♫ Gonna smoke me a fatty brisket
♫ Got my barbecue shoes on
♫ Gonna smoke me a fatty brisket
♫ Got my barbecue shoes on
♫ Got my natural casing
♫ Got the hogs on the run ♫
(upbeat groovy music)
- [Voiceover] Welcome to BBQPitBoys.com.
Today we're cookin' up some roast beef and gravy subs
at the pit and it's real easy to do.
Here I have one pound of roast beef.
I had my butcher cut it up fairly thick, just like that.
Now, this video, or this recipe is all about the gravy.
So let's get this started.
I'm gonna cut this one pound of roast beef
up into small chunks or small pieces.
You can bet it's headin' for the gravy.
(soft music)
Alright, we got some of this chopped up.
Now let's put this gravy together,
and we're gonna make a classic, brown gravy or meat gravy.
So I'm gonna grab a 12 inch, black iron pan. Get started.
Here I have a cup of butter, alright?
Now, the food police are gonna be chiming in,
"You can't do that."
And listen, this is classic brown gravy or meat gravy
and you start out with half a pound of good butter.
And what we're gonna do is melt it down.
(low hunger groans)
Oh yeah, this is gonna be good.
Alright, the butter has been melted.
Now we're gonna season it up just a little bit,
and I have some SPG, you can just use some salt and pepper.
Season it the way you like, alright?
We're gonna throw in about a teaspoon of SPG in there.
Now, to thicken up the gravy you're gonna need some flour,
and we've got some all purpose flour in here.
And we're gonna use about one half cup.
And you whisk it in, or you melt it in just like that.
You want to get the lumps out of the flour.
You know how to do this, right? Oh yeah.
Again, easy enough.
You stir that flour in there and get rid of the lumps.
It only takes a minute or two.
Oh man.
Alright, the flour is in there, now I'm gonna
add some of that chopped roast beef.
Stir it in a bit.
(soft music)
Alright.
Look at that.
Now, I've got one quart or four cups of beef stock
and we're gonna pour it in, mix it in,
blend it in, real nice.
Oh man.
Alright, beef stock's in there.
Now I'm gonna take the rest of this roast beef,
again one pound, and we're gonna throw it in this gravy.
Now, of course, this is pit master privilege.
You use as much or as little as you like.
But trust me, one pound of roast beef in this,
it will be good.
(low grunt)
Alright.
Nice, it'll start thickening up.
We're gonna move it off the direct, hot coals.
Put it indirect and slowly simmer.
Now, we're gonna make some stuffing.
You can see now that the gravy is thickening up real nice.
Oh, these go good on some mashed taters,
and some rice, whatever you got.
But this is going on one of our subs.
Now, to make the stuffing we're using about
a half a stick of butter or maybe four, five tablespoons
of butter and we're gonna melt it down again.
There's never enough butter, right?
Another comment from the food police, you watch.
Now, we're gonna take it, we're gonna pour
it in about 12 ounces of breadcrumb here.
Use a good quality breadcrumb, alright.
This one here is slightly seasoned,
a little basic seasoning, probably salt and pepper.
To that we're gonna add one whole chopped onion,
large chopped onion, and two stalks of chopped celery.
And here I've got two more cups of beef broth.
And we're gonna mix it real good.
Now I'm not adding more salt and pepper to this
because there is some seasoning already in this breadcrumb.
Alright.
(low grunt)
Now, of course, we're gonna hit this
stuffin' with some of this gravy.
A couple big spoonfuls.
(approving, hunger groan)
Oh man.
Right, again, mix it up real good.
The stuffin' has been mixed.
Now we'll put it aside and let me
show you what we're gonna do.
Now I've got two more pounds of this roast beef.
Again, thick cut and I'll show you why I cut it thick.
Because what we're gonna do is sear each side, right.
Just briefly.
We don't wanna cook it, just a quick sear.
Get some of that barbecue flavoring in there, alright.
Just like that.
Now let me show you what we're gonna do with that stuffin'.
(soft rock music)
Gonna put a little bit on there.
And we're gonna roll it.
Just like that.
And you don't need any toothpicks.
That stuffin' will stay in there and we're gonna
place it in this black iron pan
just like that with the seam side down.
Let's do another one.
Again, sear briefly.
Throw some stuffin' on there and roll it.
Oh man. This is gonna be good.
Again, place them in the black iron pan.
I'm gonna keep fast forwarding here.
And if you've already got the idea,
just fast forward on that fast forward button
right down there in front of you.
Again, sear both sides,
hit it with some stuffin', roll it,
put the crease side down, just like that in the gravy.
(soft rock music)
(low grunt)
Let me show you one more. I got nothing better to do.
You gettin' hungry or what? Right.
(low chuckle)
Get some of that stuffin' in there and roll.
Just like that.
Place it in that gravy pan.
Now, scoop some of that gravy on top.
Can you smell that? It smells good.
(low chuckle)
Lord have mercy.
(soft guitar solo)
Alright, I'm gonna flip this pan around a little bit,
right, so we get some even cooking goin' on.
Put the cover on.
We're gonna let it simmer for maybe 20 minutes or so.
In the meantime, kick back.
I'm gonna breast out some fresh shot duck.
I'm gonna be snackin' a little bit later on some duck.
(low groan)
(soft rock music)
And in the miracle of time,
these stuffed beef rolls are done.
And now I'm gonna put on some bread rolls in here.
We're gonna toast them just a little bit, heat'em up.
And I say it's time to eat.
(upbeat rock music)
Oh man.
Take a look at that. Right there.
(low grunt)
I'd say about two of these is gonna fit in this sub roll.
You do it the way you like.
Now, you wanna hit it with some more gravy.
That's what I said.
This recipe is all about the gravy.
(upbeat rock music)
Now, of course, this here is optional
with a pit master privilege, but I've got
some pepper jack cheese I'm gonna shred on here.
Like I said, you do it the way you like.
(upbeat rock music)
You hungry or what?
Now of course I know you know all about
how to do this now, but you know what?
I'm gonna make up a couple more.
And I hope you've got yourself
a peanut butter sandwich right now.
Oh yeah, load two of them up in there,
pour on some more of that gravy.
(upbeat rock music)
(low groans)
Look at that roast beef gravy goin' on there.
More cheese.
I told you this was real easy to do, right?
And, of course, as always we do apologize
for eatin' in front of you, or maybe we don't.
But we call this pit master privilege.
(upbeat rock music)
So the next time you're lookin' for a recipe for your pit,
check out BBQPitBoys.com.
(bird squawking)