Smoked Roast Beef SandwichJun 10, 2021
Hello everyone, I'm Chef Tom with h-e-b meat EUCOM and today we're going to be making
beeffrom scratch. I want to address the title of this
beefrecipe. It's a little confusing. I would say it is smoked as is. well roasted, what we're going to make today is essentially the cold roast beef that you'd find in the store, but we're going to cook it at steaming hot temperatures, so hopefully that clears it up that what we're going to do today is take a look. round and we are going to smoke it at 250 degrees until it is raw to medium rare.
Internal temperature of 125 degrees. We'll slice it thin and thin for a really delicious roast beef
sandwichwith some cream cheese and roasted red pepper with horseradish. Be awesome, let's get into this
sandwich, so the cut of meat like I said is the eye round. I really like this for roast beef for one because of the shape which is really very nice. The shape of sandwich meat and then the way it is cooked is actually also good, a round top works just as well but it is often not as nice shaped and the other big advantage of this cut of meat and when making this product for yourself is that you will save some money, this costs about 650 a pound while the stuff in the deli case will cost you about $13 a pound now that the butcher has already done a good job, but come on to clean this up a little more and all these things that are hanging there.
We don't need to see any silver skin, we'll go ahead and take that off too. No, I don't really mind having some fat in there, but what you have to think about is what's under the fat and if it's silver. The skin here is very difficult to chew even after cooking it, so let's get rid of it now, at this point I want to take the opportunity to add a little more moisture to make it super juicy at the end and add a little more of meat to this type of meat, so we are going to do this today in shot form and we will start with some vegetable broth, about a cup should be enough and we are going to Add to that a quarter cup of BBQ butcher meat Prime Dark, which is essentially a beef broth powder and I actually add a little bit of meat to this cut and then just for a kick, I'll add, we'll call it maybe two teaspoons of Worcestershire sauce. shake it, so we'll load our injector here and start injecting the injection into the eye around, so we'll create a little pocket pump a little bit until it starts. come back out and it will come back out, but we loaded this with enough and it's going to have a lot of flavor and extra moisture in there and we're working in a grid pattern as we create these pockets and fill them with the shot now you're definitely going to lose some liquid. , but don't worry, we are imparting additional flavor and moisture to the meat, so let's set this aside for a minute while we prepare our dressing to season our roast beef, we are going to make a wet dressing today, so we will combine some fresh herbs , garlic and then one of my favorite meat seasonings.
Alright, we're going to start with some fresh thyme leaves and you're going to need a couple tablespoons, but when you're removing these leaves, what you're really looking to do is get rid of the tough part of the stem. This tender part of the stem is fine if it ends there, but down here. the root this is very difficult chop your gums wouldn't you like us to just run the knife over here real quick to make sure everything is well crumbled and then we'll go for a couple of tablespoons of fresh rosemary you want add a couple of tablespoons of fresh garlic chopped as well, let's say we're going to land about three tablespoons on this one, you're going to add to that a little bit of our California Cattlemen's grill tri-tip seasoning that you want to add a couple tablespoons of that's in there and just to help everything come together.
Gather some olive oil, now we have this flavorful paste that we can coat the outside of the roast with a beautiful aroma, it will look fantastic on that meat, okay? We're just going to rub this into the meat all over the surfaces and use it all up nicely, this looks beautiful, let's take it to the smoker to start absorbing some of the smoke flavor today we're cooking on the Yoder ys6 smokers 40 pellet grill we're up and running at two hundred and fifty degrees with a combination of walnut and cherry pellets. I'm going to put this right here on the second shelf where the smoke can really move it and come out this end so we can It'll brown a little more here and this is the ideal spot when you're smoking a roast like this.
Our roast has been smoking for two hours and we're worried about an internal temperature of one hundred and fifteen degrees again. We are filming. for 125 now, the time it takes for your roast to smoke will depend entirely on how much that roast weighs, although this one weighs just over three pounds as a point of reference, so while we wait for that roast to finish reaching the last 10 degrees, let's move on and let's get ready. some of the ingredients for the sandwich: roast beef and horseradish, which is a classic combination, what you have to figure out is how to put those two together.
Today we will start with 8 ounces of cream cheese. I'm going to add 1/4 cup. of horseradish a couple of tablespoons of asiago cheese a little freshly ground black pepper and smoked salt and this spread will be a fantastic complement to our roast beef sandwich. Well, about 20 minutes have passed and we have risen to 125 degrees internally. temperature, so it's time to take it off, let it sit a little bit and cool a little bit and then we have one more thing we need to do to finish this sandwich. Things look beautiful. I want some fire roasted peppers to go. in our roast beef sandwich, so what we're going to do here is take out the second shelf, move these racks and remove the hatch.
Now we can light some direct flame on our red peppers. I'll also go ahead and turn up the heat. I'll set it to about 400 but really what we're looking for is a nice big heat to blacken the surface and then flip it over and do it on all sides of the pepper, this will allow the skin to release and add some flavor carbon to the finished product, so this is exactly what we are looking for. It is charred on the outside but the meat is not burnt. Now at this point we can remove the skin by steaming it in a plastic bag.
I will close this and let it sit for about 10 minutes. Our roast beef has rested for about half an hour. Now our peppers are steaming in a plastic bag. You can totally cool this roast beef before cutting it, but we. We will slice it hot today and make it nice and thin on our LEM slicer. I'm going to cut this up a little bit so it fits in the slicer. Look at that pretty, pink one in the middle. You can see some of our shots still in there which is great, that means we have a lot of flavor inside.
Well, check out these paper-thin slices of smoked roast beef, which are some of the best roast beef you'll ever taste. You could slice the roast by hand but it will be difficult to get it that thin, which is where one of these slicers comes in handy if you have any of the juices from that roast lying around, you definitely want to include those with the slices, now we should be able to peel the skin off. blackened, if we open this up, you can get all those seeds out of there, so we'll get rid of everything except the pulp, the seeds, the stem, the skin. it's all gone and all that's left is this smoked tinder red pepper, okay the stage is set let's go ahead and make some sandwiches we'll start with this really delicious crusty french bread and put a layer of our horseradish cream on it . then we'll throw in some green leaf lettuce and add the roast beef, that's not enough here we go, let's top it all off with our roasted red pepper, we have beautiful vibrant colors, the flavor will be fantastic, this is how to make a roast beef sandwich, the radish Spicy really catches your attention, but it's not overpowering, it's really calmed down by the cream cheese and you still get all the smokiness coming out of the roast beef as well as the peppers, and those peppers really cut through the fat of the roast beef, this is a sandwich fantastic.
Thank you so much for watching, be sure to visit 8c BB q comm to see all the products used in today's video, be sure to hit the subscribe button and if you have any questions or comments, anything you'd like to see me cook, let me know in the comments section below and let's be good to each other for more recipes, tips and techniques, head over to ATB Sauce, Keep Calm, All Things BBQ, where BBQ legends are made.
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