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Roast Beef French Dip

Ragingirishman2
Ragingirishman2 Posts: 636
in EggHead Forum
Dry brined the roast for 2 days in the fridge. Smoked it on the egg at 275 for about 2 hours until it hit 130 internal and then I rested it for about 15 min while I brought the egg up to give the outside a sear. 

At jus was made yesterday with beef stock, celery, onion, carrot, garlic, and better than bullion base. 

The French dip had thin sliced beef piled up on a toasted French roll from Costco with provolone cheese. It was very good but the beef could have been sliced thinner. I need to consider getting a slicer. 


XL BGE
Plainfield, IL.
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Comments

  • Elijah
    Elijah Posts: 877
    Not trying to spend your money, But a meat slicer is a game changer. They're annoying to clean and store, but you can't replicate it when doing stuff like the above. Bacon as well 😁
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  • lousubcap
    lousubcap Posts: 36,665
    Thing of beauty right there with that finish!
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • paqman
    paqman Posts: 4,919
    🤤

    ____________________
    Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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  • ColbyLang
    ColbyLang Posts: 4,385
    If only you had a decent piece of French Bread
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  • danhoo
    danhoo Posts: 720
    Looks tasty. 

    Meat slicer is the way. 
    current: | Large BGE |  Genesis 1000 | Genesis E330 | 22 inch Kettle | Weber Summit Kamado
    sold:| PitBoss pro 820 |  WSM 22 | 
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,629
    Looks dang good 
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • Stormbringer
    Stormbringer Posts: 2,470
    Damn that looks good. And I do own a slicer ... I can see this happening at the weekend. 
    -----------------------------------------------------------------------
    | Cooking and blogging with a Large and Minimax in deepest, darkest England-shire
    | My food blog ... BGE and other stuff ... http://www.thecooksdigest.com
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  • xavier233
    xavier233 Posts: 25
    Ragingirishman2 said:
    Dry brined the roast for 2 days in the fridge. Smoked it on the egg at 275 for about 2 hours until it hit 130 internal and then I rested it for about 15 min while I brought the egg up to give the outside a sear. 

    At jus was made yesterday with beef stock, celery, onion, carrot, garlic, and better than bullion base. 

    The French dip had thin sliced beef piled up on a toasted French roll from Costco with provolone cheese. It was very good but the beef could have been sliced thinner. I need to consider getting a slicer. 


    Wow, that looks incredible! Love the smoke ring on the roast. The jus and provolone on the French roll must've been a perfect combo. Yeah, a slicer would definitely help with getting those thin slices. Nice job!
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  • DoubleEgger
    DoubleEgger Posts: 19,140
    I might end up with a new Berkel slicer because of this thread… 
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  • Ragingirishman2
    Ragingirishman2 Posts: 636
    ColbyLang said:
    If only you had a decent piece of French Bread
    Ya, the French bread was not great. I need to try baking some bread this fall. Now, I did pick up some onion rolls that are amazing with cold roast beef and horseradish sauce. 
    XL BGE
    Plainfield, IL.
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  • lousubcap
    lousubcap Posts: 36,665
    @Ragingirishman2 - @ColbyLang has the inside track on bread as in a personal commitment.   I'm sure he can either fix you up or steer you in the right direction.  
    Louisville; Rolling smoke in the neighbourhood.  Life is too short for light/lite beer!  Seems I'm livin in a transitional period. CHEETO (aka Agent Orange) makes Nixon look like a saint.  
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  • ColbyLang
    ColbyLang Posts: 4,385
    Ragingirishman2 said:
    ColbyLang said:
    If only you had a decent piece of French Bread
    Ya, the French bread was not great. I need to try baking some bread this fall. Now, I did pick up some onion rolls that are amazing with cold roast beef and horseradish sauce. 
    Huge onion roll fan with a beef sandwich. I’m sure there’s a local baker around you. You’d be surprised what they’ll sell ya right off of the line. Dutch crunch makes a great sandwich as well
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