A Simple and Delicious Smoked French Dip Recipe

If you love smoked meats, then you will love a smoked French dip sandwich. Continue reading for a basic recipe that you can try at home!

Smoked Meat Dinners in Carmel 317-688-7290

Smoked Meat Dinners in Carmel 317-688-7290

What You Will Need

Materials:

Smoker Grill
Cooking Grate
Medium Aluminum Pan
Aluminum Foil
Pecan Wood Chips
Probe Meat Thermometer
Large Slicing Knife
Large Cutting Board

Groceries:

8 oz. French Dip Au Jus Base (your choice)
4 lbs. Beef, Eye of the Round
Olive Oil
Kosher Salt
Coarse Ground Black Pepper
Vidalia Sweet Onions
French Bread Rolls
Sliced Provolone
Creamy Horseradish Sauce

To Get Started

Set the temperature of your smoker grill between 250 and 275 degrees Fahrenheit.

Begin prepping your roast beef by coating the outside in olive oil, salt, and pepper. Set your roast to the side and allow the seasonings to set in while your smoker reaches temperature. This usually takes around 30 minutes.

While still waiting on the smoker, thinly slice the Vidalia sweet onions that you will be sweating down to make your Au Jus. Place them in the aluminum pan, toss them with oil and seasonings, and then set them aside.

Once your smoker is hot, add some chunks of pecan wood to the fire and set up your cooking grate.

Place the roast directly onto ONE SIDE of the cooking grate. Place your pan of onions right next to your roast, on the other side.

Allow 20 minutes to pass, then add 8 ounces of Au Jus base and 2 cups of water to your pan of onions. If you could not locate an Au Jus base at your grocery store, you can substitute 24 ounces of beef stock. Stir up the onion mixture, and then cover it with aluminum foil. Let it simmer on the fire pit until your roast is done.

Next, flip your roast and insert the meat probe thermometer. Set the alarm at 130 degrees Fahrenheit for a medium rare finish. It should take around 1 hour and 15 minutes to reach this temperature; but do not trust time, trust your meat thermometer reading.

Once your meat reaches the proper internal temperature (or your thermometer alarm goes off), transfer the roast to a cutting board and cover it with aluminum foil. Allow it to rest like this for 30 minutes.

Once the roast is done resting, you are ready to slice! Cut against the grain of the meat and make thin slices. Transfer the slices of roast beef to your pan of Au Jus and let the juices soak in for a few minutes.

Now just toast your French bread with some slices of provolone cheese, add your sliced beef, top it with some horseradish cream (if you like), and be prepared to dip into your hot Au Jus!

Try Some Excellent Smoked BBQ in Carmel!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

If you are craving delicious barbecue and smoked meats, come to Rackz BBQ in Carmel for authentic flavors and great prices! We offer a wide selection of barbecue classics, house-made sides, and tasty desserts, all prepared using the freshest local ingredients. We also offer call ahead take out ordering and catering! Call 317-688-7290 to learn more about our current menu selections and specials, anytime.

How to Season Your Brand New Smoker

If you are the owner of a brand-new smoker, you may have come across several recommendations to “season” it before trying it out. This is often very confusing for anyone new at smoking meat because manufacturer instructions typically do not contain any information about seasoning a new smoker.

If this is something that has been on your mind, you have come to the right place. It is important to start out on the right track if you want your smoker to deliver the best results. Continue reading to learn what it means to season a smoker and how to get started.

Smoked BBQ Meats Carmel IN

For Great Smoked Meats and BBQ, Call
317-688-7290!

When Your Smoker Arrives

When a new smoker is packed and shipped out from the manufacturer, it is common practice to spray the smoker exterior with oil in order to protect its surface and prevent rust formation. Whether you ordered your smoker online and had it shipped directly to your home, or purchased it at the store location, it will have this layer of oil intact. If you were to move forward with using your new smoker with this layer of oil on its surface, it would negatively affect the flavor and quality of anything you cook inside. It can even contaminate any meat, cheese, or vegetables you smoke.

The process of removing the surface oil on a new smoker is colloquially referred to as “seasoning.”

How To Get Started

Fortunately, seasoning a new smoker is very simple. In fact, it should just be called “heating up your smoker before using it.” All you have to do is set up your smoker, turn it to 250° Fahrenheit (120° Celsius), and allow smoke to pass through it for up to an hour (smoke for at least 30 minutes). It is also recommended to first spray the interior of the smoker with the standard cooking spray such as Pam®.

After 30 to 60 minutes of smoking, your smoker should be safe and ready to use! To ensure that it is ready, allow the smoker to cool down completely and then open its chambers to smell the inside. If you can detect the odor of oil, you need to continue the seasoning process for a little longer. If the inside of the smoker smells like nothing, you are good to go! The process of seasoning eliminates all of the lingering oil and petroleum residue on the surface of your smoker, making it an essential part of creating smoked masterpieces.

Try Some Excellent Smoked BBQ in Carmel!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

If you are craving delicious barbecue and smoked meats, come to Rackz BBQ in Carmel for authentic flavors and great prices! We offer a wide selection of barbecue classics, house-made sides, and tasty desserts, all prepared using the freshest local ingredients. We also offer call ahead take out ordering and catering! Call 317-688-7290 to learn more about our current menu selections and specials, anytime.

The Benefits of Spit Roasting

Back in prehistoric times, spit roasting essentially arose as the third greatest grilling technology available to man, right after shish kabobs and direct fire grilling. As a result, spit roasting is one of the oldest and most common methods of barbecuing. After so many generations, spit roasting remains a popular cooking method for a variety of reasons, including versatility, convenience, and consistency.

Continue reading to learn more about spit roasting, including its various advantages, recommended accessories for the job, and more.

Smoked Pulled Pork Dinners 317-688-7290

Smoked Pulled Pork Dinners 317-688-7290

Historical Methods of Spit Roasting

Throughout history, the method of spit roasting has taken many forms. In the beginning, spit roasters were manually operated by servants referred to as “spit jacks”, who turned the roasting meat by hand. As civilizations grew, spit roasting evolved as well. Dogs running on treadmills were a popular method of operating spit roasters for a while, and eventually, technology stepped in and supplied power via steam, mechanical clockworks, and finally, electricity.

What is Spit Roasting?

Spit roasting is a form of indirect grilling over medium-low to medium heat. It is a perfect cooking method for fatty cuts, or cuts that are cylindrical in shape, such as whole birds, pork loins, rib roasts, pork shoulders, and lamb legs. For larger crowds, whole lambs, goats, and hogs are also perfect for spit roasting. In countries like Brazil, they use spit roasters to cook vegetables and fruits, like pineapples, cabbages, and onions.

Many barbecue experts recommend using charcoal for spit roasting because it is easy to produce smoke by tossing in soaked wood chips or extra chunks of charcoal as the meat cooks. However, many gas grills are now available with rotisserie mounts and rear-mounted rotisserie burners. If you want to spit roast over a campfire or in a fireplace, it is recommended to purchase quality spit-roasting equipment with a really good motor. Recommended accessories for spit roasting include grilling baskets, roasting string, drip pans, and campfire kits.

Why Spit Roast?

There are several advantages of spit roasting. Have you ever seen a succulent, juicy cut of meat spinning slowly on a turnspit next to a fire? The smells and smoky flavors are just the start of why spit roasting is so great. Here are some additional benefits:

🔥 Slow and gentle cooking renders succulent, juicy, and tender meat.

🔥 Slowly rotating meat ensures even browning and caramelization of the meat proteins.

🔥 Slow roasting cooks meat evenly.

🔥 Slowly rotating promotes “self-basting” because melting fats and juices flow through and over the meat as it cooks.

🔥 Spit roasting can be done using charcoal, wood, or gas, or you can do it in a fireplace or over a campfire.

Visit Rackz BBQ for Tender and Juicy Smoked Meats!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ is eager to impress you with our delicious, made from scratch barbecue cuisines. As a Carmel BBQ restaurant dedicated to quality and value, you can trust us for exceptional customer service, neighborhood prices, and most importantly, authentic barbecue fare that you will love. Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.

How to Enhance the Flavor of Smoked Brisket

If you wish to add flavor to a brisket, it is important to choose your seasonings carefully. After all, your primary goal is to enhance, not overpower. With the right knowledge, you can easily create a beautifully balanced flavor profile that leaves your mouth watering for more.

Continue reading to learn some helpful tips for seasoning and smoking beef brisket.

Smoked Meat Dinners 317-688-7290

Smoked Meat Dinners 317-688-7290

Whether you are someone who prefers rubs or marinades, there are some basic brisket standards you should follow.

Start With Good Wood

The fundamental component for smoking barbecue brisket is the smoke, which starts with the wood. Most professionals recommend using a wood option that does not render a strong or bitter smoke profile, since beef brisket is already cooked for a long period of time. Stick to mild flavored woods like oak, which is a staple for brisket. From there, you can add other varieties of wood that pair well with brisket without overpowering the flavor, like apple or hickory. If you are someone who really loves mesquite flavors, it is recommended to do so sparingly with barbecue beef brisket.

Rubs and Marinades

Dry rubs are very popular for smoking meats, especially beef brisket. That is because all seasonings are great for flavoring a brisket. Get creative, or simply stick to your favorites. Common go-to rubs include seasonings like garlic, herbs, and spices. Just be sure to take it easy on the rub so that your brisket doesn’t come out too salty. If you plan to mop or baste your brisket while smoking, be sure to coordinate the flavors properly with your rub.

Marinating is another option for smoked brisket. It is a general rule of thumb to marinate beef for a full 24 hours to ensure the fibers have absorbed the flavors as much as possible. For tender beef, you want to stick to an acid-based marinade, which is why lemon juice and vinegar are common choices. Use either lemon or lime juice, or use a vinegar-based marinade; then simply add the seasonings and spices you love most. For sweeter brisket, add brown sugar; for something spicy, go with some cayenne or crushed red pepper. See our blog about recommended tips for marinating cuts of beef.

Bastes and Mops

In the world of barbecued smoked meats, a “mop” is not something you clean with. Instead, a “mop” is a colloquial term used to describe a thin, sauce-like mixture used to keep the meat moist during the cooking process, which enhances the overall flavor of meat. This sauce is also called a “baste.” Traditionally, large cotton cooking brushes are used to baste meats, but there are several other cooking tools that work just as well. Mops should be thin like water. They should not contain too much acid-based seasoning because it can make the meat too bitter. It is important to not use too much sugar-based ingredients, like tomato cause, because too much sugar can make a brisket burn (this is especially true if you are using an offset fire box smoker).

Table Sauces

Sauces are added to smoked briskets after they are done cooking, which is why they are commonly referred to as “table sauces” or “finishing sauces.” They can come in a wide range of viscosities and flavors, from sweet and tangy to spicy-hot. Most table sauces for briskets are tomato-based, but since they are not exposed to heat, they will not burn, so they can contain whatever you want them to.

Come to Rackz BBQ for Lip-Smacking Beef Brisket!

Rackz BBQ Carmel, IN 317-688-7290

Rackz BBQ
317-688-7290

Rackz BBQ is eager to impress you with our delicious beef brisket meals and barbecue cuisines. As a Carmel BBQ restaurant dedicated to quality and value, you can trust us for exceptional customer service, neighborhood prices, and most importantly, authentic barbecue fare that you will love. Contact us at 317-688-7290 to place a call ahead order, or to learn more about our menu selections, prices, and specials.