How can I cook a roast beef that tastes like those often found in deli's in New York. I have not found any decent roast beef samis in Texas. What is the difference between what I find up north and what I am finding down here?
-
xenforo has sucessfully updated our forum software last night. Howevr, that has returned many templates to stock formats which MAY be missing some previous functionality. It has also fixed some boroken templates Ive taken offline. Reat assured, we are working on getting our templates back to normal, but will take a few days. Im working top down, so best bet is to stick with the default templates as I work thru them.
New York Deli Roast Beef
- Thread starter JeffW
- Start date
MilitantSquatter
Moderator
Most of the roast beef in everyday sandwich shop deli's are Boars Head Brand Roast Beef.
Basically it's a seasoned top round.
http://www.boarshead.com/history.html
Interestingly enough, I know a guy who has a big tattoo of the boars head logo on his arm just because he liked the look of the boar.
Basically it's a seasoned top round.
http://www.boarshead.com/history.html
Interestingly enough, I know a guy who has a big tattoo of the boars head logo on his arm just because he liked the look of the boar.
Last edited:
B
bbqjoe
Guest
FWIW, I used to work at the NY deli in Boulder CO.
I believe they tried to be as authentic as possible. I'm not sure but I think they were from NY.
What we did was simply season a big top round roast with garlic and pepper, rub very heavily with yellow mustard and bake in an oven to medium or so.
I believe they tried to be as authentic as possible. I'm not sure but I think they were from NY.
What we did was simply season a big top round roast with garlic and pepper, rub very heavily with yellow mustard and bake in an oven to medium or so.
RevZiLLa
is One Chatty Farker
I tried smoking a bottom round. It tasted good, but I think it was too tough. There just wasn't enough fat in that cut to work with. We cut it thin against the grain and it was good in sammies.
Would a top round have worked better?
Would a top round have worked better?
Last edited:
- Joined
- Dec 9, 2004
- Messages
- 42,550
- Reaction score
- 3...
- Location
- Wanderin...
- Name or Nickame
- Captain Ron
I've done a couple of beef roasts lately that came out great. I seasoned them with Montreal Steak Seasoning and cooked them at 225-ish until they were 125 internal. Then I foiled and coolered them for at least two hours. Then i cooled them and sliced them thinly once they were cool. They made fantastic sammies!
Westexbbq
Quintessential Chatty Farker
That looks pretty darn good, Ron and gotta be like the real thing.
Professor Salt
is one Smokin' Farker
Yup. I grew up on Long Island, and the Boar's Head was my standard. There's other purveyors, but I like the flavor of Boar's Head the best. I think the seasoning is heavy on the celery seed, if you're shooting for that flavor profile in your homemade version.
B
barfly
Guest
my buddy who's owned a deli here for 20 years or so does 'em like this; salt, pepper & garlic powder, onion powder & paprika... 20# roast into a 375* over for about 2 hrs.. very important, slice it thin!!!!
Bigdog
somebody shut me the fark up.
Looks like Brother Ron has one of those fancy dancy meat slicers. Nice looking grub.
- Joined
- Dec 9, 2004
- Messages
- 42,550
- Reaction score
- 3...
- Location
- Wanderin...
- Name or Nickame
- Captain Ron
Yep :-D I won a Cabelas' gift certificate a couple of years ago and that's what I bought. It works well but is a pain to clean up.
Yep, that is why I never break mine out unless I have a bunch of stuff to cook. Of course shortly, I will be cleaning one or two of them on a daily basis. Actually every two hours I believe is what we are supposed to do.
- Joined
- Dec 9, 2004
- Messages
- 42,550
- Reaction score
- 3...
- Location
- Wanderin...
- Name or Nickame
- Captain Ron
I think the one in the picture was a rump roast but the last one I did was a top round.
W
we'll smoke u
Guest
Man Ron that looks good I'm go to have to try it soon. I have one of those slicers to they do work good and are hard to clean.
Cue's Your Daddy
is one Smokin' Farker
that is also how most BBQ restaurants cook there briskets in new york:-D
P
Papa Hogg
Guest
Damn Ron...I'll take a sammie on a hard roll with horseradish sauce please...Drooling mod :biggrin:
Sledneck
Full Fledged Farker
go to Arbys
