fantomlord
is Blowin Smoke!
had a few friends over for dinner, so I decided to do some Italian beef sammies.
started with a sirloin tip...weighed in at just shy of 11 lbs
got the OTG started with some RO (mix of lump and briqs), a few really large cherry chunks, and some mesquite
seasoned it up with some garlic (chopped pretty fine), some pepper, and employed my helper to hit it with some kosher salt
put it on (added some onion trimmings and rosemary stems)
and let it go until it hit about 120° or so
let it rest for about 1 1/2 hours, made some au jus with the drippings, some beef stock, and some fresh oregano and thyme
ran the meat through the slicer, and hit the slices with some of the jus
carmelized up some onions, and sauteed some bell peppers to go with
no plated pics...had to do the host thing by that point
this was really good, especially with some melted cheese :thumb:
I'll be enjoying the leftovers all week, too which reminds me...is it lunch time yet?:-D
started with a sirloin tip...weighed in at just shy of 11 lbs
got the OTG started with some RO (mix of lump and briqs), a few really large cherry chunks, and some mesquite
seasoned it up with some garlic (chopped pretty fine), some pepper, and employed my helper to hit it with some kosher salt
put it on (added some onion trimmings and rosemary stems)
and let it go until it hit about 120° or so
let it rest for about 1 1/2 hours, made some au jus with the drippings, some beef stock, and some fresh oregano and thyme
ran the meat through the slicer, and hit the slices with some of the jus
carmelized up some onions, and sauteed some bell peppers to go with
no plated pics...had to do the host thing by that point
this was really good, especially with some melted cheese :thumb:
I'll be enjoying the leftovers all week, too
which reminds me...is it lunch time yet?:-D
