Cajun Pit Beef Sandwiches

Laissez les bons temps rouler!


I made a great sandwich today that was rocking with flavor. These would be a great Superbowl party tray if you quartered them.

I made my normal Cajun Roast Beef on the Egg. I seared it at 600f for about 90 seconds a side and then put it back in indirect at 275f.


I pulled it off at 145f internal temp, double wrapped it in foil, and put it directly into the fridge for a few hours. Even after being in the fridge, it was still juicy when I cut it in half to place on the meat slicer.


Meanwhile I made some Cajun Horseradish Sauce from a recipe I found on BigOven. It has a nice heat and sweet to it, I'll definitely make it again.

I also made a roux by whisking 2 T of flour into 2 T of butter. Just as it was starting to turn golden, I added the au jus, whisking it into a smooth "roux jus".

So the final sandwich is a sliced onion roll with sliced cajun roast beef, "roux jus", and horseradish sauce.


I love the double bite that you get from the cajun rub and the horseradish.