FAQFAQ   SearchSearch   MemberlistMemberlist   UsergroupsUsergroups   RegisterRegister 
 ProfileProfile   Log in to check your private messagesLog in to check your private messages   Log inLog in 


What beef roast to use to make french dips?

 
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Beef Recipes
View previous topic :: View next topic  
Author Message
BBQ-DAWG
BBQ Fan


Joined: 19 Dec 2008
Posts: 148

PostPosted: Fri Jan 09 09 2:35 am    Post subject: What beef roast to use to make french dips? Reply with quote

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
Back to top
View user's profile Send private message
chef_hog
BBQ Fan


Joined: 07 Sep 2006
Posts: 263
Location: Middletown, DE

PostPosted: Fri Jan 09 09 3:24 am    Post subject: Reply with quote

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.
Back to top
View user's profile Send private message Send e-mail
BBQ-DAWG
BBQ Fan


Joined: 19 Dec 2008
Posts: 148

PostPosted: Fri Jan 09 09 4:04 am    Post subject: Reply with quote

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
Weber kettle ranch
Back to top
View user's profile Send private message
graybeard
BBQ Fan


Joined: 28 Jun 2007
Posts: 242
Location: Eastern Colorado plains

PostPosted: Fri Jan 09 09 7:13 am    Post subject: Reply with quote

I always try to use marbled for everything I cook.
Back to top
View user's profile Send private message
chef_hog
BBQ Fan


Joined: 07 Sep 2006
Posts: 263
Location: Middletown, DE

PostPosted: Fri Jan 09 09 8:28 am    Post subject: Reply with quote

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.
Back to top
View user's profile Send private message Send e-mail
Rojellio Es Caliente
BBQ Super Pro


Joined: 15 Aug 2008
Posts: 1581
Location: Grand Junction Colorado

PostPosted: Wed Jan 14 09 10:09 pm    Post subject: Reply with quote

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"
Small Weber Kettle
Big Chief 'Lectric Cold Smoker
Back to top
View user's profile Send private message
whitey
BBQ All Star


Joined: 25 Apr 2008
Posts: 5318
Location: washington state

PostPosted: Sat May 23 09 1:31 am    Post subject: Reply with quote

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..
Almost the Biggest Liar on the "Ring"
Back to top
View user's profile Send private message
Oregon smoker
BBQ All Star


Joined: 07 Nov 2006
Posts: 6246
Location: Portland, OR

PostPosted: Sat May 23 09 5:25 am    Post subject: Reply with quote

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.
Back to top
View user's profile Send private message
roxy
BBQ All Star


Joined: 29 May 2005
Posts: 9328
Location: Wasaga beach, Ontario

PostPosted: Sat May 23 09 12:01 pm    Post subject: Re: What beef roast to use to make french dips? Reply with quote

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
WSM
LIAR #100
_________________
Do not rely on a rabbits foot for luck, it did not work out too well for the rabbit...
Back to top
View user's profile Send private message Send e-mail
Display posts from previous:   
Post new topic   Reply to topic    The Smoke Ring Forum Index -> Beef Recipes All times are GMT + 8 Hours
Page 1 of 1

 
Jump to:  
You cannot post new topics in this forum
You cannot reply to topics in this forum
You cannot edit your posts in this forum
You cannot delete your posts in this forum
You cannot vote in polls in this forum


Powered by phpBB © 2001, 2002 phpBB Group