Wit or Witoutski Kielbasa cheese steak .

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chopsaw

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Dec 14, 2013
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OFallon Mo.
I saw this on an episode of Triple D and knew I had to try it .
Place was in Philly . Called Gaul & Company Malt house .
Kielbasa loaf that gets sliced and cooked on a flattop like a cheese steak .

Just happened to be a sausage making day , and I was talking with Jeff about the Dutch loaf he made . Got me thinking it would be a good time to do this sandwich .
I used the Hot smoked Polish from Marianski .
Called for 1 clove of chopped garlic . I used 4 .
Also added some potato starch .

Used a loaf pan , but I make a sling so I can lift the loaf out after it sets . This was good enough , I took it out and smoked it without the pan .
I start on a piece of foil , then pull that out later in the smoke .
After sitting in the fridge overnight .
20231214_080755.jpg
This is how it went into the smoker .
20231214_080810.jpg
Used B&B pellets , and some 100% cherry pellets for color .
Started at 110 to dry .
Steps to 120 and start smoke .
Steps to 140
steps to 165 for the ride .
Took about 9 1/2 hours to hit 150 .
Out and cooling .
20231214_184820.jpg
Fridge overnight .
Couple slices in the morning . The smell is amazing .
20231215_065626.jpg
2 eggs , Kielbasa and cheese sandwich for breakfast .
20231215_071758.jpg
OK , Lunchtime . Sliced a half pound .
It was a half pound before I took a slice or 2 .
20231215_110438.jpg

Cut up some onion , and took it out to the Blackstone . Started out stacked
up .
20231215_111734.jpg
Flipped it over and chopped it up .
20231215_111936.jpg
Then mixed with the onions . You can see the edges of the meat are crisp .
20231215_112103.jpg
Hollow out some bread , and add some store bought cheese .
20231215_113013.jpg
Good Lord . Seriously good . Not because I made it , because it's seriously
good . Insane flavor of the loaf cooked like this . I may never stuff Kielbasa again .
20231215_113044.jpg
The possibilities are endless with this . You could season up any profile of
loaf you want . Then cook as a cheese steak . I think the next one will be
sweet Italian with peppers and onions .

Thanks for lookin'
20231215_113850.jpg
 
Boy does that ever look good Rich! I've got a ton of cooking to do now that I'm keeping my father-in-law stocked with meals, I'm doing this, thanks for posting! RAY
 
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CS, Looks delicious ! You and JC222 have got me thinking loaves, have you ever smoked for 2-3 hours and then finished one in a SV bath?
 
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Boy does that ever look good Rich!
Thanks Ray .
I'm doing this, thanks for posting!
It's a great way to do sausage . makes a great cold sandwich too .
You cook a good rabbit pilgrim!!
Thank you . I still don't know where " Swamp east Missouri " is .
Looks delicious !
Thanks bud .
You and JC222 have got me thinking loaves, have you ever smoked for 2-3 hours and then finished one in a SV bath?
No reason why you couldn't . I've done them start to finish poached on the stove , and start to finish in the SV . I like the poach on the stove better myself .
 
Great looking eats Rich! It all looks like a winner to me... I'm not sure winter is gonna be long enough for my out of control to do list!

Ryan
 
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Wow, those meals look fantastic, Rich! Great post. I have to ask, how can I get a coffee cup like that?
 
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I saw this on an episode of Triple D and knew I had to try it .
Place was in Philly . Called Gaul & Company Malt house .
Kielbasa loaf that gets sliced and cooked on a flattop like a cheese steak .

Just happened to be a sausage making day , and I was talking with Jeff about the Dutch loaf he made . Got me thinking it would be a good time to do this sandwich .
I used the Hot smoked Polish from Marianski .
Called for 1 clove of chopped garlic . I used 4 .
Also added some potato starch .

Used a loaf pan , but I make a sling so I can lift the loaf out after it sets . This was good enough , I took it out and smoked it without the pan .
I start on a piece of foil , then pull that out later in the smoke .
After sitting in the fridge overnight .
View attachment 683420
This is how it went into the smoker .
View attachment 683421
Used B&B pellets , and some 100% cherry pellets for color .
Started at 110 to dry .
Steps to 120 and start smoke .
Steps to 140
steps to 165 for the ride .
Took about 9 1/2 hours to hit 150 .
Out and cooling .
View attachment 683422
Fridge overnight .
Couple slices in the morning . The smell is amazing .
View attachment 683423
2 eggs , Kielbasa and cheese sandwich for breakfast .
View attachment 683424
OK , Lunchtime . Sliced a half pound .
It was a half pound before I took a slice or 2 .
View attachment 683425

Cut up some onion , and took it out to the Blackstone . Started out stacked
up .
View attachment 683426
Flipped it over and chopped it up .
View attachment 683427
Then mixed with the onions . You can see the edges of the meat are crisp .
View attachment 683428
Hollow out some bread , and add some store bought cheese .
View attachment 683429
Good Lord . Seriously good . Not because I made it , because it's seriously
good . Insane flavor of the loaf cooked like this . I may never stuff Kielbasa again .
View attachment 683430
The possibilities are endless with this . You could season up any profile of
loaf you want . Then cook as a cheese steak . I think the next one will be
sweet Italian with peppers and onions .

Thanks for lookin'
View attachment 683431
Triple D is going to be the death of me............ It's sad when Friday night's viewing pleasure costs so much money
 
Hello my name is David, I am also a Triple D junkie.

That right there Rich is a fantastic idea. And love both meals.
Also love the classic fast food plating , And another great reason for a flattop, :emoji_anguished::emoji_anguished:

I binge watch Triple D every chance I get. And lots of great ideas on there .

David
 
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Man that looks great. I need to look into doing this.
Thanks . It's a great way to do it . I've been keep unseasoned grind in 2 1/2 pound batches in the freezer . That way if I thaw mix and make a loaf there's no equipment to clean .
Great looking eats Rich! It all looks like a winner to me... I'm not sure winter is gonna be long enough
Heck Ryan ,,, if winter ever gets here . It was 62 yesterday .
Thanks for the comment .
 
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