‹(•¿•)›¸,ø¤º Glued's º¤ø,¸¸,øº OMGFD's ºø,¸‹(•¿•)›

Discussion in 'Beef' started by glued2it, Dec 30, 2007.

  1. glued2it

    glued2it Master of the Pit

    Here goes another batch of Glued2it's OMGFD (Oh My Gosh French Dips)
    Rips last batch of these made me want more!

    I started with one good hand selected 2.72lb Chuck roast from the butcher.
    Thrown some of Jeff's rub, Inject it with Italian dressing, wrap it with Saran wrap and let it sit tin the fridge for about 12+ hours.

    Throw it on the grill to get a good sear.
    Then Move it to smoker and smoke with Pecan @ 250º for about 4hrs.

    Place it in aluminum pan and add 3 cups of Au Jus (1pk McCormick's)
    This really good flavor and makes the meat real tender!
    Let it cook till it reaches 200º

    Pull it out and slice it. The knife will fall into it more than cut it!
    Put the slices back in the pan until ready to serve!

    French rolls work best for this application. Butter and toast them.
    The buttery toasted rolls really set off the flavor of the meat.

    I use a turkey baster to pull the juices out of the pan for dipping. Since the oil sits on tops you can suck up the juices from the bottom.

    When you bite into one of these all you can say is; OH MY GOSH!

    NO TEETH REQUIRED!!!!

    I shook in some of Tony Chachere's Creole seasoning in the potatoes.












































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  2. cheech

    cheech Master of the Pit OTBS Member

    yikes that looks great. Nice work. Thanks for the recipe too
     
  3. kew_el_steve

    kew_el_steve Smoking Fanatic OTBS Member

    YIKES!!! That looks absolutely great! Copied for future investigation...
     
  4. smokeys my pet

    smokeys my pet Master of the Pit OTBS Member

    Good lookin q there glued!!!![​IMG] I have been lacking a little now I need to get something smoked!!!!!!!!!!!
     
  5. bigarm's smokin

    bigarm's smokin Master of the Pit OTBS Member

    Great job my friend.[​IMG] I do almost exactly like you, but I use the liquid aujus concentrate made by Johnnys fine foods, and I use onion cheese Kaiser rolls from Safeway. Looking at yours just put me in the mood to go to the fridge and fix a sandwich myself. [​IMG] Thank God for leftovers. [​IMG]
     
  6. That looks awsome, gonna add that to my list of recipies
     
  7. kew_el_steve

    kew_el_steve Smoking Fanatic OTBS Member

    Glued,

    Just out of curiousity...when you injected it, did you wrap it in Saran wrap? So that might mean that you rub, wrap, and then inject?

    Whenever I inject something, I always either wrap it or inject while it's still in the cryopac. Otherwise, I have juice shooting all over the room.
     
  8. glued2it

    glued2it Master of the Pit

    It was in the order specified.
    I inject before wrapping. I guess I've injected so much, I got a real good hand at it.

    Disclaimer;
    For all the smarty pants, I'm reffering to injecting meat that you cook!
     
  9. ozark rt

    ozark rt Meat Mopper OTBS Member

    You've learned well grasshoppah.





    Thanks for the recipe, I wonder the mixture of soy sauce with the Itallian dressing will do? That's is what I use to marinate grilles pork chops with. Might be a bit salty though for french dips.
     
  10. camp_cookie

    camp_cookie Smoking Fanatic

    That's mighty tasty looking.
     
  11. smokin for life

    smokin for life Smoking Fanatic OTBS Member

    Gluded2it That so is some juicey meat. I'm going to have to try that and hopefully it'll turn out at least that good.
     
  12. cman95

    cman95 Master of the Pit SMF Premier Member

    Man that looks great and tasty. We need virtual smell and taste on here. lol!!
     
  13. ds7662

    ds7662 Smoking Fanatic OTBS Member

    Awesome looking stuff there Glued! Great q-view also.[​IMG]
     
  14. glued2it

    glued2it Master of the Pit

    Not so sure that's such a good idea! [​IMG]
     
  15. charles1056

    charles1056 Meat Mopper

    Definitely gonna have to try that one.
     
  16. bustedluckbarbq

    bustedluckbarbq Master of the Pit OTBS Member SMF Premier Member

    Great lookin' chow!!!!!
     
  17. steevieg

    steevieg Fire Starter

    I know I'm reeeal late responding to this but I want to do this tomorrow. D

    *** Did you let it rest at all after it hit 200?

    *** It seems everyone pulls when it gets above 195 or so. Just curious what allows it slice rather than pull at 200. The injection? The au Jus? Something else?

    Looks absolutely wonderful, though!!! [​IMG]
     
  18. richtee

    richtee Smoking Guru OTBS Member

    Well, Glue's not around SMF any more to answer ya- so I'll take a stab:

    Rest ALL meat- it allows the juice/moisture to re-distribute thru the cut.

    You'll most likely need a sharp knife indeed! But even if it DOES fall apart, it's still a great French dip!

    Looks like he made a kettle type gravy with the drippings there. Classic French dip is the Au jus- reduced over low heat, but whatever...it'll be good either way.
     
  19. vince

    vince StickBurners SMF Premier Member

    That really looks good, Thank you for sharing it
     
  20. abelman

    abelman Master of the Pit OTBS Member SMF Premier Member

    Looks great! Will have to try that soon...[​IMG]
     

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