Epic Beef Sandwich

For the sauce: In a large pan on medium heat, melt the butter then add the remaining sauce ingredients. Simmer and reduce until thickened then season to taste with salt and pepper. Set aside until you are ready to build the sandwich. Season the beef chuck roast generously all over with the seasoning rub. Smoke at 275 degrees Fahrenheit for around 3 hours or until the internal temperature reaches between 150-170 degrees Fahrenheit. Wrap the beef in butcher paper or foil and continue to cook till 195-205 degrees Fahrenheit internally or until tender. (TIP: Spray with beef stock to keep from drying out during cooking). Roast the garlic in the oven set to 350 degrees Fahrenheit with a little olive oil and salt for around 40 minutes. Mix the roasted garlic with softened butter and chopped parsley. Spread the garlic butter on the Italian bread and toast in a pan until golden brown. Dredge the onion rings in seasoned flour, beaten eggs, and seasoned breadcrumbs in that order. Heat vegetable oil in a deep fryer to 350 degrees Fahrenheit. Fry the onion rings for 3-5 minutes or until golden brown. Drain the fried onion rings on a wire rack or paper towels to remove excess oil. Set aside until it’s time to build the sandwich. (Optionally, bake or fry the french fries). Build the sandwich with some chopped beef on top of the bottom slice of garlic bread followed by some bbq sauce, pickles, onion rings, French fries, more sauce, and the top slice of garlic bread. Enjoy!