Tweet
December 9th, 2016
I love french dippers, and need to make these more often as they're fairly inexpensive, easy to make, and satisfy most.
There seems to be a lot of difference of opinion on what cut of beef to use, some say Sirloin, others say Prime Rib. I have seen folks use Chuck Roast, Beef Clod, Top Round and Bottom Round.
I have always used Top Round. Slow cooked on the pit, this piece of meat really shines and is perfect for French Dippers and Roast Beef Sandwiches.
I chose a Denuded Top Round at Restaurant Depot.
Preheated my pit to 250°F and tossed on the Top Round Naked, after about an hour I mopped with some Worcestershire and Soy Sauce.
A few more mops later and I added my Philly Style Rub. After approximately 4 hours, the meat reached an internal temp of 125°F - 132°F and was pulled from the pit and rested for about three hours, temp outside was about 35°F. I cut a bit off the ends for some Lamb-Beef, Barley Stew I was cooking. After the rest, it was ready for the slicer.
The roast is sliced then covered and placed in the fridge while I make the Aujus. The beef is flavorful and extremely tender.
The remainder of the roast is wrapped and refrigerated to be sliced later.
The Au jus is a simple Beef Broth, some Philly Style Rub, a few bouillon cubes and a can of French Onion Soup brought to a simmer then turned off. Au jus is then ladled out.
A large roll is cut and the cold beef is dipped quickly in the hot Au jus, then placed on the roll.
The roll is then sliced on a slight angle for a perfect first dip.
Horseradish and Horseradish Mayo are served with the dippers.
Top Round "French Dippers"
I love french dippers, and need to make these more often as they're fairly inexpensive, easy to make, and satisfy most.
There seems to be a lot of difference of opinion on what cut of beef to use, some say Sirloin, others say Prime Rib. I have seen folks use Chuck Roast, Beef Clod, Top Round and Bottom Round.
I have always used Top Round. Slow cooked on the pit, this piece of meat really shines and is perfect for French Dippers and Roast Beef Sandwiches.
I chose a Denuded Top Round at Restaurant Depot.
Preheated my pit to 250°F and tossed on the Top Round Naked, after about an hour I mopped with some Worcestershire and Soy Sauce.
A few more mops later and I added my Philly Style Rub. After approximately 4 hours, the meat reached an internal temp of 125°F - 132°F and was pulled from the pit and rested for about three hours, temp outside was about 35°F. I cut a bit off the ends for some Lamb-Beef, Barley Stew I was cooking. After the rest, it was ready for the slicer.
The roast is sliced then covered and placed in the fridge while I make the Aujus. The beef is flavorful and extremely tender.
The remainder of the roast is wrapped and refrigerated to be sliced later.
The Au jus is a simple Beef Broth, some Philly Style Rub, a few bouillon cubes and a can of French Onion Soup brought to a simmer then turned off. Au jus is then ladled out.
A large roll is cut and the cold beef is dipped quickly in the hot Au jus, then placed on the roll.
The roll is then sliced on a slight angle for a perfect first dip.
Horseradish and Horseradish Mayo are served with the dippers.
Great looking bunch of happy faces there! NICE! 
Comment