SirPorkaLot
somebody shut me the fark up.
There’s a Throwdown going on with the theme: “On a roll”
https://www.bbq-brethren.com/forum/showthread.php?t=299561
Unique to the Buffalo/Rochester, NY area is a sandwich called Beef on Weck.
Basically roast beef on a kummelweck roll.
A Kaiser style roll with coarse salt and caraway seeds on it.
I used a round rump roast from the half beef we bought and seasoned it well with Q-Salt.
Smoked it low and slow on the Shirley
When it hit 125F IT, I pulled and rested it
Then it went into the fridge overnight to chill out.
While the meat was smoking, I harvested some cucumbers and made quick pickles
Next up was the Kummelweck roll.
The dough went into the fridge with the beef and the pickles for an overnight nap.
Today I portioned out the dough
While the dough was rising, I had time enough for a 3.5 mile paddle at our local reservoir.
I
Returned home to slice up the beef (after a 30 min visit to the freezer)
Sliced up some sweet potatoes on the mandolin and made sweet tater chips while the buns were baking.
Before baking, the buns were hit with flake salt and caraway seeds.
Slathered the buns with extra hot horseradish and added a pile of beef.
Added a pickle spear and some au-jus and we had dinner
https://www.bbq-brethren.com/forum/showthread.php?t=299561
Unique to the Buffalo/Rochester, NY area is a sandwich called Beef on Weck.
Basically roast beef on a kummelweck roll.
A Kaiser style roll with coarse salt and caraway seeds on it.
I used a round rump roast from the half beef we bought and seasoned it well with Q-Salt.
Smoked it low and slow on the Shirley
When it hit 125F IT, I pulled and rested it
Then it went into the fridge overnight to chill out.
While the meat was smoking, I harvested some cucumbers and made quick pickles
Next up was the Kummelweck roll.
The dough went into the fridge with the beef and the pickles for an overnight nap.
Today I portioned out the dough
While the dough was rising, I had time enough for a 3.5 mile paddle at our local reservoir.
I
Returned home to slice up the beef (after a 30 min visit to the freezer)
Sliced up some sweet potatoes on the mandolin and made sweet tater chips while the buns were baking.
Before baking, the buns were hit with flake salt and caraway seeds.
Slathered the buns with extra hot horseradish and added a pile of beef.
Added a pickle spear and some au-jus and we had dinner
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