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Smoked Sirloin Sandwiches

Go beyond burgers and hot dogs this Fourth of July weekend with a unique recipe from Napoleon Grills for Smoked Sirloin Sandwiches. These sandwiches are perfect, topped with Spicy Alabama White Sauce and piled high with perfectly tender sliced beef. Potato salad and coleslaw are the sides of choice to go along with this delightful delicacy. What are your plans for celebrating the holiday weekend?

INGREDIENTS

  • 3 to 4 lb. sirloin roast
  • 1/3 of a bottle of ClubHouse La Grille Southern-style BBQ Seasoning
  • 1/3 of a bottle of ClubHouse La Grille Montreal Steak Seasoning
  • red onion and lettuce for serving
  • 6 fresh buns
  • Hickory or Whisky Oak wood chips

Spicy Alabama white Sauce:

  • 3/4 cup mayonnaise
  • 1/4 cup cider vinegar
  • 2 tsp. sriracha or hot sauce of choice
  • Garlic powder - 1 tbsp.
  • Horseradish - 1 tbsp.
  • Pepper - 1 tsp.
  • Spicy mustard salt to taste - 1 tsp.
  • Cayenne pepper - ½ tsp.

DIRECTIONS

Step 1

Rub the beef on all sides with the Southern-style BBQ Seasoning and Montreal Steak Seasoning. Wrap tightly in cling wrap and allow the beef to rest in the fridge until you are ready to smoke – about 1 hour.

Step 2

Set up your grill or smoker for indirect heat, preheating it to about 250°F. You do this by placing a half load of lit charcoal to one side of the charcoal grill or smoker and closing the vents on the top and bottom most of the way. If using a gas grill, turn one or two burners on to the lowest setting.

Step 3

When your grill is up to temperature, remove the meat from the fridge, remove the plastic, and insert a digital thermometer, set for 140°F (medium rare). If using a charcoal grill, add wood chips directly to the coals. If using a gas grill, use a Smoker Tube filled with wood chips, placed on the sear plates over a lit burner. You can also use a piece of aluminum foil filled with chips and tightly sealed. Use a knife or fork to poke holes in the foil to allow smoke to escape.

Step 4

Smoke your seasoned sirloin for 3 hours, or until the internal temperature of 140°F is reached. Remove it from the grill and allow the roast to rest for 10 to 15 minutes before slicing.

Step 5

If you are prepping this a day or two ahead – feel free to sear it over high heat before slicing and serving, to give it a bit of a warm up.

Step 6

Before serving combine all of the ingredients for the Spicy Alabama White BBQ Sauce.

Step 7

Pile the sliced meat high on the buns; add lettuce, red onion, and loads of Spicy Alabama White Sauce. Don’t forget the pickles and napkins!

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Recipe Courtesy: Napoleon Grills 
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