Weber Kettle Club Forums
Cooking & Food Talk => Charcoal Grilling & BBQ => Topic started by: cigarman20 on September 19, 2020, 03:15:39 PM
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Traditional Buffalo NY sandwich... beef on a kimmelweck roll with aujus on the side.
Reversed seared the two roasts which served about 25 people. Will definitely doing this again.
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Sandwiches look delicious!
Do you slice meat by hand or deli meat slicer ?
Nice cook thanks for sharing.
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Sliced by hand but wishing I had a slicer toward the end of roast two
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Sliced by hand but wishing I had a slicer toward the end of roast two
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That’s a lot of slicing by hand.
Is the meat served hot or cold ?
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We served it warm. The meat came off the grill as guests started to arrive. I didn’t slice it till an hour later.
The bone based aujus was on the stove and we briefly floated the top of the roll after they built their sandwich. Plus a side to dip in.
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We served it warm. The meat came off the grill as guests started to arrive. I didn’t slice it till an hour later.
The bone based aujus was on the stove and we briefly floated the top of the roll after they built their sandwich. Plus a side to dip in.
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Thanks for the reply, I’m going to give it a try.
I cooked a five pound whole prime eye of round on Friday on a 22” MT. Let meat rest in refrigerator overnight.
Sliced it with my deli slicer paper thin for roast beef sandwiches.
After trimming and cooking yield was just over three pounds.
Thanks for sharing your cook.
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Very nice. Looks just like the deli!
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Oh, I Miss Beef on a Weck & Salt Potatoes.
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Oh, I Miss Beef on a Weck & Salt Potatoes.
Salt potatoes are magical and from my childhood in southern West Virginia
I am so happy you reminded me of them. This and cabbage are now on my todo list
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Looks great.
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Oh, I Miss Beef on a Weck & Salt Potatoes.
Salt potatoes are magical and from my childhood in southern West Virginia
I am so happy you reminded me of them. This and cabbage are now on my todo list
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What part of southern WV?
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Oh, I Miss Beef on a Weck & Salt Potatoes.
Salt potatoes are magical and from my childhood in southern West Virginia
I am so happy you reminded me of them. This and cabbage are now on my todo list
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What part of southern WV?
Boone county. Jeffrey
Moved to Wirt county 92.
Been in Columbus pho since 99
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@aaronw915
My father was born in Mt Hope and my grandparents were from Pax. From what I know they were third generation West Virginians. I believe its Fayette county.
I briefly lived in WV after the death of my father and stepfather before I was six years old. That was in the early 70s.
I was born and lived most of my childhood in Arizona. I’d spend two to three weeks every summer visiting WV. Great memories in WV!
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Damn, that looks so good. It's been a quite a while since ive been to Buffalo NY. Any time I was there I made sure I stopped and got Beef on a Weck somewhere.
The only issue I have with the OP, is this.... You did not have "aujus"... you had "jus". In French... au jus means with juice(sauce...dip ). So when you say... with au jus, you are saying with with juice.
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That looks and sounds incredible. How did you make the jus
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Thanks gents.
The jus was made by roasting beef neck and marrow bones with a few onions, carrots and celery at 450F for several hours.
Then simmered in a stock pot for another six hours.
Cooled overnight to skim the fat, reheated, strained and served.
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Thanks gents.
The jus was made by roasting beef neck and marrow bones with a few onions, carrots and celery at 450F for several hours.
Then simmered in a stock pot for another six hours.
Cooled overnight to skim the fat, reheated, strained and served.
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Thanks for the recipe I’ll have to try it.
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Thanks gents.
The jus was made by roasting beef neck and marrow bones with a few onions, carrots and celery at 450F for several hours.
Then simmered in a stock pot for another six hours.
Cooled overnight to skim the fat, reheated, strained and served.
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That sounds right. I’ll definitely give that a try. Thanks.
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Looks delicious!