buy a bone in sirloin steak. These were the full cut ones with the tenderloin still attached. Mom got that part and we would get some of the rest. This is close to what I remember them looking like...

Always with the round bone, less waste. I cut a bunch of them when I cut meat for Winn Dixie 40+ years ago. That was back in the day when they got in whole beef loins...

 

[chopsaw]

These were the full cut ones with the tenderloin still attached.

Right . The " round steak " is a cross section of the whole primal .
Top round , bottom round and the eye . All the " rounds " . Had the small bone in it too .
I used to get to the bone first and get the marrow . She used to fry it whole , then simmer in brown gravy , or the dreaded Swiss steak roll up thing . Just slightly better than 180 degree pork of the day .

 

[Gonna Smoke]

In addition to the sirloin, I have cut many bone-in and boneless fullcut round...

 

[Fueling Around]

I loved Swiss style steak growing up. The gravy was so full flavor over the potatoes.
When beef prices started rising, prime sirloin used to the better purchase. That went out the window so whatever cheap beef I find is on sale and use the Jaccard
Got a 6# piece of eye of round for $5 a pound.

 

[Brokenhandle]

That's a great looking sammich and meal Rich! Think I could make a meal out of that bread alone!

Ryan

 

[chopsaw]

That's a great looking sammich and meal Rich! Think I could make a meal out of that bread alone!

Thanks Ryan . Yeah , that bread is killer .

 

[lihat]

Finally had some hatch chili's at the store today . I hesitated to grab them . Seems it's always late when we get them , and the go bad fast . Sometimes by the time I get home . Ended up tossing 2 . Being in that bag doesn't help things .
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Broke down a beef knuckle a couple weeks ago . Thawed the center cut roast out to do something with .
Big enough I had a couple ideas , one being a hatch pepper steak sandwich .
I normally cook it whole and slice . This time I decided to take some thick slices , and pound them out .
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Seasoned up with Canadian steak ,
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Then into a Goodwill Corningware dish with some Country Bob's all purpose
marinade .
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Getting the other stuff ready . Sliced up a large red onion .
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Brutal heat here today , so I roasted the Hatch under the broiler .
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Onions in the pan with 4 TBL. of salted butter . Real butter ,,,
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Peeled and seeded the Hatch . Went out to get the mail , and when I came back
there was a Serrano on the board .
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First time growing those , but it's a perfect flavor and heat profile .
Chopped up and into the onions .
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My Son does the bread . It's killer . He's so good with flavor profiles .
This is butter , Pecorino , and I think some Mayo .
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Chopped up the hatch , and into the onion serrano mix .
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Not a big fan of wet meat on a grill ,,, but on it went .
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One flip ,,
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After a short rest , I sliced on a bias .
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Then I portion it up into 3's and put it in the skillet ( another Goodwill APK find ) top with the pepper and onion mix.
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Add some pepper jack cheese .
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I saved the juice from the resting plate .
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When the skillet gets hot enough I add the juice to the pan and slam a lid on it .
Steams the meat to temp , and melts the cheese .
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Son cooks the bread on the grill , then cut it into 3 sections .
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Make a sandwich .
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Tot's and a Caesar salad . Put Kewpies mayo on the top bun .
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I was a bit worried about the sirloin being tough . That steam reheat really makes it tender .
Great flavor and a touch of heat with the Serrano and the pepper jack cheese .
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Looks delicious! The Hatch peppers, Serrano, and pepper jack with tender beef make a perfect, flavorful sandwich.