Malcom Reed
Chicago Italian Beef Sandwich
Hailing from the South Side of Chicago, this sandwich has it all: Piles of thinly sliced, hot beef nestled in a soft bread smothered in tasty “beef juice” topped with sautéed peppers and spicy giardiniera; it just doesn’t get any better. This is a sandwich worthy of a Championship Trophy! Chicago Italian Beef Sandwich Ingredients 3-4lb Top Sirloin Roast (you can also use Top Round or Bottom Round) 2 Tablespoons Kosher Salt 1 Tablespoon Ground Black Pepper 
 1 teaspoon Granulated Garlic 1 teaspoon Granulated Onion
 1 teaspoon Dried Oregano 1 teaspoon Dried Sweet Basil 1/2 teaspoon crushed Red Pepper...
Malcom Reed
Bacon Burnt Ends
Bacon Burnt Ends are sticky little cubes of heaven. As far as I know, Travis from Heim BBQ in Fort Worth Texas came up with idea to cut slab bacon into cubes and call it “burnt ends”. I sincerely thank him for the idea and for sharing it with Texas and the world!
Recent articles
