Sound like you make what I/we call an Italian Beef over here. Although my Italian beef would never have cheese. And many places in Philly will have green bell peppers on theirs too!
What are you cooking-September!
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We are in danger of hi Jacking the thread here, but a quick search came up with the example of the cook I was talking about: Philly (inspired) Cheese Steak Sandwich
Probably close to your Italian beef, but mine has closer to the wife required level of vegetables to meat ratio, before we even begin to discuss the level of carbs, something I have to do, (and to be honest, these days, I'm actually happier to discuss).
Anyway, what did you cook?
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So, I have the day off, went to the fridge to get the milk for coffee, and spotted some unused bao buns, sitting next to the eggs, with bacon in the drawer. Got me thinking, the wife is on holidays tomorrow and would like a sleep in, so lets do an experiment for breakfast.
There was left over coriander and spring onion, plus red onion, decided to blitz them with some red wine vinegar, olive oil and garlic. Bacon and eggs in a bao bun with a kind of chimichurri. I know she will like this tomorrow with a cup on tea.
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Choripan
Spread the meat on the bun raw, then cook it meat side down.
Serve with Chimichurri and whatever else you like!
This has me very interested. Isn't choripan traditionally made with a chorizo sausage?
Now a couple of questions from the pics. The meat mixture looks like it's been blitzed? This makes sense as it would give a more sausage like texture. Did you spread meat on both the top and bottom of the buns? In the grilling pic it looks like you have a top and bottom.
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Isn't choripan traditionally made with a chorizo sausage?
Yes, Quite often Chorizo Sausages or just the Sausage mince. This one was Sausage Mince mixed with Beef Mince and the usual Herbs N Spices (not too much Chorizo for Management)
I did half the roll with Sausage the other half Avocado
Grill Pic is from a few weeks ago and yes, I did both sides then.
Yesterdays was done in a frypan
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I do belly faster and hotter, but the fat in that one is fantastically well rendered. I might give the lower temp a try next time.
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Went up to Toowoomba on the weekend for a couple of days to look at flowers for the flower festival. Not my usual choice for time away but took the opportunity to take the Asmoke AS350 for a portable test drive. Luckily the cabin had a power point on the outside, although i did have an extension lead just in case. Treated some friends to a couple of reverse seared rib eyes that don't eat alot of red meat.
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Lovely 'little' 6.5Kg Cape Grim Brisket smoked overnight on the WSM the weekend before last. Was my first overnight cook in a long time. I haven't missed doing overnight cooks, but it was worth it as this was probably the best brisket I've ever done both in terms of the cut of meat I had to work with and the outcome. Even managed to put aside part of the point to cut into some cubes, which, while not quite proper 'burnt ends', were very nice.
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Time and internal temp please Jimmy70
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375f for 3hrs.
At least I didn’t get
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Hmmm. Brisbane but temps not in Celcius. WTF.
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Got a Beyond Blue morning tea at work this week. Thought I'd have a crack at making some blue jalapeno and cheese snags.
Added some blue food dye to the throat of the mincer as I was mincing, then gave it a good stir as i stirred the cheese and jalapenos through the mix.
This might be the worst idea ever, but eh, its a bit of fun.
My snag technique still needs some work, should have chilled the pork down more. Overprocessed it a bit, as you can see.
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