Got a fav?? I have a big chunk of Prime meat leftover and would like to figure out it's future destiny.
If you say Philly sammy's, do you have a fav recipe?
Cheers
Kevin
In college we slathered our thick slices with mustard and put under the broiler in the oven. It was already loaded with a pepper-garlic-salty rub to reduce overall buffet consumption.
PBC
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I slice it as thin as I can (until I get my slicer) and make the wife a French Dip. I also like a big hunk of left over roast with my scrambled eggs the next day.
@Brtitt, That looks great! I bet your left overs didn't last long! ðŸ‘ÂðŸ‘ÂðŸ‘ÂðŸ‘ÂðŸ‘Â. Eat Well and Prosper!
From Fargo ND, Dan
> Weber Genesis EP-330
> Grilla Grills Original Grilla (OG) pellet smoker with Alpha/Connect
> Pit Barrel Cooker (gone to a new home)
> WeberQ 2000 (on "loan" to a relative (I'll never see it again))
> Old Smokey Electric (for chickens mostly - when it's too nasty out
to fiddle with a more capable cooker)
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I've been known to remove as much fat as possible from a small amount of the leftovers, marinate briefly in a little teriyaki sauce (perhaps with a little sherry and cornstarch added) and use in a Chinese-style beef fried rice dish.
Retired high school teacher and principal
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Rec Tec Mini Portable Tailgater w/ GrillGrates
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I seal it in a ziplock and suck all the air out with a straw or by water displacement. Then, I sous vide it at 135 for an hour or two and serve just like it was fresh from the oven.
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