Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Italian Beef (Pic heavy)

Agreed on both counts. I prefer the texture of tri-tip over chuck and the absence of fatty chunks mixed in with the roast (I trim the fat cap off my tri-tip prior to cooking).

Dammm, TAG.

Art's Pizza in Anderson,In. I still drive 600mi for one of their sammiches.

I haven't made this in a while. I picked up the stuff to do it Sunday.
Stupid easy and stupid good.

Thanks again Sir Flave

Never heard of Italian Beef before but really glad that you bumped this old thread, Rooster. I grew up in an area with a lot of Italian immigrants (not in the Midwest), and enjoyed many American-Italian foods, but this was new to me. And thanks to deflave for the original post. Seems like an easy way to get good results.

Maybe a stupid question, but has anyone tried ground meat with this recipe? Yeah, I know. I hate steak and cheese that has the meat all chopped up. But this being all sloppy and wet don't seem like it would matter as much.

tag

That sounds like something a person west of the Mississippi would say.

Please delete it.

Hey man, just trying to be inclusive! I make Sloppy Joe and Sloppy Jose. Maybe a Sloppy Geno?!

I'll try the shredded version, but don't have a slicer for Al's.

That’s enough out of you.

Portillo's ships word wide, problem solved. Order some lou malnati's at the same time.

Well, I made it yesterday with ground beef and I thought I was on my way to fame and fortune. Unfortunately I see it called Italian Loose Meat Sandwhich? Dang it! Maybe somewhat similar to a Maid Rite's Loose Meat too? No clue, but it was good. Definitely helps to have good bread/rolls.

Need to try it with whole meat next time.

Be gone with you.

Being from an uncultured Indian reservation I have to poach my recipes off the internet. I made this one today with a deer roast. I used three packets of dressing dust. Turned out very good. Thanks Flave

Wife is from Chicago we throw a roast in the crock pot big jar of peperoncini & dry Italian seasoning- no water, not too hot but very flavorful. Serve on a soft French roll with provolone & it’s delicious.

We have a deep pit for bbq we will use for big parties & have done beef in a Turkey bag buried for 14 hours or so - it’s always a big hit.

I've had the "jar of pepperoncini" attempts and found them to be horrid.

I don't know what a deep pit BBQ is or how you bury beef in a turkey bag for 14 hours.

We burn oak in a firebrick lined pit for 3-4 hours to create about 12” of coals, then take seasoned meat double wrapped in foil (foul, game, special stuff in Turkey bags. Pork & beef usually just foil, then wrapped in soaked burlap. Place the meat on the coals, metal cover then 3’ of dirt on top for my pit & tractor that is 3 front end loader normal full. In at 10 PM dig out at noon. The meat falls off the bone very flavorful.

Only worth it for 50 people+ we host a 3D archery shoot & wild game bbq gets about 75 on average. Wild boar rocky mtn goat, sheep, axis deer, wild Turkey are some pit favorites.

What? Boiling Schit does not turn it into food? I am shocked! Not!

It’s always the guys that live in an Indian village that think they know how to “cook.”

LOL