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Old 07-09-2012, 12:42 PM   #1
SuperiorBrew
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Aug 2007
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6 pound Sirloin Tip roast, rubbed with a packet of Italian dressing mix and salt and pepper.
In the foil pan: 5 onions, 2 green peppers, 2 packets of Italian dressing mix and a box or two of beef broth.

(these are old photos, I make this about once a month)




Smoked with hickory pellets for 1.5 hours at 180 then finished at 250 (pulled at 145 internal)




I put roast in fridge for 2 hours and the onions, broth and last packet of Italian dressing mix went into crock pot on high.

Shaved the beef paper thin on the slicer and put it into crock pot for a few hours on low, added more broth to cover beef.
The longer you leave it in the crock pot the more it will fall apart, the finished pic in the crock pot is as far as I have ever let it go. Depends on if you like bigger slices or smaller pieces.
I usually save some of the slices for regular roast beef sandwiches.




Used the bread machine to make the hoagie dough, sliced it into 6 rolls and let it rise for 20 minutes, bakes at 400 for 25 minutes.


I should have made 4 rolls they were a little small.


I didn't have any Girardiniera so just a few peppers and some Provolone cheese.


Fold and eat!

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Old 07-12-2012, 01:07 AM   #2
carlisle_bob
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Hi

I'm told that Italian Beef is only a Chicago thing....

We did something similar in the BGE last week with a 13 pound roast. I have no idea what kind it was, it's what the butcher had. Made excellent Italian Beef after smoking with Hickory for about 10 hours at 225 to 250. Pulled it at 155 degrees.

Bob

 
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Old 07-12-2012, 01:25 AM   #3
SharonaZamboni
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I'm gonna try that Italian beef soon. Looks great!
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Old 07-12-2012, 03:57 PM   #4
bgeek
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@#$% that looks good.

 
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Old 07-12-2012, 04:01 PM   #5
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Quote:
Originally Posted by carlisle_bob View Post
I'm told that Italian Beef is only a Chicago thing....
Bob
Some people consider Wisconsin to be a Chicago suburb lol. In all seriousness though, that looks delicious. Might have to head over to Al's #1 for one on my way home tonight.

 
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Old 07-13-2012, 12:11 AM   #6
carlisle_bob
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Quote:
Originally Posted by HawksBrewer View Post
Some people consider Wisconsin to be a Chicago suburb lol. In all seriousness though, that looks delicious. Might have to head over to Al's #1 for one on my way home tonight.
Hi

They say the same thing about northern Indiana. If I ever mention that, the wife socks me ....

Bob

 
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Old 07-13-2012, 01:45 PM   #7
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Quote:
Originally Posted by carlisle_bob View Post
Hi

They say the same thing about northern Indiana. If I ever mention that, the wife socks me ....

Bob
HAHA so true. It's funny what people consider to be a suburb probably from any major metropolitan area. A 3 hour drive to another state? Has to be a suburb.

 
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Old 09-18-2012, 10:55 PM   #8
Eli55
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This looks so good! I has no idea about this meat sub section of the forum.

 
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Old 09-20-2012, 10:48 PM   #9
ChuckH
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Sep 2012
Southern, Illinois
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Quote:
Originally Posted by carlisle_bob View Post
Hi

I'm told that Italian Beef is only a Chicago thing....

Bob
Looks good Rich. Bob, we've done been eating Italian Beef down here in Herrin, IL since the Italians from Cuggiono Italy emmigrated here in the early 1900's to work the coal mines. We be way down by the Kentucky border where the two large rivers meet.


Hutch

 
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Old 09-20-2012, 10:56 PM   #10
Yooper
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I'm so glad this thread was bumped! We're making Italian beef for a friend's dinner in a few weeks, but I don't have a smoker so I was going to just do the oven and then the crockpot. But oh, those photos look so good!
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