Classic Chicago Italian Beef Sandwich

[Paul Ireland]

I started with a +3.5lbs. petite sirloin roast, seasoned with black pepper, garlic powder, onion powder, oregano, basil & some crushed red pepper. It will be smoked on the offset on a rack above a pan filled with seasoned beef-based stock.

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This was smoked yesterday with cherry wood.

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Some refreshments while I tend to the fire.

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3 Hours later, it was around 132-133 degrees internally, time to pull, rest wrap & into the fridge overnight.

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Sliced up this afternoon.

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I added a link of my homemade Italian sausage, plenty of seasoned beef-stock as well as a lot of hot giardiniera! I have made this several times before, baking/broiling the meat in the oven, what is different this time around is the hint of smoke coupled with the smoke ring via the offset smoker. I believe Portillo’s calls this the “Da Combo!”

Wow that looks fabulous. I am salivating just looking at it and can almost smell and taste it. Great job

 

[Kevin L (NKY)]

Better than any sandwich shop I have ever eaten in. Excellant plate photo to.

 

[Chris in Louisiana]

This is a praiseworthy project. Nice work!

One of the best meals I ever had was at Johnnie's Beef in Elmwood Park (Chicago): One beef, juicy (dipped), sweet and hot (peppers). Fries. Lemon Ice. The Art of Ordering at Johnnie’s Beef

I sat at the second table in this pic, with a concrete truck driver whose truck was rumbling in the parking lot. Great experience.