Al Czervik
01-29-2012, 10:10 AM
First off, before the chit storm starts :tsk:, let me say that this is my take on this iconic sammie. I know this is not a classic Chicago Italian Beef sandwich, but I used the classic as inspiration for mine. The cut of beef is different (pulled boneless chuck ribs versus thin sliced top round)and the bread I used (French hoagie versus Italian hoagie) is not authentic. I also made a homemade version of hot Giardiniera relish. I'm sure it's not quite authentic either, but I live in Northeastern Washington. Not quite a huge hotbed of Italian cooking influence round these parts.
The first (and only time) I ever had this sammie was in Chicago about five years ago on a business trip. It was at the end of a long day of business, and an even longer night on the town. While the exact details are a little fuzzy :rolleyes:, I do remember that I farkin loved it!
With all that said, and hopefully with everyone's feathers in place, I present Al's Chicago Italian "Inspired" beef sammie.
First off, the ingredients for the Giardiniera.
http://img40.imageshack.us/edit_preview.php?l=img40/3822/p10500042.jpg&action=rotate
All diced up and about to get soaked in salted water. After 24 hours, I drained and rinsed the veggies. To the veggies, I added garlic, oregano, red pepper flakes, black pepper, green olives, vinegar and olive oil.
http://img803.imageshack.us/edit_preview.php?l=img803/558/p1050004n.jpg&action=rotate
Now for the beef. I used boneless country style beef ribs.
http://img651.imageshack.us/edit_preview.php?l=img651/7332/p1050022xx.jpg&action=rotate
Seasoned with salt, pepper, garlic, basil, oregano, basil and Italian seasonig.
http://img818.imageshack.us/edit_preview.php?l=img818/7738/p1050024w.jpg&action=rotate
On to the Traeger for about two hours of smoke as seen below.
http://img513.imageshack.us/edit_preview.php?l=img513/5853/p1050029.jpg&action=rotate
Once they hit about 160, I put them in a foil pan and added some beef base and water and covered. Here they are after about another hour.
http://img37.imageshack.us/edit_preview.php?l=img37/9112/p1050032a.jpg&action=rotate
Now, back to the Giadiniera. It sat in the fridge for two days and I mixed it three of four times a day. It was tough not to snack on it, but I did my best not to :rolleyes:. The flavors infused better each day.
http://img692.imageshack.us/edit_preview.php?l=img692/6453/p1050034l.jpg&action=rotate
Once the beef was butta tender, I pulled it from the foil, drained the liquid, and rested the meat for about an hour. By the time I pulled it, all the connective tissues had melted into gelatin. :becky:
http://img507.imageshack.us/edit_preview.php?l=img507/6527/p1050053h.jpg&action=rotate
Here's the finished product served up on a nice soft French hoagie. As you can see, topped with the Giardiniera and a few slices of pepperoncini. I also drizzled some reheated liquid over all the goodies, and threw on an extra side of Giadniniera. :thumb:
http://img812.imageshack.us/edit_preview.php?l=img812/338/p1050057m.jpg&action=rotate
All in all, I'd say it was darn tasty. :bow: The beef was tender, juicy and very flavorful. The Giardiniera had the right amount of heat, flavor and a wonderful crunch. By the time I chowed down, the juice had soaked enough into the bun to make it a little sloppy, but not so much that I had to do the Chicago lean. :heh:
Thanks for looking...
:becky:
The first (and only time) I ever had this sammie was in Chicago about five years ago on a business trip. It was at the end of a long day of business, and an even longer night on the town. While the exact details are a little fuzzy :rolleyes:, I do remember that I farkin loved it!
With all that said, and hopefully with everyone's feathers in place, I present Al's Chicago Italian "Inspired" beef sammie.
First off, the ingredients for the Giardiniera.
http://img40.imageshack.us/edit_preview.php?l=img40/3822/p10500042.jpg&action=rotate
All diced up and about to get soaked in salted water. After 24 hours, I drained and rinsed the veggies. To the veggies, I added garlic, oregano, red pepper flakes, black pepper, green olives, vinegar and olive oil.
http://img803.imageshack.us/edit_preview.php?l=img803/558/p1050004n.jpg&action=rotate
Now for the beef. I used boneless country style beef ribs.
http://img651.imageshack.us/edit_preview.php?l=img651/7332/p1050022xx.jpg&action=rotate
Seasoned with salt, pepper, garlic, basil, oregano, basil and Italian seasonig.
http://img818.imageshack.us/edit_preview.php?l=img818/7738/p1050024w.jpg&action=rotate
On to the Traeger for about two hours of smoke as seen below.
http://img513.imageshack.us/edit_preview.php?l=img513/5853/p1050029.jpg&action=rotate
Once they hit about 160, I put them in a foil pan and added some beef base and water and covered. Here they are after about another hour.
http://img37.imageshack.us/edit_preview.php?l=img37/9112/p1050032a.jpg&action=rotate
Now, back to the Giadiniera. It sat in the fridge for two days and I mixed it three of four times a day. It was tough not to snack on it, but I did my best not to :rolleyes:. The flavors infused better each day.
http://img692.imageshack.us/edit_preview.php?l=img692/6453/p1050034l.jpg&action=rotate
Once the beef was butta tender, I pulled it from the foil, drained the liquid, and rested the meat for about an hour. By the time I pulled it, all the connective tissues had melted into gelatin. :becky:
http://img507.imageshack.us/edit_preview.php?l=img507/6527/p1050053h.jpg&action=rotate
Here's the finished product served up on a nice soft French hoagie. As you can see, topped with the Giardiniera and a few slices of pepperoncini. I also drizzled some reheated liquid over all the goodies, and threw on an extra side of Giadniniera. :thumb:
http://img812.imageshack.us/edit_preview.php?l=img812/338/p1050057m.jpg&action=rotate
All in all, I'd say it was darn tasty. :bow: The beef was tender, juicy and very flavorful. The Giardiniera had the right amount of heat, flavor and a wonderful crunch. By the time I chowed down, the juice had soaked enough into the bun to make it a little sloppy, but not so much that I had to do the Chicago lean. :heh:
Thanks for looking...
:becky: