Another iteration of the Chicago Italian Beef Sandwich. This time coated with fresh herbs, garlic, and onion then cooked on a roasting pan (the Drip ‘N Griddle Pan) in the SNS Kamado and served with a mixture of fried sweet Melrose and hot Havasu & Fresno peppers.
3-4 lb eye of round roast
Handful of fresh rosemary, minced
Handful of fresh oregano, minced
Handful of fresh thyme, minced
Handful of fresh basil, minced
Red onion, minced
6+ garlic cloves, minced
Salt, enough to dry brine the meat.
Black Pepper, 1+ tsp
~3 cups water in drip pan under meat
3 cups beef broth
Sweet peppers (Melrose in this video)
Hot peppers (Havasu and Fresno in this video)
Fontina cheese, shredded
1) Dry brine roast overnight.
2) Mix rub ingredients (herbs, garlic, onion, black pepper) together with enough olive oil to turn into a paste rub.
3) Apply paste rub to meat.
4) Set up grill for indirect cooking at ~300-325 F.
5) Place rubbed meat on roasting pan on indirect side of grill.
6) Cook for ~2-3 hours until 135 F int temp.
7) Remove from grill, and let cool.
8) Save meat drippings in fridge for later.
8) Wrap meat in plastic wrap, and chill in fridge overnight.
9) Unwrap meat. Slice meat thin.
10) Prepare beef broth, and add reserved meat drippings. Heat to 145+ F.
11) Fry peppers in olive oil.
12) Make sandwich.
Pour juice on opened roll.
Add more juice if desired.
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