Buffalo roast beef from the smoker

INGREDIENTS

BÜFFEL ROASTBEEF:

• 2,5 kg Büffel Roastbeef
• 2 tsp salt flakes or sea salt
• 3 THE Don Marco's King Cacao Rub
• (Alternatively, a spice mix that goes with beef)

SANDWICHES (PRO SANDWICH):

• 2 slices of toast
• 1 Egg (heart bought)
• 1 leaf fresh, crunchy salad
• 3 slices of bacon
• 2 slices of cheese

ADDITIONALLY:

• Mayonnaise
• Mustard
• Salt
• Pfeffer

PREPARATION

1. Mix the salt flakes and Don Marcos's King Cacao Rub. Cut the fat off the roast beef and season with the rub/salt mixture. Then leave to soak for about 3 hours.
2. Heat up the grill, grill the buffalo meat briefly and sharply and then smoke it at 70-90°C (the lower the better) until the core temperature reaches 60°C. Camillo himself smoked the roast beef at 72°C for almost 3 hours.
3. Slice the leftover roast beef lukewarm.
4. Fry the bacon until crispy and place on a piece of kitchen paper. Leave the bacon fat in the pan for the next step.
5. Briefly fry the toast slices in the bacon fat.
6. Now wash the salad and cut the hard-boiled eggs into thin slices.
7. Top a slice of toast with lettuce, cheese, egg, bacon and roast beef as desired. Then season the sandwich with mayonnaise, mustard, salt and pepper and top with a second slice of toast as a lid.

Herzlichen Dank an BBQ Weltmeister und Foodblogger Camillo „Don Caruso“ Tomanek für Rezept und Fotografie.