"The Big Broadcast" Live Sunday 9/27 7-11pm est

21 posted on 09/27/2020 5:32:32 PM PDT by Vision (Obama corrupted, sought to weaken and fundamentally change America; he didn't plan on being stopped.)

HA! We rarely do pork butts, Viking, but Keith does something on the Big Green Egg all the time, mostly chicken. :-)

22 posted on 09/27/2020 5:42:54 PM PDT by WXRGina

Well, if I had a Big Green Egg, I’d probably be out on the patio every night, too! LOL I like mine, but it’s such a pain to get The Meat Machine prepped, especially if there’s going to be bad weather.

23 posted on 09/27/2020 5:46:03 PM PDT by Viking2002 (When aliens fly past Earth, they probably lock their doors.)

Chopped cheese looks pretty good.

24 posted on 09/27/2020 5:59:39 PM PDT by logitech

I'm now a fan. Poor man's cheese steak? Whatever it's good. You could sear the burgers on a grill and finish in the kitchen.

25 posted on 09/27/2020 6:05:46 PM PDT by Vision (Obama corrupted, sought to weaken and fundamentally change America; he didn't plan on being stopped.)

OK, OK, OK, I'm sold. I even subscribed to his channel. Back in my misspent youth, I worked at a couple pizza and sub shops, and so much of this is SOP for making a good cheesesteak. Toasting the bun on the outside is a reverse of what we used to do, but hey, what works, works. The lettuce inside was usually tossed in with what's the equivalent of Italian dressing with a little added Italian seasoning and garlic powder, but to each his own. (I also use Beano's submarine dressing.) Tomatoes, of course, and Provolone or American cheese. Grill the meat optionally with green peppers and/or mushrooms. Another regional favorite (or local, at least) was to add sweet pepper strips. I always grab at least one jar of Tallarico's when I'm up. Mt. Olive makes some delicious sweet yellow pepper strips as well. Either are pickled in sweet brine like sweet baby Gherkins. And extra mayo. heh heh heh.......and here's a little trick I learned myself: if you want that 'sub shop' flavor, heat your oven to 170, and wrap each sub in butcher paper. Turn the oven off and put the subs on a cookie sheet, then leave them in for a bit, so all the flavors blend together inside the wrapper. Heat lamp cooking. I really does make a difference.

See? You got me started again. *chuckle* I have time on my hands. I really am considering taking all the recipes I have and I know, and putting out a cookbook myself.

I'll send you and Gina one, gratis.

26 posted on 09/27/2020 6:12:13 PM PDT by Viking2002 (When aliens fly past Earth, they probably lock their doors.)

FreeRepublic, LLC, PO BOX 9771, FRESNO, CA 93794