BBQ Brethren "Cheesesteak - The Philly Way" Throwdown! - Page 6

Gnaws on Pigs · 09-14-2012, 09:46 AM

What authentic variety of wheat should I plant to grind into flour to bake my official hoagie bun?

Oldyote · 09-14-2012, 10:33 AM

Quote:

Originally Posted by Gnaws on Pigs

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.

seadad9903 · 09-14-2012, 10:35 AM

a hefeweizen

Gnaws on Pigs · 09-14-2012, 10:39 AM

Quote:

Originally Posted by Oldyote

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!

LMAJ · 09-14-2012, 11:14 AM

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.

deguerre · 09-14-2012, 11:25 AM

Quote:

Originally Posted by LMAJ

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?

LMAJ · 09-14-2012, 01:12 PM

Quote:

Originally Posted by deguerre

Isn't that exactly what they say about New York pizza?

They have pizza in New York???

duck and cover...

deguerre · 09-14-2012, 01:18 PM

Quote:

Originally Posted by LMAJ

They have pizza in New York???

duck and cover...

Really. I mean, all those Greeks from Sicily thinking they're Italian...

Al Czervik · 09-14-2012, 02:07 PM

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.

deguerre · 09-14-2012, 02:16 PM

I'm sorry. That sandwich hasn't been dipped in jus. NOT messy enough.

I'll, um, have three.

Will work for bbq · 09-14-2012, 02:19 PM

Great looking Mongo cheesesteak

. I'd make a money shot suggestion but I really thing Gore should choose for you.

bigabyte · 09-14-2012, 02:22 PM

Nice work Mongo!

Moose · 09-14-2012, 02:23 PM

Awesome, Mongo! I'd hit that!

Too bad I became a vegetarian last week.

Gnaws on Pigs · 09-14-2012, 02:28 PM

Fine lookin' cheesesteak-if that ain't the way they like 'em in Phillie, than that's their own durn fault.

seadad9903 · 09-14-2012, 02:36 PM

nice looking sammich!

09-14-2012, 09:46 AM	#76
Gnaws on Pigs is one Smokin' Farker Join Date: 05-22-10 Location: Smoky Mountains, NC	What authentic variety of wheat should I plant to grind into flour to bake my official hoagie bun? __________________ ...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow:

09-14-2012, 11:14 AM	#80
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	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. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 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

09-14-2012, 02:07 PM	#84
Al Czervik somebody shut me the fark up. Join Date: 05-17-11 Location: 17h 45m 40.036 and -29° 00` 28.17 Name/Nickname : Scott/Mongo	"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. __________________ Primo Oval XL, Weber Performer, Weber Genesis Gaser, ThermoWorks Smoke X4 w/ Billows, Gandalf Grey Thermapen ONE, Limited Edition Neutrino Fast Blue Thermapen Classic, Little Buddy ThermoPop *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Avatar by Chalupa (")_(")

09-14-2012, 02:16 PM	#85
deguerre somebody shut me the fark up. Join Date: 07-15-09 Location: Memphis, TN...Formerly of Decatur, AL	I'm sorry. That sandwich hasn't been dipped in jus. NOT messy enough. I'll, um, have three. __________________ Guerry [FONT=Book Antiqua]Pit Beeatch for Team Munchkin[/FONT] [FONT=Book Antiqua][B]Avatar by Northwest BBQ [/B][/FONT]"...In nature, there are predators. I believe the common denominator of the universe is not harmony, but chaos, hostility and murder..." Werner Herzog

09-14-2012, 02:19 PM	#86
Will work for bbq Babbling Farker Join Date: 06-23-10 Location: NorCal	Great looking Mongo cheesesteak . I'd make a money shot suggestion but I really thing Gore should choose for you. __________________ Chalupa 00 Slowskys Racing Agent 000 (Double O Zero) Certified MOINK Baller When all else fails just ask yourself, WWGALD??? *Super sexy Farkernaut Avatar by N8man*

09-14-2012, 10:35 AM	#78
seadad9903 Full Fledged Farker Join Date: 06-18-12 Location: Virginia Beach, VA	a hefeweizen

09-14-2012, 02:22 PM	#87
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS	Nice work Mongo! __________________ Asshattatron Farkanaut, CGCFO Chief Galactic Crockpot Foil Officer *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Are you MOINK Certified?* *Sole recipient of the Silverfinger and fingerlickin Awards!* Don't forget about the Throwdown Thingies! The Secret Squirrel Society doesn't exist - Zero Club Duh.

09-14-2012, 02:23 PM	#88
Moose somebody shut me the fark up. Join Date: 10-12-08 Location: Gallatin, TN Name/Nickname : Richard	Awesome, Mongo! I'd hit that! Too bad I became a vegetarian last week. __________________ Moose *Showcase Your Cooking in the BBQ Brethren Throwdowns!* 2017's "Mayo Explosion" The 2022 Steak Cooking Controversy: Follow the Science! Check out my blog: www.mooseonfire.com

09-14-2012, 02:28 PM	#89
Gnaws on Pigs is one Smokin' Farker Join Date: 05-22-10 Location: Smoky Mountains, NC	Fine lookin' cheesesteak-if that ain't the way they like 'em in Phillie, than that's their own durn fault. __________________ ...Half a yard full of crap to cook on like everybody else... Slow-to-average-speed [COLOR=dimgray]GRAY[/COLOR] Wal-Mart thermometer Just a hungry hillbilly lookin for a dead critter to cook Four [URL="http://www.bbq-brethren.com/forum/group.php?groupid=39"]Zeros[/URL] in one [URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=red]throwdown[/COLOR][/URL][COLOR=red],[/COLOR] baby! :bow:

09-14-2012, 02:36 PM	#90
seadad9903 Full Fledged Farker Join Date: 06-18-12 Location: Virginia Beach, VA	nice looking sammich!