Better Than Arby's Beef N' Cheddar!/Made from Scratch/Smoked Beef скачать в хорошем качестве

Better Than Arby's Beef N' Cheddar!/Made from Scratch/Smoked Beef

Better Than Arby’s? You Decide. Today we’re making a fully from-scratch Smoked Beef & Cheddar Sandwich — including the buns and every sauce. This isn’t just a copycat… it’s an upgrade. We smoke the beef low and slow for deep flavor, then stack it high on soft, homemade onion buns. On top? Three sauces made from scratch: Arby’s-Style Sauce – tangy, sweet, and smoky Horsey Sauce – creamy with the perfect horseradish kick Cheddar Cheese Sauce – rich, smooth, and made the right way No shortcuts. No store-bought sauces. Just real ingredients and bold flavor. If you love fast food classics but want to take them to the next level at home, this one’s for you. 👇 Let me know in the comments — is this BETTER? Recipe (In order if appearance) Beef 2 Eye of Round roast Trim fat cap and silver skin Salt, pepper, and garlic to taste or your favorite rub Place on smoker or grill until 140 degrees internal Rest and slice Horsey Sauce 1/4 cup mayonnaise 1/4 cup sour cream 1/4 cup prepared Horseradish 1 Tbs Worcestershire sauce 1 Tbs lemon juce Salt and pepper to taste Arby’s Sauce 1/2 cup ketchup 1/4 cup brown sugar 1 Tbs apple cider vinegar 2 Tbs Worcestershire sauce 1 tsp cayenne pepper Sat and pepper to taste Buns 950 g bread flour 60 g sugar 20 g instant yeast 20 g salt 65 g olive oil 1 egg, beaten 480 warm water- 100 degrees Mix water, yeast, and sugar and stir. Let sit for 10 minutes until frothy Add egg and oil to mixture. Add half of the flour and the salt. I use a spatula but you can use a stand mixer on a low setting. As dough starts to hydrate, continue to add the remains flour in small increments until your dough start to come together. If using a stand mixer, mix until dough starts to pull away from the sides of your mixing bowl. About 8 minutes. If kneading by hand, knead for 8 minutes until dough starts to pull away from the bowl. Use water on your hands if the dough is too sticky. This recipe is very hydrated so expect to have a looser dough and resist the urge to add more flour. Cover the dough and set aside for 15 minutes in a warm place. Wet your fingers and flip the edges of the dough. Cover and place in a warm place for another 15 minutes. Flip dough again. It should be much less sticky and more supple. Cover with film or a kitchen towel and let rise for another 1 1/2 hours or until its doubled in size. Place your dough out on a floured surface and make 130g dough balls. Should yield 11-12 buns. Place on parchment covered baking pan (or greased pan) and let rise for an additional 30 minutes. While buns are rising, preheat oven to 375 degrees. You can egg wash your buns at this point or add the egg wash halfway through the baking process. Add your onion and poopy seed toppings when you egg wash if so desired. Place buns in hot oven and bake for 20 minutes or until the internal temperature his between 190-200 degrees F.