ISO: Pit Beef Recipe

teamunited33

For some reason the search function on the site is only giving me the top 10 results without any additional pages to dive deeper.  

I have a sirloin tip roast that I'm thinking would be a good pit beef candidate.  Looking for a a tried and true recipe, I saw references to one that @Eggcelsior has. 

CTMike

Here is the recipe @Eggcelsior sent me awhile back, turns out great:


For the meat, take a sirloin roast/cap and season it with: 
1 part black pepper
1 part salt
1/2 part of each:
garlic powder
paprika
chile powder
oregano
onion powder
1/4 part cayenne or to taste(I go with 1/2 part)

All that is scale-able, based on how much meat you are doing. I did just under 10 lbs, so 1 part was around 1/4 cup

For the tiger sauce:
1 cup mayo
1 cup horseradish
3 tbsp lemon juice
4-5 garlic cloves
s&p to taste
cayenne to taste
creole or old bay seasoning, around 1/2 tsp or eliminate salt and go with more to taste.

Make the tiger sauce and let it sit overnight for best flavor

Rub the beef and place in a food saver bag then SV for 12-16 hours at 131.
Dry the meat after the bath, reserving the juices. Keep the juices warm on the stove serve with the meat. Sear the meat on all sides for 30 sec to 1 min each until you get the appearance you like(since the meat is already cooked). Slice thinly and serve with thin sliced onions on a kaiser-like roll or crusty bread.

If you don't have a SV, I'd recommend reverse searing the meat. Traditionally, it is grilled direct over medium high heat using top or bottom round until medium rare in the middle. 

teamunited33

Thanks @CTMike - don't have a SV in the toolbox yet.  I do have a joetisserie, would that be preferred over reverse sear? 

JohnInCarolina

teamunited33 said:

Thanks @CTMike - don't have a SV in the toolbox yet.  I do have a joetisserie, would that be preferred over reverse sear? 

You only want the sear on the outside., You don’t want to over-cook the interior, so I would not use the Joetisserie.

caliking

+1 for the @Eggcelsior version. 

He dished that up at Brisket Camp some years ago. It was farkin delicious. 

stv8r

Being from Baltimore, land of pit beef Chaps is the undisputed king of Pit Beef.  Here is a link to their recipe.

https://chapspitbeef.com/what-is-pit-beef/

Btw true Maryland Tiger sauce is nothing more than mayonnaise and horseradish mixed together

JohnInCarolina

stv8r said:

Being from Baltimore, land of pit beef Chaps is the undisputed king of Pit Beef.  Here is a link to their recipe.

https://chapspitbeef.com/what-is-pit-beef/

Btw true Maryland Tiger sauce is nothing more than mayonnaise and horseradish mixed together

That may well be the case, but the recipe for the tiger sauce above is legit.  I’ve made it several times.  

caliking

JohnInCarolina said:

stv8r said:

Being from Baltimore, land of pit beef Chaps is the undisputed king of Pit Beef.  Here is a link to their recipe.

https://chapspitbeef.com/what-is-pit-beef/

Btw true Maryland Tiger sauce is nothing more than mayonnaise and horseradish mixed together

That may well be the case, but the recipe for the tiger sauce above is legit.  I’ve made it several times.  

That one time... at Brisket Camp... Dylan put extra "tiger" in the Tiger Sauce.

I don't know which of the ingredients he amped up, but it worked for me. 

teamunited33

This recipe was a win on a day my Packers lost.  Served up on buns with the tiger sauce, muenster, and pickled red onions I had left over.

ColbyLang

teamunited33 said:

This recipe was a win on a day my Packers lost.  Served up on buns with the tiger sauce, muenster, and pickled red onions I had left over.

Top of round? Sliced it with a electric slicer or your slicer in the pic? I’m jonesing for pit beef. No Joetisserie, contemplating method. I’ll assume 350-400 direct till a certain internal? 

JohnInCarolina

ColbyLang said:

teamunited33 said:

This recipe was a win on a day my Packers lost.  Served up on buns with the tiger sauce, muenster, and pickled red onions I had left over.

Top of round? Sliced it with a electric slicer or your slicer in the pic? I’m jonesing for pit beef. No Joetisserie, contemplating method. I’ll assume 350-400 direct till a certain internal? 

Just reverse sear it.   Bring it up to 130F internal and then sear the daylights out of the outside.  Should be good to go!

teamunited33

@ColbyLang - this was a sirloin tip roast and hand sliced with the knife pictured. Reverse seared just like JohnInCarolina recommends

dmourati

Subbed. I've never purchased any of these cuts. I will do some investigation and see what I can come up with.

Langner91

dmourati said:

Subbed. I've never purchased any of these cuts. I will do some investigation and see what I can come up with.

I wish someone would put together the "definitive beef guide" that cross referenced all of the names these cut go by.  I looked for a few of these roasts by the names given here and struck out.  I found stuff that was similarly named, but looked different.  I am just afraid of getting a roast that is like shoe-leather and prepping it wrong.

teamunited33

My roast came from a cut on a 1/4 steer I got.  Didn't explicitly ask for it, but will ask for it in the future.  

onedbguru

simple S & P and then cook to 118 internal temp and sliced paper thin. I prefer to use top, bottom or eye of round.  I also have used a Joetisserie for making this delicious treat. Condiments are typically a nice BBQ sauce with tiger sauce and either thinly sliced and/or lightly sautéed onions.  Tiger sauce is mayo+creamy horseradish to taste. Mmmmmmm...!!!

see my previous post at: 
https://eggheadforum.com/discussion/1226798/new-favorite-sandwich-baltimore-pit-beef