BBQ Brethren "Cheesesteak - The Philly Way" Throwdown! - Page 5

caseydog · 09-13-2012, 05:14 PM

As much as I would love to cook up a real-deal Philly Cheesesteak Sammich for SmokinAussie, I'm so far striking out at the store. The meat departments aren't able to slice ribeye thin enough, and I have yet to find a suitable roll. The onions, peppers and provolone are readily available.

CD

Will work for bbq · 09-13-2012, 05:20 PM

CD you can always try the Paulie Cicero method of slicing.

caseydog · 09-13-2012, 05:24 PM

Quote:

Originally Posted by Will work for bbq

CD you can always try the Paulie Cicero method of slicing.

That could take a while on a ribeye steak.

CD

Oldyote · 09-13-2012, 05:47 PM

Quote:

Originally Posted by caseydog

and I have yet to find a suitable roll
CD

Wait, What?

I thought you ordered our bread already.

Gnaws on Pigs · 09-13-2012, 06:32 PM

What exactly is a "suitable roll" for cheesesteak? Most of the ones I've eaten (nowhere near Philly,) were just on regular old hoagie buns?

jaronimo · 09-13-2012, 06:39 PM

I might have to jump into this one. I ate this bad boy a week and a half ago at Jim's Steaks in Philly. Quite possibly the best cheese steak I have ever eaten.

caseydog · 09-13-2012, 06:39 PM

Quote:

Originally Posted by Gnaws on Pigs

What exactly is a "suitable roll" for cheesesteak? Most of the ones I've eaten (nowhere near Philly,) were just on regular old hoagie buns?

There is no such thing as a "hoagie bun" outside of the 100 mile radius of Philadelphia. Such a thing does not exist outside of that vortex. I have been searching for it for at least thirty years. I have yet to find it.

I have spoken with many the Philadelphian living in other parts of America, and they, too, have failed to find the holy grail -- a real Philadelphia hoagie roll outside of the hoagie roll vortex.

If you have never eaten a real Philadelphia hoagie, you can not possibly understand. It is a quasi-religious thing. I know it when I taste it.

CD

buccaneer · 09-13-2012, 07:48 PM

Jaronimo are they pickled peppers?
They look moist in the pic, like antipasto?

jaronimo · 09-13-2012, 08:09 PM

Quote:

Originally Posted by buccaneer

Jaronimo are they pickled peppers?
They look moist in the pic, like antipasto?

It is a handful of the sweet peppers. Fantastic on a cheese steak!

buccaneer · 09-13-2012, 08:30 PM

Quote:

Originally Posted by jaronimo

It is a handful of the sweet peppers. Fantastic on a cheese steak!

Just raw sliced sweet peppers?

Oldyote · 09-13-2012, 08:32 PM

Since CD is unwilling to share I must learn how to make a suitable roll.

Time to start reading.

LMAJ · 09-13-2012, 08:45 PM

Quote:

Originally Posted by buccaneer

Just raw sliced sweet peppers?

No, you had it right the first time, pickled sweet peppers...

jaronimo · 09-13-2012, 09:57 PM

Quote:

Originally Posted by buccaneer

Just raw sliced sweet peppers?

Not raw, i guess they are pickled in something. Not sure what, but now i will have to find out.

Will work for bbq · 09-13-2012, 10:12 PM

Quote:

Originally Posted by caseydog

There is no such thing as a "hoagie bun" outside of the 100 mile radius of Philadelphia. Such a thing does not exist outside of that vortex. I have been searching for it for at least thirty years. I have yet to find it.

I have spoken with many the Philadelphian living in other parts of America, and they, too, have failed to find the holy grail -- a real Philadelphia hoagie roll outside of the hoagie roll vortex.

If you have never eaten a real Philadelphia hoagie, you can not possibly understand. It is a quasi-religious thing. I know it when I taste it.

CD

Must be the wild yeast in the air that's unique to the area, same reason you cant make sourdough bread outside of the SF Bay Area.

SmokinAussie · 09-14-2012, 05:31 AM

I never thought the farkin bread would be the main issue!

Oh well, carry on brothers!

Looks like this is gonna be a farking good TD.

I'm glad I picked this. It's got you all thinking and planning. We should see some serious entries!

Cheers!

Bill

09-13-2012, 05:20 PM	#62
Will work for bbq Babbling Farker Join Date: 06-23-10 Location: NorCal	CD you can always try the Paulie Cicero method of slicing. __________________ 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*

09-13-2012, 06:32 PM	#65
Gnaws on Pigs is one Smokin' Farker Join Date: 05-22-10 Location: Smoky Mountains, NC	What exactly is a "suitable roll" for cheesesteak? Most of the ones I've eaten (nowhere near Philly,) were just on regular old hoagie buns? __________________ ...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:

09-13-2012, 06:39 PM	#66
jaronimo Full Fledged Farker Join Date: 11-30-08 Location: Northwest NJ	I might have to jump into this one. I ate this bad boy a week and a half ago at Jim's Steaks in Philly. Quite possibly the best cheese steak I have ever eaten. __________________ [FONT=Tahoma][SIZE=3][SIZE=2] [SIZE=3][SIZE=2]Wood fired pizza oven,Copper Weber Gold, Green Weber Performer, Black Weber Silver, Green logo'd 18 inch Weber Gold, and a UDS of course. [/SIZE] [/SIZE][/SIZE] [/SIZE][/FONT] [SIZE=3][URL]http://cookinginmyyard.com/[/URL][/SIZE] Last edited by jaronimo; 09-13-2012 at 06:39 PM.. Reason: formatting

09-13-2012, 07:48 PM	#68
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Jaronimo are they pickled peppers? They look moist in the pic, like antipasto? __________________ Hold my dang beer...

09-13-2012, 08:32 PM	#71
Oldyote is One Chatty Farker Join Date: 11-24-10 Location: Duluth MN	Since CD is unwilling to share I must learn how to make a suitable roll. Time to start reading. __________________ [COLOR=navy][B][FONT=Book Antiqua]2 Large Big [COLOR=darkgreen]Green[/COLOR] Eggs, 1 restored Weber Performer in [COLOR=darkgreen]Green,[/COLOR] 1 S-330, 1 S-420 and [COLOR=indigo]1 AZ BBQ Outfitters Custom Tombstone Style Santa Maria Grill and Smoker. [/COLOR][/FONT][/B][/COLOR][COLOR=#1f497d][FONT=Verdana][COLOR=teal]Proud Member of the [/COLOR][URL="http://bit.ly/qIcK24"][FONT=Book Antiqua][COLOR=teal]Zero's Club[/COLOR][/FONT][/URL][/FONT][/COLOR] [U][URL="http://www.bbq-brethren.com/forum/forumdisplay.php?f=86"][COLOR=navy][B]CLICK HERE to visit the BBQ Brethren Throwdowns[/B][/COLOR][/URL] :croc:[/U] [SIZE=3][COLOR=indigo]"earthbound but aspiring.... A lumbering soul but trying to fly...(with)...not enough wingspread but plenty of intention."[/COLOR][/SIZE]

09-13-2012, 05:14 PM	#61
caseydog somebody shut me the fark up. Join Date: 07-08-10 Location: Texas	As much as I would love to cook up a real-deal Philly Cheesesteak Sammich for SmokinAussie, I'm so far striking out at the store. The meat departments aren't able to slice ribeye thin enough, and I have yet to find a suitable roll. The onions, peppers and provolone are readily available. CD

09-14-2012, 05:31 AM	#75
SmokinAussie somebody shut me the fark up. Join Date: 10-19-09 Location: Gold Coast, Queensland! (Finally Escaped Melbourne) Name/Nickname : Bill	I never thought the farkin bread would be the main issue! Oh well, carry on brothers! Looks like this is gonna be a farking good TD. I'm glad I picked this. It's got you all thinking and planning. We should see some serious entries! Cheers! Bill __________________ A butterflies wings. About to bring down everything... Last edited by SmokinAussie; 09-14-2012 at 05:49 AM..