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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 01-31-2012, 07:07 PM   #1
fingerlickin'
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Default 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
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Unread 01-31-2012, 07:11 PM   #2
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Now THAT's a sandwich. Nice Job !!
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Unread 01-31-2012, 07:12 PM   #3
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Nice! I would definitely hit that!
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Unread 01-31-2012, 07:53 PM   #4
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Great sandwich! I love the chowder and your choice of beers too!
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Unread 01-31-2012, 08:02 PM   #5
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Yeehaw! That looks farkin' awesome. Did you put all those garlic in your chowder?? Nice cook.
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Unread 01-31-2012, 08:10 PM   #6
Al Czervik
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That panini and chowder are wicked good!
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Unread 01-31-2012, 08:16 PM   #7
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Aw hell yeah!
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Unread 01-31-2012, 09:35 PM   #8
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Very nice!
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Unread 01-31-2012, 09:45 PM   #9
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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
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Unread 01-31-2012, 09:59 PM   #10
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Everything looks fantastic, nice job!!
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Unread 01-31-2012, 10:11 PM   #11
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Thats a farkin home run right there!!! Great job!

Cheers
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Unread 01-31-2012, 11:40 PM   #12
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Kinda surpising all the things that can be cooked low and slow and turn out great...isn't it?
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Unread 02-01-2012, 05:00 AM   #13
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Yummm boy!!!
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Unread 02-01-2012, 05:04 AM   #14
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Great job! Good beer choice too.
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Unread 02-01-2012, 10:44 AM   #15
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Wow! That looks FARK-TASTIC! Dang, I'm hungry now...
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