Oshkosh & Hot Beef Sandwiches

Look in the cookbook under "Local Recipes: State of Grease."

"RST Engineering" wrote in message
...
A few years ago I had a hot beef sandwich at the little mom'n'pop
Ardy'n'Ed's drive in restaurant/carhop joint up on the northeast corner of
the field. Absolutely excellent.

I've been trying to duplicate that recipe for lo these many years, and
can't seem to get it right. It is either overspiced or too bland, and I
can't get the combination down. Anybody got a Wisconsin hot beef sandwich
recipe they'd like to share?

Jim

RST Engineering wrote:
A few years ago I had a hot beef sandwich at the little mom'n'pop
Ardy'n'Ed's drive in restaurant/carhop joint up on the northeast corner of
the field. Absolutely excellent.

I guess you tried the obvious hack of callin Ardy&Ed's?

I'm a brat man myself.

From a guy born and raised on a Wisconsin farm, eating his own farm raised
beef and roast beef... I'll agree with Juan... it's all about the grease
and the gravy.

We start with a well marbled roast and throw it in the crock pot with some
water, onions, salt, and pepper. Let it cook on low all day long. Strain
the liquid, add flour or a brown gravy mix to make a good brown gravy.
Don't let it get too thick. Add salt and pepper to taste. Shred the beef
into a large bowl, pour the gravy in, mix well. Use plenty of real butter
on the buns (remember the grease theme). You can add worstershire sauce or
hot sauce if you want, but we don't. You can also throw an au jou twist to
it and put the beef on french bread with some au jou dipping sauce. The
combination of the salty hot au jou with the greasy gravy and lots of butter
is great, you just need a LOT of napkins!

Jim

"RST Engineering" wrote in message
...
A few years ago I had a hot beef sandwich at the little mom'n'pop
Ardy'n'Ed's drive in restaurant/carhop joint up on the northeast corner of
the field. Absolutely excellent.

I've been trying to duplicate that recipe for lo these many years, and
can't
seem to get it right. It is either overspiced or too bland, and I can't
get the combination down. Anybody got a Wisconsin hot beef sandwich
recipe
they'd like to share?

Jim

We start with a well marbled roast and throw it in the crock pot with some
water, onions, salt, and pepper. Let it cook on low all day long. Strain
the liquid, add flour or a brown gravy mix to make a good brown gravy.
Don't let it get too thick. Add salt and pepper to taste. Shred the beef
into a large bowl, pour the gravy in, mix well. Use plenty of real butter
on the buns (remember the grease theme). You can add worstershire sauce
or
hot sauce if you want, but we don't. You can also throw an au jou twist
to
it and put the beef on french bread with some au jou dipping sauce. The
combination of the salty hot au jou with the greasy gravy and lots of
butter
is great, you just need a LOT of napkins!

Man, Jim, you've got my mouth watering, and now I'm pining for OSH in the
worst possible way...

My lifespan may be shorter, thanks to my Wisconsin upbringing and diet --
but I think it might be worth it.
--
Jay Honeck
Iowa City, IA
Pathfinder N56993
www.AlexisParkInn.com
"Your Aviation Destination"

Jim Burns wrote:

OSH is only an hour or two away Jay!

The idea of wading through the snow covering the "north 40" makes that sandwich
much less appetizing to me.

George Patterson
He who would distinguish what is true from what is false must have an
adequate understanding of truth and falsehood.

OSH is only an hour or two away Jay!
KOSH 151353Z VRB03KT 8SM CLR 00/M03 A2990 RMK AO2 SLP136 T00001028
Jim

"Jay Honeck" wrote in message
news:sNnQd.542$zH6.46@attbi_s53...
We start with a well marbled roast and throw it in the crock pot with
some
water, onions, salt, and pepper. Let it cook on low all day long.
Strain
the liquid, add flour or a brown gravy mix to make a good brown gravy.
Don't let it get too thick. Add salt and pepper to taste. Shred the
beef
into a large bowl, pour the gravy in, mix well. Use plenty of real
butter
on the buns (remember the grease theme). You can add worstershire sauce
or
hot sauce if you want, but we don't. You can also throw an au jou twist
to
it and put the beef on french bread with some au jou dipping sauce. The
combination of the salty hot au jou with the greasy gravy and lots of
butter
is great, you just need a LOT of napkins!

Man, Jim, you've got my mouth watering, and now I'm pining for OSH in the
worst possible way...

My lifespan may be shorter, thanks to my Wisconsin upbringing and diet --
but I think it might be worth it.
--
Jay Honeck
Iowa City, IA
Pathfinder N56993
www.AlexisParkInn.com
"Your Aviation Destination"

I know what you mean but actually it isn't bad. The snow was all but gone
up until yesterday, now we've got about 2 inches mixed with frozen ice and
slop. Spring is on it's way!
Jim

"George Patterson" wrote in message
...


Jim Burns wrote:

OSH is only an hour or two away Jay!

The idea of wading through the snow covering the "north 40" makes that
sandwich
much less appetizing to me.

George Patterson
He who would distinguish what is true from what is false must have an
adequate understanding of truth and falsehood.

“We take eighteen ounces of sizzling ground beef, and soak it in rich,
creamery butter, then we top it off with bacon, ham, and a fried egg. We
call it the Good Morning Burger.”

- Advertisement, causing Homer to drool

"Jim Burns" wrote in message
...
From a guy born and raised on a Wisconsin farm, eating his own farm raised
beef and roast beef... I'll agree with Juan... it's all about the grease


Don't forget to add, that for maximum effect, the buns should be cooked with
real lard, too. That's how Hardies get such good buns!
--
Jim in NC

"We take eighteen ounces of sizzling ground beef, and soak it in rich,
creamery butter, then we top it off with bacon, ham, and a fried egg. We
call it the Good Morning Burger."

- Advertisement, causing Homer to drool

And it's perfect for the Atkins diet. !