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Topic: CFB 51 Cookbook, equipment discussion, techniques

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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1386 on: June 26, 2024, 03:48:47 PM »
I'm not a fan of baked beans, they're just too sweet for me. 

But a big bowl of pinto beans alongside some brisket, that can be a thing of beauty.  I like jalapenos and maybe some raw chopped onion on top.

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Cincydawg

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1387 on: June 26, 2024, 03:53:03 PM »
I like most kinds of beans.  I fixed a large pot of Navy beans the other day, they were awesome.  My wife didn't have any, she said they made her have gas, which sounds like a good thing to have if you're a car.

I used to get field peas, which almost are like beans, they can be excellent if prepared properly.

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FearlessF

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1388 on: June 26, 2024, 04:06:34 PM »
Quote from: utee94 on June 26, 2024, 03:48:47 PM
I'm not a fan of baked beans, they're just too sweet for me.

But a big bowl of pinto beans alongside some brisket, that can be a thing of beauty.  I like jalapenos and maybe some raw chopped onion on top.


Yup I gotta spice away the sweetness. 
Also good to put in the smoke and stir occasionally.   Smokey beans 
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1389 on: June 27, 2024, 09:52:56 AM »
Anyone have a good Chicago beef recipe? Might do that this weekend in honor of The Bear coming back. 
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1390 on: June 27, 2024, 09:59:48 AM »
Quote from: MaximumSam on June 27, 2024, 09:52:56 AM
Anyone have a good Chicago beef recipe? Might do that this weekend in honor of The Bear coming back.
Italian Beef - 20 Sandwiches | Portillo's (portillos.com)

Italian Beef - 8 Sandwich | Portillo's (portillos.com)
Italian Beef - 8 Sandwich | Portillo's (portillos.com)
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1391 on: June 27, 2024, 10:05:18 AM »
Quote from: 847badgerfan on June 27, 2024, 09:59:48 AM
Italian Beef - 20 Sandwiches | Portillo's (portillos.com)

Italian Beef - 8 Sandwich | Portillo's (portillos.com)
Italian Beef - 8 Sandwich | Portillo's (portillos.com)
That looks good but I am making this one. I see recipes for making the beef, though I've also read that this is mostly a waste of time and to just use good roast beef and spend your time making the juice. Also sourcing the bread.
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1392 on: June 27, 2024, 10:11:30 AM »
I make the gravy* and buy Boar's Head roast beef. It works well. I go to a local bakery for the bread as it's the only place to get a Gonnella style (hard crust, soft inside).

Frozen Dough, Baked Fresh and Frozen Breads, Retail Bread | Gonnella Baking Co

I use Marconi for the giardiniera.

* If you buy a pound of the beef they give you a quart of beef juice with it. 

Add garlic, oregano, onion, salt and pepper and simmer covered for a few hours. Then strain it.
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1393 on: June 27, 2024, 10:29:57 AM »
Quote from: 847badgerfan on June 27, 2024, 10:11:30 AM
I make the gravy* and buy Boar's Head roast beef. It works well. I go to a local bakery for the bread as it's the only place to get a Gonnella style (hard crust, soft inside).

Frozen Dough, Baked Fresh and Frozen Breads, Retail Bread | Gonnella Baking Co

I use Marconi for the giardiniera.

* If you buy a pound of the beef they give you a quart of beef juice with it.

Add garlic, oregano, onion, salt and pepper and simmer covered for a few hours. Then strain it.
Awesome I'll see what they've got for me
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1394 on: June 27, 2024, 10:37:12 AM »
Also, when you strain the gravy, add the meat to warm it up. Make sure the meat is sliced so thin there is only one side.

I like my Beef's wet. Load up the bread with the meat and submerge it. Some people like to just add the gravy to the bread first (not dipped) and then the meat. Finish with the giardiniera.
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MaximumSam

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1395 on: June 28, 2024, 12:45:08 PM »
I don't want to buy a whole roast because I don't have a meat slicer and don't plan on getting one. But I do like the idea of letting the roast cook over the juice. Oh well we will see what the store has. My main concern is still the bread.
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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1396 on: June 28, 2024, 01:00:11 PM »
Quote from: MaximumSam on June 28, 2024, 12:45:08 PM
I don't want to buy a whole roast because I don't have a meat slicer and don't plan on getting one. But I do like the idea of letting the roast cook over the juice. Oh well we will see what the store has. My main concern is still the bread.
Yeah, just buy the best roast beef at the deli - thinly sliced. They should give you the juice. If they don't, I cheated one time with beef stock, Lipton onion soup mix, chopped garlic and oregano.

I lost my slicer to a smaller kitchen so roasting my own is no longer an option. I don't care how good of a slicer you are. You're not going to achieve a proper slice with a knife.

OK, so maybe Morimoto...
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utee94

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1397 on: June 28, 2024, 06:22:50 PM »

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betarhoalphadelta

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1398 on: June 28, 2024, 06:28:54 PM »
Stunning blade!

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847badgerfan

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Re: CFB 51 Cookbook, equipment discussion, techniques
« Reply #1399 on: July 01, 2024, 04:59:36 PM »
How would I cook this @betarhoalphadelta ?

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