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View Full Version : Had a thought


ricksegers
08-25-2010, 01:28 PM
and I know that's dangerous.

My wife and love Italian beef. We have a recipe that works great but I have been wondering about doing Mexican beef. Same concept just using chili powder, cumin and other spices in place of the Italian spices. I am hoping the brethren can offer some thoughts on before I jump off and do it.

monty3777
08-25-2010, 01:30 PM
holy crap, that sounds great. Don't wait - do it and let us know how it turns out!

deguerre
08-25-2010, 01:31 PM
I bet BobBrisket would know. Hey Bob! your opinion here!

bluetang
08-25-2010, 01:37 PM
Jump, man, jump:thumb:, it does sound really good.

Wampus
08-25-2010, 01:44 PM
I bet BobBrisket would know. Hey Bob! your opinion here!

Yeah, Bob will know. Maybe Thirdeye too?

deguerre
08-25-2010, 01:49 PM
Strangely enough I did an eye of round roast Sunday - perfectly pink and juicy in the middle and tender as all get out when sliced about 1/16" to 1/8", just for sandwiches. There's still about three pounds left, plenty of juice, and the only flavoring I used for the roast itself was Simply Marvelous Pecan for the rub so I'm really liking this thread and look forward to more comments.

wheelterrapin
08-25-2010, 02:25 PM
Rick I would love to have your Italian beef recipe if you are up to sharing it with us.

Leopardstripes
08-25-2010, 02:41 PM
I know that I've not been here for very long, but I do have a recommendation: use fresh cumin, not the pre-ground stuff. Heat up a small skillet, toast a tablespoon or more for about 30 seconds over a medium flame, then grind it yourself- the flavor is TOTALLY superior to the other stuff, by lightyears!

Oh, and another thing- if you have the time, ditto on the Italian recipe! :-D

ricksegers
08-25-2010, 07:04 PM
I hesitate to post since it is straight from one of Dr. BBQ's books. It's in this one

http://www.amazon.com/NFL-Gameday-Cookbook-Ray-Lampe/dp/B0032FO5BK/ref=sr_1_6?s=books&ie=UTF8&qid=1282780940&sr=1-6

Hey Mods, would it be okay to post it?

We do have some beef we got on sale last week and I may experiment with it.