First off, my apologies for the inconsistent posts. Work and life has gotten in the way and I’ve been slacking off here. Even worse, I’ve been traveling around so I haven’t gotten to the smokers. Brutal all around. But with any travel, I steal their local ideas and bring ’em to you. However, today is not one of those days.
It’s been a long time since Arby’s graced us with their 5 roast beef sandwiches for $5. I don’t know how much they cost now, but I know it’s not a 5 for $5. One of my recent go-to quick meals has been grabbing some deli CAB rare roast beef and throwing it on a bun and having my own roast beef sandwich. But I think it’s about time to try to do it my way.
The Prep Table
We’re just going to low and slow this roast and try to slice it as thin as I can with a knife. I’m sure I’ve complained numerous times on here already about my need for a slicer. I’m not there yet, but we’re getting close. After trimming the fat, we’re going to give it a shook-shook rub (worcestershire) and then grace its presence with the Meaty Bits Beef Rub – my version of a SPOG.
The Process
Fire her up for 225 for an hour, and then increase as needed. I wanted a flavorful crust on this one, so we’re going to smoke it and pull it a few degrees shy of our target. We’re going to foil wrap it and crank our RecTeq to about 450 with some GrillGrates. We’ll throw the roast back on there and crustify (patent pending) our product.
Because there’s a slight lag time to get the temperature from 225 to 450 – we’re going to foil wrap to maintain some heat. When our RecTeq is firing hot, and them GrillGrates are screaming, we’re going to make a crust.
Not all that bad of a thin slice. You can see this thing was mighty juicy. I kept the leftovers tupperware’d with all that flavor.. not letting that go to waste. Real lean, real tender.. Super juicy and ready to make our American Dip sammich.
The Result
Grab a hoagie bun and throw a little toast on it. Pile some meat and some slices of provolone cheese and a good amount of horseradish sauce. Ain’t no Horsey sauce (Sorry Arby’s – D&W got ya beat). The au jus was one of them $1 powder packets, but I did put some of that cutting board juice in there.
What was a French Dip sandwich is now the American Dip sandwich and it’s delicious. Thanks for the patience as I still try to get ya new posts. Let’s hope I get the next one typed out for next week!