Let's Talk BBQ
Recipes => Recipes => Beef Recipes => Topic started by: Smokin Don on May 18, 2013, 12:29:20 PM
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Apr 17 2013
Yep, me and Louie made some Italian beef yesterday. Louie made up the seasoning pack for me and I did the rest. I had a recipe that was getting pretty good but Louies makes it a lot easier and tastes great.
I like to use a beef eye of round roast, all nice lean meat. My butcher didn’t have any cut but had this rolled rump roast in netting that looked good so I bought it, 3 ¼ pounds
I did the roast up Thursday. I seasoned it well with salt, pepper, dried garlic and onion flakes and oregano. I did it on smoke mode 175 deg. for one hour then went to 250 deg. for the rest of the cook. 3 ½ total cook time. I pulled it at 135 deg. IT and let it cool unwrapped. I then wrapped in saran and foil and in the fridge overnight.
Friday AM I got the roast sliced using my new Chef’s Choice Mod. 610 slicer for the first time. I did a post in Product reviews about it. I really like it.
I mixed Louie’s seasoning pack w/a cup of cold water. Sliced a red, yellow, red pepper and a med. Vidalia onion. I layered half the peppers and onions in my Crockpot, half the sliced beef and a couple Tbs. of sliced pepperoncini’s with some of the juice. I poured half the Louie’s juice over then repeated the layer. I added enough water to almost cover. This was at 11:00 AM. Cooked on high for an hour then low until supper time at 6:00.
I made up our favorite spinach salad to serve along with the beef sandwich. We got the recipe from my wife’s cousin Suzie. I’m not sure where she got it but I have been making it for over 20 years at least. I’ll post the recipe in sides.
I prefer hard crust buns for the Italian Beef but had some soft mini subs to use up. I toasted them before; ladled the beef and au jus over both halves so it was a knife and fork sandwich. Tasted great with the spinach salad.
The rolled rump roast was very tender even though some of it was sliced with the grain.
Seasoned and read to smoke
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_5168920_zps0ffaec0a.jpg)
135 deg. IT
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_5168921_zps8cfcbebe.jpg)
Ingredients
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_5178927_zpsd51eb673.jpg)
Slicing
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_5178929_zps4654e47f.jpg)
Peppers and onions in
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_5178931_zps55012b50.jpg)
Ready to slow cook
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_5178932_zps599b76ee.jpg)
My salad and sandwich
(http://i1039.photobucket.com/albums/a474/deains/Traeger%20Food%202013/_5178944_zps85aba27c.jpg)
Smokin Don
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Nice, I'd eat that.
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I have a few packages of Louie's left. This is a great idea Don, and a great looking meal. Thanks for sharing!
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Nice, I'd eat that.
X2
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Nice, I'd eat that.
X2
X5...(me, myself and I ;D )
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Nice looking Sammy. That new slicer sure makes life easier :)
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Nice job Don!! I need to get some Louie :)
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:P :P :P :P :P :P
that looks good.
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That looks great.
I hope you ate it correctly by standing in front of it, with your chest about 12 inches from the edge of the counter leaning forward so your chest is at a 45-degree angle to the counter. Pick up the sandwich, resting your elbows on the counter (it’s an Italian beef sandwich – elbows on the counter is ok).
Angle the sandwich at a 45-degree angle to the counter, with the top end towards your mouth. Repeat until it's gone. :D
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Fantastic looking Italian Beef Sammy. I really like using the Louie's seasoning. I am friends with the guy that created that seasoning. His Italian Deli meat shop has been in the town I live for years and years.
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I think it is going to be one of those "missing the North" days for me. Pictures of Italian beef and near 100 degrees in Texas...
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Don,
Looks really good, my friend! I do like Italian beef. I can almost taste it now.
Art
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Yumm
i could fall face 1st in that