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Sam’S Club Southaven Ms – Chicago Italian Beef Sandwich, The Shed Steak Cook & Football Recipes – Season 3: Episode 1

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Introduce about Chicago Italian Beef Sandwich, The Shed Steak Cook & Football Recipes – Season 3: Episode 1

Chicago Italian Beef Sandwich, The Shed Steak Cook & Football Recipes
HowToBBQRight Podcast S3E1
with Malcom and Rachelle Reed

This week on the HowToBBQRight Podcast we talk about what Malcom got for Christmas (0:55), the 2 BBQ Classes we have scheduled in February (3:06) and the ideas Malcom has for his venison recipes (4:50).

Then we talked about Malcom’s Chicago Italian Beef Sandwich video (8:36) – we went over the best part of this sandwich (10:41), why that top sirloin looked so marbled (14:18) and what we’d like to ‘sop in that juice (20:56).

Then we talked about our first contest of the season, cooking SCA steaks and ribs at The Shed (26:06) and what happens when a contest gives out free beer (27:36). To wrap it up, we talked about Malcom’s plans for this weekend (35:53) and some last-minute recipe ideas for the big game (40:18).

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19 Comments

  1. Marinara and cheese doesn’t go on an Italian beef sandwich, never seen it done, Portillo’s restaurant does do a variation of beef sandwich where you get hot croissant, then they put hot beef in it and put couple slices of cheddar on it, croissant is soft already, so no dipping, or anything else on it, although guess giardinera peppers would work, I know some people love it, it’s not bad if you ask me, and if you put onions, peppers and cheese, it becomes a Philly cheesesteak sandwich

  2. For the longest time, the only part of a deer we would cook was a ham. We would grill it slowly over an open pit vs smoking and use a vinegar / salt / cayenne mop for it. Man those were the good old days. Cant wait to see what you do with it Malcom!!

  3. "I clean my plate as a kid" You're preaching to the choir man!!! We had it drilled into our heads that to waste food was just wrong. We also thought the pyramid food chart was accurate, now we realize that it needs to be turned upside down.

  4. Next time you’re in Chicago, try Portillo’s or get mail order. There are plenty of opinions on who makes the best beef, but Portillo’s is solid. Love your videos and have made a lot of your recipes. Keep em rolling. I’ve followed you for a long time and your sauces and rubs are top notch. Can’t wait for the chili seasoning.

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