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Discussion in 'Beef' started by street guy, Jan 24, 2010.
Anyone have recipe to make roast beef like the kind you would find at a deli ?
you could use a top or bottom round, or a sirloin tip roast.
Smoke til 130ish for rare medium rare.
Id rub with a homemade rub(kosher salt, garlic powder, black pepper, dry mustard, paprika, onion powder. You could use a storebought McCormick seasoning "montreal blend".
I rubbed mine the night before without the salt(didnt want to pull any moisture out), then applies the losher salt the next day before smoking. Best bet smoking it the day before you need to slice it.
I use a sirloin tip
I usually make it italian style and make up a marinade and inject it
the day before, then generously rub with italian spices, garlic and pepper
light smoke until til hits 130* cool over night and shave on my slicer
Have you ever tried curing it first ? Kinda like ardys roast beef.
gotta say Arby's "quality" isnt the low bar I am shooting for.
I also use a sirloin tip roast all the time for sammies. I just smoke it to about 135 and that way it's alittle medium on the ends and more rare (as we like it) on the inside. Now I have even cristed it with some good fresh ground pepper and it gives it a good bite on the ends.
I wasn't looking for the low quality of arbys. Rather the way it slices without tearing. Maybe it's my cheap slicer.
its all good, just messing around.
an overnight rest, or even a short pop in the freezer allows for thin slicing.
Thanks that helps.
I think also that Arby's uses a processed loaf. Meaning it's ground at some point and turned into a consistent textured loaf of meat. I'm not positive, but it sure seems like that to me.
But for the record, I like Arbys.
I buy a cross rib chuck roast. If it is not tied up. I will do it. I put it on my rotisserie spit in the Charmglow with the infra-red burner. Slice it up the next day on thesliceranditis better than deli roast beef for 1/3 the price.
I think you are right Dude, Ground up into a paste loaf and cooked. THey used to have real beef back in the day.
I dont hate Arby's, I sometimes crave a sandwich and some curly fries, its just not real roast beef anymore.
I bought the Masterbuilt Sportsman Elite specifically for smoking and slicing deli style meat. It sliced the ham perfectly but didn't slice the beef thin enough at all. I was pretty disappointed. The flavor I was going for was spot on but the texture just didn't do it. I did let it sit in the fridge overnight. Maybe next time I'll try the freeze trick.
I was told by a (Former) Arby's Manager who said he saw the processing plant with his own eyes. He told me that how they get their beef is by buying carcasses from meat packers. After all the meat has been cut of the bone, all the steaks, all the roasts... everything... there is still a certain amount of meat that doesn't get cut off still on the carcass. So, they take a bunch of those that they get for nearly nothing... boil them in giant vats. The meat then comes off the bone and floats to the top. They skim that off and press it into a loaf. Viola. Arby's roast beef. I checked with my local butcher and he confirmed that there is a certain amount that doesn't make it to the grinder. They trim so fast, they aren't gong to go after the little bits. So, take it for what it's worth but that's how I was told they get their beef. With that said, Arby's is my 3rd favorite fast food joint behind Subway and Chik-Fil-A. I don't care how they get it. I think it's better than a BK Whopper any day!!