Originally posted by Bearcarver
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Filet Mignon Cheesesteaks (Open Face)
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Originally posted by HawgHeaven View PostI've done several eye roasts in the SV... what's your temp and cook time? Are you gonna sear afterwards?
I found about a dozen Eye Rounds, mostly on the Web.
They ranged between 131° and 138°.
And times ranged from 24 hours to 50 hours, but most were between 24 and 30.
So I'm going with 132° for 27 hours.
I usually sear it, but I might not on this one.
Depending on how it comes out I think I might just take two small steaks out of the middle, and use the rest for Hot Roast Beef Sammies with Gravy over the works. That's been my favorite Cheap meal since I was about 8 years old.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Originally posted by Bearcarver View PostThanks Otis !!
That wasn't "The Real Deal Philly Cheesesteak" you had.
One of the Tourist attractions (Pat's ??) uses that tasteless Grease, and maybe a few others here & there, but the majority use Provolone, and maybe a few American Cheese.
And all of the Bars & Steak Hoagie joints between Philly and going North, through Montgomery, Bucks, and Lehigh counties use Provolone or American. I know this because I have consumed Thousands of Cheesesteaks & Webers over the last 55 years (beginning as a Teenager), in those counties & others.
BearMike
Proud to be I.B.E.W.
PCa Sucks - But I WILL, No DID beat this!!
Yoder YS640
POS ChinaMasterbuilt XL (demoted to cold smoking duty)
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Of all the things I've ever lost, I miss my mind the most!
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Originally posted by Otis857 View PostHey John, I looked it up and it was Pats King of Steaks (king of cheez whiz??). Genos was right there too. Just remember how disappointed I was to see the huge cans of Cheez Whiz lined up there. I guess I can see it when there may have been a real cheese shortage or it was maybe it was a lot more expensive to use actual cheese. I remember thinking thats just like Kraft mac & cheese vs. homemade Mac & cheese. Just aint the same! Glad to know I just fell victim to maximize the buck tourist hype and not an unique culinary trend that Philly hangs its hat on.
Drinks well with others
~ P4 ~
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Originally posted by Otis857 View PostHey John, I looked it up and it was Pats King of Steaks (king of cheez whiz??). Genos was right there too. Just remember how disappointed I was to see the huge cans of Cheez Whiz lined up there. I guess I can see it when there may have been a real cheese shortage or it was maybe it was a lot more expensive to use actual cheese. I remember thinking thats just like Kraft mac & cheese vs. homemade Mac & cheese. Just aint the same! Glad to know I just fell victim to maximize the buck tourist hype and not an unique culinary trend that Philly hangs its hat on.
LOL---Believe it or not, some people actually like that "Tasteless Yellow Grease".
Yup---I figured it was "Pat's".
Geno's is right across the street. I think Geno's at least uses cheese.
Big famous competition---All a bunch of Hype!!!
They get Tourists to come & try it one time.
I figure if you can get everybody that comes to Philly to try your Cheesesteak, it doesn't matter if they Suck. You only need to sell one to each tourist.
You'd be better off going to any bar or Hoagie joint that looks clean enough to eat in.
Or let Jim "SOB" know you're coming & he can tell you which places to go to.
Or if you're coming to the area of "North of Philly" (anywhere 20 to 60 miles North of Philly) I can tip you off to the Best places (All better than Pat's).
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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Geezus I need glasses or something I swear the title said filet mignon cheeseCAKE. Ugh. Your cheeseSTEAKS look delicious Bear.Mike
Life In Pit Row
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Originally posted by Fishawn View PostLooks tasty! Gotta try cheesesteaks on the griddle some thyme.
The Griddle is how most of them are made in SE PA.
Much easier than in a Pan like we normally make them.
Bear
Originally posted by PitRow View PostGeezus I need glasses or something I swear the title said filet mignon cheeseCAKE. Ugh. Your cheeseSTEAKS look delicious Bear.
Thanks Mike!!
I often read things like that---I think it happens when the Brain's imagination steps in front of the eyes.
BearVietnam Vet---9th Inf. Div. Mekong Delta (1969)
Easy to follow Step By Steps: Pulled Cured Boston Butt Ham and Buckboard Bacon--Smoked Salmon-- Bacon-On-A-Stick--Bacon (Extra Smokey)--Boneless Cured & Smoked Pork Chops & CB--Canadian Bacon & Dried Beef--Ham Twins (Double Smoked)--Double Smoked Hams X 4--Bear Logs (All Beef--Unstuffed)--Smoked Bear Loaf (All Beef-Mild Hot)--Prime Rib (My Best ever)--Another Prime Rib--Chucky (Pulled Beef)--Twin Chuckies--Pork and Beef Spares--Rare Beef (for Sammies)--Raspberry Chiffon Pie---
Mom & 4 Cub litter---Potter County, PA:
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