Roast beef sammies on homemade buns

Discussion in 'Beef' started by smokinal, Jan 19, 2016.

  1. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    We were at Sam's a couple of weeks ago. They had whole beef tenderloins & whole ribeyes on sale. I ended up buying 1- 9 lb. tenderloin, and 1- 22 lb. ribeye. Trimmed them both up, mixed the trimmings together & ran them through the grinder for some awesome burgers. Next I cut both pieces into 2" thick steaks, with the exception of the thick end of the tenderloin. I kept a piece about 6 or 7 inches long. There is a little flap of meat at the end so I tied the roast up to make a nice uniform log. Here's what it looked like tied up.


      Next I put celery, carrots, onions, garlic, and a tomato in an aluminum pan with a little Montreal steak seasoning & olive oil.


    I roasted them in the oven at 400 for about 1/2 hour. Then I added 1 can of French onion soup & the tenderloin.


    Into the smoker at 225. Using my Smoke Vault & red oak for the wood.


    Running along at 225.


    We like rare beef so I wanted to pull it out at 120, but 122 is OK.


    Let it rest a little, while I make the au jus. First strain everything in the pan.


    Add 1 cup red wine. Bring to a boil, reduce to simmer & simmer for about 20 minutes.


    Buns out of the oven.


    Sliced in half with a slice of provolone on each half. Into the oven to melt the cheese.


    Now to slice the tenderloin. No need for the meat slicer. I have a real good slicing knife.


    Next, I like some Horseradish sauce on my bun. Then dip in au jus & pile it on.


    Lets eat!


    I can't have a sammie like this very often, because of the cost. But it's quite a treat when we do.

    Thanks for looking. Hope you enjoyed the show.

    Al
     
    twoalpha, hardcookin, disco and 10 others like this.
  2. Oh Baby that looks Fantastic...been a while since i smoked a tenderloin but after seeing this it will be in the near future, Thanks for sharing Al...it is lunch time here and now the belly is really Growling. [​IMG]
     
  3. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Dear God, that looks like heaven.  Add some kind of cheese to that sandwich and it might be my death row meal haha.  Great cook! Points!
     
  4. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

     Sorry Man, didn't mean to get you too crazy. Thanks for the compliment!!

    Al
    Thanks Buddy,

    It has 2 slices of provolone melted on both halves. Now I guess you can leave this world a happy man.

    Al
     
  5. Looks great!
     
  6. driedstick

    driedstick Smoking Guru OTBS Member SMF Premier Member

    Holy scumptous ol lishis !! your killing me here,,,,West coast time sucks,,only 10:30 my time toooooo long till lunch and you made me very hungry!!

    [​IMG]

    A full smoker is a happy smoker - stay happy 

    DS
     
     
  7. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    Haha you're right. I was so excited about the beef I missed the cheese!
     
  8. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks Rob!

    Al
     
  9. dukeburger

    dukeburger Master of the Pit OTBS Member

    What a beauty!! Smokey au jus too! [​IMG]
     
  10. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Thanks DS! It's about 3:00 PM here & were just about ready to have a late afternoon snack on that roast beef!!

    Al
    Easy to do Buddy! Like I said in the thread, we don't do this often, but when we do it's a real treat!!

    Al
     
  11. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

     Thanks for the compliment & the points!

    When I was here before I don't remember the point thing. Is that something new or did we always have it & never used it.

    Al
     
  12. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Great looking Sandwee! French dips are a regular event at our house! So good!

    POINTS!!!!
     
  13. chewmeister

    chewmeister Smoking Fanatic SMF Premier Member

    Man, that looks good. I may try something similar with a rib roast. They were on sale here about 3 weeks ago for $5.99/lb so I picked up 3 of them.
     
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

     Thanks DS! Thanks for the points! I wish I could eat these 3 times a day!

    Al
     Thanks Buddy,

    I think just about any cut of beef sliced thin against the grain dipped in au jus would be good. If your talking standing or prime rib roast, it would be awesome for this. Actually a ribeye is my favorite cut of beef. Judy (my wife) likes the tenderloin. Of course it costs twice as much! DUH!

    Al
     
  15. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Looks great! I agree Ribeye has more flavor and $3-$4 per pound cheaper...JJ
     
  16. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Hey JJ, I'm finally starting to win the battle with Judy, she told me to take a Ribeye out of the freezer for tomorrow night. I have both Ribeye's & Filet mignon's in there. Maybe she's finally coming around. 

    Al
     
  17. jckdanls 07

    jckdanls 07 Master of the Pit Group Lead OTBS Member

    YUM YUMMMMMM... Thumbs Up

    you might wanna take a couple more rib eyes out.. we can be there in about an hour and 15 minutes...
     
  18. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Nope this won't do. It's just not right.

    I'm sorry but this post is just too cruel.

    You have to be heartless to post anything that looks this good when we can't have any. Just saying.

    Points for making us suffer.

    Now I will have to do this. Sigh.

    Disco
     
  19. c farmer

    c farmer Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    Wow. I dont know what to say. :drool

    I bet i could eat that a couple times a week.

    Just looks awesome.
     
  20. worktogthr

    worktogthr Master of the Pit SMF Premier Member

    I've only been on the site for a couple of years now so I'm not really sure when the points started. I do know that I didn't realize what they were until about a year in haha
     

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