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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-05-2007, 03:28 PM | #1 |
Knows what a fatty is.
Join Date: 09-03-06
Location: San Antonio Tx
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New York Deli Roast Beef
How can I cook a roast beef that tastes like those often found in deli's in New York. I have not found any decent roast beef samis in Texas. What is the difference between what I find up north and what I am finding down here?
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WSM Weber Performer Older Texas made Bandera some type of gasser ???????? |
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08-05-2007, 03:34 PM | #2 |
Moderator
Join Date: 09-17-05
Location: Mooresville, NC
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Most of the roast beef in everyday sandwich shop deli's are Boars Head Brand Roast Beef.
Basically it's a seasoned top round. http://www.boarshead.com/history.html Interestingly enough, I know a guy who has a big tattoo of the boars head logo on his arm just because he liked the look of the boar.
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XL BGE (#2) & Performer Platinum Former owner: Jambo Backyard, Klose BYC, Lonestar Vertical offset w/ Insulated Firebox, Medium Spicewine, Pitts & Spitts, XL BGE (#1) & (2) Medium BGE's, 22" WSM & (2) 18" WSM's, 18" & 22" Weber Kettles Last edited by MilitantSquatter; 08-05-2007 at 03:54 PM.. |
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08-05-2007, 03:39 PM | #3 |
Banned
Join Date: 01-16-06
Location: Wikieup Arizona
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FWIW, I used to work at the NY deli in Boulder CO.
I believe they tried to be as authentic as possible. I'm not sure but I think they were from NY. What we did was simply season a big top round roast with garlic and pepper, rub very heavily with yellow mustard and bake in an oven to medium or so. |
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08-05-2007, 03:46 PM | #4 |
is Blowin Smoke!
Join Date: 07-02-07
Location: Richmond, VA
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I tried smoking a bottom round. It tasted good, but I think it was too tough. There just wasn't enough fat in that cut to work with. We cut it thin against the grain and it was good in sammies.
Would a top round have worked better?
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Brinkman water smokers (elec and charcoal) Weber kettle grill Uniflame Gold Stainless 5 burner propane grill / rotisserie BBQ Grillware upright propane water smoker
A trench filled with wood coals and covered with chain link fence |
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08-05-2007, 04:12 PM | #5 | |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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Quote:
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if you meet the Buddha on the road, kill him Live every week like it's shark week Last edited by RichardF; 08-05-2007 at 06:58 PM.. |
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08-05-2007, 09:24 PM | #6 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I've done a couple of beef roasts lately that came out great. I seasoned them with Montreal Steak Seasoning and cooked them at 225-ish until they were 125 internal. Then I foiled and coolered them for at least two hours. Then i cooled them and sliced them thinly once they were cool. They made fantastic sammies!
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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08-05-2007, 10:30 PM | #7 |
somebody shut me the fark up.
Join Date: 09-02-05
Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .
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That looks pretty darn good, Ron and gotta be like the real thing.
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Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!" |
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08-05-2007, 11:36 PM | #8 |
is one Smokin' Farker
Join Date: 01-23-07
Location: Orange County, CA
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Yup. I grew up on Long Island, and the Boar's Head was my standard. There's other purveyors, but I like the flavor of Boar's Head the best. I think the seasoning is heavy on the celery seed, if you're shooting for that flavor profile in your homemade version.
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1/4 of the Four Q BBQ Team I write for the LA Weekly, OC Weekly and professorsalt.com I cook on two WSM's, 22 1/2" Weber kettle, a Komodo Kamado plus UDS. Super-fast purple Thermapen |
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08-06-2007, 04:37 AM | #9 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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Dang Ron that looks great!!!
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www.facebook.com/BarkinDawgsBBQCatering |
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08-06-2007, 05:23 AM | #10 |
Full Fledged Farker
Join Date: 06-25-04
Location: Long Island, NY
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my buddy who's owned a deli here for 20 years or so does 'em like this; salt, pepper & garlic powder, onion powder & paprika... 20# roast into a 375* over for about 2 hrs.. very important, slice it thin!!!!
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Chris Qeer Eye for the BBQ Guy I Like Smoke N Lightning 22 in. weber kettle Large BGE |
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08-06-2007, 05:34 AM | #11 |
Babbling Farker
Join Date: 07-08-05
Location: Ocoee, Fl
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Very nice Ron. Looks good.
What cut of meat was that? I am guessing rump roast.
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qman Para Bellum |
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08-06-2007, 06:49 AM | #12 |
somebody shut me the fark up.
Join Date: 09-17-03
Location: Wichita, Kansas
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Looks like Brother Ron has one of those fancy dancy meat slicers. Nice looking grub.
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Bigdog Senior member of the Brethren Weber Platinum Kettle, Weber OTS, Meco square grill, a PK, ECB, UDS, Large BGE, a camping grill, a Blackstone flattop, a Camp Chef grill,The MOAB, and a YS640. MOINK. Pitman for Andy Groneman at the All Things BBQ cooking classes. Smoke on Brother KC Father of the Fatty (the name) 4/20/04 on the BBQ Brethren with inspiration from Brother parrothead. |
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08-06-2007, 08:45 AM | #13 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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Yep I won a Cabelas' gift certificate a couple of years ago and that's what I bought. It works well but is a pain to clean up.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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08-06-2007, 09:03 AM | #14 |
somebody shut me the fark up.
Join Date: 08-13-03
Location: Port Saint Lucie, FL
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Yep, that is why I never break mine out unless I have a bunch of stuff to cook. Of course shortly, I will be cleaning one or two of them on a daily basis. Actually every two hours I believe is what we are supposed to do.
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08-06-2007, 11:08 AM | #15 |
Moderator
Join Date: 12-09-04
Location: Wandering, but not lost
Name/Nickname : Captain Ron
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I think the one in the picture was a rump roast but the last one I did was a top round.
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"Ron Rico, Boss. You can call me Captain Ron..." Naked Fatties Rock! PKGo X 2/PK360/ |
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