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  1. #1
    Join Date
    Jan 2008
    Location
    Chicago
    Posts
    1,406

    Default Slow Cooker "Italian Beef"

    Haven't had any time to cook out lately, not even grilling much

    But this past weekend, we made a slow cooker favorite for "Italian Beef"

    Take one 3-4# chuck roast and place in slow cooker.

    Fill with water until nearly covered.

    Add Italian Seasoning packet.

    Whats that, you say?

    Well, first buy a package of Kraft Tangy Italian Spaghetti


    Take the parmesian packet, and throw it out.

    Take the pasta, and either discard or place in container for future use.

    That leaves you with the Italian Seasoning packet which is the only reason we buy the thing to begin with.

    Add to the slow cooker, then High for 8 hours, Low for 12.

    With an hour remaining, uncover and shred with 2 large forks. Cover.

    Serve on fresh italian or french bread.

    VERY good stuff when time is short and you're away all day.
    Bill-Chicago

    WSM, Bandera, Kettle, ECB, Kenmore Gasser 36qt Turkey Fryer

  2. #2
    SmokyOkie Guest

    Default

    Thanx for the reminder. We haven't made any IB since winter '06-'07.

    We do a little different. We cook stovetop, brown the meat, add garlic, garden variety Italian seasoning and 1 jar or pepponcini peppers (de-stemmed). Love it on a good hard roll w/ a little mozz and horseradish mayo.

    Great comfort food!

  3. #3
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Never had IB before. Sounds like something I need to give a whirl, though. Thanks.
    Rob - TX Sandman
    Plank Owner, TQJ

  4. #4
    Join Date
    Jan 2008
    Location
    Carthage, MO
    Posts
    10,055

    Default

    Quote Originally Posted by Willkat98 View Post
    Add to the slow cooker, then High for 8 hours, Low for 12.

    With an hour remaining, uncover and shred with 2 large forks. Cover.
    Willkat - Do I take it that you cook this meat for approx 20 - 21 hrs or approx 12 -13 hrs? Looks like you cook it on high for 8 hrs then turn it down for another 12. Just clarifying for my foggy brain cells.
    Plank Owner ..................
    I didn't fight my way to the top of the food chain to be a vegetarian!



  5. #5
    Join Date
    Jan 2008
    Location
    Chicago
    Posts
    1,406

    Default

    Sorry for the fusion!

    If you only have 8 hours or so, cook on High to ensure its done (I meant to put it on at 6am on Low for 12 hours, but thanks to Mr. Hangover, I rolled at 9am that morning)

    Normal slow cooker directions, no 20+ hour thing.

    12 hours on Low if you start it on time, 7-9hr on High if you start it late.

    I leave for work at 5:30am, so its Low on weekdays, High on weekends (the slow cooker on High, not me. Had to give that up years ago )
    Bill-Chicago

    WSM, Bandera, Kettle, ECB, Kenmore Gasser 36qt Turkey Fryer

  6. #6
    Join Date
    Jan 2008
    Location
    Chicago
    Posts
    1,406

    Default

    Quote Originally Posted by TX Sandman View Post
    Never had IB before. Sounds like something I need to give a whirl, though. Thanks.
    This is NOT Italian Beef, in the Chicago sense of the word.

    That is why I said Italian in Quotes in the title.

    This is Italian Beef only because we use an Italian Seasoning packet from the Sketti.

    Regular Chicago italian beef is a different thing altogther.
    Bill-Chicago

    WSM, Bandera, Kettle, ECB, Kenmore Gasser 36qt Turkey Fryer

  7. #7
    Join Date
    Jan 2008
    Location
    DFW, Texas
    Posts
    2,661

    Default

    Quote Originally Posted by Willkat98 View Post
    Regular Chicago italian beef is a different thing altogther.
    Like I'll know the difference. I'm, what, 1000 miles south of you?

    Hey, if it tastes good, I'm there! I'll worry about "regular Chicago" style when I'm up there.
    Rob - TX Sandman
    Plank Owner, TQJ

  8. #8
    SmokyOkie Guest

    Default

    Bill, I've had two different types of Chicago style, thin sliced and "pulled". Which one of those do you like best, and if you don't recognize both as true Chicago style, which one is?

    We do ours stove top for about 4 hours, but you wouldn't want to start it and then leave the house.

  9. #9
    Join Date
    Jan 2008
    Location
    Chicago
    Posts
    1,406

    Default

    Sliced is the way to go.

    Never saw pulled.
    Bill-Chicago

    WSM, Bandera, Kettle, ECB, Kenmore Gasser 36qt Turkey Fryer

  10. #10
    SmokyOkie Guest

    Default

    I've seen it both ways. Seems like usually round if its sliced and chuck if its pulled. I've always had trouble getting it tender enough yet still firm enough to slice. How do you do your sliced IB?

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