French Dip Sandwee


 
CaseT

CaseT

TVWBB Platinum Member
Found a good deal on Bottom round the other day so I fired up the mini-wsm with KBB and Cherry. Let the pit idle at 180° and slowly smoked the roast to an IT of 135°. Pulled foiled and let rest. Made some Au Jus and sauteed some onions. Made some zesty lemon garlic green beans. Nice grinder roll, some wasabi horseradish. Oh Yeah!

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Salt, Pepper, garlic, chipotle rub

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Par boil beans until tender in heavily salted water. Put into ice water to stop cooking. When ready heat olive oil over medium heat in a skillet add beans and 4 cloves of minced garlic to pan. When heated through add the zest from one lemon. Remove from heat and serve.
 
Sandwee prep

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Garlic toasted grinder roll

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This stuff is the Bomb!

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Sauteed onion and garlic

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That is more than a sandwich by the time you're done with it. Thanks for all the details.

That au jus on the coffee mug? Or do you enjoy a cup of java with your sandwich?
 
Hey Case.. How big is that CI Trivet. I've looked all over for one for my 12" Dutch Oven and all I can find is the Lodge 8". If yours is bigger than that could you let me know where you got it. Thanks.
 
Cliff Bartlett said:
Hey Case.. How big is that CI Trivet. I've looked all over for one for my 12" Dutch Oven and all I can find is the Lodge 8". If yours is bigger than that could you let me know where you got it. Thanks.
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Its about 8", though I haven't measured it. It is actually a pig. My wife gave it to me for Christmas. I can ask her where she found it. May have been Amazon, or FAB.com. She does a bunch of online ordering from both of those. I use it all the time to set my 12" and 14" pans on.
 
Luke P said:
That is more than a sandwich by the time you're done with it. Thanks for all the details.

That au jus on the coffee mug? Or do you enjoy a cup of java with your sandwich?
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Thank you Luke! That's a mug full of Au Jus. Don't tell anyone but I drink the AU Jus when the sandwee is gone!
 
Smokey 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, and a cup of red wine or a good stout or porter. (I prefer porter and my favorite to use is Deschutes Black Butte Porter)

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.
 
Barb and I had homemade smoked beef dips last night although not as complex as yours. You sure upped the ante on beef dips, nicely done!
 
Rich Dahl said:
Barb and I had homemade smoked beef dips last night although not as complex as yours. You sure upped the ante on beef dips, nicely done!
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Thank you Rich! I like to load them up! If I'd had peppers I would have sauteed those up too! Philly Cheese Steak dip!
 
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