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BBQ-DAWG BBQ Fan

Joined: 19 Dec 2008 Posts: 148
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Posted: Fri Jan 09 09 2:35 am Post subject: What beef roast to use to make french dips? |
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And what cooker temp and meat temp? Thanks fellers. _________________ 2015 Lang 84 deluxe
Weber performer 22.5
Weber Summit gas grill
Lang hybrid 36
Weber kettle ranch |
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chef_hog BBQ Fan

Joined: 07 Sep 2006 Posts: 263 Location: Middletown, DE
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Posted: Fri Jan 09 09 3:24 am Post subject: |
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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. |
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BBQ-DAWG BBQ Fan

Joined: 19 Dec 2008 Posts: 148
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Posted: Fri Jan 09 09 4:04 am Post subject: |
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chef_hog wrote: | 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. | Thanks.So as a rule do i want lean meat or marbled? _________________ 2015 Lang 84 deluxe
Weber performer 22.5
Weber Summit gas grill
Lang hybrid 36
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graybeard BBQ Fan
Joined: 28 Jun 2007 Posts: 242 Location: Eastern Colorado plains
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Posted: Fri Jan 09 09 7:13 am Post subject: |
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I always try to use marbled for everything I cook. |
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chef_hog BBQ Fan

Joined: 07 Sep 2006 Posts: 263 Location: Middletown, DE
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Posted: Fri Jan 09 09 8:28 am Post subject: |
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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. |
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Rojellio Es Caliente BBQ Super Pro

Joined: 15 Aug 2008 Posts: 1581 Location: Grand Junction Colorado
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Posted: Wed Jan 14 09 10:09 pm Post subject: |
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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. _________________ Traeger 075 "Big Tex"
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Big Chief 'Lectric Cold Smoker |
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whitey BBQ All Star

Joined: 25 Apr 2008 Posts: 5318 Location: washington state
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Posted: Sat May 23 09 1:31 am Post subject: |
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Prime Rib Dips.Man O Man nothing finer _________________ Lang 84 delux long neck chargrill.
The Lil Squealer (UDS)
My Lab is smarter than Your Honor role student!!
Chicken Throwdown Champ..2010..
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Oregon smoker BBQ All Star
Joined: 07 Nov 2006 Posts: 6246 Location: Portland, OR
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Posted: Sat May 23 09 5:25 am Post subject: |
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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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roxy BBQ All Star

Joined: 29 May 2005 Posts: 9329 Location: Wasaga beach, Ontario
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Posted: Sat May 23 09 12:01 pm Post subject: Re: What beef roast to use to make french dips? |
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BBQ-DAWG wrote: | And what cooker temp and meat temp? Thanks fellers. |
What are you looking to do... Something low and slow or do you want to cook hot and fast..
I would say a blade roast cooked low and slow in a foil pan will give you some tasty, tender meat as well as the Jus for making a smoked dipping sauce. Just dont forget the garlic cloves in the pan as they will take the whole deal over the top. _________________ Chargriller Akorn
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