Weekend Pron: Italian Beef Sammies

fingerlickin' · Jun 29, 2011

I know I didn't smoke this but it was so farking good I had to share. I'm sure you guys don't mind.

3 1/2 lb. eye roast rubbed with lots of garlic, onion, crushed red pepper and herbs, done rotisserie style on the Genesis pulled at 135-140

I know it's a little guy but I love my meat slicer. Everyone should have one.

Sorry about the crappy phone pic for the finished product. Served on a club roll with provolone, roasted green chilies and homemade mac and cheese.

SteerCrazy · Jun 29, 2011

looks good to me. gotta love the meat slicer, you're right, everyone should have one:thumb:

Tango Joe · Jun 29, 2011

Good stuff, and yes, I do need a slicer like that one!

BDAABAT · Jun 29, 2011

Looks terrific! Nicely done.

Bruce

ajmcedar · Jun 29, 2011

Great looking eats right there :thumb:

I lubs Italian beef! :drool:

syndicate559 · Jun 29, 2011

Looks great! That's how we (my wife's family, actually, I just inherited the process) build our Italian sausage sandwiches too. Good stuff!

RevZiLLa · Jun 29, 2011

OK, you got me hungry now

bluetang · Jun 29, 2011

That looks GOOD!

Ryan Chester · Jun 29, 2011

Looks awesome!!!!

bigabyte · Jun 29, 2011

Superb!

Boshizzle · Jun 29, 2011

Very tasty looking!

smokeyokie · Jun 29, 2011

That looks awesome!!!! I gotta get me a slicer!!!! I have slicer envy!!!:hail:

cowgirl · Jun 29, 2011

Looks fantastic to me!!

landarc · Jun 29, 2011

That looks good, what happens to the juices and stock in the pan?

Big George's BBQ · Jun 29, 2011

Definately good eats

Mister Bob · Jun 29, 2011

Nice beef!

Dillo_Duster · Jun 29, 2011

looks great!

ajmcedar · Jun 29, 2011

landarc said:
That looks good, what happens to the juices and stock in the pan?

I use mine to soak the beef in prior to throwing on the sammich, then pour more over the top. Never too much juices.

fingerlickin' · Jul 5, 2011

landarc said:
That looks good, what happens to the juices and stock in the pan?

Landarc, sorry for the delayed response.

I poured the juicy goodness from the pan into a sauce pan on the stove and simmered it for a while. I pulled out the onions and cut em up to put on the sandwiches and soaked the beef in the juice on the way to the roll. It's a tough call, you either have to warm up the slices in the juice before you serve each sandwich (if you leave them in too long they get rubbery) or put them in the crock pot for a couple hours to give them time to get tender again. Crock pot works well for parties but this was a smaller family dinner.

The 3+ lb. roast was just about perfect for 6 adults to have 2 sandwiches each with 4 slices per sandwich.

Midnight Smoke · Jul 6, 2011

Looks great, but your motor is on the wrong side... :wink: At least by how the pictures at Weber are posted. :noidea:

Weekend Pron: Italian Beef Sammies

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