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BBQ Brethren Throwdowns Join us in the backyard for a fun weekly contest and show off your BBQ creations! New categories are posted each week. Winners earn bragging rights, a Throwdown Certificate, and the chance to choose the next week's category. Fun people only please! If you take this too seriously you will have to leave the party until you are fun again.


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Old 09-14-2012, 10:46 AM   #76
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What authentic variety of wheat should I plant to grind into flour to bake my official hoagie bun?
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Old 09-14-2012, 11:33 AM   #77
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Quote:
Originally Posted by Gnaws on Pigs View Post
What authentic variety of wheat should I plant to grind into flour to bake my official hoagie bun?
I'd go with a hard red. You may still be able to find some standing spring wheat but you better hurry.
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Old 09-14-2012, 11:35 AM   #78
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a hefeweizen
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Old 09-14-2012, 11:39 AM   #79
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Quote:
Originally Posted by Oldyote View Post
I'd go with a hard red. You may still be able to find some standing spring wheat but you better hurry.
Cool, thanks! I coulda ended up using a Durum/soft white blend and ruirnt my whole sammich!
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Old 09-14-2012, 12:14 PM   #80
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You laugh, but it really is all about the roll...
I worked in a sub shop while in High School, and was always told it was because of the water in the area... not sure, cause the water in Philly isn't all that great, but - there is something about the roll.
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Old 09-14-2012, 12:25 PM   #81
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Quote:
Originally Posted by LMAJ View Post
You laugh, but it really is all about the roll...
I worked in a sub shop while in High School, and was always told it was because of the water in the area... not sure, cause the water in Philly isn't all that great, but - there is something about the roll.
Isn't that exactly what they say about New York pizza?
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Old 09-14-2012, 02:12 PM   #82
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Quote:
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Isn't that exactly what they say about New York pizza?
They have pizza in New York???





duck and cover...
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Old 09-14-2012, 02:18 PM   #83
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Quote:
Originally Posted by LMAJ View Post
They have pizza in New York???





duck and cover...
Really. I mean, all those Greeks from Sicily thinking they're Italian...
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Old 09-14-2012, 03:07 PM   #84
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Default "Cheesesteak - The Mongo Way"

This is my official entry into "Cheesesteak - The Philly Way" but it's more like "Cheesesteak - The Mongo Way"...

Now I've had Cheesesteak twice in Philly, and I get it's all about the bread. Since it's next to impossible to get authentic bread if you don't live there, I figured I'd make my own. It's probably the only chance I have at not scoring a zero. I started searching the internets until I found a recipe I thought looked authentic enough. It's a pretty basic bread recipe with the addition of heavy gluten flour (sorry Kathy)...

I prefer my cheesesteak wit peppers, onion, shrooms...

and ribeye steak.

Back to making the bread. Water, bugs (yeast), oil, sugar and salt.

Mixed the dry into the wet in the Kitchenaid, formed into a ball and proofed.

After a short rise, divided up into thirds and set to proof again.

After a quick proof, time to roll them out to loaf shapes.



While they were rising, time to cut up the veg matter.


While all this was going on, I had put the steak in the freezer for about an hour to firm up to slice. Much easier this way, but this is where it turns into a Mongo sammie.

While the slicing was going on, the loaves turned into blonde nuclear attack submarines.

And split seconds later thanks to the magic of the internets, they are done.

Now that the bread it done and resting peacefully, back to the construction project. Sweet onions and garlic.

Toss in the shrooms.

And a chit load of sweet bell peppers just for Buccs.

While all this was cooking up nicely, I threw the garlic/salted/peppered ribeye on the portable CI flat top.



Can't forget the provolone.

And on to the finished Mongo (literally) Cheesesteak Sammich.



Try as I might, I could only eat half of this giant behemoth... Here's what I'll have for tomorrow's lunch.

Not sure what pic to use as the money shot but I'm thinking the one above. I'm open to suggestions. I must say that while I'm not sure if the bread was authentic, it was farkin' good. It held up like it should have under the weight of the beef, cheese, pepper, onions and shroom plus it tasted fantastic. If anyone wants the recipe, just shoot me a PM. If I had anything to do over, I would have sliced the beef "wafer" thin but besides that if I really enjoyed my Mongo Cheesesteak.

Thanks for looking.

BTW, I'm sick of proof reading this for mistakes so please cut me some slack if I hosed anything up.
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Old 09-14-2012, 03:16 PM   #85
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I'm sorry. That sandwich hasn't been dipped in jus. NOT messy enough.

I'll, um, have three.
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Old 09-14-2012, 03:19 PM   #86
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Great looking Mongo cheesesteak . I'd make a money shot suggestion but I really thing Gore should choose for you.
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Old 09-14-2012, 03:22 PM   #87
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Nice work Mongo!
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Old 09-14-2012, 03:23 PM   #88
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Awesome, Mongo! I'd hit that!

Too bad I became a vegetarian last week.
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Old 09-14-2012, 03:28 PM   #89
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Fine lookin' cheesesteak-if that ain't the way they like 'em in Phillie, than that's their own durn fault.
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Old 09-14-2012, 03:36 PM   #90
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nice looking sammich!
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