smoked grinders or philly cheese steaks

Discussion in 'Beef' started by gypsyseagod, Oct 24, 2007.

  1. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    eye of round or top round- smoke to 140-150- wrap & rest then thin slice ( marinade or spice to your liking- i prefer balsamic & beer soak)we'll get to that later.
    broil or toast @ 450 for 15 mins on a hoagie bunw/ swiss,provalone,& any cheese of your choice.
    top off w/ lettuce,toms,slivered bell peppers,red onion,& sliced black olives.
    use the juices for au jus & serve w/ bleu cheese sauce & smoked horse raddish dip or basil mayo greek style(hence the balsamic marinade for the meat).or add soflaquer jeff's pulled pork finishing sauce.

    sides-
    wedge out some taters & sprinkle or rub w/ tony cachere's creole seasoning,lowrey's season salt or/and cavender's greek seasoning & spray oil oven cook @ 400 for 45 mins or deep fry
    w/
    cider vinegar slaw
    & cold frosty beverage.i'd actually recommend this w/ a beck's, grolsh,pete's wickedale, or just rootbeer or ided tea.
     
  2. crownovercoke

    crownovercoke Smoking Fanatic OTBS Member

    That sounds excellent... Experimentation is the seed of all great recipies... And that one is one I will have to try...

    Thanks Gypsyseagod!!!
     
  3. deejaydebi

    deejaydebi Smoking Guru

    Sounds good Gypsy. Do they call em grinders down there too?
     
  4. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    we actually have a place that does traditional grinders(named for the italian immigrants in shipyards during ww1 that ground the heads off the rivets for liberty ships-thats where the name came from)but yeah & i just actually thought..even w/ the sides & the greek mayo gyro side i thought would work well- well heck... sofla jeff's vinegar finishing sauce too.....
     
  5. deer meat

    deer meat Smoking Fanatic OTBS Member

    Another great recipe from Gypsy.[​IMG]
     
  6. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    i amended the original post w/ another great finishing sauce & beverage recommendations- based upon the flavors.
     
  7. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    thank smokin' joe- he gave me the idea to expand upon an already great thing. now if i could just get anthony bourdain to come hang w/ us for a weekend......
     
  8. walking dude

    walking dude Smoking Guru SMF Premier Member

    wow.........at our state fair, the grinders are all ground eyetie sausage

    good take gypsyseaDOG.........hehehe


    d8de
     
  9. walking dude

    walking dude Smoking Guru SMF Premier Member

    but i am puzzeled, which is easy enuff for me..........no mention of the philly cheesesteak?


    d8de
     
  10. [​IMG][​IMG][​IMG]
     
  11. [​IMG][​IMG][​IMG]...I do the same thing :) The recipe sounds scrumptious!!
     
  12. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    it's basically the same thing.the cheesesteak camecause ya grilled the meat,onions,peppers,shrooms, & cheese together & threw it on a bun(hoagie roll)- the difference is w/ the grinder is the grinder is a sourdough bun.(as far as i have researched & tasted)plus more fresh veggies on top.
    and btw- greek style it was cucumber basil mayo sauce i was thinking of- i gotta find that.
     
  13. walking dude

    walking dude Smoking Guru SMF Premier Member

    ahhh.,......greek style.......have to approach it from the rear to eat it........I see............

    d8de
     

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