I Tried Bone Marrow Butter On French Dip And WOW!

Forget everything you thought you knew about French Dip sandwiches! Today, we’re taking a budget-friendly Picanha steak and turning it into the most decadent and flavorful sandwich you’ve ever tasted.

We’re firing up the Recteq pellet smoker to infuse this Picanha with incredible smoky goodness. Then, we’re slathering toasted rolls with homemade bone marrow garlic butter and serving it all with a rich, homemade caramelized onion au jus. This smoked Picanha French Dip is a game-changer!

In this video, you’ll learn:

How to perfectly smoke a Picanha roast on a pellet smoker.
The secret to making incredibly flavorful bone marrow butter.
Our recipe for a rich and savory au jus from scratch.
Step-by-step instructions to assemble the best French Dip sandwich you’ve ever had.
If you’re looking for a steak sandwich recipe that will blow your mind, or want to try cooking Picanha in a new and exciting way, you HAVE to try this!

🔥 Recipe Highlights

Main Protein: Smoked Picanha (fat cap on, seasoned and reverse-seared)
Cooking Method: Recteq Pellet Smoker at 300°F
Flavor Boost: Bone marrow garlic butter toasted hoagie rolls
Cheese: Melted provolone
Au Jus: Caramelized red onion au jus with consommé, soup mix, and red wine
Finish: Thin-sliced Picanha stacked on toasted rolls and dipped in rich jus

Here the link to the Downloadable Recipe:
https://elitebbqsmokers.com/the-best-french-dip-sandwich-youll-ever-make-smoked-picanha-garlic-bone-marrow-butter-sandwich/

🔥 Ingredients
For the Picanha:
1 whole Picanha roast (3–4 lbs)
2 tbsp Dijon mustard
1 tbsp prepared horseradish
Uncle Feol – Vault Secured Rub
Pig on Fire – Sweet Heat

For the Caramelized Onion Au Jus:
1 onion, thinly sliced
3 cloves garlic, minced
1 can beef consommé
3/4 cup beef broth
2 tbsp Worcestershire sauce
1 tbsp butter (for caramelizing onions)

For the Sandwich:
4–6 Brat rolls or crusty French sandwich rolls
6–8 slices provolone cheese
Bone marrow garlic butter for toasting rolls

Bone Marrow Butter:
6 Bone Marrows
1 clove garlic, minced
1 tbsp butter (for caramelizing Garlic)

⏱️ Video Timeline:
0:00 – Introduction
0:16 – Prepping the Picanha
01:13 – Smoking the Picanha
02:32 – Making the Bone Marrow Butter
03:28 – Making the Au Jus
04:24 – Toasting the Bread
05:30 – Assembling the Smoked French Dip
06:54 – Tasting the Best French Dip Ever
07:51 – Blessing the Food

🔶Affiliate Links:
Chiasson Smoke – https://www.chiassonsmoke.com/
Snake River Farms – Code for 10% OFF ELITEBBQ10 – https://snakeriverfarms.pxf.io/EliteBBQSmokers
Amazon Store – https://amzn.to/3UNXKOR • Recteq Smokers and Grills – https://amzn.to/3ZjSTYo
Heath Riles BBQ – https://heathrilesbbq.pxf.io/c/3186292/2098470/23916
Atlanta BBQ Store – https://www.atlantabbqstore.com
Waxhaw Wood – https://www.waxhawwood.com/ @waxhawwood
Royol Oak Charcoal -https://www.royaloak.com/ @RoyalOakCharcoal

Watch More Videos:
🎆Elite BBQ Smokers – Latest Videos https://www.youtube.com/watch?v=bDxIAeCTxhY&list=PLJ-hYCS_UrPnmSesCDWYtPdPgb9J5bkqp&pp=gAQBiAQB

Let’s Get to Prepping so we can Get to Cooking.
For More Recipes and Information: https://www.elitebbqsmokers.com/

THANK YOU FOR WATCHING AND SEE YOU NEXT TIME.
Disclaimer: Some of the link in the description may be with sponsors that pay commission

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