Slice a reverse seared top round roast and layer atop a pile of crispy golden fries to take poutine in a whole new direction.
- Cooked fries
- Top Round Roast
- BBQ sauce
- Crumbled blue cheese
- 1 tsp. salt
- 1 tsp. pepper
- 1 tsp. granulated garlic
- 1 tsp. powdered onion
Mix the salt, pepper, garlic and onion in a small bowl.
Prepare the Egg
Set the Egg for indirect cooking and bring the temperature up to a reading of 240 degrees on the dome thermometer.
Add some hickory chunks for smoke.
Smoke the Roast
Take your dry rub and cover the entire roast evenly.
Place the roast in the Egg until it reaches an internal temp of ~115 degrees.
Pull and immediately wrap in aluminum foil.
Set aside and let rest.
Get the Egg ready for searing
Remove the platesetter and set the grill for direct heat.
Open both vents and raise the temperature up to ~600 degrees. This should take about 20 minutes.
Sear the Roast
Once the egg is ready remove the roast from the wrap and sear 1 minute per side over the direct heat.
Return to wrap and let rest for another 20 minutes or until the internal temp reaches desired level.
Remove from the wrap and slice thinly.
Start with a bed of french fries
Layer generously with sliced roast beef
Cover with your favorite BBQ Sauce
Top with crumbled bleu cheese