Saturday, February 6, 2010

Drip Beef Sandwiches

Earlier today I put The Pioneer Woman's Drip Beef recipe into the oven...
Then, I went shopping for six hours. Now we're home and it's Dinnertime!

Smells amazing! Once again, the old, Low & Slow
method has produced Perfectly fork-tender results

Really fork-tender!

Temp - 275 degrees. Time - 6 hours

Let's Shred!

Wow-wee! That's a lot of Shred!

There will be plenty left over for my Superbowl nachos tomorrow!

My raccoon family will sure be Happy that
I extracted all the icky Fatty pieces, huh?

My Boeuf-F-F's all done!

Time to Toast our rolls!

Let's see if I can do this without forgetting them!

Now for Cheese... Muenster for me, Provolone for you!

Look! I did not Burn the rolls this time!

You know what they say...

Build it and they will come!

Which explains why he keeps Sneaking into the
kitchen to steal Bites of beef from the platter!

So far, so good!

Done! And, that's how you Drip beef!

Good Stuff!

1 comment:

  1. That looks entirely delicious. Looks like KitchenAid appliances everywhere for you. I had the same range as you in my previous home and just toasted some rolls in the same countertop oven. Keep up the wonderful posts. I love reading your blog.


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