I’m out of town and left to my own devices for beef on weck. So I’m looking for some tips on what cuts people are fond of and any other tips (like cooking times, temps, etc.).
I did find a place to obtain rolls locally (I’m near Utica). I tried to make my own last year and they were not very good (barely passable, actually). With the rolls being made for me, I can focus on the meat.
Thank you in advance. Go Bills!