Easy French Dip Sandwich!! --Bottom Round
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- Опубликовано: 11 июл 2024
- Weather you plan to make the sandwich or not, try cooking a bottom round roast this way. Hands down it is the most tender and flavorful way to cook bottom round. You will not be let down, we guarantee it! That being said, tossing it on the griddle and turning it into a French dip is just icing on the cake! We hop you enjoy watching this video as much as we enjoyed making it! Happy Turkey Day Griddle Nation!! TGG
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#beef 
Хобби
Time for a T-shirt design: "Why. So. Salty?"
Great to hear from you Carter! Thanks for watching and for taking the time to comment! Griddle on bud! -N
You guys are the Best! I hope Jeff is building you deck!
Great to hear from you MIke! I actually hired a guy for the deck,,, but due to unforeseen circumstances, Jeff may end up helping me finish it,,, he just hasn't been told yet lol. Griddle on bud! -N
That dish you made looks so delicious! I love that little blender you used! I am a short girl too! So I know about getting something to stand on! Love your videos!
Omg been waiting for something like this! Tfs
Hope you like it! -N
Looks good 👍
They look great guys!
Great to hear from you Ben! Hope all is well! -N
Food looks delicious! Nice job guys, we will be trying the beef recipe. How about my Vikings!?! SKOL!
Vikings are crushing it,,, no denying that. NE is struggling,, Doesn't look like our year but,,, but,,,, might be yours :D Thanks for being a subscriber, it helps alot! Griddle on and good luck for the rest of the season bud! -N
Thanks for that recipe. Will definitely give it a try!
I don't think you will be let down. Love this cook and the leftovers make great sandwiches! Thanks for being a sub Dave! Griddle on! -N
Looks delicious. Love watching all the videos you guys put out.
Thanks so much for the kind words MIke! Hope you had a great thanksgiving! -N
Looks delicious guys great job.
Thanks for watching Zeb and for the kind words! Cheers! - N
Great video guys. 👍
Thank you 4 seasons! Appreciate the kind words! Rib eye on the charcoal chiney was great!! -N
Super cook!👍😊
Thank you so much Dave! And thanks for taking the time to comment! -N
As always an excellent cook guys.
Jeff is lookin good!
Always so great to see that you guys have posted a new video.
More to come Tee Jay! Good to hear from you! Hope you had a great thanksgiving!! -N
Good stuff!!
Thanks Colby! and thanks for taking the time to comment! -N
Tha looks good you remembered the garlic one thing you forgot AND DONE lol
Thanks Graham! :D Totally forgot the worcester but,,, it was an easy add at the end. I wish I got more footage of the final sandwiches but to be honest I was starving and shut the cameras off just so I could dig in lol. Griddle on bud! -N
"The heat of the Jus" I think I saw that one at the Rustic back in the day.
Looks good. I would not have thought of bottom round for such, but I'll give it a try.
Always great to hear from you Howard, hope your doing well! I love this recipe for just that reason, I have not had great experiences with bottom round but if you roast it low and slow, then slice it really thin,,, I am hooked on the stuff now.
Thanks for all your support, we really appreciate it! -N
Looks awesome Guys never made a French dip, have to try this one . Great cook as always!, cheers fellas 🍻
Thanks for the kind words Bat and for taking the time to comment! We really appreciate the support and it helps with the stinking algorithm. Happy belated turkey day buddy. -N
Looking good. Nothing better than cooking a chunk of beef for some good sandwiches. 👍👍
Better words have never been spoken GCE! I am going to try your chicken spiedini recipe. I had a bottle of the marinade several years ago and loved it. Been looking to re-create it ever since! Griddle on bud!
For anyone else interested,, here is the link ruclips.net/video/Ha3T0a2Ha-o/видео.html&ab_channel=GriddleCookEatandMore
Nice recipe, Nate, like the tip on how to cook the roast in the oven to keep it from being chewy. Stay warm guys, gonna be a long winter.
Very much appreciate the kind words! I hope you give the roast a try, even if you don't make it into a french dip. It might just be me but man, I think it tastes GREAT! Happy belated thanksgiving! Ty for watching, commenting and being a sub! -N
Great idea for a tailgate or working outside with a large crew, when people want to eat at different times. A lot of great work being done in the background deck and bricks. I see a little bit of green left is that the neighbor's yard? Looks outstanding.
Nice cook! I love a good roast beef, and this looks great with the au jus! Now I gotta find the Wickles spread!
GREAT to hear from you 2Wheels. Your going to love this beef and love the wickles. That stuff pretty much goes on anything. Nice balanced heat an flavor. Happy belated thanksgiving! Hope you and yours had an excellent holiday! -N
@@TheGriddleGuys 🙏❤️ Same to you guys!
Need to try a pack of french onion soup mix in your au jus.
Thought never crossed my mind but.... what a great freaking idea! Next time around I will! Thanks Erik! -N
Great cook, love French dip sandwiches. Just curious...could you use the immersion cooker to get the temp you were looking for? OH, looking good, Jeff! Happy holidays, guys!
Yes you can! The sous vide would most definately work and might even work better as you could leave the meat at 135 for an extra hour or 2 and it would become more tender. Both techniques should work. Thanks for being a sub fyfedrum! Griddle on! -N
Perfect timing, Bottom round is 2.97 at my local store this weekend! I know what I am making this week.
Holy Crap! How are you getting it for half of what we are paying!?? That is an awesome deal! Well I hope your not let down with the results. Cheers bud! -N
What's the over and under on how many times Nate "smacked that meat"??? Good job guys!!
LOL,,, If Chris or Jeff saw this comment before I did they would answer.. "I don't care what it is,,, take the over!!!!! ..." LOL. :D Thanks for giving us a chuckle GR8! -N
Can’t wait to make this. Love a French Dip. Never made one. One question though. You said that you season the beef with salt, pepper, garlic salt and oregano. Are you adding additional salt on top of the dry salt brine you did for 24 hours or is that the only salt your using?
Hi Myopeus! I am actually adding a little bit more. That is why I went kinda light on the initial salting for the aging. That being said my buddy Marco tried it and told me he actually over salted and was not happy with the outcome so yeah, it is def a concern.
Thanks for being a sub! Griddle on buddy! -N
Curious why not Sous vide the roast it. It helps to make it very tender. However the dry roasting allows the surface of the beef to gain more flavors. But you could accomplish the same with Chris's flame thrower torch. What ever way you do it I am sure it will be tasty.
Slicing it real thin could be done easier with a circular electric slicer (like the one they use to cut luncheon meat and cheese.) It could be taken to a tail gate party to slice if you had an ac generator or ac converter. Because you are right the thinner the tender the meat in the sandwich sandwich and easier for the au jus of the French dip to heat up the meat. Also I would add the juices from the roast to flavor it even if it just a little bit as it will intensify the beef flavors of the french dip au jus.
Either way it done it a winner across the board with a good sourdough bun. Like the ideas of the mushrooms and the grilled peppers and onions as additional toppings.
Jeff you are looking a lot thinner. I noticed it more in this video. Just don't over do it.
Great comment Rick!! Totally agree on all points. Let me hit on each one.
sous vide - yes and yes. The sous vide might actually make it more tender but the flavor is slightly different with the slow roast. To your point it is likely due to the outside browning a tad.
Meat slicer. Also agree! And I actually have one,,, but man it weighs about 80lbs and takes 30min to clean after you use it. If your doing this for a crowd it is totally worth it but for 3 sandwiches not so much.
Juice from the pan is.... minimal. maybe a teaspoon in total. I could try to pick up the foil and dump it in. I will do that next time.
sourdough - 100% this is one of my favorite breads!
Thanks for watching and for taking the time to type up such an insightful comment! Griddle on bud! -N
I know Jeff is French but who is Sandwich? Chris or Nate? Love the veggies for toppings ! Give me the spicy cheese too on the low cal wraps ! How much weight has Jeff lost ? He looks 10 years younger ! Good looking sammiches boys !
What up Dutch!!! Happy Belated Turkey Day!! I believe Jeff is down about 100lbs if you can believe it. Guy is killing it. I wish I had 1% of the self discipline and commitment he has. Griddle on bud! -N
Jeff help a fellow fat guy out what are you doing you look awesome god bless.
Hi Michael, This is Nate, Jeff is doing it the old fashioned way. He fasts most o the day and he works out in the morning then again at night. Gotta give him credit is diligence and discipline are unreal! Thanks for watching and for taking the time to comment! -N
@@TheGriddleGuys good for him love it. Keep the videos coming!
Is that bar light out again 🤣
Nice try twisted timber!!! I check them 3 times a day just to make sure I don't give you any ammo to arras me on it again lmao! :D Hope you guys had a great thanksgiving buddy! Cheers! -N
just wondering , not knocking anything you have done outside, but are you doing a fire pit where you have the one at now?
Hi Charles! Thanks for watching and for taking the time to drop a comment. Short answer is I am going to keep the steel fire pit. I don't mind the steel ones and when they get old I can replace it. I can also move it if needed. If I go "all in" on one made of brick i am sort of married to it. Griddle on bud! :) N
BTW Au Jus means "with juice", then is it really au jus sauce?
Not in the least Tom,,, Your right. Cooking the roast ultra slow like that results in near nothing for drippings. It's kinda odd but literally there is only a few drops on the bottom of the pan under the roast. Appreciate you taking the time to watch and comment. Griddle on bud! -N
Sorry guys that my Vikings beat your Patriots. Great cook though.
We will never forgive you or your stinking vikings Branden!!! :D LOL. Your team is kicking butt and taking names! Good for them! hope it continues for you guys! Griddle on!
oh and ty for being a subcriber! It helps alot! -N
@@TheGriddleGuys Haha, love the videos guys, keep it up. I learn a ton from your videos.
Need the au jus in a dish on the side, so you can “dip” the end of your sandwich in it………
I would’ve thought you guys were Tampa Bay fans now…….. where’s the extra sharp provolone? It’s not good unless your tongue goes numb.
Hate to admit this in public, but I do tune into the tampa bay games after the NE games are done. That being said so far,,, Doesn't look to me like tampa is going very far but who knows. By the way, you feeling ok? I see your handle in the comments and expect a dig coming my way LOL. :D Hope you guys had an excellent thanksgiving bud! Griddle on! -N
@@TheGriddleGuys Cmon Nate everyone knows the patriots died when Brady went to Tampa. Now Brady sucks and his wife only wants a winner! Maybe Chris is available HAHA. Thanksgiving was great thanks!!
I must admit I tried your recommendation for salting the meat for 24 hours in the fridge for 24 hours then season normally. Fail. Way too salty. 2 inch thick ribeyes from the butcher. Won't do that again. Way too salty. Just some constructive criticism
Looks damn delicious. Who is that new guy with the beard? He's so thin it looks like there is only one side to him. 🤣. I use round roasts for beef jerky. If you guys want a fantastic marinade recipie for jerky let me know.
May hit you up for that jerky recipe in a few weeks. Once I get the deck done I want to fire up the z grill smoker and make a big batch. Jeff is blowing us away! Amazing how the guy has lost so much. Hate to admit it to him but,,, he is impressive! GRiddle on Steve! -N
Thanks for being a sub BTW!
@@TheGriddleGuys I believe it's 7 ingredients. Very simple. Thanks for showing interest.