Let's Talk BBQ
Outdoor Cooking Equipment => Grills & Smokers => Pellet Grills and Smokers => Topic started by: ACW3 on December 17, 2011, 05:37:56 PM
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First of all I want to thank a few folks who inspired me to want to cook Italian Beef in the first place: Deb, Squirtthecat, and Chili Head (all from other forums). All your cooks got my taste buds yearning to try Italian Beef. Nepas gave me a package of Louie’s Italian Beef au jus seasoning at his Smoke Out last June. I guess he should get credit, too.
Here is the vaunted au jus seasoning package.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_7030.jpg)
I bought an Angus eye round, coated it with Annie’s Roasted Garlic EVOO, and then put Big Poppa’s Double Secret Rub on it. Into the MAK set 200 using Perfect Mix pellets. When the IT reached about 125, I pulled and let rest. It looked and smelled so good that I hand sliced enough for our dinner. The remaining meat was wrapped and put into the refrigerator overnight.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_7027.jpg)
The next day I used my slicer to make a pile of goodness, ready for the crock pot.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_7028.jpg)
Into the crock pot went the au jus seasoning, water, a jar of pepperocini, and, of course, the meat.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_7031.jpg)
A closer look at “heaven”.
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_7032.jpg)
Next on the agenda was dinner. I took two Philly rolls, put some provolone cheese on them, and put them under the broiler to melt the cheese. Next, load them up with the meat and pepperocini, and add some potato chips. Dinner is served!
(http://i1034.photobucket.com/albums/a429/acwiesemann/IMG_7033.jpg)
My wife was somewhat skeptical about the seasoning on the meat (it had to do with the whole jar of pepperocini being added to the pot). She loved it! The heat kind of mellows out the bite of the pepperocini. The only thing she suggested was to cook up some sliced onions in the pot the next time. Since I have plenty for more sandwiches, I went ahead and sliced the onion and added it to the pot while it was still hot. I also bought some Giardiniera to add to future sandwiches. This is a keeper.
Thanks again to those who inspired me to follow in their tracks.
Art
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Art, that is Heaven!! Gonna have to try it!! The tater chips sealed the deal for me!!
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I am beginning to understand why Mario Batalli says: There are only 2 kinds of people....Italians, and those that wish they were Italians" ;D
Geeez Art- I have to get a slicer and soon. That looks like everything you cooked would fit my mouth perfectly!!!!
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That is the nice thing about the slicer -- we can slice almost anything to fit your mouth! I have to tell you, that slicer is getting used a lot more than I originally anticipated. It's all good!
Art
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Gonna get a slicer for sure Art....that cook just convinced me!
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Awesome!!!!
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Is there somewhere we can order that seasoning mix? I usually buy from Minor's soup base for au jus..that sure looks good..I could definately eat that..gonna try it..gotta get my slicer out and use it. I can do that. Pam ★*˚°。°
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Here you go Pam
http://www.louieseasoning.com/
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Smoke..I typed itin Google and have already ordered some of that. Thanks. Pam ★*˚°。°
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I got my Louie's seasoning stuff today..gonna try it right after Christmas, after the spiral sliced ham and wangs. They didn't waste any time getting it here. Pam ★*˚°。°
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That was fast Pam!!
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Man, that looks good, I am gonna have to add that to my "To Do" list.
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ACW3, that looks delicious. I've got to get a meat slicer. Those Philly rolls with the melted provolone cheese would be good all by themselves. Great Italian Beef.
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Louie's italian beef is on the menu for New Years Day!
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Hey Art..did you drain off the juice from the pepperoncini? Or use someof it. Thanks. Pam v★*˚°。°
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Pam,
I used all of it! I think that is part of the secret to making this a really succesful cook. I just took a large sample to my neighbor who hails from Chicago. He took one sniff and got a big grin on his face. I think he liked it! I'll know for sure after he gets to sample it hot, and on a roll.
Art
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Thanks aRT..everytihing is n the house..just gotta do it..I got nice beef...not prime rib, but gonna do it in the SRG then get it real cold and run itupon the slicer.I got the Louies Seasong online and got it in 3 days..great.. Thanks Pam ★*˚°。°
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Just got back from Wal-mart - went specifically looking for the Itlalian beef seasoning, found out this Wal-Mart doesn't carry it but the one five miles down the road does - go figure. Will have to get it some other time, I am not going to fight my way through two Wal-Marts in one day right before Christmas, no matter how good the seasoning is .
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Good call Bobo, My lower legs are all black and blue from shopping carts being bashed in em!!!
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After watching the video, I ordered all the fixings for the Italian Beef. I love Italian Beef. I would add onion and garlic to the crock pot and perhaps a splash of good red wine. Just me! Phil
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After watching the video, I ordered all the fixings for the Italian Beef. I love Italian Beef. I would add onion and garlic to the crock pot and perhaps a splash of good red wine. Just me! Phil
of course..gahhlick ★*˚°。°
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After watching the video, I ordered all the fixings for the Italian Beef. I love Italian Beef. I would add onion and garlic to the crock pot and perhaps a splash of good red wine. Just me! Phil
Phil -
Could you please copy and paste the link to the vieo here? I would love to see that - and I am sure others would as well.
BTW - I love your Original Instant Gourmet! Great stuff!!!
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That is the nice thing about the slicer -- we can slice almost anything to fit your mouth! I have to tell you, that slicer is getting used a lot more than I originally anticipated. It's all good!
Art
O.K. Art - you are officially a bad influence ;D! I ordered a slicer...and a grinder....and sausage stuffer.... :o :)
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That is the nice thing about the slicer -- we can slice almost anything to fit your mouth! I have to tell you, that slicer is getting used a lot more than I originally anticipated. It's all good!
Art
O.K. Art - you are officially a bad influence ;D! I ordered a slicer...and a grinder....and sausage stuffer.... :o :)
What did you end up with Tee..you can tell us Pam ★*˚°。°
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I found that Kalorik makes a 200 watt gear motor driven 7.5'' sliver that looked decent. Not the one I would like to have - but....They had a few factory refurbished units with warranty for $65.00 plus $8.00 in shipping! Low risk - if I don't' like it...I will Craigslist it ;D
And - I got a #12 - 3000 watt meat grinder with 3 stainless cutter disks and 3 cutter blades for $81.00 shipped! The claim is "3.4 h.p. - but....I ain't buyin' that. Still - I think it should be heavy duty enough for me.
Then there was the Dakotah hydraulic stuffer I found on Craigslist...Appears new - and looks like all the parts are there - heck of a nice guy selling it. $45.00 shipped.
In case anyone here does not know this - I suffer from a genetic condition. I am a Scottish-Jew ;) ;D....
And the typical result ( aside from squeaking when I walk) is that I will research, and shop someting to death. Or at least to a point that my conscience does not beat me up that "could have got it cheaper". ;D ;D ;D
T
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It's on Louie's web site.....
https://www.louieseasoning.com/index.php?
Phil
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Thanks Phil! - I did not know you meant that it was on Louie's website, but thanks for posting it!
T
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I just ordered some Louie's Italian Beef mix from Amazon. It should be here by Wednesday. I can't wait to try it this weekend.
Bill
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Found some Louies seasoning at wally world in KY yesterday. I have family coming in for New Year's weekend, not sure what time they will get here today, so I figure it will be a good idea for a crockpot meal so the food will be ready whenever they are. So it is 430am, can't sleep anyhow, so going over to Wally world and pickup a roast, gonna try to have it in the crockpot by 630 am or so. I have not decided whether to add the pepperocini during the cook or have it ready as a side. I will probably add garlic (for Pam) and onions to the pot as well as some cut up bell peppers (red and green). Unlike some folks, I am actually wearing clothes so as not to end up posted on "peopleofwalmart.com" 8). I will update as I go along. thanks for starting this post Art, and sharing your cook.
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I think the pepperoncinis really bring a whole other level of flavor to the Italian Beef..
Note to self. Grab roast at store.
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Okay, on the Louie's web site they recommend a sirloin, arm, or chuck roast about 4 to 5lbs. I could not find, so I picked up two Chuck Tender roasts, one was just under 2lbs and one about 2 and half lbs. I trimmed them up a little, cut some slots and inserted some garlic slices. Mixed in the seasoning with some water in the crockpot, placed the roasts in, added red and green bells, and onions, poured in more water until all covered, and put the crockpot on the low setting. Smells great in my house now. We will see how it works out in about 12 hours.
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Where in Kentucky? I'll bring the beer!
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I think the pepperoncinis really bring a whole other level of flavor to the Italian Beef..
Note to self. Grab roast at store.
I agree, but some folks who are coming claim not to like them. I tried to explain that they were not hot and that the cooking would further reduce any bite they might have. But some folks just are not willing to try new stuff. So I added the bells instead and will have the peperochini slices on the table for whomever wishes to use them.
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Come on over. Tonight we are doing this beef, with roasted potatoes and tomorrow night I am trying out my new BEESR and making a pork shoulder for pulled pork sammies, also going to serve some hamburger sliders and cole slaw on the side.
I work in Kentucky but live in Clarksville TN. We are right on the border, we are about an hour west of Nashville, easy to find - by the way I like the darker types of beer, just say'n.
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I hear ya on the pepperoncinis.. I have to fish them out of the crockpot when the MIL is over for dinner. ;)
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Bobo..Now, you really know how to make Italian Beef. Those other goodies are needed with the seasoning. For flavor and looks. Enjoy! Phil
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Okay. I received a "two thumbs up" response from my Chicago neighbor. That's a good sign. My son sampled some right out of the refrigerator, cold. His comment, "I can't wait to warm that up and put it on a roll. Yes, Dad, I want to take some home with me when I leave". In order to save some for myself, I had to put into two separate containers, and hide mine so he doesn't take both. He has been known to do that.
Art
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Just finished eating the Italian Beef. man was it good. The beef shredded easily and was very tender. I served it on some good hoagie buns. Everyone loved it. Sorry no pics. I served it with oven roasted yukon gold potatos. I sliced into wedges, added red bell pepper and onion chunks. Coated it all in garlic infused grape seed oil I picked up at my local winery. Seasoned the taters with rosemary, thyme, parsley, sea salt and black pepper. Roasted at 500 degrees. All in all a very good meal.
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My daughter-in-law just called to tell me that they had the Italian beef for dinner tonight on some hoagie rolls. They loved it. I guess they are still in the will...
Art
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My Louie's Seasoning arrived today. I already have a chuck roast in the fridge so I'll be preparing this for lunch tomorrow. My question is should I add pepperoncinis to the crocpot or just add them to the sandwiches? Does cooking them with the meat add to the flavor of the Italian beef? Is the texture better if they've been cooked. I've read the thread so far and haven't seen a definitive answer. Also, should I pick up giardiniera to add to the sandwiches? What's the authentic Chicago way to do it? What's the consensus?
Bill
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I did not add the pepperocinis to the crockpot as it cooked. I added regular bells and onions and served the pepperocinis on the side. I think I would have prefered to add them into the meat as it cooked, but as not everone likes them I served them on the side. I had pepperjack cheese that I placed on the bread prior to dipping the hot meat onto the bread. I also liked a little horseradish on mine.
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Bobo..that sounds wonderful...When I cook like that..it's like pizza..if you don't like what's on it..pick it off..LOL..I'm so mean..but it's my cook. And it's in the crockpot as we speak. It smells so good. Pam ★*˚°。°
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How long does this have to cook? It sure smells wonderful. Pam ★*˚°。°
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Pam, I did it like he said in the video on Louies web site. I put the meat in whole, not sliced, and cooked on low setting for about 12 hours, (althouh after about 8 hours I turned the setting to "WARM" because the meat was already quite shredable by then). I have to say though, this is one of those dishes that you should put in the crock pot and then go to work, because being in the house while it cooks will drive you nuts, it smells so good you can hardly wait for it to be done.
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I am at 178º and willing to let it go yet. I put a whole jar of pepperoncini in it. A lil taste test and it's wonderful already. Just got back from the store to get the right buns and provolone is waiting. Pam ★*˚°。°
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We're patiently waiting for your taste test.
Art
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Art..it is fabulous..and smells so good. I used to waitress in the best Italian restaurant in town and it smells so familiar. And the taste is the best. I made aloaf of Italian bread the other day..that was real tasty and I went and got the right buns too. It's getting thicker now..will let it go for a while longer and have some tomorrow for breakfast. Great recipe. Thanks Pam ★*˚°。°
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Last time I made it, it was so good I had to try it again. I could not find an affordable sirloin tip roast nor could I find Chuck Tenders like last time. I found some bottom round on sale so I bougt two 2lb ones. I got home from work about 630am and started chopping up sweet onions, a whole head of "gahhhlic" for Pam, and a whole red bell and a whole green bell. All went into the crock. I had already mixed up a cup of water and Luigi's seasoning and had it in the crock. I then trimmed up the roasts and put them into pool to swim with everybody else. Covered with water and went to bed. The only bad part was trying to sleep with the aromas that were wafting into my bedroom, even though there were two closed doors between me and the kitchen. It was ready to shred at 3pm but I let it go to 5pm then we could not wait any longer. Shredded it up, placed on buns, added pepper rings and a little horseradish sauce. Served up with my cold italiano pasta salad. Man, this stuff was good. Even better than last time.
(http://i1209.photobucket.com/albums/cc385/bluedog903/2012-01-14170027.jpg)
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Bobo...
That looks great - Nice pulled!
I wonder if the flavor of the thin sliced version as in Art's original post is different? Thoughts?
T
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I did the thin sliced version of my Italian Beef...but I love the version that Bobo did. Gonna try that next. Poor me having got suffer thru all this Italian beef. I like the bigger pieces and I am still gonna add just the pepperoncini peppers only. Will let ya know how it turns out. Just gotta get more beef, but that is not a problem. bobo...that looks great. i know what you mean aobut the smells. My mother in law wa recouping at our house oen time and she went to bed. About and hour later she was out of the bed..What are you doing? I had made a fresh loaf of rye bread. It woke her up so we had to try it warm with butter. Smells are unforgettable. The smell of the Italian beef reminded me so much of that Italian reataurant I used to work in. Pam ★*˚°。°
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Bobo,
That looks great. When I made it, I didn't add anything to the crock pot besides the Louie's seasoning. Do you find the onions, peppers and garlic add a lot? I can't really see them in the picture, do they break down a lot during cooking? I may give your version of the recipe a try next time I make Italian Beef.
Bill
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Ithinkitis great that we have a couple of variations on this recipe - and both are obviousl very good. If I had to single out ONE reason I like to cook - it may be just this: That almost any recipe can be tweaked or altered to suit one's individual taste preferences.
( My wife has been tryin' to figure out how to do that to me for years..... ;D)
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Bill, I think anything that starts with onions, peppers and garlic has to be good ;). Seriously, I think it really makes the dish. I used a whole onion, whole green pepper and whole red pepper, then added the pepperochini peppers on my own sandwich. Npt sure why the onions and bells did not show up in the photo, must have gotten buried under the meat somehow.
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My sister, her daughter, and daughter's baby flew in last night from Germany to visit. So since I have to work tonight I decided to make the Italian beef for diinner knowing I could put it in the crock this morning and let it cook all day while I was sleeping. In honor of my German family I decided to add a bottle of Hefeweizen beer to the crock instead of using all water. I will let you know how it turns out.
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I took a 6 lb boneless chuck and stuffed it with garlic cloves. Browned in an iron skillet. Loaded a slow cooker with onion, garlic, red/yellow sliced peppers and Greek peppers from the bottle. Added a large container of rich beef broth. Dropped the beef in including the scrappings from the skillet. Added Louis concentrate after mixing with water and added to pot. Additional water to top of meat. Started on slow at 10PM until 9AM. Broke the beef apart and left it on warm until 6PM, stirring occasionally. Amaroso rolls. Wow it was rich and good. Put the Giardiniera on top, of course. YUMMY! Phil
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You mean a 6 lb boneless Unicorn right Phil....no pics it didn't happen ;D :D ;D :D ;)
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Smoke..I like you & understand you so well..lol..and Phil..I like unicorn 6lb'ers too..pics would have been real good here. Ya got me doubting ya now buddy. Gotta get a camera. I keep mine in the kitchen, just in case. Pam .☆´¯`•.¸¸. ི♥ྀ.
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I have never seen Unicorn meat on sale......... ::)
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I'm sorry. Had 10 people over and fixing drinks etc and just didn't think about the camera. Next time I will take them. I just wanted to share the process. I have 3 slabs of ribs cut in half and in the SRG as I type. Hickory. I'll take pictures of my second cook in the SRG. Just have to get in the habit. Phil
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Tough crowd here Ron. ;) They just want to see your nice lookin' cook jobs!
Heck - we all like to see some food - porn! ;D
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Yup and don't forget the money (plated) shot!! 8)
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The beef came out great. The beer really added to the overall flavor. I also added a packet of that new Swanson's Flavor boost concentrated beef broth. The rest I did the same as my last cook - garlic, onions and bell peppers (red and green). Served on some hoagie rolls with pepper jack cheese. Served it up with some pasta salad. Big hit.
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Glad it turned out for you and family enjoyed it..what ya makeing for tonite? .☆´¯`•.¸¸. ི♥ྀ.
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Glad it turned out for you and family enjoyed it..what ya makeing for tonite? .☆´¯`•.¸¸. ི♥ྀ.
Took them to a local brew pub called "Blackhorse" had a couple of pizzas and some of their made on site beers. Darn good. Tomorrow going to take them to Nashville shopping and eating tour. Maybe a little drinking too.