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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking. |
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08-24-2007, 02:47 PM | #1 |
Full Fledged Farker
Join Date: 03-30-05
Location: Sioux City, Iowa
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roast beef sandwiches
Howdy All,
I was going to smoke a roast tomorrow for some sandwiches. I was thinking after cooking it and bring it back down in temp, I would set it in the fridge till the next day, then use my slicer to make slice / shave it for sandwiches. So my questions are: What should be the internal temp? How should I marinade? Any other tips. Thanks
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08-24-2007, 02:54 PM | #2 |
is Blowin Smoke!
Join Date: 10-17-06
Location: Oklahoma
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Beef
I would think 140 internal will do it med. rare thats if you like med. rare, also you can make au ju with the juice, and make a nice horseradish sauce with it and french bread, maybe saute some onions and mushrooms....going to store
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08-24-2007, 03:06 PM | #3 |
Full Fledged Farker
Join Date: 03-30-05
Location: Sioux City, Iowa
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I would love to make a dipping juice, how do I collect the juice?
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08-24-2007, 04:40 PM | #4 |
is Blowin Smoke!
Join Date: 10-17-06
Location: Oklahoma
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Juice
Put a small rack in a alumin. pan and put the beef on the rack, it'll save on alittle clean-up and you'll still get the smoke flavor...saute the onions and mushrooms in the pan or with a cast iron skillet in the smoker!
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08-24-2007, 04:44 PM | #5 |
is One Chatty Farker
Join Date: 03-07-05
Location: the best day ever
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Iwouldn't take it above 125-130* Residual heat in a big hunk of meat will get you into the medium rare range no problem.
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08-25-2007, 01:20 AM | #6 |
somebody shut me the fark up.
Join Date: 07-11-06
Location: Norco, Ca.
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Ah the visuals. $hit stuck at work eating out of vending machines.
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09-19-2007, 12:49 PM | #7 | |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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Quote:
Got a roast marinating in the fridge since last night and am gonna smoke it this afternoon. Was gonna smoke it to about 135* then cooler for an hour. After a night in the fridge I was gonna slice her up for sammies. Better yet, an open roast beef sammie with mashed taters & gravy. Great, now I'll really hungry.
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09-19-2007, 04:11 PM | #8 | |
Quintessential Chatty Farker
Join Date: 02-06-05
Location: Southern Minnesota
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Quote:
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09-19-2007, 04:36 PM | #9 |
Moderator Emeritus
Join Date: 04-08-04
Location: Marianna, FL
Name/Nickname : Tim
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All the info for slicing is "right on".
For a variation, cook a Chuck Roast (or Brisket for that matter) to 200-205 internal like a Butt for PULLED BEEF! Great intense beef flavor and works great on sandwiches! Just a different approach. Happy Cooking. TIM
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09-19-2007, 05:14 PM | #10 |
somebody shut me the fark up.
Join Date: 01-23-04
Location: DFW, San AntonioTx
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If you like Italian Beef style check out this thread. Ron_L and Neil both have great recipes that should get you started.
http://www.bbq-brethren.com/forum/sh...an+beef+recipe
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09-19-2007, 06:30 PM | #12 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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I used a bottom round roast and took it to 150*. I used my ECB and it cooked a little faster than what I was expecting so I missed my earlier target of 135* (stupid warm-ideal-hot temp guage). Still, when I pulled out the temp prob, the juices were still a little bloody. Gonna leave it wrapped in a beach towel on the counter for an hour then put in the fridge and slice in the morning.
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09-19-2007, 06:37 PM | #13 |
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Join Date: 02-06-07
Location: Rolling down the river between St Louis and New Orleans
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I do a lot of eye of round roasts for sandwich meat. A lot of folks I know don't like their sandwich meat as rare as they do their normal beef so I usually take it to 170* and then wrap it tight and refrigerate it overnight. I will have a slight blush in the center and lots of juice's but not enough to stain your bread red.
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09-20-2007, 01:47 AM | #14 |
Babbling Farker
Join Date: 04-17-07
Location: Kauai, HI
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What TIM said, that pulled chuckie mad some great sandwiches!
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09-20-2007, 08:06 AM | #15 |
Babbling Farker
Join Date: 07-07-06
Location: Osage City, Kansas
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It sliced up beautifully after a night in the fridge. Had good flavor but there is plenty opf room for improvement.
Over all, not too shabby for my first one done like this. Gonna make up a gravy with the fat & jelly and serve with some mashed tatters for supper. Of course, I'll get a little sammie for lunch when no one is looking.
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