Italian Beef Sandwiches Chicago Style W/QVIEW

Discussion in 'Beef' started by ronp, Sep 6, 2008.

  1. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I was going to do this yesterday, but do to spilling some tea on the keyboard I spent the last day setting up the new puter.



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    It is a Toshiba Satellite with a 17.1 monitor, real nice for $649.00 at Sams club. I love it so far, except for the hidden delete button and some other quirks with the keyboard that I will have to get used to.

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    The ingredients are beef chuck, Bell peppers, onions, basil, oregano, lemon pepper, garlic powder, and beef and chicken stock.


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    I made 3 cups of aujus 1 1/2 beef and the 1 1/2 chicken and aded the ingredients to the drip pan.

    Now, before you Chicago guys and gals tell me that that is not the right meat, I KNOW.[​IMG]

    Authentic would be top or bottom rounds and if you wanted to splurge I have made it with top butts and are sliced thin. This is the poor mans version.

    My brother always used to make it this way with chucks.

    Another no, no, is I am going to use kaiser rolls, just because I have them.

    Anyway I plan on taking it out and foiling with the other goodies at 150'. Probably will set the MES at 180' and go to bed.

    Wish me luck!!

    Thanks, for watching. More to come!
    Ron
     
  2. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Ron, I don't care what cut of meat you use. It's looking good already. Don't forget the Qview of the finished product.
     
  3. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Here it is at 140'.

    Sliced a piece and it was tough and chewy as expected, but the pink meat enticed me. I'ts gonna take the braise with foil to do it.

    [​IMG]
     
  4. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    I won't Bassman. Thanks.
     
  5. div

    div Smoking Fanatic

    lookin smooth
     
  6. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Here It is at 150' I foiled it and will pull tomorrow.

    [​IMG]
     
  7. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    as always lookin good ron!!! waitin on finaly!!!
     
  8. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Thanks Erain.

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    Here it is. I drained the aujus into a stock pot and added more spices, then strained that back into the meat.

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    All pulled and ready for a sammie.

    Nothing compared to the original.

    Wife just got home and is tasting it as I am typing, all she could say is mmmm. So I guess its good. But then she isn't Italian either.[​IMG]

    Thanks for watching,
    Ron
     
  9. cowgirl

    cowgirl Smoking Guru OTBS Member

    I agree with your wife Ron... Mmmmmmmm!!
     
  10. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Yea, women always stick together.[​IMG]

    Whatever ya say, Jeanie is ok by me.
     
  11. smokin365

    smokin365 Smoking Fanatic

    A+ Great idea, Looks awesome.[​IMG]
     
  12. waysideranch

    waysideranch Master of the Pit OTBS Member SMF Premier Member

    Looking good Ron.
     
  13. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Thanks, Wayside.
     
  14. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Thanks smokin365.
     
  15. davenh

    davenh Smoking Fanatic OTBS Member

    Another great idea Ron. Looks really tasty [​IMG].
     
  16. pops6927

    pops6927 Smoking Guru Staff Member Moderator Group Lead OTBS Member SMF Premier Member

    Chuck is great to cook! It has FAT!


    (Flavor And Tenderness)!

    [​IMG][​IMG][​IMG]
     
  17. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Thanks Dave.

    I agree Pops.
     
  18. jack2u2

    jack2u2 Smoke Blower

    OK, you got me enticed, and now I don't see any pictures. Waiting to see the finished product.
     
  19. ronp

    ronp Smoking Guru OTBS Member SMF Premier Member

    Jeanie you were right on. I just tasted some and it is great, took the smoke perfectly.


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    Here is it finished. I will have a sammie tonight and post a pic if I don't forget.

    Thanks for watching!
    Ron
     
  20. mulepackin

    mulepackin Master of the Pit OTBS Member SMF Premier Member

    Just brought me a half a beef home from the processors. As usual, always seems like a lot more "pot" roasts than there ought to be, and not near enough steaks and good roasts. Giving me some great ideas here. Thanks Ron[​IMG]
     

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