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BBQ Beef

WardsterWardster Posts: 1,006
edited 2:16PM in EggHead Forum
I'm thinking about bbqing up some beef. I'm looking at sliced beef, not pulled beef. Any suggestions on types of cuts I should use? I'm guessing the 250* range for several hours too....[p]I recently bought Smoke & Spice book and LOVE it....[p]Tried the Alabama White Sauce and thought it would be good on sliced beef sammie.[p]Thanks for any feedback.
Apollo Beach, FL

Comments

  • WessBWessB Posts: 6,937
    beefdone.jpg
    <p />Wardster,
    Pit Beef baby...you can see it in my cooks section...it is awesome...I think it is more of a local thing around these parts, but anyone that tries it usually loves it...gotta slice it really thin, and it`s made from top round..I wouldn`t consider it BBQ however....[p]Wess

    [ul][li]WessB`s[/ul]
  • BENTEBENTE Posts: 8,337
    Wardster,
    try pit beef
    101_0353.jpg
    here is mine[p]101_0350.jpg
    i will proabably do another for memorial day this weekend
    and i use beef eye round (i think)
    HTH
    happy eggin
    tb

    [ul][li]Pit Beef.....ala WessB[/ul]

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • WardsterWardster Posts: 1,006
    My man!!!! Done and done![p]That is exactly what I'm looking for. So do you like the tip roast or top round better?
    Apollo Beach, FL
  • WessBWessB Posts: 6,937
    Wardster,
    I prefer top round, and it should be a little cheaper than a tip roast...ENJOY..[p]Wess

  • CurlyCurly Posts: 46
    WessB,[p]
    I just bgt a whole sirloin tip (10.5 lb) for 1.78 per lb. I think I'm gonna go for this shaved pit beef. Looks good. [p]Well actually, the one I bgt is spoken for, but I believe Ingles still has the sale and I'm gonna pick up another.

  • WessBWessB Posts: 6,937
    Curly,
    Thats a damn good price...wish I could find em that cheap..[p]Wess

  • tach18ktach18k Posts: 1,607
    Wardster, if your just slicing, then Tri-tip lo and slow, hot or cold it's great.

  • CurlyCurly Posts: 46
    WessB,[p]
    Yeah, it was half off. I cut that one into 12 1 1/2 in steaks. Grill 2 Sat night and they were darn good for buck and a half steaks. not like a ribeye or t-bone, but good red-meat for a poor man :-)[p]I'll be checking the sign at Ingles as I head to work in the morning. Gotta try this pit beef.

  • Chef ArnoldiChef Arnoldi Posts: 974
    I used top round, injected with a blend soy sauce, garlic powder & some water (taste for flavor & adjust with water)
    sprinkle outside with favorite rub.
    sear all sides direct heat then do indirect 7 remove when 145F. slice thin against the grain

    :cheer:
  • fishlessmanfishlessman Posts: 22,722
    fbe40804.jpg
    <p />Wardster,
    250 is more for making deli roast beef, pit beef is done 375-425 dome. here is both done with rump roast, good cheap cut that can be found in a size for feeding a small crowd [p]100_0584.jpg

  • RhumAndJerkRhumAndJerk Posts: 1,506
    WessB,
    Where is the recipe again?
    I have an Eye of Round defrosting as we speak.[p]Thanks,
    R&J

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