GRILLED CHEESE WITH SMOKED PULLED BEEF
• 2.5 – 3 Pounds boneless chuck roast.
• 10 Garlic cloves
• 1/2 Cup Famous Dave’s Seasoning
• 3 Cups beef broth
• 3 Ounces tomato paste
• 1/3 Cup apple cider vinegar
• 1 Large Vidalia onion, sliced
• Cherrywood and hickory smoking chips
• Caramelized Onions
• 1 Large Vidalia onion, sliced at about an 1/8 of an inch thick
• 1 Tablespoon Butter
• 2 Tablespoons Extra Virgin Olive Oil
• 2 Tablespoons beef broth
• 12 – 16 Slices sourdough
• 1/3 Cup mayonnaise
• 1 & 1/2 Cups of plum preserves
• 3 Cups Fontina, shredded
• 3 Cups White Cheddar, shredded
–Start by making slits in a 2.5 – 3 Pounds boneless chuck roast.
-Then insert the whole garlic cloves into the slits of the meat.
-Heavily seasoned with Famous Dave’s Seasoning and then inject it with beef broth until it begins to plump up.
-Smoke the meat over soaked cherrywood and hickory chips for 2 hours.
-Place the roast with Vidalia onion and in the slow cooker
-Whisk beef broth, tomato paste and apple cider vinegar until combined and pour over the roast.
-Cook for an additional 8 hours on low.
-Slice a Vidalia onion about an 1/8 of an inch thick and sauté in a pan for about 45 minutes over medium-low heat with olive oil, butter and salt until deeply amber in color.
-Deglaze the pan with beef stock and stir. Set aside.
-Take sourdough and spread about two teaspoons of mayonnaise on one side of the bread and about 2 Tablespoons of plum preserves on the other side.
-Turn your burner on medium to low heat and allow your pan to heat up nicely.
-Now place your bread, mayo side down into the pan.
-Then top the bread with 1/3 cup of the cheese mixture, 1/2 cup of shredded beef, 1/4 cup of caramelized onion, 1/3 cup of the cheese mixture and then place the other slice of bread preserves side down.
-After the one side has browned nicely, flip the sandwich over to brown the other side. Say Grace and enjoy!
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