Have a sandwich


 
Brad Olson

Brad Olson

TVWBB Platinum Member
Sunday I had a sirloin tip roast that needed to be disposed of.


I was going to make a paste with Dijon mustard until I found this little guy hiding in the back of the fridge, so I spooned it into a bowl and added 4 grated garlic cloves.


I smeared it over the roast and put it into the fridge for 5-6 hours.


It went onto the spit and into the Bar-B-Kettle for about an hour or so at around 350, and was pulled when the internal temp hit 120-125. The rotisserie is my first choice for a boneless, fairly well-balanced roast.


A lot of juice came out during its 15-20 minute rest!


Unfortunately I overcooked it.;)


Usually I make a horseradish sauce for beef but because the mustard added a nice bit of heat I opted to put just mayo on the kaiser roll, and it provided a nice balance.


Some of the leftovers were used for lunch yesterday and whatever's left will become something along the lines of a grilled French dip tonight.
 
Overcooked?
I'd like to se your medium rare steaks. I bet they still can say "Moo"? :)

This looks very nice. I've made several different lunchmeats, but nevner a steak. Will have to try.
 
A couple of days later I took the remaining beef and made a pressed French dip sandwich on the grill.

I started by putting the beef in a pan with some mushrooms and au jus (the "Johnny's" brand) and simmering it until the mushrooms were done.


I had picked up a focaccia at the store so I sliced it in half horizontally and built the sandwich with the beef mixture and some slices of provolone, and then it was off to the grill.


I pressed both sides so that I'd get some grill marks on the top. Since everything was already cooked all I really needed to do was melt the cheese.


Then it was cut into 4 wedges with the au jus on the side for dipping. The French dip is one of my favorite sandwiches (I'd like to visit Philippe's in L.A. someday) and this one did not disappoint.
 
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