<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Larry Wolfe:
Bryan, is this the recipe with onions and peppers added to the pans once you add the liquid?? Just thinking about it is making me drool!! REALLY looking forward to the finished pic's! </div></BLOCKQUOTE>
Larry, this one doesn't have the peppers and onions. The recipe says to serve with "Sport peppers". I was thinking of making some Hot Italian Giardiniera for the Italian beef. Pic was just added. This smells wonderful cooking on the WSM.
Link to Italian Beef recipe </div></BLOCKQUOTE>
I just joined and was reading that recipe!! Gonna have to try that once I get my cholesterol straight (even though it's round, I may be able to have it)! The Hot Italian Giardiniera would be perfect!!!! </div></BLOCKQUOTE>
I went with bottom round as they are on sale this week at WEIS markets for $1.69lb. They were very lean. I cut the thin fat cap off before cooking. The recipe called for Rump, but they were $4lb. I just pulled them off the WSM and man garage smells great.
I'll let em cool and then fridge overnight. I'll slice em thin tomorrow and finish the cook. Last pic for today added.