Quote:
Originally Posted by BigBellyBBQ
NO! reheat in hot au-jui simple!!!!!!! Use minors and make a nice hot steamy bath, you take the nice sliced RARE roast beef and drag it through!! It does not get any simpler..Even if you took a roast out of the cooker and by the time you sliced and served you would still need to dip in hot concentrate...For parties, vending or even at home...I am in the the heart of beef on weck country (along with chicken wings and friday fish fry) and this is how to do it!!!
It is fast, EASY and TASTY TOO!!!!here is the steps:
1) grab a sliced kummelweck roll
2)use tongs, and grab a wad of sliced ,rare beef
3)Drag, dip or soak in the hot juice
4)place on roll, horse radish, slice of oinion, jalepeno, maybe some mayo or other sauce
5)ENJOY!!!!nice, hot and med rare or nicen pink!!!!
just like riding a bike, hop on it and go...simple..quick and GREAT!
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This sounds easy, I'm trying to get a grasp on it.
That simple pull through the boiling hot beef will bring the temp of the sliced meat up to regulation serving temp???
