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...
Buffalo Barbarian Posted January 11, 2022 Share Posted January 11, 2022 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 1 Quote Link to comment Share on other sites More sharing options...
stinky finger Posted January 11, 2022 Share Posted January 11, 2022 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 1 Quote Link to comment Share on other sites More sharing options...
Buffalo Boy Posted January 11, 2022 Share Posted January 11, 2022 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. Quote Link to comment Share on other sites More sharing options...
CSBill Posted January 11, 2022 Share Posted January 11, 2022 1 hour ago, HOUSE said: Put the lime in the coconut, shake it all up Only the old guys will get that one, House. 1 1 Quote Link to comment Share on other sites More sharing options...
Augie Posted January 11, 2022 Share Posted January 11, 2022 19 minutes ago, CSBill said: Only the old guys will get that one, House. OUCH!!! 😋 1 Quote Link to comment Share on other sites More sharing options...
The Wiz Posted January 11, 2022 Share Posted January 11, 2022 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). Quote Link to comment Share on other sites More sharing options...
djp14150 Posted January 11, 2022 Share Posted January 11, 2022 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. Quote Link to comment Share on other sites More sharing options...
AlfaBill Posted January 11, 2022 Share Posted January 11, 2022 (edited) 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 Quote Link to comment Share on other sites More sharing options...
EasternOHBillsFan Posted January 11, 2022 Share Posted January 11, 2022 (edited) 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 2 Quote Link to comment Share on other sites More sharing options...
goober Posted January 11, 2022 Share Posted January 11, 2022 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. 1 Quote Link to comment Share on other sites More sharing options...
Gugny Posted January 11, 2022 Share Posted January 11, 2022 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. Quote Link to comment Share on other sites More sharing options...
Big Turk Posted January 11, 2022 Share Posted January 11, 2022 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. 1 Quote Link to comment Share on other sites More sharing options...
Buffalo Boy Posted January 11, 2022 Share Posted January 11, 2022 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.” 😎 Quote Link to comment Share on other sites More sharing options...
Ridgewaycynic2013 Posted January 11, 2022 Share Posted January 11, 2022 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. Quote Link to comment Share on other sites More sharing options...
Draconator Posted January 11, 2022 Share Posted January 11, 2022 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. 1 Quote Link to comment Share on other sites More sharing options...
Wacka Posted January 11, 2022 Share Posted January 11, 2022 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. Quote Link to comment Share on other sites More sharing options...
John Adams Posted January 11, 2022 Share Posted January 11, 2022 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? Quote Link to comment Share on other sites More sharing options...
Big Turk Posted January 11, 2022 Share Posted January 11, 2022 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. Quote Link to comment Share on other sites More sharing options...
Irv Posted January 11, 2022 Share Posted January 11, 2022 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. Quote Link to comment Share on other sites More sharing options...
Pete Posted January 12, 2022 Share Posted January 12, 2022 Schwabl’s and Charlie the Butchers are two of our first stops when we visit Buffalo Quote Link to comment Share on other sites More sharing options...
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