Oh, and I just roasted and sliced up some Chicago-style Italian beef, from a brisket I got for $4.99/pound the other day. Sliced up paper-thin, thanks to the Kramer-style slicer I got earlier this year.
Just doing the “gravy” and giardiniera, no rolls. But I do have some Provolone cheese and onions. I just may have to grill some of this with onions and melt some cheese on it later.
I’m with ya man.