If you try this recipe you'll love it!

Before the weather gets too warm, I wanted to post this recipe.
It is awesome!

Fast Eddie's Italian Meat

1. Take a 3 to 4 lb bottom round roast
2. Cut off all the fat
3. Using a knife, make many slits in the meat (20-30 slits)
4. Use 1 clove of garlic per pound of meat. Cut
off the green tips of the garlic, and slice the garlic razor thin. Put the thin slices in the slits of the beef.
5. Put the beef in a roasting pan and pour in one 12-ounce can of beer.
6. Add one can of beef broth
7. Take two 16-ounce jars of peppercini peppers. Remove all the stems from the peppers and add them to the pan along with the juice from ONE HALF to ONE FULL JAR of the peppercini peppers. (Eddie chops his peppers, Jim does not.)
8. Cover and cook in oven at 225 degrees for 4-5 hours.
9. Cut a piece of Italian bread lengthwise, cover with the meat and peppers. Add some mozzarella cheese and broil until cheese is melted.
10. Enjoy Fast Eddie's Italian meat

[vass0922]

*Note
Step 5. Add more beer for better flavor. Technically it doesn't add to the flavor but if you eat enough you'll be too drunk to notice

Mmmmm beer battered mushrooms, and Beer & Bratwurst

Hmm what kind of beer would you use?
I mean if you use one of those dark beers that'd be horrible lol
Maybe O'Douls ?

I don't think it really matters but I do think it helps tenderize the meat and help the cooking process..
I think I've just tossed in whatever.. like a Bud.

[vass0922]

Sent it to my wife btw
She said it sounded good hehe

[Tekk]

hmm sounds tastey...hafta convince moms to cook it up for me

[Germ]

Wow! That sounds really good. I'm gonna try it. Thanks for sharing.

Germ

[Knothead]

YEAH! My kinda sandwich!!

Thanks for the recipe...any Barbecue fanatics? I have a recipe (real simple) for Tri-tip that is the greatest thing you EVER had!
Let me know.

Well come on and post it! We're letting you know!

(do I need a grill?)

[Knothead]

COOL! This really is a treat. I'm serious. Serve this to your boss!

You'll need:

--Tri-tip roast (if possible, spring for the "Choice" grade. Trust me.) Figure on 3/4 lb. per guest (sounds like a lot, but.... )
--Wright's "Liquid Smoke" (a little brown bottle at most stores)
--Salt
--Pepper
--Granulated garlic

get a large serving platter. Pour equal amounts of salt, pepper, and garlic onto it, making about 1/2 cup of powder. Maybe a cup, if it's a 3 or 4 ponder. Mix it up.

Take about a tablespoon of the Liquid Smoke and massage into the meat. Now roll the meat in the powder mixture, taking care to coat it evenly.

Put it on the grill at low to medium heat. If you don't have a grill, use a rack-and-pan deal, and put in the oven at about, oh...250 degrees...

Depending on the size, you're looking at about an hour or so...get a meat thermometer, and test it...when it hits about 120 degrees inside, you're done. Your looking for almost red when you cut it (it will go pink shortly thereafter.)

Carve carefully. You want to position the pointy end to your right, and angle the knife so you make W-I-D-E slices, about 1/4" to 1/2" thick, depending on your preference.

You can serve it with potatoes, salad, whatever you like, but nobody will notice anything else, once they take that first bite, it's that good!

Bon appetit!