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Pit beef was good, but...

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SSN686
SSN686 Posts: 3,504
in EggHead Forum
Morning All:

the onions were the star of the show...started with about 3 pounds of "peeled knuckle" that was sliced thin...


Couple of large onions...sliced part way through with a pat of butter in each slice, then topped with a spoonful of beef bullion paste (and some more butter)...


Onto the Egg indirect at 375 to 400...after about 40 minutes add a generous splash of red wine (Merlot this time) and stir up the onions...


after about another 40 to 45 minutes ready to come off...


Didn't take a picture of the serving, but imagine a soft roll topped with copious amounts of sliced beef then topped with several spoons of onion goodness...makes a great open faced sammie meal!

Have a GREAT day!

   Jay

Brandon, FL


 

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  • Ozzie_Isaac
    Ozzie_Isaac Posts: 19,035
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    Awesome!  Adding that to my list to try.
    A bison’s level of aggressiveness, both physical and passive, is legendary. - NPS
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  • RRP
    RRP Posts: 25,888
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    Looks delicious, Jay! Looks like you'll have for later as well. I always call those my make ahead meals - not left overs!
    Re-gasketing America one yard at a time.
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  • bluebird66
    bluebird66 Posts: 2,727
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    That onion looks so good!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • Golfguy77
    Golfguy77 Posts: 93
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    Wow those look awesome!
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  • JohnnyTarheel
    JohnnyTarheel Posts: 6,540
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    Love that combo... Onions look great!
    Charlotte, NC - Large BGE 2014, Maverick ET 733, Thermopen, Nest, Platesetter, Woo2 and Extender w/Grid, Kick Ash Basket, Pizza Stone, SS Smokeware Cap, Blackstone 36"
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  • northGAcock
    northGAcock Posts: 15,164
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    Bravo......I am looking forward to Vadila season.....great option right there.
    Ellijay GA with a Medium & MiniMax

    Well, I married me a wife, she's been trouble all my life,
    Run me out in the cold rain and snow
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  • Gamecockeggman
    Gamecockeggman Posts: 1,329
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    That looks and sounds awesome, I am going to have to give that a try.
    Go Gamecocks!!!
    1 XL, 1 MM
    Smoking in Aiken South Carolina
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  • SSN686
    SSN686 Posts: 3,504
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    Morning Ron (RRP):


    This cook was actually done last Sunday and there weren't many leftovers as our son, D-I-L & 3 grandsons helped eat most of it...I did have just enough left for a small sandwich for lunch this week.


    Thanks all...easy recipe and great tasting too!

    Have a GREAT day!

       Jay

    Brandon, FL


     

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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Don't forget the tiger sauce next time!
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  • Robo2015
    Robo2015 Posts: 267
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    Man those onions look awesome.  Did you do the Pitt beef on the egg as well? I've been meaning to try that...with Tiger sauce of course!
    A Lonely Single Large Egg

    North Shore of Massachusetts
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  • SSN686
    SSN686 Posts: 3,504
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    Morning Robo2015:

    Beef was done on the Egg also...not sure what "Tiger sauce" is though...the beef was two pieces one rubbed with DP Raising the Steaks & the other with DP Game On.

    Have a GREAT day!

       Jay

    Brandon, FL


     

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  • FLgrillinGirl
    FLgrillinGirl Posts: 27
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    Wow, the onions look delicious, Jay. 
    Happily Egging since 1996, still egging on my original large BGE, along with 6 other Big Green Eggs of assorted sizes.
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  • Carolina Q
    Carolina Q Posts: 14,831
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    Nice cook, Jay. I use onions quite a bit, but I've never cooked them with bouillon paste. Looks delicious!!

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • Robo2015
    Robo2015 Posts: 267
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    SSN686 said:

    Morning Robo2015:

    Beef was done on the Egg also...not sure what "Tiger sauce" is though...the beef was two pieces one rubbed with DP Raising the Steaks & the other with DP Game On.

    Man that looks good.  I've never made tiger sauce, but here is a receipe for it from a cook book I have:
    A Lonely Single Large Egg

    North Shore of Massachusetts
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  • Robo2015
    Robo2015 Posts: 267
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    A Lonely Single Large Egg

    North Shore of Massachusetts
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  • Robo2015
    Robo2015 Posts: 267
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    I had that type of sandwich in MD and they serve it with that sauce...so good.  Although, with those onions of yours I'm sure you don't need anything else!
    A Lonely Single Large Egg

    North Shore of Massachusetts
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  • stlcharcoal
    stlcharcoal Posts: 4,684
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    What did you do for the beef?  Never made it before.  I've done a lot of chuck roasts for pulled beef, tri-tips / flank / flap for phillies, but want to try something for more traditional pit beef or roast beef sandwiches.
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  • Eggcelsior
    Eggcelsior Posts: 14,414
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    Robo's recipe is pretty good. I add a bit of old bay/JOs or creole seasoning. Let it sit for a few hours in the fridge as well.

    @stlcharcoal, pit beef is traditionally made with bottom or top round. I like to use sirloin roasts or sirloin cap roasts as well.
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  • pescadorzih
    pescadorzih Posts: 926
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    I use a 18-20# whole top round when I make my pit beef.
    SE PA
    XL, Lg, Mini max and OKJ offset
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