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German Dip (?) With Kraut & Swiss = Delicious Sandwich

post #1 of 9
Thread Starter 

Scored some tough bottom round at Safeway for $2.49 a pound last week. Rubbed it with olive oil and coated with rub overnight. Into the smoker at 250 for about 3 hours until the IT hit 130. Removed and let rest until cool then into the fridge overnight to re-absorb all those juices. I took it to work and introduced it to the Hobart slicer, slicing it razor thin. What a beautiful color, the ugly duck turned into a swan looking like $10 a pound roast beef in the deli. Had French Dips for dinner last night...sorry, no pics but we all know what they look like. Today for lunch I had some kraut and Swiss cheese handy and a soft hoagie roll left. Flipped on the broiler, warmed up the kraut, assembled the sammy and popped it under the broiler to crisp up and had some au jus for dipping. Delicious....

 

 

 

 

 

 

 

 

 

post #2 of 9

Oh yummmm!  That really looks good Chef!

 

Kat

post #3 of 9

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post #4 of 9

I used to love a "Steak & Ale" french dip.  Chef that looks so good. I'm definately no chef, but learning loads by watching, pulled at 130 and let rest over night. Wow!

post #5 of 9

good lord that thing looks good sir!

post #6 of 9

WOW looks great

post #7 of 9
Quote:
Originally Posted by Chef Willie View Post

 

 

 

 

 

 

YES PLEASE!!!! :drool:What times lunch??? I can be there in 3 hours! Looks great, was it homemade kraut??

post #8 of 9
Thread Starter 

Thanks everybody.....was fun to make & eat. Foam, yes....pulling it rare & letting it rest a long time, I believe, was key to that nice pink color. Sliced so thin it almost dissolved in your mouth. To late Case, not enough left for a lunch sandwich...LMAO.....maybe a teeny piece on a cracker could be had. And no, I cheated on the kraut....but it was out of a jar, not a can......Willie

post #9 of 9

Very nice Willie

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