Peter Gallagher
TVWBB Guru
We spent some time visiting family and friends in the Midwest over the 4th of July - Spent a day in Chicago with my Dad and had to have a beef. I forgot how much I loved the Italian beef sammys, so I tried to do my version this weekend..
Started off with a tip sirloin roast ...
rubbed it with a little olive oil and then a mix of black pepper, garlic, onion, basil and oregano..
set it out on the 22' indirect with a water pan underneath. In the pan was water, beef bullion, and the remainder of the rub. I let it go to it was medium rare or about 125-130. When its done, it goes into the fridge to cool prior to slicing -
My wife loves me. She's out of town, but before she left she squeezed limes and made a batch of mint infused simple syrup - Typically you'd have a large Coke with Italian beef- I'm bucking that trend and going with Mojitos. I also snagged some onions from the garden - Whats the best thing to do with onions? Onion rings!
After the meat cools, it gets sliced (on the slicer) very thin. - Things are beginning to come together....
Reheat your pan water to a simmer and add some meat- You really only need to plop it in there for about a minute.
a couple of spoonfuls of juice in the bottom of the bun, and then layer some meat - then some more juice - Then top with some hot Giardiniera - enjoy!
Started off with a tip sirloin roast ...
rubbed it with a little olive oil and then a mix of black pepper, garlic, onion, basil and oregano..
set it out on the 22' indirect with a water pan underneath. In the pan was water, beef bullion, and the remainder of the rub. I let it go to it was medium rare or about 125-130. When its done, it goes into the fridge to cool prior to slicing -
My wife loves me. She's out of town, but before she left she squeezed limes and made a batch of mint infused simple syrup - Typically you'd have a large Coke with Italian beef- I'm bucking that trend and going with Mojitos. I also snagged some onions from the garden - Whats the best thing to do with onions? Onion rings!
After the meat cools, it gets sliced (on the slicer) very thin. - Things are beginning to come together....
Reheat your pan water to a simmer and add some meat- You really only need to plop it in there for about a minute.
a couple of spoonfuls of juice in the bottom of the bun, and then layer some meat - then some more juice - Then top with some hot Giardiniera - enjoy!
