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Judy & I have been wanting some roast beef sammies for a while & my stash is gone from the freezer. Publix had them on sale here for $3.99 per pound, not a great savings, but we decided to get one. When I checked them out they were $3.29 if you bought the whole tip. So I did.
We tied it up with butcher string to get it more uniform in shape and then coated it with thick Worcestershire sauce then Montreal steak seasoning.
Wrapped it in saran wrap & into the fridge overnight.
Going to use Chef Jimmy J's au jus recipe, so started cutting up the veggies. Here is his recipe.
ChefJimmy’s Au Jus
1- Lg Onion,
4-5 Carrots,
3-4 Ribs Celery
3-4 Peeled Cloves of Garlic
Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,
THEN add 4-6 Cups Beef Broth,
2 Tbs Tomato Paste,
1/2tsp Dry Thyme (4-5 sprigs Fresh)
1-2 ea Bayleaf
Finish the Smoking process to the IT you want.
While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.
The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.
Serve the sliced Beef Au Jus or thicken the Jus to make Gravy
Next get the WSM ready. Minnion method. Should be a 5 or 6 hour smoke so I don't need much fuel. Just a few lit briquettes at one end so the fire follows around the circle. If the roast gets done before the charcoal is all burned I just shut the vents down & the fire goes out, so I can use whats left next time.
Got the roast ready to go on. One last dusting with Montreal and I like putting a grate over a pan like this instead of putting the pan on the bottom rack. I really prefer to cook on the bottom rack so this method works well for me.
OK into the WSM.
Getting some nice TBS!
The smoker has been running at 225 & at 5 hours & 50 minutes the roast is at 135, which is what I'm looking for. I'll get the thermapen & check it in a few places just to be sure. Yep it's ready to come off.
Time to wrap it in foil & start the Au jus.
Pour the drippings & stock into a pan & add the wine, let it come to a boil, then simmer for 20-30 minutes.
While the Au jus is simmering, I have some potato's coated with EVOO & Kosher salt. There going into a 400 degree oven. I don't like to smoke the potato's because they really take on a lot of smoke and with the smoked gravy it just seems like too much.
The Au jus is ready to strain.
We split the Au jus into two pots. The one in the back we added corn starch to for gravy. Nothing like hot roast beef sammies with gravy all over them. The front one is just the Au jus.
We had to slice a few pieces off the end for dinner.
Roast beef, corn & baked potato with some of that delicious gravy on it!
Here's a closeup of the beef, it was delicious!
After all night in the fridge & 1 hour in the freezer it time to slice it up. It's a big chunk of meat so I'll have to get the bad boy slicer out.
Judy is the resident slicer.
We like it paper thin.
I think Judy's getting tired, she's reaching for my beer.
That's one big pile of meat!
OK time to clean up & get ready to vac pack all the roast beef, we always use a chlorine based cleaner on the counters & the slicer. Anything that has had meat touch it gets cleaned with Clorox cleanup.
Before I vac pack it all up it's time for a sammie. I didn't have any swiss cheese so I used a couple of slices of pepper jack & topped the sammie with fresh horseradish. Put a little butter on the bread then the cheese.
And one for Judy too.
Vac packed the rest, but kept about 1 1/2 pounds out for the weekend. Put it in the foodsaver container. Nothing like a little football, RB sammies, and a couple of beers.
That's all folks, hope you enjoyed the show.
I thank you for taking the time to check out this thread!
We tied it up with butcher string to get it more uniform in shape and then coated it with thick Worcestershire sauce then Montreal steak seasoning.
Wrapped it in saran wrap & into the fridge overnight.
Going to use Chef Jimmy J's au jus recipe, so started cutting up the veggies. Here is his recipe.
ChefJimmy’s Au Jus
1- Lg Onion,
4-5 Carrots,
3-4 Ribs Celery
3-4 Peeled Cloves of Garlic
Toss them in a pan under the Beef, and let the whole deal Smoke for one hour,
THEN add 4-6 Cups Beef Broth,
2 Tbs Tomato Paste,
1/2tsp Dry Thyme (4-5 sprigs Fresh)
1-2 ea Bayleaf
Finish the Smoking process to the IT you want.
While the Roast is resting, dump the pan juices veggies and all into a 2-3Qt Sauce pot and add 1Cup Red Wine, something you like to drink, and bring the Jus to a boil, lower the heat and simmer 20-30 minutes. Strain out the veggies and let the Jus rest a minute or so for the Fat to rise. Skim off the bulk of the fat then using strips of paper towel laid on top of the Jus then quickly removed, take off the last little bit of fat.
The purpose of Smoking the Vegetable for 1 hour before adding the Broth and Herbs is...The Smoked vegetables Roast in the Dry heat concentrating their Flavors and Sweetness giving the finished Jus a Richer, Deeper, Full Flavor.
Serve the sliced Beef Au Jus or thicken the Jus to make Gravy
Next get the WSM ready. Minnion method. Should be a 5 or 6 hour smoke so I don't need much fuel. Just a few lit briquettes at one end so the fire follows around the circle. If the roast gets done before the charcoal is all burned I just shut the vents down & the fire goes out, so I can use whats left next time.
Got the roast ready to go on. One last dusting with Montreal and I like putting a grate over a pan like this instead of putting the pan on the bottom rack. I really prefer to cook on the bottom rack so this method works well for me.
OK into the WSM.
Getting some nice TBS!
The smoker has been running at 225 & at 5 hours & 50 minutes the roast is at 135, which is what I'm looking for. I'll get the thermapen & check it in a few places just to be sure. Yep it's ready to come off.
Time to wrap it in foil & start the Au jus.
Pour the drippings & stock into a pan & add the wine, let it come to a boil, then simmer for 20-30 minutes.
While the Au jus is simmering, I have some potato's coated with EVOO & Kosher salt. There going into a 400 degree oven. I don't like to smoke the potato's because they really take on a lot of smoke and with the smoked gravy it just seems like too much.
The Au jus is ready to strain.
We split the Au jus into two pots. The one in the back we added corn starch to for gravy. Nothing like hot roast beef sammies with gravy all over them. The front one is just the Au jus.
We had to slice a few pieces off the end for dinner.
Roast beef, corn & baked potato with some of that delicious gravy on it!
Here's a closeup of the beef, it was delicious!
After all night in the fridge & 1 hour in the freezer it time to slice it up. It's a big chunk of meat so I'll have to get the bad boy slicer out.
Judy is the resident slicer.
We like it paper thin.
I think Judy's getting tired, she's reaching for my beer.
That's one big pile of meat!
OK time to clean up & get ready to vac pack all the roast beef, we always use a chlorine based cleaner on the counters & the slicer. Anything that has had meat touch it gets cleaned with Clorox cleanup.
Before I vac pack it all up it's time for a sammie. I didn't have any swiss cheese so I used a couple of slices of pepper jack & topped the sammie with fresh horseradish. Put a little butter on the bread then the cheese.
And one for Judy too.
Vac packed the rest, but kept about 1 1/2 pounds out for the weekend. Put it in the foodsaver container. Nothing like a little football, RB sammies, and a couple of beers.
That's all folks, hope you enjoyed the show.
I thank you for taking the time to check out this thread!
