Pit beef was good, but...

SSN686

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!

Ozzie_Isaac

Awesome!  Adding that to my list to try.

RRP

Looks delicious, Jay! Looks like you'll have for later as well. I always call those my make ahead meals - not left overs!

bluebird66

That onion looks so good!

Golfguy77

Wow those look awesome!

JohnnyTarheel

Love that combo... Onions look great!

northGAcock

Bravo......I am looking forward to Vadila season.....great option right there.

Gamecockeggman

That looks and sounds awesome, I am going to have to give that a try.

SSN686

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!

Eggcelsior

Don't forget the tiger sauce next time!

Robo2015

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!

SSN686

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.

FLgrillinGirl

Wow, the onions look delicious, Jay. 

Carolina Q

Nice cook, Jay. I use onions quite a bit, but I've never cooked them with bouillon paste. Looks delicious!!

Robo2015

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:

Robo2015

Robo2015

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!

stlcharcoal

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.

Eggcelsior

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.

pescadorzih

I use a 18-20# whole top round when I make my pit beef.