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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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02-18-2014, 06:02 PM | #46 | |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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.. and then make them at home fresh :) EDIT: Hrm thought they were a type of roll.. looks like it's a brand lol. Show's how much I know about them. Use some thinly sliced ribeye, provolone, caramelized onions, bell pepper & mushrooms .. mmm mmm mmmmm.
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18.5" WSM and 22.5" OTG. |
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02-18-2014, 07:02 PM | #47 |
Is lookin for wood to cook with.
Join Date: 04-17-12
Location: Richmond, VA
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If you live in the Mid-Atlantic you can get Amoroso rolls at any Wawa but ordering them at the sandwich counter. If not, you can get a sub, hoagie or hero roll. It should be a somewhat soft, white-flour based roll. The next step with any of the rolls, including Amorosos, is to put them in an oven at 375 for 5-10 minutes to slightly crisp the outside. A convection oven is even faster. The key is an ever so slight crunch on the outside and completely soft inside.
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02-18-2014, 07:10 PM | #48 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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BBQGeekess, I am starting to think we are long lost relatives or soul mates. We think too much a like.
Only thing I would do differently on that sandwich is sub some jalapeno's for the bell peppers...
__________________
There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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02-18-2014, 07:13 PM | #49 |
On the road to being a farker
Join Date: 12-23-13
Location: South Jersey
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02-19-2014, 03:56 AM | #50 | |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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__________________
18.5" WSM and 22.5" OTG. |
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Thanks from:---> |
02-19-2014, 09:39 AM | #51 |
Babbling Farker
Join Date: 01-01-11
Location: Southern NJ...exit 36
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Not at 4AM outside Pat's Steaks with 15 beers in you......
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Proud owner of 4 VERY ugly drum smokers....and a Greasy Hill reverse flow.... |
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02-19-2014, 09:49 AM | #52 |
is one Smokin' Farker
Join Date: 02-09-11
Location: Audubon, PA
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02-19-2014, 11:05 AM | #53 |
is One Chatty Farker
Join Date: 08-09-12
Location: Bucks County, PA
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02-19-2014, 04:52 PM | #54 | |
Full Fledged Farker
Join Date: 04-26-13
Location: Michigan
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Not authentic by any means Venison steak thinly sliced, provolone cheese, peppers, mushrooms, onions on a french roll. Tasted superb and went fast enough there was no pictures |
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02-19-2014, 04:56 PM | #55 |
Babbling Farker
Join Date: 07-06-13
Location: Oklahoma
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Wish I could run across a hunter that would sell me venison on the cheap if I help him/her process it with grinder, cure etc. :)
__________________
18.5" WSM and 22.5" OTG. |
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02-19-2014, 06:25 PM | #56 |
Full Fledged Farker
Join Date: 04-13-11
Location: Bucks County Pennsylvania
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If I'm eating a genos or pats type steak which is sliced rib eye I am getting provolone..
If it's a chopped type steak like Jim's serves I'm ordering wiz... A cheesesteak is the only time I will ever eat cheese wiz. There are many, many places that make great cheesesteaks in Philly and each is just a little different. Pats style: Jim's style: Now some places use a cheese sauce blend of american and sharp cheese much like chickie and Pete's does with their fries. Steve's prince of steak is one that comes to mind so even though it's a sliced steak I go with the american cheese as it's a really good sauce not just slices of cheese. |
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02-19-2014, 06:36 PM | #57 |
somebody shut me the fark up.
Join Date: 01-08-14
Location: San Antonio, TX
Name/Nickname : Terry
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Quote:
__________________
There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. |
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02-19-2014, 06:53 PM | #58 |
Full Fledged Farker
Join Date: 04-13-11
Location: Bucks County Pennsylvania
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The first was done for a promo photo or something. They are usually dripping with grease and you have to do the philly lean to keep it off your shirt...also the onions look almost raw. They always have a big pile of diced onions on the griddle never raw.
Lived in philly my whole life and can't imagine no good cheesesteaks. |
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02-19-2014, 07:08 PM | #59 | |
somebody shut me the fark up.
Join Date: 07-01-07
Location: Southeastern Pa
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We used to slice our beef when it was just a little frozen - on a huge automatic slicer that could take your arm off if you weren't careful. I don't recall it being trimmed to within an inch of it's life, but also don't recall a lot of exterior fat. It was sliced paper thin - which is the only way to go...
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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 |
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02-19-2014, 07:23 PM | #60 |
Full Fledged Farker
Join Date: 04-13-11
Location: Bucks County Pennsylvania
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Philly cheesesteaks aren't really fatty,I don't know if it's trimmed off or what the story is. As for the bread I always heard it was a combo of water and altitude.
Some say the submarine sandwich got it's name in Atlantic city because the bread was baked below sea level. I say it has to be the water. Lots of places in the philly area that make homemade mozzarella import water from different areas of Philly and New York so maybe the same goes for bread. Kinda like bagels from NYC, same thing. |
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