German Dip (?) With Kraut & Swiss = Delicious Sandwich

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chef willie

Master of the Pit
Original poster
OTBS Member
Dec 31, 2010
3,201
376
Willamette Valley, Oregon
Scored some tough bottom round at Safeway for $2.49 a pound last week. Rubbed it with olive oil and coated with rub overnight. Into the smoker at 250 for about 3 hours until the IT hit 130. Removed and let rest until cool then into the fridge overnight to re-absorb all those juices. I took it to work and introduced it to the Hobart slicer, slicing it razor thin. What a beautiful color, the ugly duck turned into a swan looking like $10 a pound roast beef in the deli. Had French Dips for dinner last night...sorry, no pics but we all know what they look like. Today for lunch I had some kraut and Swiss cheese handy and a soft hoagie roll left. Flipped on the broiler, warmed up the kraut, assembled the sammy and popped it under the broiler to crisp up and had some au jus for dipping. Delicious....





 
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Thanks everybody.....was fun to make & eat. Foam, yes....pulling it rare & letting it rest a long time, I believe, was key to that nice pink color. Sliced so thin it almost dissolved in your mouth. To late Case, not enough left for a lunch sandwich...LMAO.....maybe a teeny piece on a cracker could be had. And no, I cheated on the kraut....but it was out of a jar, not a can......Willie
 
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