Smoked Roast Beef 2 Ways - Sandwich and Crostini Appetizer
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- Опубліковано 12 вер 2024
- This smoked roast beef 2 ways is smoked on the pellet smoker first, and then used to make a smoked beef sandwich and beef and horseradish cream sauce crostini appetizers. Loaded with flavor and easy to make, these 2 smoked roast beef ideas are awesome!
Start by smoking a bottom round roast on the pellet smoker until about 128 degrees internal, or to your desired temp. I set my Pit Boss Navigator pellet grill on 300 degrees, and it took about 2.5 hours to make the smoked roast beef. The flavor from just the smoked beef was amazing, with the horseradish herb crust, but then we used it to make a French dip style sandwich and some crostini appetizers on the griddle for the holidays.
Hope you guys enjoy these 2 smoked roast beef ideas and recipes! Cheers!
@BlackstoneGriddles @PitBossGrills #smokedroastbeef #appetizer #griddlecooking #griddlenation #pitbossnation #frenchdip
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Garlic oil for the win😂 I love everything about both these recipes 👍😊
Thanks Bobbi
All that looked amazing! Only thing missing from the sandwich is some nice smoked Provolone cheese gently melted onto the meat. Great job.
Sounds great!
OMG this looks fantastic!!!! I can almost taste and smell the flavors from here.
Yep, another fine video! Yep, i got caught lickin the computor screen again, dang`it!
hahaahh thanks bud...we loved it..the roast beef alone was a star
Toast the baguette for the sandwich and omg! That would be bomb!!! Good looking bro!
Yes sir..great tip
Now that’s just ridiculous!! Doing those this weekend and they are at the top of the list now. Killed it!
Yes Sir...that beef alone was killer...it should have read...3 ways
That may be the nicest marbling I've ever seen on a round roast, had to be killer. Nice job on the horsey sauce too. Confit garlic is wonderful stuff. A way to spike up the store bought au jus is to mix in a packet of unflavored gelatin. Great episode with lots of steps that could be useful in so many recipes..........keep it up.
Yeah thats what I thought..i walked by and it immediately grabbed my attention.. Heck I even called my dad on the way home to talk to him about it....great point on the gelatin. I will say this...i dint NOT like the as jus mix...at all...nothing like what we can or did make...tasted extremely fake and sality...never agian
@@TheFlatTopKing yeah, that premade au jus is usually pretty flat. If I need to go store bought because of low dripping yield like you had I'd rather use store bought beef stock and then augment with garlic, onion, W sauce, gelatin, and maybe salt and pepper depending on how the base is seasoned.
@@rodderbob yeah absolutely. Live and learn
That roastbeef looks absolutely amazing. Perfectly cooked.
Thanks so much
Yes please brother, oh yes indeed, please let me and my wife come round for dinner, lunch, tea, supper, snacks, any kind of this delicious food please, when we visit the States, PLEASE🤣👍👍👍👍😎🇬🇧🇬🇧
hahahaahah you got it....
Looks absolutely incredible dude!!! The sandwich on the baguette(I LOVE baguette), the sauce and the app...all stellar!!! And that beef bro!!! I would definitely have to go back to my roots and kick it Buffalo, NY style by piling that beautiful smoked beef and the horseradish sauce on a 'weck roll!!! We do that a lot for big holiday gatherings around these parts, but I've never had anybody smoke it!! Bravo as always bud!!
Thanks a ton Paul....that crust with a mix of smoke...makes it killer...over the top
That rub though!!!! It’s on my next roast 100%!!!!!
Absolutely....my go to
Love this channel, this just give me an idea for Christmas Eve gathering with family..
Thanks so much..,honestly thats my goal..just to create ideas that you can make
That one had me salivating. I love pit beef so much
Thanks Kelly...hope you had a great thanksgiving
You two are the best. Oh and the recipes you show all of us are top notch. I have used several for my tailgate servings and one if not both will be included for the 2024 season.
Awesome! Thank you!
Holy cow. YES
Thanks Sal
Thanks for all the ideas, recipes and combinations on the griddle.
You bet! Thanks so much definitely appreciated Craig.
That roast beef was something else and you scored when you found that one. There is nothing wrong with Johnny's Au Jus. It is our go-to and beats the pants off of the packets. Hope you had a great Thanksgiving!
Thanks bud..all was well and food was fantastic ....hope you had a great one as well
Boursin is amazing stuff!
Absolutely
Roast beef au jus sandwiches are one of my all time favorites. A lot of people leave the horseradish out. To me, it's an essential ingredient. These looked really good. Damn Son, it's almost like you know what you're doing or something! 😁
ahhahaahha sometimes I get lucky....sometimes...
@@TheFlatTopKing I suspect there's a little more to it than luck.
Man of the Year!! Wow!
You two just keep on crushing it. Really nice work. I made a very similar crostini app with sliced tri tip that my sister still talks about years later.
That is awesome! Tri tip great choice ...when i made years ago we used prime strips...
Nice choice with the tri tip 👊🏼😎🤙🏼
Look really good , you will have to do a prime rib for Xmas. Thanks for sharing.
You bet Thanks Bill
I will try this very soon probably this weekend looks delicious
That looks amazing! I’m wanting to do a prime rib for Christmas
You should!...I do exactly the same crust...Publix on sale for under 6 bucks a lb
Thanks for sharing Neil , totally amazing. Definitely delicious. Great job 👏. Cheers 🍻
thanks bud....
Looks awesome…waiting for Publix to put the standing rib on sale as well 😊
Absolutely
Hey my Vol buddy, I want to tell you that is one of the best looking roast I have ever seen. My Pit Boss pellet smoker got here today and the first thing I plan on cooking is this and I hope I can get 75% as good as yours and I’ll consider myself a success. Go Vols Got to keep the CFA committee out of Alabamas back pocket. Merry Christmas
ahahahahha perfectly said...thanks Janet...what kind of Pit Boss did you get..I think you will absolutely love it and will Definitely elevate your cooking game...almost to easy to use for sure
I got the Lexington with meat probe. I can’t wait to get it put together, well the put together I’m not crazy about but using it I’m looking so forward to.
Looks great! A local butcher had chuck roast for $3.29/lb a couple of weeks ago. May have to try that with one of them. Thanks again!!
Sounds great!
Good Morning from Whistler MS
Moring...where is that in the state..
Just mapped it..my brother in law lives in Hattiesburg,,,
@@TheFlatTopKing I have a brother that lives in Hattiesburg
That was awesome Neal ! The crostini idea was great will be doing that one for sure during the holidays ! Thanks as always !
Happy holidays Steve..thanks bud
Good job looks delicious guys
Thanks Kevin
Good job!
Thanks...
Ok. I’d eat that.
Good stuff as always! I just bought myself a deli slicer. I’m gonna do this soon. Love that garlic paste pre smoke!
heck yeah...use it and let mw know what ya think...i want one as well
Nicely done! That piece of meat would cost between $15-19/pound here in WA State... And that would be only a "Choice" cut... "Prime" is even more....
Absolutely...it wasnt labeled prime but as you can tell we go lucky..that thing was marbled for sure
Half the fun is learning the various sauce combinations you come up with for the various recipes, not to mention the choices of matching breads / rolls that bring the ideas to new levels. Roast beef is wonderful, though I do not have a smoker, we get to the finish line. Again super camera work Amy.
I will let her know...she enjoys getting credit like most of us do...I know she definitely tries
Luv this... i especially like when u get all excited making faces and noises like a kid eating ice cream for th first time. Lol.. now i gotta go find a roast n make horsey sauce. Hehe
hahaha Thanks Pete...
Outstanding!
Glad you like it!
Looks great.
Thanks!
Bravo 👏
thanks
Looks absolutely delicious I will be looking for a sale on roast beef and I will be smoking it and making sandwiches
Heck yeah...just so versatile
Love the channel, Neal! For whatever reason, above the "A-tier" is "S-tier" on a lot of rating videos I've seen haha. Don't ask me why lol! Maybe it stands for "Span-tacular!" 😂 Hope y'all have a Merry Christmas.
hahahhaah Merry Christmas to you as well
Dang! You did it again! A double winner. I’m about to do sautéed sweet onions and Creminis. Will incorporate those
Whose and which pellet wood do you use?
Pit boss Navigator 850
I enjoy your videos very informative and interranning one thought if you were to give us some stories about while you were a cook in the navy.
You dont think I talk enough...ahahhaha I might slide some in there a little.
Straight frick’n 🔥🔥🔥 Brotha, Both look amazing, but i agree the crostini’s do look over the top. Sorry im late today, i spent the morning running errands…and the last hour or so setting up an early Christmas present from my older son. He surprised me with a 36” 4 burner Blackstone Griddle 😳😭🙌🏼!! Its official now, and i can 86 the ghetto fabulous 1 i told you about. Lol, he said to use what ive learned from your channel and start cooking all the food i tell him y’all make. I gotta go back and re-watch your vid’s on how to season it correctly, and get her ready. Thank you for all the advice and replies to my comments my Guy ✊🏼🧐! Cant wait to attempt some of the Mad Scientist’s recipes. Thanks Neal, even though we’ve never officially met, you and Amy are great friends. Cheers’s Y’all, and cant wait for that Prime Rib episode 👊🏼😎🤙🏼
Man thats tears to my eyes...thats whats up...congratulations and officially welcome to the griddle fam...Get after it and never look back....reach out as always if I can help
@@TheFlatTopKing I Sincerely appreciate that, & i will do reach out! Im super stoked and finally try to attempt what you cook Brotha ✊🏼🧐! This kid as well as you put the biggest smile on my ugly mugg 🤣🤣! Thank you Sir 👊🏼😎🤙🏼
I would eat myself sick either way. Good one!
hahahahahaha
You are an amazing chef. I'm surprised you do not have, offers for your recipe,s or service at a fine dining experience restaurant.
Could you do a video on cleanup? Tips and techniques. Do you double foil or use HD foil in your drip pan? Ball it up and dispose of, or clean it up the old fastion way with sopa and water? Do you have a small wire brush for cleaning out the drop/drip tube? I have foil pans for my Webber grill for excess drippings, But I don't empty it every time. I"m looking at the Blackstone griddle on black Friday for a present for myself. I know you said you liked to pull the scrapings but his is the push one with a cutting board and trash bag under the cutting board. I think the cutting board would get too hot and maybe melt the trash bag under it? I would most likely not use it anyway. BTW I have a Masterbuilt smoker Electric with a remote and temp display which is out of commission, the wood chip tray rotted out. It is discontinued and I can only find generic ones online. Time to make a new better one with home grown materials. So there is that, here in the rust belt, of New Hampshire.
Thank you for your awesome videos.
thats alot to dive in...I have restaurant experience...both fast casual and high end steak house...
I do have a ton of videos for beginners...look around in my different playlist and you wil find just about anything you need..
I actually prefer no foil pans...just clean after each use or when needed depending on the outside critters.
The outside of Griddles get extremely hot...it will melt plastic..etc...
Love your content dude..
My goal is put a meal on table for me and the wife... For the less than $3 total
WOW...tuff goal but absolutely doable...what are some of your tips or go tos for that
@@TheFlatTopKing First tool I use is a scale. But mostly portion control :) Also I preplan and buy whats on sale.
I will get a rotisserie chicken at Costco $4.99 and that will make two meals and some snacks... usually serve with some veg or cheddar and French bread...
I wiil buy a pork loin and cut my own chops and roasts... and I always weigh any patties I make 5oz pork, beef or chicken and I measure the cuts to make sure I get teh most uniform cuts for the chops and roasts.
@@brittonharrison-diller6985 great insights bud. Thanks
Dude the difference between daisy and breakstone sour cream is night and day try it. It's a game changer. Just saying
My favorite part of y’all’s videos are without a doubt the soft core griddle porn money shots at the end 22:13. 😂
ahhahahha #smashthat....
Have you experimented with sous vide and then the flat top?
I have....im not a fan of sous vide so far...just about the only idea I like is chicken breast....
This is going to sound crazy but a low carb or zero carb recipe would help people with a weight issue.
Okay with your garlic... Cut the ends off... And then just roll in between your hands they will come clean easier than anything else you're doing
Interesting...thanks for the tip
Hey guys, today is all about dairy and grains. More specifically, lactose free milk and cereal. You don't even need to light the griddle.
I’m surprised with as long you been cooking you still use measurering tools.
I dont....its for our website...when creating a recipe for our website its has to be done...Definitely not a fan...but...theflattopking.com
Again, why do I do this to myself?
hahahahah