gary you don't know what your missing....
go to south philly and try one.

No thanks, Donny,I don't like South Philly, deplore soggy rolls and I definitely don't want my roll dredged in water thin gravy. If I want a pot roast beef, I sure don't want it on a sandwich. I like my pot roast beef slow cooked with onions, potatoes, carrots, fresh garlic and a bit of parsley. When the beef and vegetables come out of the pot, the remaining juices, which is watery, is then thickened with corn starch, salt and pepper added to taste, and maybe a bit of beef cubes, just for added flavor.

Last night, I grilled some bacon and cheddar flavor Johnsonville Grillers on the gas grill, sauteed a mix of chopped Vidalia Onions and fresh mushrooms in an iron skillet, which was than used to smother the grillers. For seasoning on both, I used a combination of sea salt and white pepper while they were cooking. Added to that some Honey-Bourbon baked beans and a light salad. Hard to beat on a rainy, chilly, spring day - sure glad I had the forethought to build a covered deck so I could grill in nasty weather.

Tonight, it's Maryland style crab cakes and Salt Pond Oysters on the half-shell, along with some homemade potato salad mixed with minced celery and chopped, deviled egg. Love those Salt Pond Oysters!

Gary

You lost me at the minced celery. Celery is the 'accordion' of foods, along with beets, carrots, squash, okra, broccoli, cauliflower, eggplant, and a few other veggies my mother was never able to force down my throat. Let's face it, if it's healthy, it can't possibly taste good. Every baby knows that.



chas

It just struck me you might like to braise beef in JB honey bourbon. That should give it some flavour.

Yep, I do add some JB Honey Bourbon to the brine solution, but there are another dozen ingredients in the brine, which makes a huge difference after 5 days in the brine, in the refrigerator. The brine is stiffed every day to help prevent settling. The next step, however, is smoking the beef, which takes about 2.5 hours and 2 pans of hickory chips during the process. I've been doing this kind of stuff for most of my life, which I guess is why I'm so picky about my roast beef sandwiches.

Chas, chopped celery adds not only a fair amount of flavor, but also some much needed crunch. Sounds like were a tough kid to please when it came feeding you.

All the best,

Gary

Celery, garlic, V onions...next thing you know you'll be putting coconut and cabbage in it.

I'm drinking beer and eating tamales. Shut in with heartburn lol

A little trivia.

Arby’s quotes Forrest Raffel as saying, “We came up with Arby’s, which stands for R.B., the initials of Raffel Brothers, although I guess customers might think the initials stand for roast beef.”

Jerryghr

Don, there was a time when I ate Vidalia onions like apples - they are sooooooo good!

Gary