Super French Dip
- Thread starter b-one
- Start date
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unclejhim
Meat Mopper
marctrees
Smoking Fanatic
Al and Bear - How do you make your "Prime Rib" or sandwich Horse sauce?
I just take sour cream, and good refrigerated Horseradish, subjectively correct ratio.
Absolutely love it on Rarish Beef.
I will often take a Bone in Rib steak out of freezer, let sit uncovered in fridge 4 days, flip a few times and dry it off.
Then let it sit on counter from morning of cook.
Nice and dried out.
Would never do that w anything but Beef.
Schilling Montreal for me.
Cook to rare rare.
What do you guys do? Marc
I just take sour cream, and good refrigerated Horseradish, subjectively correct ratio.
Absolutely love it on Rarish Beef.
I will often take a Bone in Rib steak out of freezer, let sit uncovered in fridge 4 days, flip a few times and dry it off.
Then let it sit on counter from morning of cook.
Nice and dried out.
Would never do that w anything but Beef.
Schilling Montreal for me.
Cook to rare rare.
What do you guys do? Marc
Last edited:
I do it a number of ways, none of which include any meat sitting on the counter for any amount of time.
As for Horse Radish, my home town is right near the best (IMHO) commercial Horse Radish company---"Kelchner's" of Dublin, PA.
I just mix it with Mayo, or Miracle Whip, and use that.
Here's one of my favorite things to do with left over Prime Rib, and how I do it:
http://www.smokingmeatforums.com/t/254446/cheesesteaks-using-prime-rib-leftovers
Bear
Wow, I could eat the whole thing! Point to you sir!
Thanks John, you better come hungry if your going to try!
Sorry. I have checked the rules and this sandwich exceeds the tastiness limit on the forums.
Point
Disco
Point
Disco
Yes spinning is rotisserie. A strip roast is a hunk of the strip loin just not steak size.
I skipped breakfast and now I'm really hungry,this time I'm just buying a steak!
smokin jay
Smoking Fanatic
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