Philippe's French Dip Recipe | Philippe The Original | Slow n Sear | Ballistic BBQ скачать в хорошем качестве

Philippe's French Dip Recipe | Philippe The Original | Slow n Sear | Ballistic BBQ

The French Dip sandwich was invented at LA's Philippe The Original deli back in 1918, by accident! In this video, I'll show you how to BBQ-roast a 9-pound beef shoulder, then make a very close copy of this amazing sandwich on the Slow n Sear Kettle: http://snsgrills.com?afmc=2b Recipes below for spicy mustard sauce and pickled eggs! Spicy Mustard Recipe 4 tbs Coleman's dry mustard 1 tbs white wine vinegar 2 tbs beer 1 garlic clove 1 tsp sugar 1⁄2 tsp salt 1⁄4 tsp turmeric powder 1 tbs olive oil In a heavy pot over medium heat whisk together dry mustard, vinegar, and flat beer. Using a press mince garlic into mixture. Continually whisking blend in sugar, salt, and turmeric. To tame down the heat you may add 1 tablespoon olive oil whisked. Place in a sealed jar for at least 1 day. Will remain in the fridge for at least 2 months. Recipe from food.com Beet Pickled Egg Recipe 2 cans (15 ounces each) whole beets 12 hard-boiled large eggs, peeled 1 cup sugar 1 cup water 1 cup cider vinegar 2 tbs pickling spice Drain beets, reserving 1 cup juice. Place beets and eggs in a 2-qt. glass jar. In a small saucepan, bring the sugar, water, vinegar, pickling spice, and reserved beet juice to a boil. Pour over beets and eggs; cool. Cover tightly and refrigerate for at least 24 hours before serving. #BallisticBBQ #SlownSear #PhilippesTheOriginal