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Rare Roast Beef (for Sammies) Lots of Views!!

Bearcarver

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Rare Roast Beef (for Sammies) Lots of Views!!
I finally decided to do some of my own Rare Roast Beef for sammies, when my store had "Whole Sirloins" for $2.59 per pound.
All they had next to their sign were little steak size pieces, about 1.5 to 2.7 pounds, so I went over and asked one of the 3 butchers in the back what gives.
He said, "Oh you want a whole one to smoke?----I'll bring a couple out."
He brought 4 of them out, and I picked the one that was the most even in thickness, across the whole roast (7.88 lbs).
He put the others 3 where I hadn't been able to find any. Those guys are great, the way they work with you.

Here is how I did mine:

Day #1:
Rinse the roast off under clean cold water, and pat dry with paper towels.
Coat the whole thing with Worcestershire Sauce (THICK).
Coat the whole thing with CBP, Garlic Powder, and Onion Powder.
Wrap in Plastic Wrap, and put in foil on a dish, so it doesn't leak in your fridge.
Put in fridge over night.

Day # 2 (smoking day):
9:45 AM---------Pre-heat Smoker to 240˚.
10:30 AM--------Sprinkle Montreal Steak Seasoning on, and put on rack in second position.
10:30 AM--------Reset temp to 225˚.
1:30 PM--------Sterilize Meat probe & insert to center of roast (internal temp---111˚)
3:15 PM--------Remove roast at 135˚ IT, and cover with double foil.
4:00 PM--------Allow to cool down some, cut in half with grain, wrap in plastic wrap & put in fridge to cool down over night.

Day #3:
Put in Freezer for 1 1/2 hours.
Slice across grain for rare roast beef sammies.

Note: After sampling on Day #2, I ended up rubbing the outer coating of Montreal Steak Seasoning off, before slicing.
Many people like it. I tried it before & didn't like it. Then I thought I had put it on too heavy.
This time I only sprinkled it on lightly, and I still don't like it. I don't mind the salt, or the heat of it, but some of it tastes like cardboard. IMO
That plus the little pieces fall off all over the place anyway.

Thanks for looking,

Bear



Seasonings:
DSC02976-1-1.jpg


Seasoned & Ready for fridge:
DSC02979-1-1.jpg


Fresh out of Smoker:
DSC02991-1-1.jpg


Cut in half with grain:
DSC02997-1-1.jpg


Zoom in for BearView!
DSC02998-1-1.jpg


6 pounds of nice Sammy slices of rare roast beef:
DSC03004-1-1.jpg


More BearView:
DSC03005-1-1.jpg


All packed for freezer, and a container for Supper:
DSC03008-1-1.jpg


Sammy Time!!!! Nice fresh roll, with Miracle Whip (Mayo, if you must---LOL).
Provolone, A bunch of Kelchner's Horse radish:
DSC03014-1-1.jpg


Rare Beef:
DSC03017-1-1.jpg


My first plate, with some Cheese Fries (for a change):
DSC03023-1-1.jpg


Boy that was good!!!

Thanks Again,

Bear
 
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SmokinAl

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Great thread Bear!

You know my weakness is thin sliced roast beef sammies.

I could eat them every day for the rest of my life!

Yours look delicious!
 

chef willie

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hm hm hm.....niceeeeeee looking sammies there Bear...and Angus to boot. Cheese fries looking good as well....how you guys say it back there 'that looks choosy'??
 

jak757

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Now that's some tasty looking roast beef Bear -- I could go for one right now!  By the way -- I started using that thick worsty sauce thanks to you -- really good stuff.  Thanks for making me aware of it.

I also really like the little riser for your MES.  I need to make one for me.  The old back just doesn't take as well to all the bending...knees either!

Thanks Bear!
 

miamirick

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nothing wrong with that picture    i need a couple of those4 it's lunchtime!!!

like the cheese fries

You just got me in trouble with the boss she is looking at your pics and says   " look how nice and neat his smoking area is  why doesnt yours look that neat?"

thanks   i guess i know what i'm doing tomorrow
 
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ddemerath

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I need to quit visiting this site on my lunch hour.  Those sammies sure put my lunch to shame.  I think I need to locate a sirloin roast and make some for myself.  Great post!
 

Bearcarver

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Great thread Bear!

You know my weakness is thin sliced roast beef sammies.

I could eat them every day for the rest of my life!

Yours look delicious!
Thanks Al !!

I even pulled at the same temp as yours, just for you, instead of the 2˚ higher I usually do my Beef.  


I knew you'd like it !!

Bear


hm hm hm.....niceeeeeee looking sammies there Bear...and Angus to boot. Cheese fries looking good as well....how you guys say it back there 'that looks choosy'??
Thanks willie!!!

You got it----My ancestors would say, "Cheeez, that looks nice & chooosy!"  


Bear
 


Now that's some tasty looking roast beef Bear -- I could go for one right now!  By the way -- I started using that thick worsty sauce thanks to you -- really good stuff.  Thanks for making me aware of it.

I also really like the little riser for your MES.  I need to make one for me.  The old back just doesn't take as well to all the bending...knees either!

Thanks Bear!
Double Thanks John!!!

You don't have to go as far as I did. I made those 4 risers out of pressure treated, so I could leave them out in the woods, where I was chainsaw carving.

Then I changed to doing mostly big bears anyway, and ended up having to carve them right on my Son's fork-lift (much easier). Some of my Bears weighed over 600 pounds.

I only used the risers for little Bears. I use them for other things too, to save the old back. Handy items!

Bear
 

boykjo

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Awesome looking sirloin bear..............Time for me to do one soon after seeing yours......................


Joe
 

tjohnson

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Awesome Bloody Mess!

Great job Bear!

Todd
 

africanmeat

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Bear you are killing me .it looks yummy and bloody you will fit excellent in Transylvania  with  Count Dracula
 

meatinc

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WOW!  Awesome job - thanks for sharing.  Now - how do I convince my boss to let me get a hunk of meat like that?
 

jc1947

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Bear,

If you keep posting those superb looking step by steps, this poor ole boy is going to be headed to bankruptcy soon.

That looks sooooo good I just gotta try it!


JC
 

roller

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You better stop eating all that kinda food....
  It just looks GREAT my friend...
 

tiki guy

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WOW ! ...........That looks great ...I LOVE rare RB  and would  eat ALL that up in no time !    Nice   WORK !

            
 

rivet

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What a beautiful roast you made! That was insanely delicious looking, and your sammich plate....well, that too if there are any words to describe that visual DELICIOUSNESS! Can't beat that combo in that sammy and those cheese fries; well, I could almost smell 'em. Perfectly browned and piping hot I'm sure.

Wow.

I have got to make one of these roasts. I see them at Sam's for $2.29 - $2.49 a lb justabout every time I go there. I need to make it happen. Thanks for the sharing, Bear!

 
 
 

bmudd14474

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Looks great. I like the addition of the cheese fries.
 

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