Pit Beef w/Caramelized Onion Cream & Bleu Cheese Sauce

This dish represents flavors that meld together so well it will almost make a grown man cry. The beef started out Sunday as a 7.5 lb choice Sirloin Tip Roast and was marinated for 14 hours then slathered with plain mustard and coated (heavy) with Weber’s Chicago Steak Rub. Cooked without smoking wood in the Chubby at 350 till the internal reached 140, refrigerated overnight and sliced thin with electric slicer. We served open faced on English Muffins and covered with the sauce. The sauce is simply one large onion sliced and caramelized in 4 tbs of butter on high for 7 min, add 1 cup heavy cream continue cooking till sauce reduces and stir ½ cup Bleu Cheese.




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