Eatin Smoke
Full Fledged Farker
Started w/ a 4lb. Bottom Round and rubbed w/ salt-pepper-garlic powder-oregano. Into a pan on a rack and out to the BSK @ 350.
After 30 minutes added some au jus to the pan. Water - EVOO - red pepper flakes - garlic - giardinara - pepperoncinis - dried basil - dried oregano - beef broth - sliced onions
Pulled @ 138
Rested and wrapped tightly in foil for a cool down over night in the fridge
Sliced as thinly as possible by hand (meat slicer would have been real handy here)
Added Au Jus back to the pan for another 4 hour rest
Back on the BSK @ 350 for 1 hour or so
Toasted some fresh rolls on the BSK and piled high w/ mozzerella and more giardinara
Definitely one of the BEST Italian Beef Sandwiches I've ever had!
After 30 minutes added some au jus to the pan. Water - EVOO - red pepper flakes - garlic - giardinara - pepperoncinis - dried basil - dried oregano - beef broth - sliced onions
Pulled @ 138
Rested and wrapped tightly in foil for a cool down over night in the fridge
Sliced as thinly as possible by hand (meat slicer would have been real handy here)
Added Au Jus back to the pan for another 4 hour rest
Back on the BSK @ 350 for 1 hour or so
Toasted some fresh rolls on the BSK and piled high w/ mozzerella and more giardinara
Definitely one of the BEST Italian Beef Sandwiches I've ever had!