Mississippi Dip Sandwich

Directions

1. I set the Grilla Pellet Grill to 275*

2. Season the Deer Roast, I used Swine Life “PRIME BEEF”.  You can use whatever seasoning you like.

3. Once the grill gets up to temp, place the roast on the rack. It will take about an hour for it to get to 115*-120*.  That will be on the rare side, but you will finish it off in the hot Au Jus later.

4. After the roast has been on the grill for about 30 minutes, it’s time to start cooking onions and mushrooms. Add ½ stick of Butter to the pan with Minced Garlic. Let that melt down and add Mushrooms.

5. Once the Mushrooms have cooked until tender, add Onions to the mix. Stirring occasionally.  Once everything is cooked down, reduce heat to low.

6. Start your Au Jus.  In a saucepan, combine 1 part Johnny’s French Dip to 2 parts Beef Broth (or water).  I did add a little Prime Beef seasoning to the mix. Dip needs to be warm but not boiling.

7. Once Roast hits temp, remove and place in a pan to rest for 10-15 minutes.

8. Get your oven set on Broil so you can toast bread later.

9. After the Roast has rested, it’s time to slice it.  I used our Meat! Your Maker Meat Slicer to almost “shave” some really thin slices.  You can also use a sharp Brisket knife to make thin slices.

10. I poured enough Au Jus in a bowl for dipping later.  Then add Roast slices to your Au Jus to finish out temp and soak up the flavors of the Au Jus.  About 6-8  minutes will be good.

11. While Roast is soaking, add the Provolone cheese to the sliced bread. Place in the oven to toast bread and melt the cheese.

12. Once bread is ready, it’s time to build your Mississippi Dip Sandwich.

13. I added the sliced Roast to the bread and topped it with the Mushrooms and Onions.
14. Adding a little Horseradish Sauce will add an extra kick too.
15. Dip and enjoy.