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[Ralphie]

Slawsa is great on hot dogs and sausages. If your grocery carries it, it will be found in the fridge where some of the sauerkraut and cold pickles are.

[Bentley]

Giardiniera is done.  Beef is cooking, for got to take picture before adding apples, jardinairah, and chili's, so you will have to take my word for it.  About a 2lbs piece of the USDA Select Strip Roast.  My dilemma...not sure how well they cook it?  I have not made it since Pasadena, and I know it is not cooked till fork tender or it could never be sliced.  Oh well, will give it an other hour, cool and slice.  I expect the chili relish to be hot when I am finished, no problem with that.  But...I did not think through how hot it was going to make the Italian Beef juice.  You lika da juice?

[Bar-B-Lew]

I would take a batch of the chili relish...yum.

[Bar-B-Lew]

Sausage sandwich - Weis store brand pepper & onion sausage cooked in crock pot for about 4 hours in red sauce placed on Amoroso 8in roll with some hot banana peppers (I use the word hot losely) and topped with provolone.

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[Free Mr. Tony]

Giardiniera is done.  Beef is cooking, for got to take picture before adding apples, jardinairah, and chili's, so you will have to take my word for it.  About a 2lbs piece of the USDA Select Strip Roast.  My dilemma...not sure how well they cook it?  I have not made it since Pasadena, and I know it is not cooked till fork tender or it could never be sliced.  Oh well, will give it an other hour, cool and slice.  I expect the chili relish to be hot when I am finished, no problem with that.  But...I did not think through how hot it was going to make the Italian Beef juice.  You lika da juice?

I cook it medium well typically. I've seen everything from medium to well, but like you said, not fork tender.

[Bar-B-Lew]

I think the trick for Italian Beef would to figure out how to season it properly and then sous vide it, cool, slice, reheat in the gravy before serving on the bun.  The sous vide should make it really tender after slicing.

[Bentley]

I cooked it till no pink, but still very stiff.  All sliced and ready to go.  Chili jam is all done, medium heat.  Was gonna do Italian Beef, but SIL brought over some tomatoes, so I went BLT and fries instead!

[Bar-B-Lew]

I cooked it till no pink, but still very stiff.  All sliced and ready to go.  Chili jam is all done, medium heat.  Was gonna do Italian Beef, but SIL brought over some tomatoes, so I went BLT and fries instead!

You gonna do a tutorial on the italian beef and the chili jam?

[Bentley]

The Italian Beef, no, FMT already covered that in the Here's How I...so I see no reason to embarrass myself with mine!   

You gonna do a tutorial on the italian beef and the chili jam?

The Jam, well, I really did not take any pictures on how to.  The consistency is pretty good.  I have a Vac Sealed package of chili's.  I can do one on it, if you like.  I guess content is content!

[Bentley]

In a word Disappointing!  Just a flavor thing.  I think correcting the broth and simmering much longer will make the next round better.  Along with much more juice on the sandwich.

[Bar-B-Lew]

beef looks like it could be a little thinner too

[Bentley]

It actually was very tender and pretty thin (setting #2 on Chefs Choice), just need to brase in liquid much longer to get the flavor the way I like.  And I need to get some beef stock to simmer in it, I simply did not have any and the spicy liquid I cooked it in was not the way to go!  Waste of calories for dinner!

[Bar-B-Lew]

This time added some peppered ham and 3 types of salami to the Italian hoagie I made.  The grocery store didn't have the Boar's Head spicy capicola that I wanted to add to it as well.

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[Free Mr. Tony]

Ever use Mortadella? Love that on an Italian

[Bar-B-Lew]

Ever use Mortadella? Love that on an Italian

I actually am not a fan of that meat for some reason.  I don't remember if it was the texture or the flavor.