jax bill backer Posted February 3, 2009 Share Posted February 3, 2009 Who do you think has the best Beef on Weck in Buffalo Link to comment Share on other sites More sharing options...
C.Biscuit97 Posted February 3, 2009 Share Posted February 3, 2009 Who do you think has the best Beef on Weck in Buffalo Charlie the Butcher's (though it's a litte pricey) and Hoak's on the Lake Went on a first date there and brag about how good the Beef on Weck was. Amazingly, a girl eating beef on weck isn't as hot as I pictured it to be. Link to comment Share on other sites More sharing options...
jax bill backer Posted February 3, 2009 Author Share Posted February 3, 2009 Charlie the Butcher's (though it's a litte pricey) and Hoak's on the Lake Went on a first date there and brag about how good the Beef on Weck was. Amazingly, a girl eating beef on weck isn't as hot as I pictured it to be. I imagine that everybody will say charlie the butcher.... Link to comment Share on other sites More sharing options...
Chandler#81 Posted February 3, 2009 Share Posted February 3, 2009 This should be OTW. Anyway, Swistons in Tonawanda. Link to comment Share on other sites More sharing options...
qwksilver Posted February 3, 2009 Share Posted February 3, 2009 Who do you think has the best Beef on Weck in Buffalo I remember really liking Steve's Pig and Ox? Is it even open anymore? The food in Buffalo is the best (pizza, wings, and Mighty Taco). Man do I miss the food. Link to comment Share on other sites More sharing options...
bschmoove Posted February 3, 2009 Share Posted February 3, 2009 This should be OTW. Anyway, Swistons in Tonawanda. Yes! Link to comment Share on other sites More sharing options...
BillsNYC Posted February 3, 2009 Share Posted February 3, 2009 Charlie the Butcher (at the original store) or Barbells in East Aurora. Link to comment Share on other sites More sharing options...
EndZoneCrew Posted February 3, 2009 Share Posted February 3, 2009 Barbells in East Aurora. any relation to the "Bar Bill Tavern" in East Aurora? Link to comment Share on other sites More sharing options...
BillsFan74 Posted February 3, 2009 Share Posted February 3, 2009 The Bar bill and Charlie the Butcher are excellent. Anchor bar is not bad either. Link to comment Share on other sites More sharing options...
The Dean Posted February 3, 2009 Share Posted February 3, 2009 Schwabel's in West Seneca. I'd say this is the best. Mister Dee's in Cheektowaga Charile the Butcher and Swistons, are very good, too. BTW, this is the wrong board for posts like this. It should be moved to Off the Wall Link to comment Share on other sites More sharing options...
loyal2dagame Posted February 3, 2009 Share Posted February 3, 2009 I remember really liking Steve's Pig and Ox? Is it even open anymore? The food in Buffalo is the best (pizza, wings, and Mighty Taco). Man do I miss the food. steve's pig and ox is still open and just as good as ever....... Link to comment Share on other sites More sharing options...
Jerry Jabber Posted February 3, 2009 Share Posted February 3, 2009 Where is Charlie the Butcher located at? Link to comment Share on other sites More sharing options...
keepthefaith Posted February 3, 2009 Share Posted February 3, 2009 Where is Charlie the Butcher located at? One location is at Cayuga and Wherli. The Creekview on main in Williamsville along with Shepard's Pub on Transit have good beef also. My wife makes it at home in Chicago. Buy kaiser rolls, put the salt and caraway seeds on the top of the bun with some eggwash and pop the rolls in the oven for about 2 minutes. Buy a piece of top round beef (I think) and cook that to medium rare. Carve it up, add some horseradish and you've got a very authentic sandwich. Link to comment Share on other sites More sharing options...
stuckincincy Posted February 3, 2009 Share Posted February 3, 2009 One location is at Cayuga and Wherli. The Creekview on main in Williamsville along with Shepard's Pub on Transit have good beef also. My wife makes it at home in Chicago. Buy kaiser rolls, put the salt and caraway seeds on the top of the bun with some eggwash and pop the rolls in the oven for about 2 minutes. Buy a piece of top round beef (I think) and cook that to medium rare. Carve it up, add some horseradish and you've got a very authentic sandwich. Yep - you can make a decent roll that way. I'd advise egg washing the bottom of the roll and dust on some more caraway seed. Of course - don't use a roll that has eggs in its' ingredients. Also, buy an envelope of au jus gravy and heat according to directions. Toss the sliced round into that, and dispense the wetted beef onto the roll dip the bottom surface. for more juiciness, dip bottom of the top portion of the roll. I cook the round pretty rare - the hot au jus does its' thing. Here's a recipe for authentic rolls: http://web.archive.org/web/20060831071625/...reads+and+Rolls A lot of work for sure. The treatment of a store-bought Kaiser as you suggest is a good, delicious substitute. Link to comment Share on other sites More sharing options...
TheBlackMamba Posted February 3, 2009 Share Posted February 3, 2009 anderson's isnt all that bad either Link to comment Share on other sites More sharing options...
Wooderson Posted February 3, 2009 Share Posted February 3, 2009 anderson's isnt all that bad either Definitely my favorite...I think Swiston's is quite overrrated. Link to comment Share on other sites More sharing options...
BuffaloBill Posted February 3, 2009 Share Posted February 3, 2009 If you find yourself in lockport Wagners is very good. I understand that they may have changed ownership so i do not know if this has impacted the quality of food / service. I was last there about two years ago. Link to comment Share on other sites More sharing options...
Captain Quint Posted February 3, 2009 Share Posted February 3, 2009 This should be OTW. Anyway, Swistons in Tonawanda. I '3rd' that. Awesome sandwich, and the chili is good, too. Link to comment Share on other sites More sharing options...
keepthefaith Posted February 3, 2009 Share Posted February 3, 2009 Yep - you can make a decent roll that way. I'd advise egg washing the bottom of the roll and dust on some more caraway seed. Of course - don't use a roll that has eggs in its' ingredients. Also, buy an envelope of au jus gravy and heat according to directions. Toss the sliced round into that, and dispense the wetted beef onto the roll dip the bottom surface. for more juiciness, dip bottom of the top portion of the roll. I cook the round pretty rare - the hot au jus does its' thing. Here's a recipe for authentic rolls: http://web.archive.org/web/20060831071625/...reads+and+Rolls A lot of work for sure. The treatment of a store-bought Kaiser as you suggest is a good, delicious substitute. Yes, shame on me for forgetting to mention the au jus. Link to comment Share on other sites More sharing options...
bizell Posted February 3, 2009 Share Posted February 3, 2009 dude, my mouth was watering reading that... :drool: Link to comment Share on other sites More sharing options...
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