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Beef on Weck...you've got to be kidding me

steakman55 Aug 8, 2010 05:41 PM

Tried one in Buffalo this week while there for a meeting. Heard of them for years. In my opinion, it was like licking or taking a bite out of a block of salt. I will put a southern barbecue sandwich up against any BoW any day of the week.

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    KiltedCook RE: steakman55 Aug 9, 2010 09:15 AM

    I'll put a good southern Pulled Pork, or Texas Beef Brisket sandwich up against most other sandwiches anywhere! Was it the beef that was too salty? The au jus? Or the roll? A good kimmelweck roll has some salt, but it's not overloaded. It's all too easy to ovesalt the au jus, or the beef itself.

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      4Snisl RE: steakman55 Aug 9, 2010 10:28 AM

      Where you get your Beef on Weck from makes a difference....source?

      5 Replies
      1. re: 4Snisl
        steakman55 RE: 4Snisl Aug 9, 2010 03:42 PM

        Century Grill, across from the Buffalo Hyatt Regency. Got in late, after 10 PM, and only option. Bun very salty and roast beef was grey. I am confident that there are better examples, but after that one, I was not in the mood to further experiment.

        1. re: steakman55
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          milkyway4679 RE: steakman55 Aug 10, 2010 08:52 AM

          Century Grill? Yuck. Please do not use that as your experience with beef on weck in Buffalo. I am a native Buffalonian, born and raised. If you want the real deal, you need to go to Schwabl's. They've been in business since the 1830's I believe. Here's the website: http://schwabls.com/ . They are true purveyors of beef on weck. There are several other places that are excellent, but Schwabls is the good old stuff. :) If you're ever back in the area, here's my favorite restaurant guide: http://www.cse.buffalo.edu/restaurant... . It's a great tool for finding food from ratings from mostly locals.

          1. re: milkyway4679
            sbp RE: milkyway4679 Aug 11, 2010 11:23 AM

            Ditto. I smoke my own pork and brisket, and I love a good 'cue sandwich. But a good beef on weck can hold it's own against them. Unfortunately, a bad one is little more than an Arby's Sandwich with some salt on the roll.

            A good kimmelweck roll has a sprinkling of coarse salt and caraway seeds on top of a kaisar roll. Not too much of either, but enough so as you bite into the beef, you can taste both. The meat should be rare and freshly sliced, then dipped into the jus.

            I like mine with fresh grated white horseradish.

          2. re: steakman55
            MandalayVA RE: steakman55 Aug 10, 2010 10:32 AM

            Yeah, Schwabl's is the place to go, although Charlie the Butcher--which is out by the airport--is also decent.

            1. re: MandalayVA
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              milkyway4679 RE: MandalayVA Aug 10, 2010 11:42 AM

              Yeah, true. And at Charlie the Butcher you can usually get just a plain Kaiser roll if the Kummelweck is too salty for you.

        2. ipsedixit RE: steakman55 Aug 9, 2010 04:18 PM

          I think it's just one of those things that's an acquired taste.

          Sort of like Akutaq, Scrapple or Taiwanese pig's ears.

          Some regional specialties translate (e.g. BBQ, lobster roll, chesspie), others not so much.

          1. mamachef RE: steakman55 Aug 11, 2010 03:12 PM

            If it's done properly, it's rare, delicious and steaming. there's a place called Champ's in Baltimore and it's fantastic, but i am recalling that the roll used was more of a pretzel roll, not too salty at all - oh, and there they just call it "pitcooked beef sandwich", but it's more roasted than smoky; low and slow baby, that's how they roll. Despite the name though, it really is a b.o.w.

            2 Replies
            1. re: mamachef
              sbp RE: mamachef Aug 11, 2010 03:48 PM

              Pit Beef is one of Baltimore's regional specialties. Kissing cousin of both Beef on Weck and a Chicago Italian Beef.

              1. re: sbp
                steakman55 RE: sbp Aug 11, 2010 04:58 PM

                I had an Italian beef at Al's in Chicago, the original site. Also, I had never heard of the pit beef, but once was driving in Maryland and stopped at a roadside stand that was cooking beef sandwiches. They pit man sliced some beef and cut off some crusty ends and pushed them to the side. I asked him to put them on my sandwich. Outstanding. I am sure he was saving the edges for himself!!

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              4Snisl RE: steakman55 Oct 1, 2010 10:08 AM

              FYI- best beef on weck tasting by Serious Eats. (can you believe it- Century Grill was not one of the contenders! ;)

              http://www.seriouseats.com/2010/10/be...

              1. DoobieWah RE: steakman55 Oct 6, 2010 08:04 AM

                I saw a recipe for this years ago in some food mag or another and decided I had to have it. Roasted an eye of round to rare, sliced ultra thin and served on a kaiser roll, which I had brushed with egg whites and sprinkled with roasted caraway seeds and coarse sea salt.

                It was awesome. I would definitely seek out the real thing if I were ever in the region...

                1 Reply
                1. re: DoobieWah
                  sbp RE: DoobieWah Oct 6, 2010 08:38 AM

                  Buffalo was very lucky to invent both wings and beef on weck. IMO, each is something that can't be improved on - a perfect combination of a few simple flavors.

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