If I had a photo, I would most certainly use it. That is... unless the photo I have sucks. For now, you'll just have to picture a big heaping helping of
Royal French Dip
...in your mind.
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Royal French Dip
A French dip is a French dip. But when you smoked the beef and onion jus, then make bone marrow garlic butter to go with it, it's elevated to 'Royal' French Dip status
Put a large cast iron pan on the smoker, and preheat smoker to 275
Combine horseradish, Dijon, parsley, minced garlic and a pinch of salt & pepper, mix well and set aside
Remove roast from fridge 30 minutes before cooking, then slice off any silver-skin
Season roast with salt & pepper, then rub all over with horseradish mixture - put on the smoker - cook to an internal temp of 125
Add a little oil to the cast iron pan, add the onions, mix to coat then close smoker
After 30 minutes, add the broth, vermouth, thyme and garlic cloves - mix then cover with a lid and leave on the smoker
Lightly oil the top of the marrow bones, season with salt & pepper, then put on a tray on the smoker - let smoker 1 hour
Removed marrow from bones, chop fine, then put into a bowl with the butter, parsley, garlic and a pinch of salt & pepper - mix well
When the roast hits 125, remove and loosely cover with foil 20-30 minutes then slice as thin as possible
To serve, put roll in smoker 10 minutes, then remove and cut open and spread on some bone marrow butter, add a layer of the onions, some thinly sliced beef
