Italian beef sandwich and fries , BEARS game coming up

The deep dish didnt do for breakfast before the game ... the only answer is Chicago soul food ...

where to run to in Chicagoland , to bring back the best Italian beef and fries ...

in less than 30 minutes before game time ?

Name your best places.

Mine was at Armitage-Western-Milwaukee Avenues. Forgot the name.

Juicy and so Chicago.

Dripping in the car seat as you drove home while scarffing ... lucky you ordered more then one.

Because your girlfreind who was starving herself all week was wolfing those fuckers down before you ever got home.

Thats the addiction of Chicagoland food. :smile:

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Originally Posted by jackiejokeman

The deep dish didnt do for breakfast before the game ... the only answer is Chicago soul food ...

where to run to in Chicagoland , to bring back the best Italian beef and fries ...

in less than 30 minutes before game time ?

Name your best places.

Mine was at Armitage-Western-Milwaukee Avenues. Forgot the name.

Juicy and so Chicago.

Dripping in the car seat as you drove home while scarffing ... lucky you ordered more then one.

Because your girlfreind who was starving herself all week was wolfing those fuckers down before you ever got home.

Thats the addiction of Chicagoland food. :smile:

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When I was growing up there was a little place in Highwood that had the best Italian beef I ever had. So long ago that I forgot it's name. Probably torn down by now though. Lots of great Italian Beef places in the entire area. Up north I have to make my own. Thank goodness I'm good at it. Chicago Italian Beef is like Philly Cheesesteak. Awesome in the hometown but can't be replicated elsewhere. JMHO though. Damn Jackie you're making me hungry for one and it's only Saturday !
:18_1_205:

Omc, is this similar to what you do?

http://amazingribs.com/recipes/beef/italian_beef.html

I did something similar to this, but w/Brisket, and put the veggies for the gardenaire in w/it to cook down. I didn't have enough to make gardinaire.

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Originally Posted by Riczaj01

Omc, is this similar to what you do?

http://amazingribs.com/recipes/beef/italian_beef.html

I did something similar to this, but w/Brisket, and put the veggies for the gardenaire in w/it to cook down. I didn't have enough to make gardinaire.

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Yep this pretty much covers it. I use medium giardinaire as Mrs. OMC can't handle the real hot stuff and you don't want it to overpower the meat. I use "Louies" Italian Beef au jus seasoning for this. It's the best I've found and adds that "something special" to the beef. Thanks for sharing this as I had forgotten about the "Combo" with the Italian Sausage. Glad I'm going into town so I can pick some up. We have a awesome sausage place (award winning) so adding the quality sausage will not be a problem either. Going to start slow roasting the roast tomorrow afternoon so it will be perfect for the game. Damn I'm hungry !
:smile:

When I did the Brisket, I just did a layer of carrots, celery, garlic, green pepper, and onions then in 2 racks to support the brisket, put in some veggie stock w/4 cubes of beef bullion then slit 2 jalepenos for heat and put them at the edges of the pot. I then seasoned the hell out of that meat w/salt, pepper, paprika and red pepper flakes. Then covered the top the same way I did the bottom. covered it w/tin foil w/some space to let the steam out. Cooked it(20lb brisket) for 22hrs and it came out perfect w/the last 1hr w/tin foil. I removed all the fat and just pulled it apart to let the juices get back in w/the meat. Man it was awesome.

My wifes like yours, no heat, but even she liked it. I'm not in chi-town so I cannot get the good seasoning. I've never tried pairing it w/a good italian sausage.

The best Italian beef (and combos) I had when I was in Chicago was at Johnny's Beef. Next was Carm's Italian Beef. Portillos is alo very good and has several locations. Protillos also makes a good hot dog and polish.

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Originally Posted by bearsinhouston

The best Italian beef (and combos) I had when I was in Chicago was at Johnny's Beef. Next was Carm's Italian Beef. Portillos is alo very good and has several locations. Protillos also makes a good hot dog and polish.

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Ah yes. bringing back fond memories of all those great eateries. Living where I do has forced me to make a lot of my own replicas and I have a good time doing so. Ric, you need to find some good Italian Sausage and try doing the combo. A 20 lb. brisket is huge. Bet it made for some great leftovers too.
:lol-027:

Quote:

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Originally Posted by Riczaj01

When I did the Brisket, I just did a layer of carrots, celery, garlic, green pepper, and onions then in 2 racks to support the brisket, put in some veggie stock w/4 cubes of beef bullion then slit 2 jalepenos for heat and put them at the edges of the pot. I then seasoned the hell out of that meat w/salt, pepper, paprika and red pepper flakes. Then covered the top the same way I did the bottom. covered it w/tin foil w/some space to let the steam out. Cooked it(20lb brisket) for 22hrs and it came out perfect w/the last 1hr w/tin foil. I removed all the fat and just pulled it apart to let the juices get back in w/the meat. Man it was awesome.

My wifes like yours, no heat, but even she liked it. I'm not in chi-town so I cannot get the good seasoning. I've never tried pairing it w/a good italian sausage.

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You should be able to find "Louies" most credible stores carry it. Your recipe sounds great too.
:18_1_205:

I'll have to look for that brand then OMC, I like pre made seasonings, it's just easier thanks. it was a good recipe. But really I just took that linked recipe, and a recipe for cooking brisket in the oven and tried to merge the two.

I like the brisket b/c it's a cheap cut of meat for the size; 20lbs brisket full fat was like 20-30 bucks(here in texas) so I was guaranteed to feed a housefull(15-20 people). where I could have paid well over $50 for that much of the nicer cuts. ya even w/having people take some home, still had plenty of leftovers, and it was better the 2nd and 3rd days.

I want to try that w/a smaller/better cut of meat, but if i'm off w/the downsizing of the seasoning that thing will be HOT.

I also want to try and make my own gardenaire, and we finally have some pickling jars to do it. I just have to have the reason.

If you are ever in the mood for a good Baracho bean recipe(mexican crock pot beans) I'll give ya a recipe I got from a workmate down here...best beans you'll ever eat, guaranteed.

Quote:

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Originally Posted by Riczaj01

I'll have to look for that brand then OMC, I like pre made seasonings, it's just easier thanks. it was a good recipe. But really I just took that linked recipe, and a recipe for cooking brisket in the oven and tried to merge the two.

I like the brisket b/c it's a cheap cut of meat for the size; 20lbs brisket full fat was like 20-30 bucks(here in texas) so I was guaranteed to feed a housefull(15-20 people). where I could have paid well over $50 for that much of the nicer cuts. ya even w/having people take some home, still had plenty of leftovers, and it was better the 2nd and 3rd days.

I want to try that w/a smaller/better cut of meat, but if i'm off w/the downsizing of the seasoning that thing will be HOT.

I also want to try and make my own gardenaire, and we finally have some pickling jars to do it. I just have to have the reason.

If you are ever in the mood for a good Baracho bean recipe(mexican crock pot beans) I'll give ya a recipe I got from a workmate down here...best beans you'll ever eat, guaranteed.

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I'd love it. Both the Mrs. & I are really into good mexican food. P.M. me & I'll shoot you my e-mail. Maybe we can trade other recipes too. Making Chicken Taquitos for the games tomorrow !
:smile: