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 of fresh, crisp lettuce
• 3 slices of bacon
• 2 slices of cheese

ADDITIONALLY:

• Mayonnaise
• Mustard
• Salt
• Pfeffer

PREPARATION

1. Combine salt flakes and Don Marcos's King Cacao Rub. Trim the fat cap from the roast beef and season with the rub/salt mixture. Then let it sit for about 3 hours.
2. Heat up the grill, grill the buffalo meat briefly and quickly, and then smoke it at 70-90°C (the lower the better) until an internal temperature of 60°C is reached. 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 it 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.

Many thanks to BBQ world champion and food blogger Camillo “Don Caruso” Tomanek for the recipe and photography.