Italian Beef

[squirtthecat]

I have a question in 3 parts for the experts..

What is your favorite Italian Beef recipe?
Do you think a bottom round roast would work?
Can I smoke it first?    ;D


A market up the street has them on sale for 2.89/lb this week..

TIA

[BuyLowSellHigh]

If you mean Italian roast beef as in the chicago style sandwich, try this - simple and easy.  I don't see why you couldn't do the whole thing on a smoker - it goes for the rare side at an IT ~130 °F.  But with the smoke, it would be different, but probably in a good way.

[squirtthecat]

Thanks for the link.   This one from the Addicted To BBQ boards looks interesting as well.

One 4-5 lb Rump, Top/Bottom/Eye, Sirloin Roast, insert a few slivers of garlic all around the meat. Rub liberally with Dale's Sauce, black pepper, some granulated garlic, some fresh thyme on the top.

Set the grill up for indirect cooking (for me charcoal on the left), drip pan rack, "D" plate, aluminum pan (to catch the juices) on the right. I plan on the Finney Method (reverse sear) and will start out at 235-250°, with maybe a skoosh of cherry wood for flavor, until the meat is at 100°. I'll then remove it from the grill, along with the drip pan of juices, open the vents and crank up the temp to 350-400°. Sear the roasts direct until 125°. Remove the roasts, wrap in foil and refrigerate at least 4-6 hours.

In the mean time, combine the following in a pot:

Juices from drip pan
1 cup bottled Zesty Italian dressing
2 cups beef stock
a pinch of dried oregano
a pinch dried marjoram
a pinch granulated garlic
1 bay leaf
a few shakes Frank's Hot Sauce
a couple dashes Worcestershire sauce

Bring to a slow boil over medium heat, test taste for flavor and simmer for 15-20 minutes. Let cool.

Slice the beef thinly, and arrange the slices in a pan. Strain the juice mixture, pour it over the beef, and refrigerate over night.

Heat the roast beef and sauce thoroughly (cooking to 140° is fine, you don't want to over cook the beef). Put the sliced beef on Italian bread or rolls and spoon some of the sauce on top or serve it alongside for dipping.

Optional:

1. While the beef is cooling down, slice a half dozen green bell peppers, an onion or two and put into a large frying or saute pan. Add a few tablespoons of olive oil and about a half cup of sugar. Cook over medium heat until onions and peppers are done (onions will be translucent).

Serve over the top of the beef sandwiches.

2. Top with mozzarella, provolone (or your favorite) cheese and place under the broiler until cheese is brown.

[BuyLowSellHigh]

I remembered the DDD program - pretty much as written, although there appears to be a typo in the pepper amount (kind of obvious),  Well, just for grins I googled Chicago Italian Beef Sandwich - you'll find all the debated recipes and a website devoted just to the subject.  But, there Is a  good rundown on the amazingribs website.  Here's a link.

[KyNola]

BLSH, that last link you posted is a good one.  Thanks for posting it.

[BuyLowSellHigh]

I haven't had a Chicago Italian beef sandwich in ages, but then I haven't been to Chicago in 5 years.  I always thought they were okay, but second or third rate to a good Philly Cheese Steak, especially one from Pat's. That did it, now I'm hungry again!

[squirtthecat]

Oh h*ll yeah!   Thanks for that one!

There is a Chicago sandwhich place right down from my office.  2 brothers from Chicago.  Very authentic..   Chicago dogs, Italian Beef, etc.   That's how they serve there - 'Dipped' - bun and all.   You have to eat it immediately, and with a ton of napkins!

I'd go today for lunch, but it is 90 and humid and I'm in the mood for a cold sub.

[Tenpoint5]

I haven't had a Chicago Italian beef sandwich in ages, but then I haven't been to Chicago in 5 years.  I always thought they were okay, but second or third rate to a good Philly Cheese Steak, especially one from Pat's. That did it, now I'm hungry again!

Gino's is Better!!

[BuyLowSellHigh]

I haven't had a Chicago Italian beef sandwich in ages, but then I haven't been to Chicago in 5 years.  I always thought they were okay, but second or third rate to a good Philly Cheese Steak, especially one from Pat's. That did it, now I'm hungry again!

Gino's is Better!!

Well that proves it -- whatever taste you have ain't in your mouth! 

[Tenpoint5]

I haven't had a Chicago Italian beef sandwich in ages, but then I haven't been to Chicago in 5 years.  I always thought they were okay, but second or third rate to a good Philly Cheese Steak, especially one from Pat's. That did it, now I'm hungry again!

Gino's is Better!!

Well that proves it -- whatever taste you have ain't in your mouth!  

I had to throw that in there. I just watched a show about them two on the tube.

[BuyLowSellHigh]

Any real difference between the two is probably more about who's on the grill and how tired or pissed off they are at the moment.  They're basically using the same stuff, doing the same thing, directly across the street from each other.  Both can be good, both can be bad,  The reality is you can get better at any number of neighborhood pizza spots in the area that doesn't have the mass and tourist appeal.  I had a favorite spot where my usual (at least twice a week) was pepperoni steak-provolone-wit plus mayo.  If I ate one now it would surely take at least one dose of Zantac 150 just to survive.   ;D

[squirtthecat]

But, there Is a  good rundown on the amazingribs website.  Here's a link.

Ok, I'm doing a spin on this tonight...    Packaged mix rubbed 3lb bottom roast cooked hot (400-ish) & fast elevated over a pan of aus jus base (beef base, 18oz jar of pepperocini w/ juice, whatever rub doesn't stick and enough water to make 6 cups liquid) until IT of 140°.   Drop heat to smoke, put roast directly in aus juice + drippings and cover with foil until dinner time.    Slice thin against grain & enjoy.   We hope.

[Tenpoint5]

Give it a whirl Buddy and let us know how it turned out.

[squirtthecat]

Give it a whirl Buddy and let us know how it turned out.

Will do.  The roast was < 9 bucks on sale, and as CRG says:   Can't hurt it.....