The BBQ BRETHREN FORUMS.


Forum Portal Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Brethren Banners
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk

Notices

Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


Reply
Thread Tools
Unread 06-13-2013, 06:07 PM   #31
fingerlickin'
Quintessential Chatty Farker

 
fingerlickin''s Avatar
 
Join Date: 07-08-10
Location: Boyertown, PA
Downloads: 0
Uploads: 0
Default

Authentic or not, you can have a good cheesesteak without murdering a ribeye. We have a butcher in the local farmers market who sells thin cut steak meat by the lb. I wish I knew what cut it is, I'll have to ask him next time, it's definitely not ribeye though and it's still makes for a good steak.

I like mine with American cheese, sauce and onions, I like to call them suburban cheesesteaks since that's what most of us in the burbs are used to. When I'm in the city though, it's Wiz Wit for sure.

Here's some semi-authentic inspiration I entered in a TD a while back, I lost to a farking Aussie if you can believe that!

http://www.bbq-brethren.com/forum/sh...d.php?t=145815

BTW, if you haven't had a Schmitter, you might want to look into that too.

__________________

Jason


"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III


XL
Big Green Egg
, 22.5 Weber OTS, WSJ
Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ
fingerlickin' is offline   Reply With Quote


Unread 06-13-2013, 07:45 PM   #32
Togmaster
Wandering around with a bag of matchlight, looking for a match.
 
Join Date: 12-24-12
Location: Strasburg, PA
Downloads: 0
Uploads: 0
Default

One Wit Wiz ! They are the best !
Togmaster is offline   Reply With Quote


Unread 06-13-2013, 09:47 PM   #33
Shadowdog500
Full Fledged Farker
 
Join Date: 06-18-12
Location: Down the Shore!!!
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Big M1ke View Post
Pats is far from the best in Philly.
+1! I was born and raised in Philly. The tourists flock there, and they are tasty after midnight when you are drunk, but on ther than that I stay away. Gino's across the street isn't much better!

Tony Luke, Jim's at 4th and South, and Johns rost pork sandwiches are better places to go IMHO.


Thin sliced ribeye is what most use.

The roll does make the cheesesteak. i know you cant get Amaroso outside of philly, but if you use the freshest roll you can that is only hours old, it's hard to go wrong no matter where you live. Crusty on the outside with a soft inside is what you want. White House subs in ATlantic City is the place to go in south jersey, and thier rolls are delivered one shopping bag at a time every 20 minutes or so from the bakery across the street. The fresh roll is what makes that makes the sub.

Pats started using cheese Whiz to speed up production, since you dont have to wait for it to melt. Pats also has a pile of pre fired onions and a pile of pre cooked beef on the corner of thier cook top to speed up production, so the flavors don't blend properly and it can get a little dry.


Put a little oil on the hot plate and add some onions to let the soften for a minute or two. Then put the steak on top for a short while then shred it with two spatulas so it cooks evenly. Salt and pepper , Then put cooper white American cheese on it (IMHO, Cooperimelts the best and tastes the best) and put the roll on top to help melt the cheese. Then slide the spatula under the steak and pick it up and turn it all over so that the roll is on the bottom.

Put whatever you want on it. All this crap you hear that it has to be made a certain way and you have to stand funny to eat it is for the tourists. They will put whatever you want on a cheesesteak.

Chris
Shadowdog500 is offline   Reply With Quote


Thanks from: --->
Unread 06-14-2013, 11:42 AM   #34
deguerre
somebody shut me the fark up.


 
deguerre's Avatar
 
Join Date: 07-15-09
Location: Memphis, TN...Formerly of Decatur, AL
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by fingerlickin' View Post
When I'm in the city though, it's Wiz Wit for sure.

Yeah, but you hate seafood of all kinds so your judgement is suspect to begin wit.
__________________
Guerry >^..^< Pit Beeatch for Team Munchkin
Avatar by Northwest BBQ
"If more people would just open their minds, more people would learn things." Wampus
deguerre is offline   Reply With Quote


Thanks from:--->
Unread 06-14-2013, 12:13 PM   #35
LMAJ
somebody shut me the fark up.

 
LMAJ's Avatar
 
Join Date: 07-01-07
Location: Southeastern Pa
Downloads: 0
Uploads: 0
Default

Been eating cheese steaks all my life and worked in a sub shop for many years so here's how we did it...

Crazy thin sliced rib eye and plenty of it. Nothing worse then a skimpy cheese steak.
Get your griddle nice and hot
Add a little Olive oil and toss on some diced onions and get them cooking.
About half way done, add some mushrooms if you like. I do.
Put the meat over the onions and mushrooms and get 2 spatulas and chop/tear the meat and while it cooks. The meat should never be left whole.
Once the meat is done, line it up the length of your roll and layer on your cheese. I prefer Provolone. American in a pinch. NEVER Whiz. I have never seen anyone eat Whiz on a cheese steak. Ever.
Once the cheese is down, lay your roll on top and give it a few seconds to let the cheese melt.
Put one hand on the roll, and get your spatula in the other under the meat and do a quick turn of the meat and roll together.

Where I worked we made huge 14 inch long sandwiches. I got burned more then once with molten hot cheese sticking to my arm as I did the flip.

As for rolls, I like a softer roll, not a crispy outside roll. Amarosa's are good, but Buono's is the best. http://www.buonobrosbakery.com/

Enjoy!
__________________
L-M
Official Pennsylvania MOINK Ball maker
1 Large BGE - 7/5/08
1 Large BGE and table - 8/29/12
1 18.5 new to me WSM
Super Fast BLUE and RED Thermapen
1 - The Great Outdoors Smoker Sea Bug cooker
1 - Fantastic hubby - the original Big Al
_______________________________________
Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault
LMAJ is offline   Reply With Quote


Thanks from: --->
Unread 09-30-2013, 07:57 PM   #36
Bluesman
Babbling Farker

 
Bluesman's Avatar
 
Join Date: 01-01-10
Location: Fond du Lac, WI
Downloads: 0
Uploads: 0
Default

Doing a search on Philly Cheese Steak I found this thread. I have two questions.

1.) What make the magical PA Italian Hoagie roll, whomever you choose as the bakery and several were mentioned, so good? What's the magic? Most of these places don't ship and freshness seems to be a crucial key. I have access to some great hoagie rolls here and can get them fresh that day. What's the consensus on that? I was thinking 7"-8" rolls.

2.) When slicing the rib-eye I'm assuming across the grain and remove all of the outside fat before trimming. I would think a good marbled rib-eye would work fine. So am I on track with the trimming? Also I thought about 3/4 lb of meat per sammie.

I want to do these for a Packer tailgate party of about 25 people. I have (2) Weber Q200 gas grills and was thinking of putting a Lodge cast iron griddle on them to cook the sandwiches. Let me know your thoughts.

Thanks,
Jon
__________________
1998 Green Weber Performer
2000 Weber Simpsons OTG
2010 22.5 WSM
Smokin' Bucky UDS
Weber Q100, Weber Q200
1983 WGA Early 70's Red Weber Statesman
1995 Red Weber Master Touch
2010 Brick Red Touch n' Go Performer
Snap-On Wrench Smokey Joe

Last edited by Bluesman; 09-30-2013 at 08:54 PM..
Bluesman is offline   Reply With Quote


Unread 09-30-2013, 08:19 PM   #37
LMAJ
somebody shut me the fark up.

 
LMAJ's Avatar
 
Join Date: 07-01-07
Location: Southeastern Pa
Downloads: 0
Uploads: 0
Default

Dang, I thought I killed this thread!
__________________
L-M
Official Pennsylvania MOINK Ball maker
1 Large BGE - 7/5/08
1 Large BGE and table - 8/29/12
1 18.5 new to me WSM
Super Fast BLUE and RED Thermapen
1 - The Great Outdoors Smoker Sea Bug cooker
1 - Fantastic hubby - the original Big Al
_______________________________________
Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault
LMAJ is offline   Reply With Quote


Unread 09-30-2013, 08:38 PM   #38
DeepElemCue
Full Fledged Farker
 
DeepElemCue's Avatar
 
Join Date: 06-03-13
Location: Waverly, NY
Downloads: 0
Uploads: 0
Default

Cheez Whiz, grilled onions, ribeye, soft roll and a birch beer on the side. May be my death row meal.
DeepElemCue is offline   Reply With Quote


Unread 02-18-2014, 03:47 PM   #39
fingerlickin'
Quintessential Chatty Farker

 
fingerlickin''s Avatar
 
Join Date: 07-08-10
Location: Boyertown, PA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Bluesman View Post
Doing a search on Philly Cheese Steak I found this thread. I have two questions.

1.) What make the magical PA Italian Hoagie roll, whomever you choose as the bakery and several were mentioned, so good? What's the magic? Most of these places don't ship and freshness seems to be a crucial key. I have access to some great hoagie rolls here and can get them fresh that day. What's the consensus on that? I was thinking 7"-8" rolls.

2.) When slicing the rib-eye I'm assuming across the grain and remove all of the outside fat before trimming. I would think a good marbled rib-eye would work fine. So am I on track with the trimming? Also I thought about 3/4 lb of meat per sammie.

I want to do these for a Packer tailgate party of about 25 people. I have (2) Weber Q200 gas grills and was thinking of putting a Lodge cast iron griddle on them to cook the sandwiches. Let me know your thoughts.

Thanks,
Jon

Bump for spring and because that spring training thread got me thinking about cheesesteaks again. Not to mention we all ignored Bluesman.

1. I don't know what exactly makes the bread so good here. I've heard it's the water, also the altitude of some places just isn't conducive to good bread.

I don't travel much so I've never had a cheesesteak anywhere else but from what I hear from people that have, most do suck.

I find it hard to believe that no where other than Philly can make a good enough bread. Sometimes it's just hard to top the original I guess.

2. Sounds about right to me. Very thin slices is the key.

I hope your steaks came out well for you.

__________________

Jason


"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III


XL
Big Green Egg
, 22.5 Weber OTS, WSJ
Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ
fingerlickin' is offline   Reply With Quote


Unread 02-18-2014, 03:54 PM   #40
bbqgeekess
Babbling Farker

 
Join Date: 07-06-13
Location: Oklahoma
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by J'ville Grill View Post
I believe it's thin sliced rib eye. Cheese take your pic.
rib eye





provolone, caramelized onions, green pepper slices & mushrooms:



I could of cooked the onions longer.. my bf bought the bread--could of done better.

I like mayo on mine.

EDIT: Btw, I never heard of cheese whiz on a philly. Provolone I thought was traditional. White American seems most common ( I guess cause it is cheap).
__________________
"Antonio" Bandera, Mini WSM, 18.5" WSM, OTG 22.5"
bbqgeekess is online now   Reply With Quote


Thanks from:--->
Unread 02-18-2014, 03:55 PM   #41
BBQinMI
Full Fledged Farker
 
Join Date: 04-26-13
Location: Michigan
Downloads: 0
Uploads: 0
Default

Just read this thread and now cheesesteaks are on the menu for later this week
BBQinMI is offline   Reply With Quote


Unread 02-18-2014, 04:00 PM   #42
SmokinJohn
is One Chatty Farker
 
SmokinJohn's Avatar
 
Join Date: 10-15-12
Location: Anaheim, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by Big M1ke View Post
Pats is far from the best in Philly.
Geno's? The Explorer's Den?
__________________
Dbl Bbl Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, SJ - Certified Moink Baller
SmokinJohn is offline   Reply With Quote


Unread 02-18-2014, 04:03 PM   #43
SmokinJohn
is One Chatty Farker
 
SmokinJohn's Avatar
 
Join Date: 10-15-12
Location: Anaheim, CA
Downloads: 0
Uploads: 0
Default

Quote:
Originally Posted by LMAJ View Post
I have never seen anyone eat Whiz on a cheese steak. Ever.
Last time I was in Philly, I had one with American, one with Provolone, and one with Wiz.

2 out of three ain't bad. It was like the White Castle of Philly Cheese steaks.
__________________
Dbl Bbl Smoker, UDS, ECB, Char-Broil gas grill & charcoal grills, SJ - Certified Moink Baller
SmokinJohn is offline   Reply With Quote


Thanks from:--->
Unread 02-18-2014, 05:46 PM   #44
fingerlickin'
Quintessential Chatty Farker

 
fingerlickin''s Avatar
 
Join Date: 07-08-10
Location: Boyertown, PA
Downloads: 0
Uploads: 0
Default

I would not kick this sandwich outta bed, I don't care if the bread was even stale.

__________________

Jason


"I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III


XL
Big Green Egg
, 22.5 Weber OTS, WSJ
Gold/Mini WSM, 18" & 22" WSM, UDS "No.8"
Flyers Orange Thermapen
Napkin Killers BBQ
fingerlickin' is offline   Reply With Quote


Unread 02-18-2014, 05:58 PM   #45
GoolsbyMD
Full Fledged Farker
 
Join Date: 07-19-13
Location: Chesapeake, VA
Downloads: 0
Uploads: 0
Default

Gotta get the amoroso rolls, you have to. My wife is a cheese wiz girl and I'm a provolone guy, load it up with onions and peppers. Now if you want the best sub, for me its hands down a Bobbie from Capriottis but thats a different subject.
__________________
US Navy. WSM 18.5", Stumps Smoker Baby, SF 24x48 RF, Weber OTG.
GoolsbyMD is offline   Reply With Quote


Thanks from:--->
Reply

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Loading



All times are GMT -5. The time now is 03:06 AM.


Powered by vBulletin® Version 3.8.7
Copyright ©2000 - 2014, vBulletin Solutions, Inc.
vBulletin Optimisation provided by vB Optimise v2.6.0 Beta 4 (Lite) - vBulletin Mods & Addons Copyright © 2014 DragonByte Technologies Ltd.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts