Smoked Bourbon BBQ Meatloaf Recipe

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Bourbon BBQ Craft Blends™
Smoked Venison French Dip Sandwich

Jennifer Danella

Smoked Venison French Dip Sandwich

Packed with savory goodness, this Smoked Venison French Dip Sandwich by Bear Mountain ambassador Jennifer Danella is a must try!

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Prep

15 min

Cook time

45 min

Pellets

Chef's Choice

Steps

  1. Preheat your grill to 225°F with Bear Mountain BBQ Chef’s Choice pellets.
  2. Slice both of your onions to your desired thickness and layer them in a lightly greased aluminum tray. Add your minced garlic.
  3. Add your beef bouillon base into a cup of warm water and mix well then add that to the tray with the onions. Set the tray aside and get ready to prep the venison roast.
  4. Pat the venison roast dry and use Dijon mustard as a binder then sprinkle with your salt, pepper and garlic powder mixture. Coat on all sides.
  5. Place your tray of onions on the smoker and top with a wire wrack and place the venison roast directly on the wire rack. Smoke until the roast reaches your desired internal temperature, I let it get to 135°F.
  6. Pull off the smoker and let the roast rest for about 10-15 minutes and slice thin.
  7. Toast your roll and melt your provolone cheese, then assemble your sandwich with slices of venison and some of the onions from the tray.
  8. Dip in your au jus from the tray and enjoy!

Ingredients:

  • 1 venison roast
  • 2 white onions – sliced
  • 1 tbsp minced garlic
  • 1 tbsp beef bouillon base
  • 1 cup warm water
  • 2 tbsp Dijon mustard
  • Salt, pepper, garlic powder to taste
  • 1 roll of your choice
  • 2 slices of Provolone cheese
  • Bear Mountain Chef's Choice BBQ Wood Pellets

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Bear Mountain Chef's Choice 100% Hardwood All Natural BBQ Wood Pellets

Bear Mountain Chef's Choice 100% Hardwood All Natural BBQ Wood Pellets

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