Want your opinion - Sliced Ribeye Cheesesteak Tailgate

grilling24x7 · 01-05-2013, 07:29 AM

Hi guys,
For tomorrow's tailgate we have about 10 lbs of ribeye roast. Today we are going to slice it very fine on our meat slicer. We also have authentic Philly Amoroso rolls and some whiz.

We've done this tailgate for years and pulled it off just perfectly.

The problem is that we have this little Weber Q with griddle attachment and we end up trying to cook all this meat on this little grill. In 40 degrees and wind this can take forever.

Question: What do you guys think about precooking the sliced ribeye at home and transporting it in an aluminum tin? Then reheating the meat on the little grill (at least it would be already cooked)?

Think we'd lose any flavor or texture? At least this way the majority of our time could be focused on just reheating the meat, onions and rolls.

John

here's a pic (oh im getting hungry already!)

Bluesman · 01-05-2013, 07:38 AM

I do several tailgates a year and that is exactly how I do it. I have done brisket, pulled pork, abts.. pulled chuckie and smoked brats. All come off without a hitch and there always a bunch of smiling faces. you're good to go.

Twelvegaugepump · 01-05-2013, 07:40 AM

I've done the same. I would make sure that you have some extra broth to moisten things up if needed, but this will work great. Enjoy the game!

Bluesman · 01-05-2013, 07:48 AM

+2 on the broth

SheppsBBQ · 01-05-2013, 08:47 AM

That looks amazing! I grew up 25 minutes outside of center city Philly and Thursday nights were "cheesesteak night." Now I live only an hour and a half west and you can't get a good cheesesteak anywhere around here. Keep up the good work!

javahog2002 · 01-05-2013, 10:02 AM

Looks great and sounds like a plan. Good luck. Payton will be waiting for you in Denver.

squealin big time BBQ · 01-05-2013, 11:22 AM

we are doin deer steak cheese steak tomorrow also...we cook them the night before and reheat on grill covered w/little moisture added and they come out good...lot H tomorrow Fat Daddy's social club

fingerlickin' · 01-05-2013, 11:27 AM

It's not ideal, but it'll work just fine. Sometimes you just make the best of what you got. Unless you can scrounge up another grill and griddle somewhere.

I'm sure they'll still be tasty and if you feed everyone enough beers no one will bat an eye.

bo_b_q · 01-05-2013, 12:02 PM

The lot where we tailgate for ND games doesn't allow "open fire". I usually just cook ahead of time. I put everything in aluminum pans with some sort of broth mixture and take my gasser with me to use as a warmer. Like was said...not ideal, but still pleases the crowd.

grilling24x7 · 01-05-2013, 05:05 PM

thanks guys! we're doing the reheat, now I feel better!

Bluesman · 01-05-2013, 05:10 PM

Post tailgate pics................

TailGateJoecom · 01-05-2013, 07:48 PM

Quote:

Originally Posted by grilling24x7

Hi guys,
For tomorrow's tailgate we have about 10 lbs of ribeye roast. Today we are going to slice it very fine on our meat slicer. We also have authentic Philly Amoroso rolls and some whiz.

We've done this tailgate for years and pulled it off just perfectly.

The problem is that we have this little Weber Q with griddle attachment and we end up trying to cook all this meat on this little grill. In 40 degrees and wind this can take forever.

Question: What do you guys think about precooking the sliced ribeye at home and transporting it in an aluminum tin? Then reheating the meat on the little grill (at least it would be already cooked)?

Think we'd lose any flavor or texture? At least this way the majority of our time could be focused on just reheating the meat, onions and rolls.

John

here's a pic (oh im getting hungry already!)

Tailgating is my forte. I think if that is what you have to cook on in that weather then yeah you should pre cook. Tomorrow, i's have some beef broth and some oil. I'd liberally use the oil to get the griddle nice and hot and use a little broth as I heat it up. I would have some disposable aluminum pans that I would use to tent the griddle and help steam the meat as it heats. Then maybe drop a few rolls open side down on top of the meat to catch some steam and flavor and soften them as the temps will harden them.

TailGateJoecom · 01-05-2013, 07:49 PM

BTW, maybe too late for you, but the best way to slice them super super thin is to freeze the steak.

01-05-2013, 07:29 AM	#1
grilling24x7 Full Fledged Farker Join Date: 05-17-11 Location: Baltimore, Maryland	Want your opinion - Sliced Ribeye Cheesesteak Tailgate Hi guys, For tomorrow's tailgate we have about 10 lbs of ribeye roast. Today we are going to slice it very fine on our meat slicer. We also have authentic Philly Amoroso rolls and some whiz. We've done this tailgate for years and pulled it off just perfectly. The problem is that we have this little Weber Q with griddle attachment and we end up trying to cook all this meat on this little grill. In 40 degrees and wind this can take forever. Question: What do you guys think about precooking the sliced ribeye at home and transporting it in an aluminum tin? Then reheating the meat on the little grill (at least it would be already cooked)? Think we'd lose any flavor or texture? At least this way the majority of our time could be focused on just reheating the meat, onions and rolls. John here's a pic (oh im getting hungry already!) __________________ Weber Performer, 18.5" WSM, UDS.

01-05-2013, 07:38 AM	#2
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	I do several tailgates a year and that is exactly how I do it. I have done brisket, pulled pork, abts.. pulled chuckie and smoked brats. All come off without a hitch and there always a bunch of smiling faces. you're good to go. __________________ 2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove

01-05-2013, 07:48 AM	#4
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	+2 on the broth __________________ 2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove

01-05-2013, 08:47 AM	#5
SheppsBBQ Got Wood. Join Date: 03-07-12 Location: Lancaster, PA	That looks amazing! I grew up 25 minutes outside of center city Philly and Thursday nights were "cheesesteak night." Now I live only an hour and a half west and you can't get a good cheesesteak anywhere around here. Keep up the good work! __________________ Chargriller Super Pro, Weber Genesis Gold, Weber 22.5 Kettle, Brinkman Smoke N Grill

01-05-2013, 10:02 AM	#6
javahog2002 is one Smokin' Farker Join Date: 10-02-09 Location: Longmont, CO	Looks great and sounds like a plan. Good luck. Payton will be waiting for you in Denver. __________________ Smokemaster Offset'70 Hasty BakeWSM 18.5WSM 22'00 Plum Weber SS Performer*Imperial Kamado

01-05-2013, 07:40 AM	#3
Twelvegaugepump is one Smokin' Farker Join Date: 08-21-11 Location: Greenville, WI Name/Nickname : Kevin	I've done the same. I would make sure that you have some extra broth to moisten things up if needed, but this will work great. Enjoy the game!

01-05-2013, 11:22 AM	#7
squealin big time BBQ Found some matches. Join Date: 03-01-11 Location: pasadena md	we are doin deer steak cheese steak tomorrow also...we cook them the night before and reheat on grill covered w/little moisture added and they come out good...lot H tomorrow Fat Daddy's social club __________________ LOVIN' THE SMOKIN! TEAM UDS UDS X 4

01-05-2013, 11:27 AM	#8
fingerlickin' Quintessential Chatty Farker Join Date: 07-08-10 Location: Boyertown, PA	It's not ideal, but it'll work just fine. Sometimes you just make the best of what you got. Unless you can scrounge up another grill and griddle somewhere. I'm sure they'll still be tasty and if you feed everyone enough beers no one will bat an eye. __________________ [COLOR=Navy][COLOR=Black][I] Jason [/I] "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". - [I]Tommy Callahan III[/I][/COLOR][/COLOR] [B][SIZE=2][COLOR=DarkGreen][SIZE=3][SIZE=2][COLOR=Black] [/COLOR][/SIZE] [SIZE=2][COLOR=Black]Backwoods Ext. Party,[/COLOR][/SIZE][/SIZE][/COLOR][/SIZE][COLOR=DarkGreen] [COLOR=Black]Vision Kamado,[/COLOR][/COLOR][/B][B][COLOR=DarkGreen][COLOR=DarkGreen][B][COLOR=Black] 22" WSM[/COLOR][/B],[/COLOR] 22.5 Weber OTS, [/COLOR][/B][COLOR=DarkGreen][B]Mini WSM, [/B][COLOR=Red][B] UDS "No.8"[/B][/COLOR][/COLOR] [COLOR=Teal] [COLOR=Black][B][COLOR=DarkSlateGray]Napkin Killers BBQ[/COLOR] [/B][/COLOR][/COLOR]

01-05-2013, 12:02 PM	#9
bo_b_q On the road to being a farker Join Date: 09-28-12 Location: South Bend, IN	The lot where we tailgate for ND games doesn't allow "open fire". I usually just cook ahead of time. I put everything in aluminum pans with some sort of broth mixture and take my gasser with me to use as a warmer. Like was said...not ideal, but still pleases the crowd. __________________ Golden Dome UDS \| iGrill \| Blue Thermapen. Where there is love there is barbecue. – Gandhi

01-05-2013, 05:05 PM	#10
grilling24x7 Full Fledged Farker Join Date: 05-17-11 Location: Baltimore, Maryland	thanks guys! we're doing the reheat, now I feel better! __________________ Weber Performer, 18.5" WSM, UDS.

01-05-2013, 05:10 PM	#11
Bluesman Babbling Farker Join Date: 01-01-10 Location: Planet Krypton Name/Nickname : Jon	Post tailgate pics................ __________________ 2010 22.5 WSM Weber Q200 1983 WGA 2010 Brick Red Touch n' Go Performer Kitchen stove

01-05-2013, 07:49 PM	#13
TailGateJoecom is one Smokin' Farker Join Date: 02-01-10 Location: NYC & WPB FL	BTW, maybe too late for you, but the best way to slice them super super thin is to freeze the steak. __________________ [B][COLOR=Green][URL="http://www.tailgatejoe.com"]TailgateJoe.com[/URL] -- the #1 NY Jets gameday fanclub/tailgate party[/COLOR][/B] [B]Fast Eddy's Cookshack:[/B] Dual FEC120s [B]Meadow Creek:[/B] BBQ42 [B]Weber:[/B] Ranch Kettle, 22.5 WSM, OTG 22.5 [B]Pit Barrel Cooker[/B] [B]Crown Verity gassers:[/B] 4 MCBs from 36-72 inch [B]Instagram/[/B][B][B]Twitter[/B]/Facebook: [/B]@tailgatejoe [B]Youtube: @tailgatejoedotcom[/B]