fingerlickin'
Quintessential Chatty Farker
So now that Bigabyte managed to erect his poll. I figure it's about time I start shamefully pimpin' my wares. I figure with all of the other outstanding entries over in the Cheesesteak TD I may need to grovel a bit for some votes. So here's what I hope is some enticing prOn of some darn good sandwiches inspired by the Philly originals.
You can see the other entries and cast your vote here.
It all started a couple weeks ago when I was sitting at Citizens Bank Park catching a Phills game. So I'm sitting there eating my Schmitter and John Mayberry Jr. comes up to the plate. I look up at the scoreboard and lo and behold, he's from...where else, but Overland Fark, KS. Now this say's Overland Park but I'm sure they just misspelled Fark. :wink:
Now on with the rest of my inspiration. There's a local pub called McNally's that invented a sandwich called the Schmitter which is also sold in the Eagles and Phillies stadiums. Now it's a great sandwich, although it's getting kind of expensive, $9 these days, it was $6.50 when the park opened and my last one was looking kind of sad. :tsk:
Most would think it's named after Phillies Hall of Fame third baseman, Mike Schmidt, but that's not the case, it's actually named after a beer. The famed Schmidt's beer. :tsk: In any event, I decided to make my version at home for you guys and gals, along with a couple other REAL Philly versions of a cheesesteak.
My original plan was to cook these on my OTS on my cast iron griddle, unfortunately the griddle was too big for the OTS, but luckily I have an XL egg sitting right beside it. :grin: I fired up some Humprey's lump charcoal and had at it.
Here are the ingredients, you can disregard the chicken steaks in the back, I ran out of time before the Eagles game, and those will have to wait for next time. For the Schmitter I bought a nice looking Ribeye and murdered it on my meat slicer into semi-thin slices. The other pile of meat is hand sliced choice beef from the butcher in the local farmers market. Yep, that is Cheez Whiz in the back, we'll get to that later. :becky:
Here's the murdered Ribeye.
Fark! The picture is supposed to be right here but for some reason it's not showing up, you can see the murdered Ribeye 2 pics down. Maybe it'll show up eventually, I've edited it so many times maybe 10 of them will show up. :doh:
I made up the special sauce for the Schmitter, it's something along the lines of Thousand Island I believe. So I just went with this. Ketchup, Mayo, chopped pickles, pickle juice and some woosty sauce.
These babies cook pretty quick so I assembled everything out by the grill.
Now for the bread, they do sell Amoroso's rolls in my grocery store, although the woman in front of me bought all of them as I stood there and watched. :tsk: No matter though, there is a great Italian bakery right down the road called Corropolese so I made a trip over there for a dozen steak rolls and a dozen medium kaiser's. The best part about these rolls is the soft center, man I love these things.
Then the action started. A pile of sliced onions and the Ribeye went on the grill.
Some fried Salami.
Now onto assembly, the Schmitter starts with the bottom bun, then cheese, steak meat, onions, tomatoes, more cheese, fried Salami, special sauce, and finally more cheese, and the top bun, American cheese BTW. Here's how it went down.
Yep, it's a whole lotta awesome.
So for my next trick, I figured since I was going over to a friends for the Birds game, I'd pack some cheesesteaks for the peeps. Today we had Whiz Wit, and some suburban variety cheesesteaks, around my house most people like them with American, onions, and sauce. I also made no onion versions for the crazy people.
There is always a debate about chopped vs. sliced steak, I like them both and here we're doing chopped. I guess you could say I like Pat's more than Geno's, although neither of them are really the best you can find.
4lbs of razor thin steak.
Diced onions.
Meat.
Sauce and onions.
Whiz. (Note: When using Whiz it's important to warm it up before you spread it on the bun. I heated mine on the stove in a water bath, but the microwave works too. At a lot of steak joints they'll just sit the can on the flat top all day.)
Wit.
Here's some of them spread out at the party.
Schmitter, it get's all melty, and messier after it sits wrapped up in foil for a bit.
Whiz Wit for me.
and the obligatory cute kids shot, the party was a huge success, including a big 1pt win by the Eagles. :thumb:
I'm torn over the money shot. Maybe Al can decide for me between these two.
Thank for looking.
eace:
You can see the other entries and cast your vote here.
It all started a couple weeks ago when I was sitting at Citizens Bank Park catching a Phills game. So I'm sitting there eating my Schmitter and John Mayberry Jr. comes up to the plate. I look up at the scoreboard and lo and behold, he's from...where else, but Overland Fark, KS. Now this say's Overland Park but I'm sure they just misspelled Fark. :wink:
Now on with the rest of my inspiration. There's a local pub called McNally's that invented a sandwich called the Schmitter which is also sold in the Eagles and Phillies stadiums. Now it's a great sandwich, although it's getting kind of expensive, $9 these days, it was $6.50 when the park opened and my last one was looking kind of sad. :tsk:
Most would think it's named after Phillies Hall of Fame third baseman, Mike Schmidt, but that's not the case, it's actually named after a beer. The famed Schmidt's beer. :tsk: In any event, I decided to make my version at home for you guys and gals, along with a couple other REAL Philly versions of a cheesesteak.
My original plan was to cook these on my OTS on my cast iron griddle, unfortunately the griddle was too big for the OTS, but luckily I have an XL egg sitting right beside it. :grin: I fired up some Humprey's lump charcoal and had at it.
Here are the ingredients, you can disregard the chicken steaks in the back, I ran out of time before the Eagles game, and those will have to wait for next time. For the Schmitter I bought a nice looking Ribeye and murdered it on my meat slicer into semi-thin slices. The other pile of meat is hand sliced choice beef from the butcher in the local farmers market. Yep, that is Cheez Whiz in the back, we'll get to that later. :becky:
Here's the murdered Ribeye.
Fark! The picture is supposed to be right here but for some reason it's not showing up, you can see the murdered Ribeye 2 pics down. Maybe it'll show up eventually, I've edited it so many times maybe 10 of them will show up. :doh:
I made up the special sauce for the Schmitter, it's something along the lines of Thousand Island I believe. So I just went with this. Ketchup, Mayo, chopped pickles, pickle juice and some woosty sauce.
These babies cook pretty quick so I assembled everything out by the grill.
Now for the bread, they do sell Amoroso's rolls in my grocery store, although the woman in front of me bought all of them as I stood there and watched. :tsk: No matter though, there is a great Italian bakery right down the road called Corropolese so I made a trip over there for a dozen steak rolls and a dozen medium kaiser's. The best part about these rolls is the soft center, man I love these things.
Then the action started. A pile of sliced onions and the Ribeye went on the grill.
Some fried Salami.
Now onto assembly, the Schmitter starts with the bottom bun, then cheese, steak meat, onions, tomatoes, more cheese, fried Salami, special sauce, and finally more cheese, and the top bun, American cheese BTW. Here's how it went down.
Yep, it's a whole lotta awesome.
So for my next trick, I figured since I was going over to a friends for the Birds game, I'd pack some cheesesteaks for the peeps. Today we had Whiz Wit, and some suburban variety cheesesteaks, around my house most people like them with American, onions, and sauce. I also made no onion versions for the crazy people.
There is always a debate about chopped vs. sliced steak, I like them both and here we're doing chopped. I guess you could say I like Pat's more than Geno's, although neither of them are really the best you can find.
4lbs of razor thin steak.
Diced onions.
Meat.
Sauce and onions.
Whiz. (Note: When using Whiz it's important to warm it up before you spread it on the bun. I heated mine on the stove in a water bath, but the microwave works too. At a lot of steak joints they'll just sit the can on the flat top all day.)
Wit.
Here's some of them spread out at the party.
Schmitter, it get's all melty, and messier after it sits wrapped up in foil for a bit.
Whiz Wit for me.
and the obligatory cute kids shot, the party was a huge success, including a big 1pt win by the Eagles. :thumb:
I'm torn over the money shot. Maybe Al can decide for me between these two.
Thank for looking.
eace:
