I’d love to see you make the ciabatta rolls to go with the deli meat sandwiches :) Oh also, salami!! Would love to see some Hot Hungarian or Sopressa 😁😁
I make a lemon garlic chicken recipe that is based off of Chef John, and (skin and bones removed) it works really nicely sliced cold in sandwiches the next day.
I was like wait no one tried it other than his little pieces... I wanted to know Jules Opinion, I have grown to rely on her opinion so I know he did a good job... LOL
I too struggled with buying a meat slicer then a friend said ‘yes it takes up space and you’ll only use it a few times a year, but when you do you’ll be glad you have it’! Then for several years I bought whole deli meat roasts and sliced meat for my kids school lunches, I think it eventually paid for itself when I didn’t have to pay extra for deli sliced meats.
I recently realized since discovering your channel about a year ago that I haven't missed a single video. I can't say the same about any other RUclips channel I am subbed to. So, thank you! Cheers, from Nova Scotia.
Yup! Only channel I have decided to support financially as well. I figure if I watch and love every single video I can spare a dollar a month. Worth many times more than that.
Here in Sweden we have a kind of roast mae form frozen meat - tjälknöl. It litterarly means frozen lump. You chuck a frozen piece of meat in the owen. When cooked, you put it in a bag/container with brine (my wife use soy sauce, pepper, garlic etcetera in the brine) for a day or so.
I'm on my 3rd slicer. Even though I'm now a senior living on my own, I wouldn't be without one. I use it for all kinds of things, from bulk deli meat, to cheese, to veggies like potatoes, zucchini, acorn squash, etc.
Out of all the expensive equipment I've seen used on cooking channels, by far I am envious of the deli slicer the most! It's such a great investment for long term sandwich making!!
I would love to get a meat slicer just because I'm a Seinfeld fan. Think of all the things you could do! Even out your heels, feed your neighbour's cat...
Glen, I love your videos and I love your positivity even more. I also love that you bought a deli slicer but please be careful with this equipment. The blades are spinning so fast and are so sharp that you won't even know you're cut until you see the blood. I would suggest getting a cutting glove for using just when on the slicer. One can become careless with confidence and an ounce of prevention is a pound of cure. I just want to see you continue to do videos in one piece! Stay awesome!
Thanks James - back in 2007 I shot a series of workplace safety ads for the Alberta government... One of them was about meat slicer safety: ruclips.net/video/EMbkRZl79HQ/видео.html
@@GlenAndFriendsCooking You seemed very confident with that slicer so I had a feeling you had experience. As we all know, the best tool given to us are our hands. It's a must to keep them safe especially during hands-on projects.
Love the new addition to your kitchen! My grandparents owned a Deli in Detroit in the '60s and '70s, and I spent about 6 years operating a Hobart Slicer. Please be VERY careful about cleaning it! Be safe. Great episode.
I finally got around to trying this. you are correct, the flavor is spot on with that brine. My only issue was the brine didn't penetrate as far as I wanted in about 12 hours. I'll brine it for a day minimum next time. Very good recipe sir!
A good sandwich is always good! Meat slicer is awesome because you can control the thickness. Smoked turkey make a club sandwich would be fun to watch. Thanks guys.
I bought a slicer from our food club store. I paid 50 dollars on sale. It is a smaller home use one. I bought it to try out figuring hey I can risk it for that cost. It works fantastic. I use it like once a month or so. Usually to slice up leftover meats but also for cheese. When it fails ill probably upgrade to one like yours. I did that with my stand mixer too. Bought a cheap one used it enough that when it failed (plastic gears) I bought a KA and spent the big bucks.
I see you often use dried bayleaves in your recipes. You should try using fresh. It is so much nicer. I buy in bulk, and they freeze very well, provided they are kept in an air free ziplock bag. Since using fresh, I will never go back to dried. It is a completely different flavour, so much more fragrant.
I usually do a reverse sear on eye of round for roast beef lunch meat, but I've never tried using a brine on it, i will definitely try this. I am envious of that meat slicer, i'm in the same position where I would love one but resist buying it cause they're pretty expensive and i would only use it a couple times a year, and then you have to store it the rest of the time
I love to make deli style roast beef sandwiches with lengths of crusty San Francisco sourdough baguettes, fresh alfalfa sprouts, good quality swiss cheese, and Duke's mayo with a splash of pepperoncini brine. Yes, I live in too sunny California. I get my roast beef sliced just this side of shredded because one doesn't generally want a slab of roast beef on a sandwich. Thanks for sharing the how-to. I would like to see how to make really good quality pastrami.
I was just talking about doing this a couple days ago. Corning two one for corned beef the second pastrami then a third just roast beef. Now I shall endeavor so to do. Thanks for the inspiration.
Oooooo!! I'm loving that meat slicer, you guys. Built-in sharpener....yes? I am so jealous..... Not only does the thing make wonderful deli slices but perfect lettuce shreds (which is my preferred sandwich lettuce.) It will slice tomatoes and onions too but I can usually do that faster (and cleaner) with my chef's knife. Oh, I'm so jealous I'm positively GREEN!
Looks wonderful. I have a couple of those roasts I know buried in one of my 2 freezers. Going to give it a try. I found a used grocery store slicer so I am all set. Thanks for all you do!
This looks great -- and I could do one in the meantime now that I have started the Montreal Smoked Meat journey with a whole brisket curing in the "overflow" fridge. Wish I had a deli slicer, though.
Last night I was just thinking of getting sirloin tip and roasting it in the BBQ for sandwiches to use my new slicing machine too. Mine is not as nice as yours but did a great job with my home made bacon, next.... a brisket!
My brother has one of the cheaper Wal Mart ones. The Philly cheese steaks and homemade potato chips make it worth it. So good after a night at the bar.
hi, glen, that looks really good, I live in an apartment, and only have access to a basic non-convection oven. any idea's on how I could do this in an oven??? thank you for any suggestions.
My mom had a slicer for years. Some would probably scream saying this but we used it for everything. Even when we wanted to chop a ton of veggies for gatherings and all that. I mean come on soap. It never killed us and I guess that is where I stand with that on so many things.
Looked like actual authentic ciabatta. Have not seen that in a while since the mass market got a hold of it and turned it in to something different. Nice "eyes" (occhi) not like the store bought fine crumb garbage. The mustard looked great as well.
Quick question, for the brine time you say overnight. Do you have an hour range? Did you make in the morning and then place in fridge “overnight” or was this made in the evening and then placed “overnight”? Or does it matter Thanks!
Brit here! 🇬🇧😁 How would you cook that in a normal oven? And by normal, I mean my domestic gas oven? Thank you! 🙏 And thank you also for all you share - the best cooking channel on RUclips. Lucky us! 😁
Hi Thank you for this recipe. I was wondering if it will still taste like sandwich meat if I cook the roast in the oven. Do not own a smoker. Thank you
I'm fortunate enough to live in New York City where this is common fare, but MAN! To have one at home. Very jelly, Glen!!! Keep on making content!! (Also love to Jules ) 💜
Welcome to Canada... Where we use both, but differently. Here's a handy chart to help you understand how Canadians measure: i.redd.it/e8f2dqu4qlk31.jpg
Sharp knife, cold meat, practice... If the meat is overcooked and dry it will crumble, otherwise it's not that hard. Start on smaller pieces of meat. You want to be able to slice, not chop, the meat.
If you brined it longer would it ruin it? I was trying to get rid of that undesirable grey ring but with a roast that big it would take 4 or 5 days to penetrate that deep...
I swear, when I heard Glen say, “And if you deal with that other crazy measurment system...”, I thought for sure he was going to follow it with “Good luck!”
I have a meat slicer. thanks, I'll be trying this and using the meat slicer that inherited, did not buy and never use. that way the wife can't make me get rid of it. lol
Hi Glen, looking for the book called Ratio by who? Please let me know the author's name. Many thanks. My mouth was watering ( it's before breakfast for me). I've had a slicer for many years now. Would you consider doing a show on how to sharpen these round blades?
I wish this was deli-style. Looks better. I haven't seen roast beef that red at a deli in years. Also, would dry-aging make a difference in this recipe?
If you want it even more red, you could add some curing salt. Yes, that is adding nitrates, but at least you know what you are adding and can control the amount. That would give you corned beef (which is essentially what he made by brining it) and then pastrami after he smokes it. Had he used curing salts and a more traditional pastrami rub, he then could have made some killer pastrami sandwiches.
Hey Glen. Looks really good. "extend it for sandwiches for a couple of weeks" concerned me a little, refreezing? I can't imagine that you're "meant" to keep roast meats refrigerated for more than 3-4 days?
Thanks for watching Everyone! *tell us in the comments what kind of deli meats you'd like to see us make.* Full recipe in the description box.
You bought that roast from Loblaws, didn't you? I've got one of those in my freezer, this is perfect timing!
I’d love to see you make the ciabatta rolls to go with the deli meat sandwiches :)
Oh also, salami!! Would love to see some Hot Hungarian or Sopressa 😁😁
I like your style
Capocollo (also called Coppa), also called Gabogool if you're a Soprano!
I make a lemon garlic chicken recipe that is based off of Chef John, and (skin and bones removed) it works really nicely sliced cold in sandwiches the next day.
Am I the only weirdo disappointed that they didn’t take a bite of those sandwiches? 🤷♀️😅🤣
That's my one beef with this video...
@@ooorgh yeah it made me almost have a cow
I was like wait no one tried it other than his little pieces... I wanted to know Jules Opinion, I have grown to rely on her opinion so I know he did a good job... LOL
@@RedRacconKing Yeah it put me in a right moo'd
Lol.. video starts... first line and I’m like “beef lemonade??”
Lol... I did the same! Haha
innovative new brine replacement
I too struggled with buying a meat slicer then a friend said ‘yes it takes up space and you’ll only use it a few times a year, but when you do you’ll be glad you have it’! Then for several years I bought whole deli meat roasts and sliced meat for my kids school lunches, I think it eventually paid for itself when I didn’t have to pay extra for deli sliced meats.
I like how Glenn wasn't bothered with the other measurement conversion, the shrug was like "you use it, you figure it out".😂😂
I recently realized since discovering your channel about a year ago that I haven't missed a single video. I can't say the same about any other RUclips channel I am subbed to. So, thank you! Cheers, from Nova Scotia.
Same here.
Its such a brilliant channel, ive taken so much insperation from Glen.
Yup! Only channel I have decided to support financially as well. I figure if I watch and love every single video I can spare a dollar a month. Worth many times more than that.
Here in Sweden we have a kind of roast mae form frozen meat - tjälknöl. It litterarly means frozen lump. You chuck a frozen piece of meat in the owen. When cooked, you put it in a bag/container with brine (my wife use soy sauce, pepper, garlic etcetera in the brine) for a day or so.
Well of course you need a slicer! I've always wanted one myself. Makes Zero sense for me though. And please do a Pastrami!!!!!
He did Montreal Smoked meat a couple weeks ago. It’s what Pastrami wishes it was.
Pastrami would be great
It's essential to always buy at least one really high-quality knife you would be surprised how easy it is to cut meat thinly with one.
I'm on my 3rd slicer. Even though I'm now a senior living on my own, I wouldn't be without one. I use it for all kinds of things, from bulk deli meat, to cheese, to veggies like potatoes, zucchini, acorn squash, etc.
I finally bought a slicer and came to RUclips for a primer on how to make deli roast beef. This was perfect. Thank you.
Remember, the cost of the deli slicer is amortized by the first use, so those sandwiches may have cost $150 each, but the slicer is free from now on.
I like the way you think :D
The rationalized logic is flawless. I’m going to start applying this to more things in my life.
Out of all the expensive equipment I've seen used on cooking channels, by far I am envious of the deli slicer the most! It's such a great investment for long term sandwich making!!
I would love to get a meat slicer just because I'm a Seinfeld fan. Think of all the things you could do! Even out your heels, feed your neighbour's cat...
Remove suspicious moles
Thank you for all of your awesome content! 👍👍👍
Glen, I love your videos and I love your positivity even more. I also love that you bought a deli slicer but please be careful with this equipment. The blades are spinning so fast and are so sharp that you won't even know you're cut until you see the blood. I would suggest getting a cutting glove for using just when on the slicer. One can become careless with confidence and an ounce of prevention is a pound of cure. I just want to see you continue to do videos in one piece!
Stay awesome!
Thanks James - back in 2007 I shot a series of workplace safety ads for the Alberta government... One of them was about meat slicer safety: ruclips.net/video/EMbkRZl79HQ/видео.html
@@GlenAndFriendsCooking You seemed very confident with that slicer so I had a feeling you had experience. As we all know, the best tool given to us are our hands. It's a must to keep them safe especially during hands-on projects.
Love the new addition to your kitchen! My grandparents owned a Deli in Detroit in the '60s and '70s, and I spent about 6 years operating a Hobart Slicer. Please be VERY careful about cleaning it! Be safe. Great episode.
I finally got around to trying this. you are correct, the flavor is spot on with that brine. My only issue was the brine didn't penetrate as far as I wanted in about 12 hours. I'll brine it for a day minimum next time. Very good recipe sir!
Yay, you got a deli slicer! I'm excited to see how you use it in the future. :)
A good sandwich is always good! Meat slicer is awesome because you can control the thickness. Smoked turkey make a club sandwich would be fun to watch. Thanks guys.
I bought a slicer from our food club store. I paid 50 dollars on sale. It is a smaller home use one. I bought it to try out figuring hey I can risk it for that cost. It works fantastic. I use it like once a month or so. Usually to slice up leftover meats but also for cheese. When it fails ill probably upgrade to one like yours. I did that with my stand mixer too. Bought a cheap one used it enough that when it failed (plastic gears) I bought a KA and spent the big bucks.
I see you often use dried bayleaves in your recipes. You should try using fresh. It is so much nicer. I buy in bulk, and they freeze very well, provided they are kept in an air free ziplock bag. Since using fresh, I will never go back to dried. It is a completely different flavour, so much more fragrant.
I usually do a reverse sear on eye of round for roast beef lunch meat, but I've never tried using a brine on it, i will definitely try this. I am envious of that meat slicer, i'm in the same position where I would love one but resist buying it cause they're pretty expensive and i would only use it a couple times a year, and then you have to store it the rest of the time
Looks amazing! Now I just hope I have an old roast in my freezer! haha
This video is just what I was looking for. Where have you been all of my RUclips life? New subscriber here and I can’t wait to see your other content.
"Look how thin that is, see that's all surface area. The taste has nowhere to hide." -Kramer 'Seinfeld'
That was the first thing that came to my mind as well!
sliced so thin it's only got one side....
It's 2024 and I have decided to start making my own deli meats. Thank you for this video 🎉❤❤❤
I am so glad he is using metrics that rest of the world can understand. Thanks
Commies!
I love to make deli style roast beef sandwiches with lengths of crusty San Francisco sourdough baguettes, fresh alfalfa sprouts, good quality swiss cheese, and Duke's mayo with a splash of pepperoncini brine. Yes, I live in too sunny California. I get my roast beef sliced just this side of shredded because one doesn't generally want a slab of roast beef on a sandwich. Thanks for sharing the how-to. I would like to see how to make really good quality pastrami.
4:54 It actually looks like a giant trilobite! Keep up the great videos, glad you finally got a meat slicer!
very nicely done! I plan on making this soon! New subscriber here!
I was just talking about doing this a couple days ago. Corning two one for corned beef the second pastrami then a third just roast beef. Now I shall endeavor so to do. Thanks for the inspiration.
Oooooo!! I'm loving that meat slicer, you guys. Built-in sharpener....yes? I am so jealous..... Not only does the thing make wonderful deli slices but perfect lettuce shreds (which is my preferred sandwich lettuce.) It will slice tomatoes and onions too but I can usually do that faster (and cleaner) with my chef's knife. Oh, I'm so jealous I'm positively GREEN!
Hi my husband & I love your instructions. What kind of Deli Slicer to you have & which blade would be used for very thin slices? Thank you, Maria.
I really like the new establishing shot!
A very timely video. I was probably looking for one just like this while it was being uploaded/published.
Your like me..gotta taste the roast b4 making the sandwich..yummy...
Your videos are exactly what I need to stay sane while battling Kidney stones
Sympathies! Did everything come out okay?
I was waiting for the sandwich bite at the end =(
Hungry Michigander same😖 jipped us lmao
Same!
Blame Colin he ruined it 😥
Looks wonderful. I have a couple of those roasts I know buried in one of my 2 freezers. Going to give it a try. I found a used grocery store slicer so I am all set. Thanks for all you do!
I wish I had some of this fancy equipment... Smoker... Deli slicer.... Cooling rack.
I need all your kitchen gadgets.
Potholders with potato and chorizo, nice!
Great to see all the various components come together!
Would die for a bologna/mortadella video....🤤
Thanks Glen for all of your awesome content and great food!
This looks great -- and I could do one in the meantime now that I have started the Montreal Smoked Meat journey with a whole brisket curing in the "overflow" fridge. Wish I had a deli slicer, though.
Thanks for posting this. I’ve always wanted to try deli roast beef. Mine never comes out that great.
Last night I was just thinking of getting sirloin tip and roasting it in the BBQ for sandwiches to use my new slicing machine too. Mine is not as nice as yours but did a great job with my home made bacon, next.... a brisket!
You know that people are looking at your meat slicer and instantly thinking of Kramer.
I make deli roast beef but you gave me some good ideas to try next time.
My brother has one of the cheaper Wal Mart ones. The Philly cheese steaks and homemade potato chips make it worth it. So good after a night at the bar.
hi, glen, that looks really good, I live in an apartment, and only have access to a basic non-convection oven. any idea's on how I could do this in an oven??? thank you for any suggestions.
ever make chipped beef for say creamed chipped beef? what kind of beef, how did you treat it ect
What was the final Fahrenheit temperature of the meat? It looks so good. Thanks for sharing.
My mom had a slicer for years. Some would probably scream saying this but we used it for everything. Even when we wanted to chop a ton of veggies for gatherings and all that. I mean come on soap. It never killed us and I guess that is where I stand with that on so many things.
Can't wait to try this. BTW do you mind sharing what brand slicer you have? I bought one last summer. I hate it. It is so noisy. Thank you!
Many thanks.
Another one I have to try. Ur both awesome btw.
so lemonade? beef looks great!
Here in norway roastbeef with mayo, red onion and salt is very popular.
Looked like actual authentic ciabatta. Have not seen that in a while since the mass market got a hold of it and turned it in to something different. Nice "eyes" (occhi) not like the store bought fine crumb garbage. The mustard looked great as well.
Quick question, for the brine time you say overnight. Do you have an hour range? Did you make in the morning and then place in fridge “overnight” or was this made in the evening and then placed “overnight”? Or does it matter
Thanks!
Trying your recipe today with an elk roast. It will be interesting!
👍 Sehr gut, danke!
I'm going to try this but I'm still working through making the Montreal Smoked Meat you made. Still got 7 more days in the fridge for that one.
man that slicer cuts so thin it only has 1 side,
K Christiansen 😂
Brit here! 🇬🇧😁 How would you cook that in a normal oven? And by normal, I mean my domestic gas oven? Thank you! 🙏 And thank you also for all you share - the best cooking channel on RUclips. Lucky us! 😁
Hi
Thank you for this recipe. I was wondering if it will still taste like sandwich meat if I cook the roast in the oven. Do not own a smoker.
Thank you
I'm fortunate enough to live in New York City where this is common fare, but MAN! To have one at home. Very jelly, Glen!!! Keep on making content!! (Also love to Jules ) 💜
You have convinced me that I need a small charcoal barbecue to smoke some meat. I really want to get away from super processed meat
Brand and model of the meat slicer? I want one.
Looks great!! I need a slicer.
Love your show! I'm from Burlington!
need homemade mozzarella on that sammich ftw. 👍👍
Of course you got a deli slicer! So jealous.
1: Other crazy measurement system. HAAA! YUP
2: Ruhlman's Ratios! OH, YEAH!
I'm metric, so if you use that crazy measuring system... Also, I've set the thing to Fahrenheit.
Welcome to Canada... Where we use both, but differently. Here's a handy chart to help you understand how Canadians measure: i.redd.it/e8f2dqu4qlk31.jpg
@@GlenAndFriendsCooking It too true, it's hilarious. Hello from Manitoba.
@@GlenAndFriendsCooking In the UK it's also age dependent.
It's the Imperial system and the Empire did nothing wrong...
@@megangreene3955 you'd be used to it and wouldn't know the difference. cheers from Winnipeg!
Already have my meat slicer and now onto the roast beef.
Do you have like 7 storage units for all these cooking gadgets??
What kind(brand) of slicer is that? Do you recommend it?
How's the meat slicers holding up and what brand was it? I'm looking at getting a new one.
Glen, Did you let the meat get to room temperature before the smoker or not??
If there's a kitchen tool that freaks me out more than a mandolin, it is the deli slicer.
What's your recommendation on slicing technique for those of us who don't have deli slicers?
Sharp knife, cold meat, practice... If the meat is overcooked and dry it will crumble, otherwise it's not that hard. Start on smaller pieces of meat. You want to be able to slice, not chop, the meat.
Yeah, it's all about a good sharp knife and knife skills. I finally have a nice knife so I'm finding out just how bad my knife skills are 😂.
If you brined it longer would it ruin it? I was trying to get rid of that undesirable grey ring but with a roast that big it would take 4 or 5 days to penetrate that deep...
I swear, when I heard Glen say, “And if you deal with that other crazy measurment system...”, I thought for sure he was going to follow it with “Good luck!”
I have a meat slicer. thanks, I'll be trying this and using the meat slicer that inherited, did not buy and never use. that way the wife can't make me get rid of it. lol
id like to see a video on how to clean and sanitize the deli slicer.
Looks good 👍 What is the brand and model of the slicer you bought?
I’d like to see the final KFC instalment
Now ya gotta do turkey
Looks delicious! I'd love to see a turkey deli meat btw.
Hell. I must get around to building that smoker!
It's almost 4am and I'm up watching roast beef videos. What am I doing with my life?
Hi Glen, looking for the book called Ratio by who? Please let me know the author's name. Many thanks. My mouth was watering ( it's before breakfast for me). I've had a slicer for many years now. Would you consider doing a show on how to sharpen these round blades?
Hey bud… any chance you can link that slicer, looks much better thank mine!
I really think that schools should teach all forms of measurement and cement it into heads while they are fresh to learn.
I wish this was deli-style. Looks better. I haven't seen roast beef that red at a deli in years.
Also, would dry-aging make a difference in this recipe?
The kind they sell in Niagara Falls is usually very red.
Sprouts sells some that is very good!
If you want it even more red, you could add some curing salt. Yes, that is adding nitrates, but at least you know what you are adding and can control the amount.
That would give you corned beef (which is essentially what he made by brining it) and then pastrami after he smokes it.
Had he used curing salts and a more traditional pastrami rub, he then could have made some killer pastrami sandwiches.
@Jason B - I already make something that is better than pastrami: ruclips.net/video/ZI_NIEJhcWs/видео.html
Hey Glen. Looks really good. "extend it for sandwiches for a couple of weeks" concerned me a little, refreezing? I can't imagine that you're "meant" to keep roast meats refrigerated for more than 3-4 days?
My grandmother always kept her extra sandwich meats in the freezer.
Wow yummy 😋
Welcome to Canada, where we buy gasoline by the litre, bananas by the pound, cook in Fahrenheit, and spell 'colour' with a U. Confused yet?
milk in a bag.
Canadians can do whatever they please. Every single one I have ever met are the kindest, most well adjusted folks.
@@ellenorbjornsdottir1166 Or Australian, as I am now.
@@davidkearnes9623 Mostly, but several I've met are self absorbed and very obnoxious with their 'kindness'. Not Glen though!