Rare Roast Beef (for Sammies) Lots of Views!!

Discussion in 'Beef' started by bearcarver, Oct 7, 2011.

  1. bearcarver

    bearcarver Smoking Guru OTBS Member

    Rare Roast Beef (for Sammies) Lots of Views!!
    I finally decided to do some of my own Rare Roast Beef for sammies, when my store had "Whole Sirloins" for $2.59 per pound.
    All they had next to their sign were little steak size pieces, about 1.5 to 2.7 pounds, so I went over and asked one of the 3 butchers in the back what gives.
    He said, "Oh you want a whole one to smoke?----I'll bring a couple out."
    He brought 4 of them out, and I picked the one that was the most even in thickness, across the whole roast (7.88 lbs).
    He put the others 3 where I hadn't been able to find any. Those guys are great, the way they work with you.

    Here is how I did mine:

    Day #1:
    Rinse the roast off under clean cold water, and pat dry with paper towels.
    Coat the whole thing with Worcestershire Sauce (THICK).
    Coat the whole thing with CBP, Garlic Powder, and Onion Powder.
    Wrap in Plastic Wrap, and put in foil on a dish, so it doesn't leak in your fridge.
    Put in fridge over night.

    Day # 2 (smoking day):
    9:45 AM---------Pre-heat Smoker to 240˚.
    10:30 AM--------Sprinkle Montreal Steak Seasoning on, and put on rack in second position.
    10:30 AM--------Reset temp to 225˚.
    1:30 PM--------Sterilize Meat probe & insert to center of roast (internal temp---111˚)
    3:15 PM--------Remove roast at 135˚ IT, and cover with double foil.
    4:00 PM--------Allow to cool down some, cut in half with grain, wrap in plastic wrap & put in fridge to cool down over night.

    Day #3:
    Put in Freezer for 1 1/2 hours.
    Slice across grain for rare roast beef sammies.

    Note: After sampling on Day #2, I ended up rubbing the outer coating of Montreal Steak Seasoning off, before slicing.
    Many people like it. I tried it before & didn't like it. Then I thought I had put it on too heavy.
    This time I only sprinkled it on lightly, and I still don't like it. I don't mind the salt, or the heat of it, but some of it tastes like cardboard. IMO
    That plus the little pieces fall off all over the place anyway.

    Thanks for looking,


    Whole sirloin Tip ($2.59/lb):


    Ready for fridge:

    Lighting my AMNPS:

    After flaming it a few times for 15 minutes----Nice smoke:

    My little set-up.
    Those boxes under my MES 40 are made of 2 X 10s & a 24" X 24" piece of plywood.
    I had made 4 of them to get my small chainsaw carvings up, so I didn't have reach down so far.
    Two of them work perfectly to get my smoker up almost 2 feet.
    The Aluminum covered table top, I slapped together, is easier to keep clean than wood.

    Nice little 7.88 pound hunk of meat:

    Finished smoking---Separate burning pellets from unburned, for another time:

    Fresh out from under Foil cover:

    Cut in half with grain:

    Zoom in for BearView!

    6 pounds of nice Sammy slices of rare roast beef:

    More BearView:

    All packed for freezer, and a container for Supper:

    Sammy Time!!!! Nice fresh roll, with Miracle Whip (Mayo, if you must---LOL):


    A bunch of Kelchner's Horse radish:

    Rare Beef:

    My first plate, with some Cheese Fries (for a change):

    Boy that was good!!!

    Thanks Again,

    Last edited: Nov 16, 2017
    wizit247, bigace and thebig1 like this.
  2. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Great thread Bear!

    You know my weakness is thin sliced roast beef sammies.

    I could eat them every day for the rest of my life!

    Yours look delicious!
  3. chef willie

    chef willie Master of the Pit OTBS Member

    hm hm hm.....niceeeeeee looking sammies there Bear...and Angus to boot. Cheese fries looking good as well....how you guys say it back there 'that looks choosy'??
  4. jak757

    jak757 Smoking Fanatic Group Lead

    Now that's some tasty looking roast beef Bear -- I could go for one right now!  By the way -- I started using that thick worsty sauce thanks to you -- really good stuff.  Thanks for making me aware of it.

    I also really like the little riser for your MES.  I need to make one for me.  The old back just doesn't take as well to all the bending...knees either!

    Thanks Bear!
  5. miamirick

    miamirick Master of the Pit OTBS Member SMF Premier Member

    nothing wrong with that picture    i need a couple of those4 it's lunchtime!!!

    like the cheese fries

    You just got me in trouble with the boss she is looking at your pics and says   " look how nice and neat his smoking area is  why doesnt yours look that neat?"

    thanks   i guess i know what i'm doing tomorrow
    Last edited: Oct 7, 2011
  6. ddemerath

    ddemerath Smoke Blower

    I need to quit visiting this site on my lunch hour.  Those sammies sure put my lunch to shame.  I think I need to locate a sirloin roast and make some for myself.  Great post![​IMG]
  7. fpnmf

    fpnmf Smoking Guru OTBS Member

    Awesome plate my friend!!

  8. bearcarver

    bearcarver Smoking Guru OTBS Member

    Thanks Al !!

    I even pulled at the same temp as yours, just for you, instead of the 2˚ higher I usually do my Beef.  [​IMG]

    I knew you'd like it !!


    Thanks willie!!!

    You got it----My ancestors would say, "Cheeez, that looks nice & chooosy!"  [​IMG]


    Double Thanks John!!!

    You don't have to go as far as I did. I made those 4 risers out of pressure treated, so I could leave them out in the woods, where I was chainsaw carving.

    Then I changed to doing mostly big bears anyway, and ended up having to carve them right on my Son's fork-lift (much easier). Some of my Bears weighed over 600 pounds.

    I only used the risers for little Bears. I use them for other things too, to save the old back. Handy items!

  9. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Awesome looking sirloin bear..............Time for me to do one soon after seeing yours......................[​IMG]

  10. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Awesome Bloody Mess!

    Great job Bear!

  11. africanmeat

    africanmeat Master of the Pit OTBS Member

    Bear you are killing me .it looks yummy and bloody you will fit excellent in Transylvania  with  Count Dracula [​IMG]
  12. venture

    venture Smoking Guru OTBS Member

    Looks great!

    Good luck and good smoking.
  13. meatinc

    meatinc Smoke Blower

    WOW!  Awesome job - thanks for sharing.  Now - how do I convince my boss to let me get a hunk of meat like that?
  14. jc1947

    jc1947 Smoking Fanatic


    If you keep posting those superb looking step by steps, this poor ole boy is going to be headed to bankruptcy soon.

    That looks sooooo good I just gotta try it![​IMG][​IMG]

  15. roller

    roller Smoking Guru SMF Premier Member

    You better stop eating all that kinda food....[​IMG][​IMG][​IMG][​IMG]   It just looks GREAT my friend...
  16. tiki guy

    tiki guy Smoking Fanatic

    WOW ! ...........That looks great ...I LOVE rare RB  and would  eat ALL that up in no time !    Nice   WORK !

  17. rivet

    rivet Master of the Pit OTBS Member

    What a beautiful roast you made! That was insanely delicious looking, and your sammich plate....well, that too if there are any words to describe that visual DELICIOUSNESS! Can't beat that combo in that sammy and those cheese fries; well, I could almost smell 'em. Perfectly browned and piping hot I'm sure.


    I have got to make one of these roasts. I see them at Sam's for $2.29 - $2.49 a lb justabout every time I go there. I need to make it happen. Thanks for the sharing, Bear!

    [​IMG]   [​IMG]   [​IMG]
  18. slownlow

    slownlow Smoking Fanatic

    Nice job the roast looks great.   Sammies look great too! [​IMG]
  19. jpenny2525

    jpenny2525 Fire Starter

    AWESOME looking Roast Beef/Sammies! [​IMG]
  20. bmudd14474

    bmudd14474 Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Looks great. I like the addition of the cheese fries.

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