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Baltimore Pit Beef - tried a new technique

Pit beef is one of my favorite cooks when I want to do something hot and fast.  In the past, I've always reversed seared, going indirect until 90 - 100 IT, then dropping a grid direct on top of the burning coals and searing to 125 or so.  Problem is it's difficult to time the searing so as not to over cook it, and still get a good sear on all sides.  Decided to try a Forward sear (not sure that's the right term, but the opposite of reverse is forward). Trimmed up a 4 pound Top Round.  Got the Egg stabilized at 400, and fired up the Hibachi real hot.  Seared all sides real well on the CI Hibachi, then onto the Egg indirect until 125 IT.  Let it rest, and sliced very thin against the grain.  Served on Kaiser rolls with some tiger sauce.  This is the way I'll do it from now on.  Turned out perfect.
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It's not a science, it's an art. And it's flawed.
- Camp Hill, PA
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Comments

  • HibbyHibby Posts: 447
    I've heard tiger sauce over and over. Is it something homemade? Beef looks great by the way.
    Conservative stalwart in Thornville, Ohio
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  • TjcoleyTjcoley Posts: 3,422
    Hibby said:
    I've heard tiger sauce over and over. Is it something homemade? Beef looks great by the way.
    Lots of different recipes, but basically it's equal parts mayo and horseradish, squeeze of lemon, touch of garlic, S/P to taste.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • jaydub58jaydub58 Posts: 1,538

    @Tjcoley, that's sensational looking cow!

    How did you season it, BTW?

    John in the Willamette Valley of Oregon
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  • TjcoleyTjcoley Posts: 3,422
    Just salt, pepper and a bit of garlic.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • Nice TJ

    Steve 

    Caledon, ON

     

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  • JVAVJVAV Posts: 17
    What cut of meat did you use?
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  • TjcoleyTjcoley Posts: 3,422
    Top Round, trimmed of all fat.
    __________________________________________
    It's not a science, it's an art. And it's flawed.
    - Camp Hill, PA
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  • JVAVJVAV Posts: 17
    Thanks, sounds like a good idea for tomorrow.
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  • Looks awesome
    Albion, PA
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  • BOWHUNRBOWHUNR Posts: 1,443
    Holy crap that looks and sounds good!!

    Mike

    I'm ashamed what I did for a Klondike Bar!!

    Omaha, NE
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  • bookswbooksw Posts: 234
    That looks amazing

    Charleston, SC
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  • GriffinGriffin Posts: 6,803
    Oh man does that look good. You make me want to cook another one.

    Richardson, Texas

    Griffin's Grub or you can find me on Facebook

    The Supreme Potentate, Sovereign Commander and Sultan of Wings

     

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  • Using this post, suggested by @Griller I completed a nice rendition using a Manager Special priced 4 lbs. Point Roast. Not sure what cut is, but it looked pretty lean so I went for it.

    I rubbed the chunk down with some John Henry Mojave Garlic Rub, and did the reverse sear as suggested.

    Took the Egg to about 375, and let the meat get to an internal temp of 98 degrees, then wrapped it in heavy duty aluminum foil.
    I removed the place setter, and set in the grate. I opted not to use a smaller grate.
    Brought the Egg up to 650, and put the meat back on for a nice char.
    Let the meat reach 115 degrees at the center, then removed.

    Here are some pictures.

    image

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    image
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