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Author Topic: Coming Up...  (Read 860 times)

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Bentley

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Coming Up...
« on: July 13, 2021, 12:17:12 PM »

The Ground Tri-tip Cheese Steak...
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Bar-B-Lew

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Re: Coming Up...
« Reply #1 on: July 13, 2021, 12:49:47 PM »

Oh, I'm looking forward to this. :P
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Bentley

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Re: Coming Up...
« Reply #2 on: July 13, 2021, 01:01:29 PM »

So I used my largest plate, bigger might even have been better.  Decided a 10oz Cheese Steak would be appropriate.


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Bentley

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Re: Coming Up...
« Reply #3 on: July 13, 2021, 01:04:52 PM »

This Lodge CI Skillet gets hot pretty fast.  I had on idea what a good temperature would be, but that seemed do able.  It seemed to cook very fast to me, not an issue, just surprising.  It was done in 60 seconds.




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Bentley

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Re: Coming Up...
« Reply #4 on: July 13, 2021, 01:09:51 PM »

Right side was off, cheese on heat for about 1 minute, then meat placed on top.  Juices scooped up an put on roll, a nod to the Italian Beef.



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Bentley

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Re: Coming Up...
« Reply #5 on: July 13, 2021, 01:11:37 PM »

I need to purchase the long rectangular spatula that Tony Luke Jr uses.  He is able to scoop up the meat cheese together, flip it on to the roll so that cheese is on top.  I just cant do that with the ones I have.  The cheese does not stick to the CI griddle.


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Bar-B-Lew

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Re: Coming Up...
« Reply #6 on: July 13, 2021, 01:17:15 PM »

How did it taste?
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Bentley

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Re: Coming Up...
« Reply #7 on: July 13, 2021, 01:30:42 PM »

I think the marinade screwed it up a tad.  It is not a particularly bad marinade, I just like my cheese steak seasoned a certain way.  As far as ground over sliced, I could go either way and have no issues with it.  I have never had the famous Maid-Rite loose meat sandwich, but I would love to know if it might be the same.  I think the beef is ground much finer.  And the bun is completely different.

I would love to make one of these for you and have you tell me what you think of it compared to a "traditional" cheese steak.  Would be interesting to get opinions of lots of folks who have had them.  I am curious if there are any shops in and around Philly that do this?  Meat sure cooks fast!
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Bentley

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Re: Coming Up...
« Reply #8 on: July 13, 2021, 01:34:05 PM »

On a side note, I think Tri-tip is a great cut for this sandwich and I will be taking another one, washing off the marinade, slicing it thin and cooking traditionally and see what the results are next week!
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Bar-B-Lew

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Re: Coming Up...
« Reply #9 on: July 13, 2021, 01:44:40 PM »

I was planning on slicing one thin with the marinade and griddling it for a sandwich too.  One of these days when we don't have a thunderstorm watch every afternoon and evening.  I feel like I'm living in Orlando.
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Bentley

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Re: Coming Up...
« Reply #10 on: July 13, 2021, 02:27:57 PM »

Doh!

No onions, no wonder it did not taste right!
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glitchy

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Re: Coming Up...
« Reply #11 on: July 13, 2021, 03:24:48 PM »

The traditional Maid-Rite is probably plain 80/20. It’s a finer grind but not super fine and served on a normal hamburger bun. Usually, it does not have cheese and everything is ketchup, mustard, pickle, onion (usually coarse chopped). Over the years they’ve added Cheese-Rites, Taco-Rite, BBQ-Rites, etc. The original is basically a simple burger with loose ground beef instead of a patty. I even sometimes make them at home for something different and my grandma used to make Maid-Rites and mac n cheese or skillet fried potatoes regularly.
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02ebz06

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Re: Coming Up...
« Reply #12 on: July 15, 2021, 04:22:37 PM »

I need to purchase the long rectangular spatula...

Bentley, check out CampChef's "Professional Long Spatula", blade is 8-1/2" long x 3-3/4" wide. Part # SPLG.

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Bentley

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Re: Coming Up...
« Reply #14 on: July 15, 2021, 05:54:53 PM »

Either the CampChef's Professional Long Spatula or the Mercer is what I am looking for!
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