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SMOKED PIT BEEF SANDWICHES
WITH HORSERADISH SAUCE
DIRECTIONS
1 Liberally season beef on all sides with desired
seasoning.
2 Plug thermometer into unit. To install the grill
grate, position it flat on top of the heating element
and gently press down until it sits into place. Place
beef onto grill grate, then close the hood.
3 While holding the lid open, use the pellet scoop
to pour pellets into the smoke box until filled to
the top. Do not let pellets overflow the box. Close
smoke chamber lid.
4 Insert the thermometer into the thickest part
of the meat (see thermometer placement
instructions on page 9). Turn dial to SMOKER, set
temperature to 250°F, then select PRESET. To set
the thermometer, use the right arrows to select
BEEF, and the left arrows to select MED RARE 3.
Select START/STOP to begin cooking (preheating
is not needed).
5 In a small bowl, prepare the horseradish sauce by
adding the mayonnaise, sour cream, horseradish,
salt, and pepper, and whisking until fully
combined.
6 When cooking is complete, open hood, remove
beef from grill, lightly cover with aluminum foil
and let rest for 20 minutes.
7 Thinly slice beef against the grain and season with
salt and pepper as desired. Layer beef onto rolls,
top with horseradish sauce and other desired
toppings.
INGREDIENTS
3 pounds beef eye round, trimmed, fat removed
¼–½ cup spice seasoning
(ideas can be found on page 53)
¾ cup mayonnaise
¼ cup sour cream
2 tablespoons prepared horseradish
Kosher salt, as desired
Ground black pepper, as desired
6–8 sandwich rolls of choice
TOPPINGS (optional)
Sliced tomato
Sliced onion
Prepared BBQ sauce
PREP: 5 MINUTES | TOTAL COOK TIME: UP TO 2 HOURS | MAKES: 6–8 SERVINGS
INTERMEDIATE RECIPE
BBQ SMOKING
35
Questions? ninjakitchen.com
BBQ SMOKING
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