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The Grill Dads’ Smoked Picanha French Dip
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The Grill Dads’ Smoked Picanha French Dip

This smoked picanha French dip from The Grill Dads is built for tailgating — big beef flavor, make-ahead friendly, and easy to serve hot without overcooking. But we can’t promise you won’t get any on your jersey.

Bear Mountain’s Tailgating Blend BBQ Pellets deliver a balanced, crowd-pleasing smoke that enhances beef without overpowering it, making them ideal for low-and-slow smoking, aggressive searing, and a rich au jus that ties everything together.

Prep

30 minutes (plus chilling time)

Cook time

1½–2 hours

Serves

6–8

Steps

  1. Remove the picanha from the refrigerator 1½–2 hours before cooking. Season evenly on all sides with kosher salt, black pepper, and garlic powder.
  2. Preheat the smoker to 225°F using Bear Mountain Tailgating Blend BBQ Pellets. Smoke the picanha until it reaches an internal temperature of 120°F. Remove from the smoker and rest for 20–30 minutes, until the internal temperature stops rising and begins to fall.
  3. Increase the pellet grill or smoker to high heat with a cast-iron pan inside for 15–20 minutes. Sear the picanha over high heat until a deep crust forms on all sides, 2–4 minutes maximum.
  4. Remove from heat and allow the picanha to cool completely at room temperature. Refrigerate until fully chilled to firm the meat for ultra-thin slicing.
  5. Combine crème fraîche, horseradish, grated garlic, and buttermilk until smooth and spoonable. Season with salt and black pepper to taste. Refrigerate until ready to use.
  6. In a saucepan, combine beef stock, demi-glace, and Worcestershire sauce. Simmer uncovered for 15–20 minutes until slightly reduced and deeply beefy. Adjust seasoning as needed and keep warm.
  7. Slice the chilled picanha very thin against the grain. Gently reheat the slices directly in the hot au jus for about 30 seconds, just until warmed through.
  8. Set the pellet grill or smoker to 300°F. Pile warm beef onto the baguette, top with provolone cheese, spoon on horseradish crème fraîche, and finish with chopped chives. Serve with extra au jus for dipping.

Ingredients:

Smoked Picanha


Sandwich Assembly

  • 1 large baguette or 2 demi baguettes, split
  • 6–8 slices provolone cheese
  • 2 TBSP finely chopped chives


Horseradish Crème Fraîche

  • 1 cup crème fraiche
  • 2 TBSP prepared or freshly grated horseradish (more to taste)
  • 1 small garlic clove, finely grated
  • 1–2 TBSP buttermilk (to loosen)
  • Salt and black pepper, to taste


Au Jus

  • 2½ cups low-sodium beef stock
  • 2 TBSP beef demi-glace
  • 1 TBSP Worcestershire sauce

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The Grill Dads’ Smoked Picanha French Dip

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Tailgating BBQ Craft Blends® Wood Pellets

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