Oct 09 2015
My supper tonight started on Tuesday when I took a 2.5 pound
sirloin roast out of the freezer. Chicago style Italian beef sandwiches are one
of my favorites. Louie’s Italian beef au
jus seasoning makes the best Chicago beef I have done. Some good beef smoked
and sliced thin, add the Louie’s seasoning and water, a half a beer, onions,
garlic sliced green peppers some pepperoncini peppers and some fresh ground
black pepper to a Crockpot and simmer 4 to 5 hours and you have a great Chicago
Italian beef with au jus.
Thursday I seasoned the beef roast with some Penzey’s
sandwich sprinkle and fresh ground pepper. I did it on my Traeger at 180 deg.
smoke for an hour and then went to 300 deg. grill level to finish. In about 2
hours it was at 130 deg. IT I wanted. After it cooled I double wrapped in foil
and in the fridge overnight.
This morning I put it in the freezer for 45 minutes and then
sliced it thin. It went into my Crockpot about noon; I added the Louie’s
seasoning pack mixed with 4 cups of water, a half a lager beer, a couple slices
of diced onions, 3 large cloves of garlic diced, six or seven pepperoncini’s
and some of the juice. I set the Crockpot on high for an hour and then went to
low.
After two hours I sliced up 1 ½ med. onions, 1 ½ green bell
peppers and added to the pot with some fresh ground pepper. We ate supper about
6:00 PM.
For a side I had some broccoli and cauliflower I sprinkled
on some lemon juice and Penzey’s sandwich sprinkle. I steamed it in my rice
cooker. I had some French steak rolls for the sandwiches and dipped each half
cut side in the au jus and served with plenty of the beef.
That hit the spot!!! Me and Louie make some pretty good
Chicago style Italian Beef!
Roast thawed and seasoned
After an hour on smoke
Done at two hours and 130deg. IT
Cooling then in the fridge overnight
Slicing thin
Ingredients
Louie's seasoning mix and water
In the Crockpot
After 2 hours, peppers and onions added
And mixed in
Ready to serve
My supper
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