Italian Beef Panini Like A Briskie

fingerlickin' · 01-31-2012, 07:07 PM

Normally, I would cook an eye roast to around 145 or so, cool it slice it, do up some juice and have at it. Then I had an almost original thought after I saw the cook it like a brisket throwdown thread.

I thought, what cut of meat could I cook like a brisket?

I found a nice 6lb top sirloin that fit the bill.

I injected it with some beef stock and Oakridge Santa Maria + extra garlic powder. Rubbed with more Santa Maria, Garlic Powder, Onion Powder, Black Pepper, Oregano and Crushed Red Pepper Flakes.

The egg was running dead nuts at 225* thanks to my iQue 110. Cooked it over WG lump and a couple chunks of cherry. On to the smoker at midnight on Saturday night. I ran it a few hours on the smoke and foiled it before I fell asleep around 2:30 am. I pulled it off around 9 am on Sunday morning. I probably should have pulled it a little earlier but I couldn't get up off the couch where I had slept all night. (sore back mod)

The meat probed nicely, maybe a little past butter because of the sore back mod. The maverick was reading 212* I got a ton of nice juice from this thing, the foil pan crutch really did the trick.

It pulled nicely

That Wicked Good is really wicked good. This was after a 13 hour burn, it's 3pm at this point. Ton's of life left in there. I had decided to keep the fire going while I decided what else to make.

Side dish was a Creamy Green Chili and Pulled Pork Chowder. I roasted some garlic too.

Now, back to the sandwich.

I got a couple fresh long rolls. The sesame seeds are key because they toast up with the Panini and it adds another level.

I busted out the Griddler and that's some kick arse sharp provolone on the bottom and some standard provolone on top. I really love cheese. There will be beef in there somewhere.

Here's a couple finished pics. Everything came out awesome! I would definitely do this again.

Peace

Code3BBQ · 01-31-2012, 07:11 PM

Now THAT's a sandwich. Nice Job !!

Ron_L · 01-31-2012, 07:12 PM

Nice! I would definitely hit that!

Mister Bob · 01-31-2012, 07:53 PM

Great sandwich! I love the chowder and your choice of beers too!

martyleach · 01-31-2012, 08:02 PM

Yeehaw! That looks farkin' awesome. Did you put all those garlic in your chowder?? Nice cook.

Al Czervik · 01-31-2012, 08:10 PM

That panini and chowder are wicked good!

bigabyte · 01-31-2012, 08:16 PM

Aw hell yeah!

---k--- · 01-31-2012, 09:35 PM

Very nice!

fingerlickin' · 01-31-2012, 09:45 PM

Thanks for the comments everyone! No marty, I only used about 4 cloves in the chowder. The rest got jarred up with some olive oil for later. It really added depth of flavor though.

sent from my android device using tapatalk

tasterner · 01-31-2012, 09:59 PM

Everything looks fantastic, nice job!!

Phrasty · 01-31-2012, 10:11 PM

Thats a farkin home run right there!!!

Great job!

Cheers

tortaboy · 01-31-2012, 11:40 PM

Kinda surpising all the things that can be cooked low and slow and turn out great...isn't it?

Phubar · 02-01-2012, 05:00 AM

Yummm boy!!!

rawtalent · 02-01-2012, 05:04 AM

Great job! Good beer choice too.

kcmike · 02-01-2012, 10:44 AM

Wow! That looks FARK-TASTIC! Dang, I'm hungry now...

01-31-2012, 07:07 PM	#1
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	Italian Beef Panini Like A Briskie Normally, I would cook an eye roast to around 145 or so, cool it slice it, do up some juice and have at it. Then I had an almost original thought after I saw the cook it like a brisket throwdown thread. I thought, what cut of meat could I cook like a brisket? I found a nice 6lb top sirloin that fit the bill. I injected it with some beef stock and Oakridge Santa Maria + extra garlic powder. Rubbed with more Santa Maria, Garlic Powder, Onion Powder, Black Pepper, Oregano and Crushed Red Pepper Flakes. The egg was running dead nuts at 225* thanks to my iQue 110. Cooked it over WG lump and a couple chunks of cherry. On to the smoker at midnight on Saturday night. I ran it a few hours on the smoke and foiled it before I fell asleep around 2:30 am. I pulled it off around 9 am on Sunday morning. I probably should have pulled it a little earlier but I couldn't get up off the couch where I had slept all night. (sore back mod) The meat probed nicely, maybe a little past butter because of the sore back mod. The maverick was reading 212* I got a ton of nice juice from this thing, the foil pan crutch really did the trick. It pulled nicely That Wicked Good is really wicked good. This was after a 13 hour burn, it's 3pm at this point. Ton's of life left in there. I had decided to keep the fire going while I decided what else to make. Side dish was a Creamy Green Chili and Pulled Pork Chowder. I roasted some garlic too. Now, back to the sandwich. I got a couple fresh long rolls. The sesame seeds are key because they toast up with the Panini and it adds another level. I busted out the Griddler and that's some kick arse sharp provolone on the bottom and some standard provolone on top. I really love cheese. There will be beef in there somewhere. Here's a couple finished pics. Everything came out awesome! I would definitely do this again. Peace __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

01-31-2012, 07:11 PM	#2
Code3BBQ Full Fledged Farker Join Date: 10-09-10 Location: St. Louis, Missouri Downloads: 0 Uploads: 0	Now THAT's a sandwich. Nice Job !! __________________ REBEL 28 Gateway Drum - Insane CAN Posse Superfast BLUE and ORANGE Thermanpens KCBS & SLBS Member

01-31-2012, 07:12 PM	#3
Ron_L Moderator Join Date: 12-09-04 Location: Chicago 'Burbs Downloads: 0 Uploads: 0	Nice! I would definitely hit that! __________________ "Ron Rico, Boss. You can call me Captain Ron..." Save The Fatty! FEC-100/BWS Party/Memphis Pro SS/PBC/LBGE X 2/SBGE/Mini BGE/Nomad Pellet-matic/Good-One Model 42/WSM X 2/Cookshack Smokette 008/Weber Performer/Weber Gasser/Weber Kettle X 2/Weber Smokey Joe/WGA/UDS/Coffee Roasting Gasser and a pickle Remembering a friend

01-31-2012, 07:53 PM	#4
Mister Bob is Blowin Smoke! Join Date: 06-15-09 Location: New Windsor, NY Downloads: 1 Uploads: 0	Great sandwich! I love the chowder and your choice of beers too! __________________ Mister Bob, Pitmaster - Bob's Hogs KCBS CBJ #31759 - IMBAS Certified MOINK Baller The Hog Blog BBQ Tips, Tricks and Recipes Custom 84" offset trailer Black Betty (ram-a-lam), red Stumps Baby, large BGE (they don't come in red), Smoke-EZ 26.75" Weber OTG, UDS, Mini UDS, Weber gasser, red and black Aussie Walkabout red BBQ Guru CyberQ II, Super fast and super accurate red Thermapen

01-31-2012, 08:02 PM	#5
martyleach Babbling Farker Join Date: 12-17-10 Location: Pleasanton, Ca Downloads: 0 Uploads: 0	Yeehaw! That looks farkin' awesome. Did you put all those garlic in your chowder?? Nice cook. __________________ Large Big Green Egg, Cold smokehouse, UDS with hinged lid, Santa Maria pit 26.75" Weber OTG, Weber Performer, WGA MAK One Star General Pellet Pooper Hasty Bake Gourmet Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) www.amlwoodart.com

01-31-2012, 08:10 PM	#6
Al Czervik Babbling Farker Join Date: 05-17-11 Location: Mead, WA Downloads: 0 Uploads: 0	That panini and chowder are wicked good! __________________ Mongo Traeger 075,Weber Performer,Weber Genesis Silver Gasser, Special Edition "Goose" ET-732 Thermometer,Limited Edition Neutrino Fast Blue Thermopen *Zero Club Member* *qualifying in the 2011 Special Summer of Spam TD with the Coveted Double Ought...* (\__/) (='.'=) Merry Christmas... Chitter was full! (")_(")

01-31-2012, 08:16 PM	#7
bigabyte somebody shut me the fark up. Join Date: 05-10-06 Location: Overland Fark, KS Downloads: 1 Uploads: 1	Aw hell yeah! __________________ Chris Baker For great food and and an even better time join the BBQ Brethren Throwdowns *First ever recipient of the Silverfinger Award!* Yes, I own a whole bunch of BBQ crap also. *Certified MOINK Baller & IMBAS Certified MOINK Ball Judge #0003 - Get your MOINK Certification today!* The Secret Squirrel Society doesn't exist - Zero Club member

01-31-2012, 09:35 PM	#8
---k--- is Blowin Smoke! Join Date: 09-07-10 Location: Chicago, IL - West burbs Downloads: 3 Uploads: 0	Very nice! __________________ -Ryan Proudly Smoking on a UDS, PBC & Accidental Winner of the 2012 "Saucy" Throwdown.

01-31-2012, 09:45 PM	#9
fingerlickin' Babbling Farker Join Date: 07-08-10 Location: Boyertown, PA Downloads: 0 Uploads: 0	Thanks for the comments everyone! No marty, I only used about 4 cloves in the chowder. The rest got jarred up with some olive oil for later. It really added depth of flavor though. sent from my android device using tapatalk __________________ Jason "I can get a good look at a T-bone by sticking my head up a bull's a$$, but I'd rather take a butcher's word for it". - Tommy Callahan III XL Big Green Egg, 22.5 Weber OTS, WSJ Gold/Mini WSM, 18" & 22" WSM Flyers Orange Thermapen WAEFAY...WWGALD???

01-31-2012, 09:59 PM	#10
tasterner Full Fledged Farker Join Date: 07-25-10 Location: York, PA Downloads: 0 Uploads: 0	Everything looks fantastic, nice job!! __________________ Ted -18.5" WSM (8/14/10) - Large BGE (CL score 8/7/11) - Primo Oval XL (CL score 4/14/13) - XL BGE (CL score 9/20/11, Sold 4/20/13) - Kenmore Gasser -- RIP 5/31/12

01-31-2012, 10:11 PM	#11
Phrasty Babbling Farker Join Date: 01-19-08 Location: Jamaica Downloads: 1 Uploads: 0	Thats a farkin home run right there!!! Great job! Cheers __________________ 1 - 100 lb. self-made cylinder grill/smoker 1 - 100 lb. self-made cylinder smoker 1 - 20 gal. self-made grill/smoker 1 - 25 gal. self-made vertical smoker 1 - 120 gal. self-made trailer stick-burner http://www.bbq-brethren.com/forum/sh...ad.php?t=88599

01-31-2012, 11:40 PM	#12
tortaboy is One Chatty Farker Join Date: 06-04-11 Location: San Jose, Ca. Downloads: 0 Uploads: 0	Kinda surpising all the things that can be cooked low and slow and turn out great...isn't it?

02-01-2012, 05:00 AM	#13
Phubar somebody shut me the fark up. Join Date: 04-24-09 Location: Utrecht,The NetherPharkinglands Downloads: 0 Uploads: 0	Yummm boy!!! __________________ -TG -WGA (3) -UDS (S,M,L) All fueled by Ecobrasa Coco Briquettes Lowland Smokers Dutch BBQ Champion 2011 - 2012 *Lowland Smokers Dutch BBQ Champion 2013 Low 'n Slow

02-01-2012, 05:04 AM	#14
rawtalent On the road to being a farker Join Date: 01-07-12 Location: Fort Mill,SC Downloads: 0 Uploads: 0	Great job! Good beer choice too. __________________ http://clubeclectia.blogspot.com/

02-01-2012, 10:44 AM	#15
kcmike is one Smokin' Farker Join Date: 02-09-11 Location: Kearney, MO Downloads: 0 Uploads: 0	Wow! That looks FARK-TASTIC! Dang, I'm hungry now... __________________ Mike Trump Owner & CEO, Oakridge BBQ LLC ~ Visit Oakridge BBQ ~ Lang 84D 22½" WSM Oaklahoma Joe 20x40 22½" Weber Kettle