Italian beef for dinner.

[Steve H]

Looks absolutely delicious. Big like!

Thank you Disco!

 

[Smokin' in AZ]

Steve, what can I say other than fantastic looking meal brother!

GREAT BIG LIKE!

John

 

[Steve H]

Steve, what can I say other than fantastic looking meal brother!

GREAT BIG LIKE!

John

Thank you John!

 

[Smokin' in AZ]

Thank you John!

Sorry, forgot to say congrats on the ride!!!

 

[Steve H]

Sorry, forgot to say congrats on the ride!!!

Thanks John!

 

[masssmoke]

that just looks absolutely fantastic. Nice work.

 

[Steve H]

that just looks absolutely fantastic. Nice work.

Thank you!

 

[Hawging It]

Last nights menu was Italian beef with pan roasted baby taters.

View attachment 460536

I smoked this chuckie rubbed with salt and pepper in a pan with a can of beef stock 2 days ago with comp. blend pellets. At 225 degrees it took 4.0 hours to hit 160 IT. Then wrapped and put in a 325 degree oven until it got probe tender, which was 205 IT. Cooled and pulled. And tested of course. Yum!

View attachment 460537
Then into a crock pot with the saved drippings.
Another can of beef stock
1 pack Italian dressing seasoning.
1/2 cup pepperoncini juice
3/4 cup pepperoncini sliced.
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon onion powder
1 teaspoon dried parsley
1 teaspoon garlic powder
1 bay leaves.
Let this cook for 5 hours on low. Then 2 on high.

View attachment 460538
Money shot. Mighty fine meal. Topped with provolone cheese. This was the first time I used a chuckie for this. I've always used a rump roast.

Wow! Outstanding job!

 

[smokin peachey]

Not sure how I missed this one. Wowzer!
What type of roll/bun is that?

 

[chef jimmyj]

WAIT, WAIT, WAIT, ONE MOMENT HERE...It Ain't no Chicago Italian Beef wit' no GIARDINIERA on the Sandwich!!!
Oh...You's are in New York. Never Mind...JJ

BTW...Nice Sammies Steve

 

[Steve H]

Not sure how I missed this one. Wowzer!
What type of roll/bun is that?

Thanks! That is a Kimmelweck roll. If you can find them. I highly recommend them.

 

[Steve H]

WAIT, WAIT, WAIT, ONE MOMENT HERE...It Ain't no Chicago Italian Beef wit' no GIARDINIERA on the Sandwich!!!
Oh...You's are in New York. Never Mind...JJ

BTW...Nice Sammies Steve

Yeah, what do you expect from a NYer anyway?! Thanks!

 

[MJB05615]

Steve, I don't know how I missed this, but it looks perfect! And those taters are taking the attention away from the Beef. I often smoke Top Round Roast and we slice it up very thin for open faced sandwiches with Gravy over them. But I love Italian Beef, and gonna try this soon. Thanks for sharing.

 

[Steve H]

Steve, I don't know how I missed this, but it looks perfect! And those taters are taking the attention away from the Beef. I often smoke Top Round Roast and we slice it up very thin for open faced sandwiches with Gravy over them. But I love Italian Beef, and gonna try this soon. Thanks for sharing.

Thanks Mike!

 

[indaswamp]

Awesome Cook Steve! Big like! Love Italian beef!

 

[masssmoke]

Steve- you mention that you usually use rump roast and this was the first time using chuckie. Do you do the same process when using rump roast?

 

[Steve H]

Awesome Cook Steve! Big like! Love Italian beef!

Thank you!

 

[Steve H]

Steve- you mention that you usually use rump roast and this was the first time using chuckie. Do you do the same process when using rump roast?

Yes, I did this in the same manner.

 

[masssmoke]

I am following this recipe and Steve's method, going to smoke the chuck today finish in the oven and do the crock part phase tomorrow.

 

[Steve H]

I am following this recipe and Steve's method, going to smoke the chuck today finish in the oven and do the crock part phase tomorrow.

I'm looking forward to hearing your results.