Cajun Pit Beef Sandwiches

Smoky.Ribs's picture

Nov. 29, 2014

One of my YouTube subscribers, which is also a friend on FaceBook recently ask me if I would do a video of this recipe. He was telling me how good they are, and after reading what was involved I instantly knew these would be killer! Watch as I show you how to make a Cajun Pit Beef Sandwich, that is just bursting with fantastic flavor!

Ingredients

For horseradish sauce
Mayonnaise 1/2 Cup (8 tbs)
Prepared horseradish 1/2 Cup (8 tbs)
Sour cream 1/2 Cup (8 tbs)
Ground horseradish 1 Tablespoon
Lemon juice 1 Teaspoon
Kosher salt 1/2 Teaspoon
Freshly ground black pepper To Taste
Minced garlic 1/2 Teaspoon
Smoked paprika 1 Tablespoon (Or to taste)
For marinade
Butter sticks 2
Garlic powder 1 Tablespoon
Onion powder 1 Teaspoon
Cayenne 1 Tablespoon
Worcestershire sauce 4 Dash
For rub
Garlic powder 2 Tablespoon
Onion powder 2 Teaspoon
White pepper 2 Teaspoon
Smoked paprika 1 Teaspoon
Powdered thyme 1 Teaspoon
Oregano 1 Teaspoon
Sea salt 1 Teaspoon
For other ingredients
Beef broth 2 Cup (32 tbs)
Angus beef 5 Pound

Directions

GETTING READY

1. Prepare the kamado joe for cooking, place hickory wood for smoking. Bring the tempearture upto 240 F.

 

MAKING

1. Heat butter in a pan and let that melt. Season it with garlic powder, onion powder, cayenne and worcestershire sauce. Give it a good mix and bring it up to boil to make the marinade. Let it cool.

2. Inject marinade into angus beef. Rub onion powder, garlic powder, powdered thyme, oregano and smoked paprika all over the beef and then place it on the grill.

3. Smoke beef for about an hour. Season with sea salt.

4. Transfer the beef to an aluminium pan and fill the pan 2/3rd full with beef broth.

5. Put the lid on, increase the temperature to 350 F and let the meat braise until an internal temperature of 140 F is reached.

6. Meanwhile prepare a creamy horseradish sauce by mixing together mayonnaise, prepared horseradish, ground horseradish, sour cream, lemon juice, kosher salt, freshly ground black pepper, minced garlic and smoked paprika. Set it aside.

7. Remove the beef from the braising liquid and warp it in an aluminium foil. Let it rest.

8. Slice the beef and place the beef slices back into the braising broth.

 

FINALIZING

9. Spread the prepared sauce over onion rolls. 

10. Layer one half with beef slices and then close with the other roll half.

11. Repeat the same to make rest of the sandwiches.

 

SERVING

12. Serve as it is and enjoy.

Recipe Summary

Difficulty Level: Medium
Servings: 15

Nutrition Facts

Serving size

Calories 496Calories from Fat 339

 % Daily Value*

Total Fat 38 g58.5%

Saturated Fat 16 g80%

Trans Fat 0 g

Cholesterol

Sodium 414 mg17.25%

Total Carbohydrates 6 g2%

Dietary Fiber 1 g4%

Sugars 2 g

Protein 33 g66%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet