MMMM.. BRISKET..
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BBQ Brethren Throwdowns Join us in the backyard for a fun bi-weekly photo contest and show off your BBQ creations! New categories are posted every other week, plus a special monthly category. Winners earn bragging rights, a Throwdown Certificate, prizes, and the chance to choose the next category. Some of our most talked about cooking techniques and recipes were given birth in the Throwdowns!


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Old 01-28-2012, 11:48 PM   #76
Al Czervik
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Quote:
Originally Posted by bigabyte View Post
Farkin work is farking with me this weekend. I have time to browse and read forums, but not actually COOK!

hopefully tomorrow I can get my entry in.
Shut up and start cooking.
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Old 01-28-2012, 11:59 PM   #77
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Very nice...
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Old 01-29-2012, 10:07 AM   #78
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Talking Chicago Italian "Inspired" Beef sammie...

First off, before the chit storm starts , let me say that this is my take on this iconic sammie. I know this is not a classic Chicago Italian Beef sandwich, but I used the classic as inspiration for mine. The cut of beef is different (pulled boneless chuck ribs versus thin sliced top round)and the bread I used (French hoagie versus Italian hoagie) is not authentic. I also made a homemade version of hot Giardiniera relish. I'm sure it's not quite authentic either, but I live in Northeastern Washington. Not quite a huge hotbed of Italian cooking influence round these parts.

The first (and only time) I ever had this sammie was in Chicago about five years ago on a business trip. It was at the end of a long day of business, and an even longer night on the town. While the exact details are a little fuzzy , I do remember that I farkin loved it!

With all that said, and hopefully with everyone's feathers in place, I present Al's Chicago Italian "Inspired" beef sammie.

First off, the ingredients for the Giardiniera.



All diced up and about to get soaked in salted water. After 24 hours, I drained and rinsed the veggies. To the veggies, I added garlic, oregano, red pepper flakes, black pepper, green olives, vinegar and olive oil.



Now for the beef. I used boneless country style beef ribs.



Seasoned with salt, pepper, garlic, basil, oregano, basil and Italian seasonig.



On to the Traeger for about two hours of smoke as seen below.



Once they hit about 160, I put them in a foil pan and added some beef base and water and covered. Here they are after about another hour.



Now, back to the Giadiniera. It sat in the fridge for two days and I mixed it three of four times a day. It was tough not to snack on it, but I did my best not to . The flavors infused better each day.



Once the beef was butta tender, I pulled it from the foil, drained the liquid, and rested the meat for about an hour. By the time I pulled it, all the connective tissues had melted into gelatin.



Here's the finished product served up on a nice soft French hoagie. As you can see, topped with the Giardiniera and a few slices of pepperoncini. I also drizzled some reheated liquid over all the goodies, and threw on an extra side of Giardiniera.



All in all, I'd say it was darn tasty. The beef was tender, juicy and very flavorful. The Giardiniera had the right amount of heat, flavor and a wonderful crunch. By the time I chowed down, the juice had soaked enough into the bun to make it a little sloppy, but not so much that I had to do the Chicago lean.

Thanks for looking and I hope you enjoyed my "Street Food"...

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Last edited by Al Czervik; 01-29-2012 at 01:06 PM.. Reason: farking spelling as usual...
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Old 01-29-2012, 10:23 AM   #79
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I think I need a fork.
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Old 01-29-2012, 10:25 AM   #80
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Looks great Al Did you get that from gtr too?
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Old 01-29-2012, 11:43 AM   #81
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Wow Al,
That looks awesome!
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Old 01-29-2012, 12:46 PM   #82
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O......M........G........

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Old 01-29-2012, 12:50 PM   #83
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That sammie with that Giardiniera looks farking awesome.
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Old 01-29-2012, 12:52 PM   #84
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Default Zombie Sammich.

When it comes to street food in the city of Torrance you don't need to look any farther then the Farmers Market. There you will find many vendors with many different types of food to try. One that stands out in the crowed is Bigmister BBQ. I was there a couple of weeks ago and bought a brisket sandwich.
I took a photo of it with my old phone so the photo sucks but one thing I can tell you is that this baby did not!



So this is where my journey to cooking my first brisket begins. I decided to duplicate Bigmistas Brisket sandwich.

I picked up this brisket at Sams club and put it in my freezer.


Pulled it out a couple days ago to thaw and when I opened it up to cook I realized that this was no ordinary piece of meat. What I had just might be a ZOMBIE HEAD! There was only one thing to do. TRY TO KILL THIS FARKER.

N8man & Gore, I might need you to take a closer look at this one.



So the first thing I did was try to smother it with Bigmistas Bitchin Beef Rub.!




Then I smoked the hell out of this thing intel I got A good bark on it and put it in tinfoil with a little apple juice. I thought for sure that would kill it. Nope, I smoked it more. When I could poke at it with my new thermopan and the ZOMBIE HEAD did not put up a fight I figured I had finely killed it.

As you can see by the photo it was still barkin at me just a bit.


Next I sliced it up, thru it on a bun and pored Bigmistas Secret Sauce on it.


Yep, I killed it! Money shot.


Thanks for looking!
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Old 01-29-2012, 01:08 PM   #85
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Great brisket sammie Silverfinger.
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Old 01-29-2012, 01:11 PM   #86
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Some really fine street food rolling in now! Hopefully I can beat this evening's deadline...
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Old 01-29-2012, 01:59 PM   #87
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MMMMMMMMMZOMBIEBEEFSAMMICHMMMMMMMMMM!!!!!!!

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Old 01-29-2012, 02:16 PM   #88
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Very nice brisky sandwich, you have the Bigmista crutch working for you there.

Considering the condition of the zombie head when you started I'd say you hit it out of the neighborhood.

Let me show you (fire marshal Bill mod).

You will notice the long sad frown, the ear bitten off, the nose halfway eaten and the top of his head had been loped off (surly its brains had been eaten pre zombification). No doubt (no not the band) this transformation to zombie was brutal. You sir silverfinger, did the humane thing and smoked that farker.

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Old 01-29-2012, 03:09 PM   #89
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Originally Posted by Will work for bbq View Post
Very nice brisky sandwich, you have the Bigmista crutch working for you there.

Considering the condition of the zombie head when you started I'd say you hit it out of the neighborhood.

Let me show you (fire marshal Bill mod).

You will notice the long sad frown, the ear bitten off, the nose halfway eaten and the top of his head had been loped off (surly its brains had been eaten pre zombification). No doubt (no not the band) this transformation to zombie was brutal. You sir silverfinger, did the humane thing and smoked that farker.

Thats a good Marshal Bill.

I saw Him more like this. As you can see He still has them darn boogers hang-in out His nose.

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Smoking up the "Fattened Fat Of The Cow".
Got a stick-burner! :mrgreen:
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50 year Old Imperial Kamado with ears.
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Old 01-29-2012, 03:33 PM   #90
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