Beef on Weck Tips

[Buffalo Barbarian]

3 minutes ago, Augie said:

 

Went there as a much younger person. I’ve been known to go directly from the airport to Schwabl’s on trips back to see a game. Amazing as well, and I had totally forgotten how good German potato salad could be!  Bad time for such a craving! 

 

Not a German potato salad fan but i wouldn't turn it down either

 

 

[stinky finger]

8 minutes ago, Augie said:

 

Went there as a much younger person. I’ve been known to go directly from the airport to Schwabl’s on trips back to see a game. Amazing as well, and I had totally forgotten how good German potato salad could be!  Bad time for such a craving! 

 

yeeeeaaars since I had German Potato salad.....de-lish

[Buffalo Boy]

1 hour ago, PromoTheRobot said:

Napoli's in Utica makes a beautiful round roll. Call ahead. They have limited hours. If you ask far enough ahead, maybe they could bake on some caraway and rock salt for you. And while you're there get one of their tomato pies.

 

As for the beef, an easy cheat is to get some rare deli roast beef, whip up a pot of au jus, and soak the beef in it just long enough to warm it before serving.

    Boars Head London Broil is the bomb.

    Agree with au jus. TOPS actually sells a shaker full of salt with caraway seeds . Throw a little Millers horseradish and you’re in business.

[CSBill]

1 hour ago, HOUSE said:

Put the lime in the coconut, shake it all up

 

Only the old guys will get that one, House. 

[Augie]

19 minutes ago, CSBill said:

Only the old guys will get that one, House. 

 

OUCH!!!

 

 

😋

[The Wiz]

eye of round. can if you want before but add salt/pepper on oil.  I like to do mine in the slow cooker for about 3-4 hours and then slice it up with a meat slicer ($50 well spent on amazon).

 

Just use the au jus recipe for the slow cooker instead of water (can add other veggies if you want to it which makes it easier).

[djp14150]

2 hours ago, judman said:

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!

go to wegmans in Syracuse area…I can get them at mine in northern virginia.

[AlfaBill]

The one big mistake I made was NOT having a beef on weck sandwich the one and only time I visited Buffalo. Big regret. I’ve been looking around locally (western Canada) for a place that makes this specialty ‘wich. 
 

wings were great though. I watched the Bills get smashed by the Pats with JP under center. 
 

 

Edited January 11, 2022 by AlfaBill

[EasternOHBillsFan]

3 hours ago, HOUSE said:

Put the lime in the coconut, shake it all up

 

WOO WOO WOO

DAC TA

2 hours ago, CSBill said:

Only the old guys will get that one, House. 

 

BAH! Old Guys Schmold Guys...

Edited January 11, 2022 by EasternOHBillsFan

[goober]

2 hours ago, Buffalo Boy said:

    Boars Head London Broil is the bomb.

    Agree with au jus. TOPS actually sells a shaker full of salt with caraway seeds . Throw a little Millers horseradish and you’re in business.

I am a lousy cook, so after botched attempts at a more legit version a couple times, I found this approach much easier and fine for me at least.  

[Gugny]

5 hours ago, PromoTheRobot said:

Napoli's in Utica makes a beautiful round roll. Call ahead. They have limited hours. If you ask far enough ahead, maybe they could bake on some caraway and rock salt for you. And while you're there get one of their tomato pies.

 

As for the beef, an easy cheat is to get some rare deli roast beef, whip up a pot of au jus, and soak the beef in it just long enough to warm it before serving.

 

5 hours ago, Beerball said:

Eye of round. If you have a sous vide setup use it. If not season and roast to a nice R to MR.  Slice as thin as possible.

 

I have done top round, eye of round and the deli roast beef life hack.

 

Eye of round is, by far, the best route.  Top round will do well.  But there is a HUGE difference between making and slicing your own roast beef and using deli meat.

 

I do not have Sue Veed, but I'm sure that would result in the best meat.  But oven roasting an eye round will give you top quality.

 

[Big Turk]

Not a huge beef on week fan to be honest. It's OK. I always pull most of the salt off the kimmelweck roll and use quality horseradish.

 

[Buffalo Boy]

7 hours ago, goober said:

I am a lousy cook, so after botched attempts at a more legit version a couple times, I found this approach much easier and fine for me at least.  

Like they say, “ a good wine is one that tastes good to you.”

😎

[Ridgewaycynic2013]

Remember, horseradish is not a garnish.  It is a measure of courage.

*
Although finding a sinus blasting commercial brand these last few years has been difficult.

[Draconator]

27 minutes ago, Ridgewaycynic2013 said:

Remember, horseradish is not a garnish.  It is a measure of courage.

*
Although finding a sinus blasting commercial brand these last few years has been difficult.

[Wacka]

Had Beef on Week at Christmas. The horseradish we had was very good. Three of us started coughing from the spiciness of it. Went right up the nose. Best I have breathed afterwards in years.

[John Adams]

9 hours ago, Big Turk said:

Not a huge beef on week fan to be honest. It's OK. I always pull most of the salt off the kimmelweck roll and use quality horseradish.

 

 

Do you take the cheese and dough off the pizza too? 

[Big Turk]

17 minutes ago, John Adams said:

 

Do you take the cheese and dough off the pizza too? 

 

Idiotic comparison. No, because there isn't the equivalent of an entire salt shaker on it.

[Irv]

Went to the Genny Brew Pub in Rochester last weekend and ordered their B.o.W.  It has Charlie the Butcher beef on it and a really good toll.  Washed down with two Genny Screamers.  Highly recommended.  

[Pete]

Schwabl’s and Charlie the Butchers are two of our first stops when we visit Buffalo