Smoked Sirloin Sandwiches
with Club House La Grille Southern Style BBQ Seasoning & Montreal Steak Spice
by Andrea Alden
Spicy Alabama white Sauce:
- 3/4 cup mayonnaise
- 1/4 cup cider vinegar
- 2 tsp. sriracha or hot sauce of choice
- 1 tbsp. garlic powder
- 1 tbsp. horseradish
- 1 tsp. pepper,
- 1 tsp. spicy mustard
salt to taste
- ½ tsp. cayenne pepper
Rub the beef on all sides with the Southern-style BBQ Seasoning and Montreal Steak Seasoning. Wrap tightly in cling wrap and allow the beef to rest in the fridge until you are ready to smoke – about 1 hour.
Set up your grill or smoker for indirect heat, preheating it to about 250°F. You do this by placing a half load of lit charcoal to one side of the charcoal grill or smoker and closing the vents on the top and bottom most of the way. If using a gas grill, turn one or two burners on to the lowest setting.
When your chosen grill is up to temperature, remove the meat from the fridge, remove the plastic, and insert a digital thermometer, like the Napoleon Wireless Digital Thermometer
, set for 140°F (medium rare). If using a charcoal grill, add wood chips directly to the coals. If using a gas grill, use a Smoker Tube
filled with wood chips, placed on the sear plates over a lit burner. You can also use a piece of aluminum foil filled with chips and tightly sealed. Use a knife or fork to poke holes in the foil to allow smoke to escape.
Smoke your seasoned sirloin for 3 hours, or until the internal temperature of 140°F is reached. Remove it from the grill and allow the roast to rest for 10 to 15 minutes before slicing.
If you are prepping this a day or two ahead – like I did - feel free to sear it over high heat before slicing and serving, to give it a bit of a warm up.
Before serving combine all of the ingredients for the Spicy Alabama White BBQ Sauce.
Pile the sliced meat high on the buns; add lettuce, red onion, and loads of Spicy Alabama White Sauce. Don’t forget the pickles and napkins!
Sear to warm it a little
Slice it nice and thin
Pile it high
Top with red onion and lettuce
So close you can smell it
Smoked Sirloin Sandwiches were perfect after a day of enjoying the sun;
ideal for celebrating a holiday like the 4th of July, or Canada Day.
They’re easy to make ahead, or day of, and will definitely make an impression, more than
burgers and hot dogs. What are your plans for celebrating the holiday weekend?