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Sept 3, 2010, 3:11am

BBQ Butcher :: General :: Beef :: Deli Style Roast Beef

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Topic: Deli Style Roast Beef (Read 702 times)

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Deli Style Roast Beef
« Thread Started on Nov 1, 2007, 12:53pm »

“Just wondering if you might have a recipe on how to roast beef like what you would get at a deli as lunch meat slices?”

Duplicating Deli Roast Beef is quite easy. Buy a Top Round, Rump, Eye Round or Sirloin TIP Roast.

Mix together about a half cup of Dale's Sauce (Moore's, Johnny Fleeman's or Allegro)* and a half cup of water or weak beef broth. Inject most of this into the roast, leaving a little bit for rubbing on the outside.

Rub the outside with the remaining liquid and sprinkle liberally with Kosher Salt, black pepper and some granulated garlic. If possible, put into a bag and let it sit over night in the fridge.

Cook indirect at 400° for about 30 minutes (smoke is optional) and then lower the temperature to 325-350° and finish cooking until the internal temp of the meat reaches 125-130°. If cooking on your grill, use a drip pan. If cooking in an oven be sure to use a rack in your baking pan.

Let cool, cover and place in the fridge to get cold. Slice THIN using a meat slicer or as thin as you can get with a knife. Enjoy....

*These can be found in the barbecue and condiment section of your grocery store.

Here are a couple other recipes that give good results, as well.

Pit Style Beef
http://askabutcher.proboards42.com/index....read=1175436690

Sirloin Tip Roast Beef
http://askabutcher.proboards42.com/index....read=1168887383

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How I age my beef....

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http://www.drybagsteak.com/

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