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Delicious Wagyu Roast Beef Sandwiches

We serve our Hawks Hill Ranch Wagyu Roast Beef on homemade pretzel buns and chips. We are including all the "from scratch" recipes, but you can substitute for convenience.

Hawks Hill Ranch Wagyu Roast Beef:

Can be made ahead of time

3.5 lb Waygu beef shoulder roast 

1 tbsp black pepper

1 tbsp smoked paprika

1 tbsp mustard powder

1 tbsp granulated garlic

1 tbsp rosemary

1 tbsp thyme 

1 tsp Kosher salt

1 tsp onion powder

1.    Pre-heat smoker to 225 degrees F or conventional oven to 275 degrees F

  1. Tightly tie the shoulder roast with butcher’s twine in 1 inch increments, then combine all the seasonings above to make a dry rub, and pat the roast with rub, making sure to coat the entire surface area evenly and well

  2. While the smoker is pre-heating, bring a cast iron pan with 2 tablespoons of oil to 450-500 degrees on the stove top (use a high smoke point oil--clarified butter or Wagyu Tallow) and then sear all sides of the shoulder roast until a crust has formed

  3. Place the roast in the smoker and smoke until internal temperature reaches 130-132 degrees, which should take roughly 45 mins to 1hr per pound  If using a conventional oven, roast with foil covering the pan at a rate of 20 minutes per pound, or until the internal temperature reaches 130-132 degrees

  4. Remove the shoulder roast from the smoker and let cool to room temperature, then wrap tightly with plastic wrap or aluminum foil and place in fridge overnight

  5. Slice the roast with a deli slicer ultra-thin and enjoy!

Homemade Potato Chips:

Can be made ahead of time

3 russet potatoes

3-4 cups Vegetable or Canola oil, depending on size of pot

Salt to taste


  1. Rinse and scrub potatoes well

  2. Slice each potato into discs with a mandolin or deli slicer as thin as possible (1/8- 1/16 inch thick) and immediately place the slices in an ice bath. Change the water to a new, fresh ice bath after 15 minutes and let the potato slices soak at least 15 more minutes, up to 2 hours, to remove surface starch.

  3. Line a baking tray with paper towels and place potato slices on paper towels.  Place more papers towels on top of the slices and repeat layers.  Dry potato slices as much as possible.  

  4. Fill a deep/high sided stock pot with vegetable oil or canola oil to a depth of 2 inches and heat the oil to 350 degrees.

  5. Fry potato slices in small batches until lightly browned, then remove them from the pot with a slotted spoon and place them in a colander Season the slices immediately with salt to taste

  6. Place seasoned chips in a single layer on paper towel and let cool for a minute before placing in a serving bowl.

  7. Continue frying in small batches, keeping the oil temperature at 350 degrees  

  8. Serve or store in an air-tight container up to one week 

Horseradish Sauce:

Should be made ahead of time to allow flavors to build

½ cup sour cream

1 tbsp spicy brown mustard

2 tbsp of fresh horseradish

1 tbsp of freshly chopped chives

Salt and pepper to taste


In a small bowl, whisk together all ingredients.  Prepare this sauce the night before serving for flavors to best develop, then cover and refrigerate until ready to use as a spread for the roast beef sandwiches

Pretzel Buns:


1 cup half and half (or whole milk)

2 tbsp unsalted butter

1 tbsp brown sugar

1 tbsp granulated sugar

2 tsp of instant yeast

2 tsp of salt

2 ½ cups of all-purpose flour

1 beaten egg for egg wash


Boiling Water Bath:

12 cups of water

¾ cup of baking soda


  1. Heat the milk and butter in a small saucepan on the stove top until melted and warm (between 120 and 130 degrees F)

  2. In a large mixing bowl combine the remaining dough ingredients 

  3. Pour the milk/butter mixture into the mixing bowl with the rest of the dough ingredients and mix well with a wooden spoon

  4. Transfer the dough to a floured surface and knead for roughly 8 mins, adding a bit more flour, one tablespoon at a time as needed, to prevent the dough from sticking to the surface

  5. Stop kneading when the dough becomes uniform, smooth and springy.  Form and ball with the dough and place it in a greased bowl, cover and let it rise until doubled in size

  6. Preheat a steam convection oven to 375 degrees or a conventional oven to 400 degrees

  7. Combine water and baking soda in a large pot and bring to a rolling boil

  8. Divide the risen dough into12 equal pieces and form each piece into a ball  

  9. Drop dough balls into the boiling water and boil them for 2 minutes, agitating them half-way through

  10. Remove each dough ball with a slotted spoon and place them on a greased oven tray

  11. Brush each dough ball with an egg wash, and score and X on the top of each one  

  12. Sprinkle with coarse salt and bake in the steam oven for 10-12 minutes or 20-24 minutes in the conventional oven until browned

  13. Remove and place on cooking rack for at least 15 minutes before slicing and serving 

Serve sandwiches garnished with fresh lettuce, tomato and red onion, chips and dill pickles.

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