A couple of years ago, the roast pork sandwich with broccoli rabe at Dinic's in Philly was voted the best sandwich in the country.
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Originally posted by SmokinOutBack View PostA couple of years ago, the roast pork sandwich with broccoli rabe at Dinic's in Philly was voted the best sandwich in the country.
I'll bet the Pigs didn't vote & the Cows & Chickens stuffed the Ballot Box!!!
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 Ronan View PostMy little project has been put back a bit as have been sick as a dog and surviving on tinned chicken soup.Heard about the roast pork sandwich with broccoli rabe but some people seem to think the rabe is very bitter.Maybe when im back on my feet and have the bread roll recipe down i will give it a try.Think i may have a partial shoulder in the freezer :)
Cooking in boiling water before cooking helps reduce the bitterness but the bite is a good thing on the sandwich so Yes the Rabe can be a bit bitter and I'm not usually a fan if eaten by itself, but works out well on the sandwich.
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I love broccoli rabe! Never put it on a sandwich tho... gotta try that!
My cheese steak go to is onions, shrooms, and red or yellow bell peppers, sauteed in a good olive oil, salt and pepper, and a good provolone cheese. Chop the veggies and steak as you are cooking to mix it all together. Add a splash of beef broth or beef gravy, right before the cheese, lid it for a bit, just to get that cheese melted. Install it all on a good roll. It ain't Philly, it's PhilLee. Gold.
Drinks well with others
~ P4 ~
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You may want to get ya a sourdough starter going. I started a new one last fall using the yeast off of grapes although its not neccesary. Just a plain ol flour and water set out in the open will work but by experimenting with just one recipe, I'm getting just that, a nice soft but durable/chewy and delicious bread..
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Originally posted by gracoman View PostRecipe courtesy Conshohocken Italian Bakery. It don't git no better than that.
http://www.conshybakery.com/best-bak...s/bakery-rolls
Originally posted by nickelmore View PostYears ago John Pizza in Malvern Pa was my go to place.
If you check out their menu it is basically the same menu as probably thousand of pizza joints around here...
http://johnspizzaonline.com/johns-menu.pdfMustang electric smoker
King Kooker vertical gasser
Charbroil silver smoker
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Now to the main question about cheesesteaks. While I won't go back to Pat's or Gino's, I think that if you were visiting, you should try one of theirs first, just to establish a baseline that goes up from there. I think most shops around here use ribeye or sirloin. I think Top Round comes out too much like a roast beef sandwich. As far as ingredients, that's up to you, most around here do choose fried onions but mushrooms, peppers are common also. I'm kind of a naturalist when it comes to this, just a cheesesteak with some mayo and maybe ketchup. Once in awhile I'll go in for a pizza steak which is just made with pizza sauce and mozzarella. Usually I choose American or provolone, but don't get the sharp provolone, just the cheaper sandwich stuff. Many ask for hots or sweets on the side which are just a small dish of kind of pickled hot or sweet peppers. There are also those few types that like this hard, seeded, break a tooth roll. I can't stand them, you almost have to rip the bite off. An example of these comes from Primo Hoagies which actually have quite a few franchises in East Coast states...
https://www.primohoagies.com/
Big thing is slicing that meat thin, when it hits the griddle, start pulling it apart or almost chopped actually. When almost done, add whatever you're adding in, fr on, shrooms, etc, then form it into the shape of your roll, but as if the roll was spread open, lay your slices of cheese on top, the your roll. wait a minute for the cheese to melt, use your spatula underneath the meat and quick flip the whole thing over. Walla! Some people will order a cheesesteak hoagie where after in the roll, add lettuce and tomatoes and raw onion (no fried on this). Purists will poo poo on this one.
Here is a link to another roll recipe from a guy who has conferred with the Conshy bakery on making these rolls out in Seattle for home use...similar to the other one above.
http://www.thefreshloaf.com/node/214...n-hoagie-rollsMustang electric smoker
King Kooker vertical gasser
Charbroil silver smoker
Earnhardt Jr smoker
Brinkman smoke n' grill
a-maze-n cold smoker rack
USMC vet 87 - 91
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Originally posted by shellbellc View PostNow to the main question about cheesesteaks. While I won't go back to Pat's or Gino's, I think that if you were visiting, you should try one of theirs first, just to establish a baseline that goes up from there. I think most shops around here use ribeye or sirloin. I think Top Round comes out too much like a roast beef sandwich. As far as ingredients, that's up to you, most around here do choose fried onions but mushrooms, peppers are common also. I'm kind of a naturalist when it comes to this, just a cheesesteak with some mayo and maybe ketchup. Once in awhile I'll go in for a pizza steak which is just made with pizza sauce and mozzarella. Usually I choose American or provolone, but don't get the sharp provolone, just the cheaper sandwich stuff. Many ask for hots or sweets on the side which are just a small dish of kind of pickled hot or sweet peppers. There are also those few types that like this hard, seeded, break a tooth roll. I can't stand them, you almost have to rip the bite off. An example of these comes from Primo Hoagies which actually have quite a few franchises in East Coast states...
https://www.primohoagies.com/
Big thing is slicing that meat thin, when it hits the griddle, start pulling it apart or almost chopped actually. When almost done, add whatever you're adding in, fr on, shrooms, etc, then form it into the shape of your roll, but as if the roll was spread open, lay your slices of cheese on top, the your roll. wait a minute for the cheese to melt, use your spatula underneath the meat and quick flip the whole thing over. Walla! Some people will order a cheesesteak hoagie where after in the roll, add lettuce and tomatoes and raw onion (no fried on this). Purists will poo poo on this one.
Here is a link to another roll recipe from a guy who has conferred with the Conshy bakery on making these rolls out in Seattle for home use...similar to the other one above.
http://www.thefreshloaf.com/node/214...n-hoagie-rolls
So all this cheesesteak talk had me craving one. The joint I ordered from use porterhouse and tbone according to their menu. I ordered it with fr on, but it reminded me of why I like it without. Steak was very steaky!
Sent from my iPhone using TapatalkMustang electric smoker
King Kooker vertical gasser
Charbroil silver smoker
Earnhardt Jr smoker
Brinkman smoke n' grill
a-maze-n cold smoker rack
USMC vet 87 - 91
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Originally posted by shellbellc View PostSo all this cheesesteak talk had me craving one. The joint I ordered from use porterhouse and tbone according to their menu. I ordered it with fr on, but it reminded me of why I like it without. Steak was very steaky!
Drinks well with others
~ P4 ~
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I couldn't take all the chessesteak thoughts!!! I had to satisfy the crave. Luckily you two can easily get yourself one!! I only ate half, actually not even the whole half, a couple of French fries because when you get delivery they are never still warm...
The other thing I wanted to mention about cheesesteaks is I like a good cheesesteak Stromboli any day and you don't need to worry about the roll with that...Mustang electric smoker
King Kooker vertical gasser
Charbroil silver smoker
Earnhardt Jr smoker
Brinkman smoke n' grill
a-maze-n cold smoker rack
USMC vet 87 - 91
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Shoulda told me---I coulda ate the other half, Shell !!
Oh Well---Shoulda--Coulda--Woulda!!!!
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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