Smoked French Dip Sandwich

hey everybody I'm chef tom with a TV BQ comm and this is the smoked French Dip sandwich well today we're gonna be cooking up a highly requested recipe it's the French dip we appreciate you guys reaching out we hear you guys who want to make sure that we do these recipes that you're requesting and that's exactly what we're gonna tackle today now we're gonna be taking some cues from the greats like Philippe's in LA but of course we're gonna put our own little twist on it and of course we're gonna be smoking our beef we're gonna smoke our beef on a bed of vegetables and aromatics to create that really flavorful shoe that will serve as the dip to our French Dip sandwich now let's get started by taking a look at the beef all right so what we're working with here this is just shy of four pounds of beef round I really like this cut for the French dip I like to leave the fat cap on we're gonna shave this really thin in the end after it's cooked to about a medium rare but any of those round cuts are great I have round works but bottom round is really fantastic for this French dip so first thing I'm gonna do here is I'm just gonna score up the surface of our bottom round and I'm going about a quarter inch deep here we're gonna get through that fat and what we're doing here is we're creating some texture for our rub to hold on to now we're gonna be using a wet rub on our beef today but before we do that we're gonna get it seared off in the cast-iron roasting pan that we're using just to get a little Fond going a little extra flavor and a little sear and color on the outside of this I'm gonna do the same thing on this side as well and this is really just because those wet rubs you know they'll really hold on to the meat better if they have a little something a little crevice or something to creep into we're gonna shave this stuff so thin in the end that the outside presentation you're not gonna see this today we're cooking on the other smokers why is 640 s pellet grill runnin hickory pellets and currently it's set to 425 that's just for the searing portion of this cook we're gonna crank it down to 250 to smoke the beef after we get a nice sear on the outside as you can see we've got the lodge big old roasting pan the fish pan in here it's been preheating with the grill I'm just gonna put a little bit of fat down there on the hot side of the grill nice sizzle and as you can see we've got room you could do two even three bees if you like too plenty of room in this big old roasting pan all right so check that out nice browning on the fat side there we started to release some of that fat so let's flip this over and sear the other side all right I took that door out just to expedite the process so we can Brown a little bit faster you don't have to do that but it's nothing gonna help you along we're gonna go ahead and get this third surface this third big surface seared off and then we'll pull this off and get our rub going all right just another minute or two there look at that beautiful browning that my yard reaction taking place creating all kinds of flavor got it seared on all sides so let's get it off here now for the wet rub we've got a dozen cloves of garlic here and we're gonna do equal parts of our steak seasoning with the Cattleman's California tried tip and Dijon mustard and these we'll just mince up superfine just run your knife back and forth through there until they're minced up all right so into the small mixing bowl with our minced garlic and we're gonna go a quarter cup California tri-tip also do a quarter cup of the cause licks Dijon classy so we got mustard Tang we've got steak seasoning which is perfect for beef and we've got garlic you got to have the garlic and just mix that around until we've got a nice paste we can spread all across the surface of that beef beautiful all right so we're gonna get that rub on the beef now I'm just going to kind of massage it into all those little crevices that we've created we'll start with the fat cap side which we're gonna cook fat cap down today not that it makes a great deal of a difference to be honest but that's where it's going do the same thing with the opposite side rubbing that into every little look and cranny if we'd done this before we seared it we'd lose most of this during the sear which would be fine for creating some flavor on the bottom but not so much for seasoning our beef in the end so remember this is still completely raw it's got a nice sear on it but it's completely raw right now we're gonna prepare all the rest of our veggies and we'll just let this sit and soak up that seasoning so that beef roast is going back into the roasting pan while it cooks but underneath it we're gonna build a bed of mirepoix and a couple of aromatics now for the mirepoix we're gonna go four cups yellow onion two cups each of celery and carrot as far as the dice goes on these we can go pretty thick big pieces it's gonna be roasting for a couple hours so the same story with the celery once you get those washed up you can go pretty big pieces and if you dice it on a bias like that it makes it taste better but it does look nice doesn't it look nice and just a large dice on the onion as well all right we're back at the grill now our pan is still inside the grill but it's cooled down to 250 on the internal temperature of the grill itself we're gonna add everything to the pan we're gonna go down on top of our fond with our mirepoix and then we're gonna add a couple of bay leaves a couple sprigs of fresh thyme not gonna do any garlic because there's so much garlic in the rub itself we are gonna add some liquid I've got four cups of beef stock here this is gonna be the base for that shoe then we're gonna add 1/2 cup of cousin buddy's marinade now this is largely worchestershire but it's got other spices in it and a really bright citrus kick so just give all of that a stir we're gonna place our beef roast right there in the center now we're gonna take this roast to medium rare 125 is what we're gonna pull it will let it carry over just a little bit slice it nice and thin have just a little bit of pink in the middle it's gonna take us a while to get there though at 250 smoking temperature we're talking to probably closer to three hours well we hit 125 on the internal for our beef it's time to get this guy out of here now you can see our veggies have cooked down they're flavoring that jus the beef nice and tender it'll be smoked to a medium-rare we're releasing some of that fat into there as well lots of flavor so I'm just gonna set this aside and we'll cover it loosely for now and then the roasting pans coming off so we can strain off the veggies I think it's important to mention the cook time for our roast today it only took two hours to get this guy done in the past I've had the exact same roast and about the same size take almost three hours so this is a really great lesson in cooking to a temperature and not to a time there's always gonna be variables that change how long it takes to cook a piece of meat so always be following that temperature and never be following the clock so we're gonna get this strained off here we're just saving that juice to do our dip here in a little bit and if you want extra juice or extra jus for dipping what you could do at this point is throw these pan drippings in with another quart or so of beef stock just to flavor that and then you'll have enough to do that Cup on the side that's not my move today we're gonna be dipping the bread we're gonna be dipping the meat but we're not gonna go for any extra this has got such concentrated flavor it's gonna be perfect and I'm just gonna keep this warm by putting this back on the grill at 250 also throw some buns in there to warm them up too so just carefully transfer that back and then we've got some demi baguettes or a French French bread French roll this is what we're gonna build our sandwiches on we'll just warm these up give them a nice little bit reconstituted crust on the outside all right well we've given this about as 15 maybe 20 minutes to rest now we are gonna be using an electric slicer today so I'm just gonna cut this in half here so it'll fit our slicer check out that perfectly pink Center all right so we're gonna throw this cut side down here we're gonna go with a pretty thin slice for our roast beef if you don't have a slicer like this at home no worries you just want to get your sharpest knife out and go as thin as possible here's what we're looking at at that nice little fat cap on the outside they're pink in the middle super tender all right so we're getting down to the end on this first piece and I very carefully remove some of this seasoning that's come off the outside of the roast and we'll just add it to the slices boom all that garlic flavor now with this last little bit here we're just gonna try my hand at the thin slice Manuel here you got a serrated shewn which is actually really great for the job you don't necessarily have to go serrated that would off brisket slicer would work really well I kind of like where this is going let's see I mean that's not as thin as the machine right but cut across the grain like that still pulls apart bread is warmed through got a nice little crust going on the outside there so we're gonna take these off you can see that juice sitting hot there about our sliced beef that's just been sitting there while we clean up let's go put it all together let's cut these open and we got to do the dip on the bun I'm gonna do the double dip boom bottom bun just soaking up that beefy flavor and then we get our beef into the jus warm it up come right back out this is why we crust up these buns so they can handle it once we put all this juicy meat on top that this one will just do kind of classic right you got to have a little bit of mustard spicy mustards where it's at this cause licks Dijon has got a great little horseradish kick to it there it is now if you like it with the cheese you've got some options for me I love a provolone cheese on this sandwich but we're also gonna do something a little old-school with some American process Swiss cheese there's a provolone little mustard on top let's do one more we'll just do a single dip on this guy when the beefs hot anyway that American Swiss right on top and let it melt in alright here we go it's not pretty but it is a thing of beauty look at that yeah not a big bite ma'am great smoky flavor to that roast beef you don't always get that with a French Dip but I think that's what sets this one apart so juicy but this bun or this roll is holding up just right that crispy exterior makes it okay that all that juice just soaks into the bread and the mustard that's really the finishing touch that nice spicy bite to the end that's how we do the French Dip well thank you guys so much for watching be sure to check out APB BQ comm for all of the products featured in today's video if you enjoyed the recipe hit that subscribe button if you have any questions or comments so there's anything you'd like to see me cook let me know in the comment section down below and let's be good to one another for more recipes tips and techniques head over to 80 BB q comm slash the sauce all things BBQ or BBQ legends are made

Channel: allthingsbbq

Views: 102,787

Keywords: atbbq, atbbq.com, allthingsbbq, all things bbq, all things barbecue, bbq, barbecue, beef, roast, bottom round, how to, smoked, smoking, roast beef, french dip, sandwich, yoder smokers, ys640, ys640s, pellet grill, grill, grilling, grilled, the sauce, chef tom

Id: QLY6u-QBui4

Length: 13min 43sec (823 seconds)

Published: Tue Mar 24 2020