judman Posted January 11, 2022 Share Posted January 11, 2022 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! 1 Quote Link to comment Share on other sites More sharing options...
PromoTheRobot Posted January 11, 2022 Share Posted January 11, 2022 (edited) 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. Edited January 11, 2022 by PromoTheRobot 2 2 1 Quote Link to comment Share on other sites More sharing options...
Beerball Posted January 11, 2022 Share Posted January 11, 2022 3 minutes 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! 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. 1 1 Quote Link to comment Share on other sites More sharing options...
billsbackto81 Posted January 11, 2022 Share Posted January 11, 2022 🤤🤤🤤🤤🤤 1 Quote Link to comment Share on other sites More sharing options...
sherpa Posted January 11, 2022 Share Posted January 11, 2022 I'll give you mine. First, find Kaiser rolls. Not that easy, but any thick hamburger type roll will do. Kaiser is the best. Mix kosher salt and caraway seed together, a little more caraway than salt. Do not use table salt. Prepare some kind of wash to hold the salt/caraway to the top. You can use an egg white wash. Dip the top of the rolls into the wash and apply the salt/caraway. I cook the best roast beef cut at 225 grill temp until 127 internal. I won't use top round, but sirloin or anything better. Let rest for 10-15 minutes, covered in aluminum. Slice very thin. Load the beef in the roll. Apply horseradish to taste. 10 2 Quote Link to comment Share on other sites More sharing options...
Simon Posted January 11, 2022 Share Posted January 11, 2022 14 minutes ago, PromoTheRobot said: 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. I'll second this. No fuss, no muss and it tastes just as good. Just make sure you don't warm it too much or too long or the beef will start to cook and get tougher. 2 2 Quote Link to comment Share on other sites More sharing options...
sherpa Posted January 11, 2022 Share Posted January 11, 2022 13 minutes ago, PromoTheRobot said: As for the beef, an easy cheat is to get some rare deli roast beef The very definition of terrorism. 8 Quote Link to comment Share on other sites More sharing options...
judman Posted January 11, 2022 Author Share Posted January 11, 2022 25 minutes 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. My local source is actually Utica Bread. Their website says they make kummelweck rolls. They even had a picture of one that certainly looked the part. I’m gonna try them and see. I will let you know. Napoli has good pie, but I’m more partial to Roma. Danielle’s is good too, it’s different, but very good. Quote Link to comment Share on other sites More sharing options...
skibum Posted January 11, 2022 Share Posted January 11, 2022 Did you mean Beef Tips on Weck? Mmmmmmm, beef tips on weck... 1 Quote Link to comment Share on other sites More sharing options...
HOUSE Posted January 11, 2022 Share Posted January 11, 2022 Put the lime in the coconut, shake it all up 1 Quote Link to comment Share on other sites More sharing options...
PromoTheRobot Posted January 11, 2022 Share Posted January 11, 2022 (edited) 2 minutes ago, judman said: My local source is actually Utica Bread. Their website says they make kummelweck rolls. They even had a picture of one that certainly looked the part. I’m gonna try them and see. I will let you know. Napoli has good pie, but I’m more partial to Roma. Danielle’s is good too, it’s different, but very good. You know what? Despite all the hype about being around for a 100+ years, O'scugnizzo's Pizza is pretty lame. Utica is my favorite food stop on my way to Buffalo from NH. I'll check out Roma and Danielle's. Any other suggestions? Edited January 11, 2022 by PromoTheRobot Quote Link to comment Share on other sites More sharing options...
716er Posted January 11, 2022 Share Posted January 11, 2022 7 minutes ago, skibum said: Did you mean Beef Tips on Weck? Mmmmmmm, beef tips on weck... Thought this was the actual thread topic and was VERY intrigued Quote Link to comment Share on other sites More sharing options...
RobbRiddicksTDLeap Posted January 11, 2022 Share Posted January 11, 2022 Aunt Joanne used to cook up the roast beef from Tops in the crock pot for a few hours, then get the Redlinski’s Horseradish out. Dip the roll in the juice, put the beef on the roll, put the horseradish on the beef with a fork (Ancient Polish Secret), put the roll on top, eat. When times were tough, the Sunbeam Bread served as an “open face beef on weck”. Not sure if this is what you were looking for, but it’s now I remember it being made. 1 Quote Link to comment Share on other sites More sharing options...
Buffalo Barbarian Posted January 11, 2022 Share Posted January 11, 2022 Go to Charlie the Butcher 1 Quote Link to comment Share on other sites More sharing options...
Peace Frog Posted January 11, 2022 Share Posted January 11, 2022 (edited) I've tried this guy's recipe and it turned out pretty good. A bit of work, though. https://www.youtube.com/watch?v=nL2lxXhVIRk Edited January 11, 2022 by Peace Frog Quote Link to comment Share on other sites More sharing options...
Milanos Milano Posted January 11, 2022 Share Posted January 11, 2022 Cook the beef, and put it on weck. Follow me for more pro tips. 6 Quote Link to comment Share on other sites More sharing options...
Augie Posted January 11, 2022 Share Posted January 11, 2022 12 minutes ago, Buffalo Barbarian said: Go to Charlie the Butcher Funny you say that! They changed their website. It used to give you instructions on how to make your rolls with a corn starch slurry, but now they say egg wash and buy your kosher salt and caraway seeds from them. Selling kits, which seems silly since it’s so easy. I don’t blame them for trying to make money, but I made some great rolls! I’d cheat and get rare deli roast beef and make the au jus from the packets, NOT a can. As posted above, don’t warm up the meat too long or it will start cooking. https://www.charliethebutcher.com 1 Quote Link to comment Share on other sites More sharing options...
Buffalo Barbarian Posted January 11, 2022 Share Posted January 11, 2022 1 minute ago, Augie said: Funny you say that! They changed their website. It used to give you instructions on how to make your rolls with a corn starch slurry, but now they say egg wash and buy your kosher salt and caraway seeds from them. Selling kits, which seems silly since it’s so easy. I don’t blame them for trying to make money, but I made some great rolls! I’d cheat and get rare deli roast beef and make the au jus from the packets, NOT a can. As posted above, don’t warm up the meat too long or it will start cooking. https://www.charliethebutcher.com I go there for the beef which is the best I've ever had. Quote Link to comment Share on other sites More sharing options...
Augie Posted January 11, 2022 Share Posted January 11, 2022 2 minutes ago, Buffalo Barbarian said: I go there for the beef which is the best I've ever had. 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! 3 1 Quote Link to comment Share on other sites More sharing options...
stinky finger Posted January 11, 2022 Share Posted January 11, 2022 59 minutes ago, Simon said: I'll second this. No fuss, no muss and it tastes just as good. Just make sure you don't warm it too much or too long or the beef will start to cook and get tougher. Agree The beef is the easy part. Don't overthink it. Getting the roll right is key. Quote Link to comment Share on other sites More sharing options...
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