What beef roast to use to make french dips?

BBQ-DAWG · BBQ Fan Joined: 19 Dec 2008 Posts: 148

And what cooker temp and meat temp? Thanks fellers.
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chef_hog · Posted: Fri Jan 09 09 3:24 am Post subject:

With a French dip it is usually a inside top round rubbed with Olive Oil seasoned with salt and pepper and minced garlic.

Pre-heat oven to 450 degree F once heated place in the meat and roast for 1 hr then turn the temp down on the oven to 250 degree F. Roast until internal temp is 130 degree F (med-rare) pull out of the oven and allow to rest for 30 to 45 min. Slice thin and dip in hot beef aujou place on bread (french roll is the best) and serve with small cup of aujou a little horseradish sauce.

BBQ-DAWG · BBQ Fan Joined: 19 Dec 2008 Posts: 148

graybeard · Posted: Fri Jan 09 09 7:13 am Post subject:

I always try to use marbled for everything I cook.

chef_hog · Posted: Fri Jan 09 09 8:28 am Post subject:

For this type of sandwich you do want marbling add to the flavor and help to keep it moist. Beef that is too lean will not hold up as well and dry out quickly.

Rojellio Es Caliente · Posted: Wed Jan 14 09 10:09 pm Post subject:

I have had good luck with most roasts. I havent done chuck, but they are usually too thin, and otherwise too small. I like to do an old tyme sized big a$$ roast, which too often you have to ask for special.

My french dips are always with leftover smoked roast. Smoked at 225'ish until it hits 165-170. I slice some off the next day, put 1 can of beef consume in a pan and warm up the roast in that. The consumee takes on some flavor from the meat and residual bits of rub still on it so it aint Campbells flavor anymore.
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whitey · Posted: Sat May 23 09 1:31 am Post subject:

Prime Rib Dips.Man O Man nothing finer
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Oregon smoker · Posted: Sat May 23 09 5:25 am Post subject:

http://thesmokering.com/forum/viewtopic.php?t=27343

we ate the rest a few days later on sandwiches. good stuff. the wife chopped it up, fried some peppers+onions, then in went the meat for a few minutes, onto the bun with cheese, and under the broiler for a few. with a small cup of aujus it was excellent.

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