What type & size of beef to create 20 pit beef sliders?

rolex

Hey all!  We have a street "pot luck" this weekend..  Other neighbors are doing things such as wood fired pizzas, jerk chicken, and smoked pulled pork tacos, so there is already some heavy fare involved and I think doing Baltimore Pit Beef sliders would be a great way to contribute.  Only thing I'm really not good at estimating, is sizes.  

I am thinking definitely less than a 1/4lb per person since we are going the slider route and there's a lot of meat already happening at this thing so I don't anticipate much excess being needed.  Hoping to maybe produce 20 sliders to feed 12 people and 2 kids?  Leaves potentially up to 6 or more extra in case someone comes back for seconds?

I was thinking of getting a top sirloin with all silverskin and gristle removed, but I know bottom round is more traditional.  And last but not least - what weight raw would I be looking at?  I plan to call butchers as soon as I have a better understanding from you guys

Thanks very much for reading!

caliking

I haven't had a "real" Baltimore pit beef sammich, but I don't know if it can be that much better than @Eggcelsior 's version at Brisket Camp some years ago. 

https://eggheadforum.com/discussion/1227031/iso-pit-beef-recipe

And, I don't care who says what, but you need to make the tiger sauce to go with it. Slicing the onions super thin also seems to be key. 

Edit - I say look for 6-8 lbs of meat (uncooked). I'd skew to the higher end, but I like leftovers. 

The Cen-Tex Smoker

caliking said:

I haven't had a "real" Baltimore pit beef sammich, but I don't know if it can be that much better than @Eggcelsior 's version at Brisket Camp some years ago. 

https://eggheadforum.com/discussion/1227031/iso-pit-beef-recipe

And, I don't care who says what, but you need to make the tiger sauce to go with it. Slicing the onions super thin also seems to be key. 

Edit - I say look for 6-8 lbs of meat (uncooked). I'd skew to the higher end, but I like leftovers. 

This question has been  throughly and properly answered. 

lousubcap

@rolex - nice watch...   Welcome aboard and enjoy the journey.  Above all, have fun.  
Enjoy the pot luck.  

Photo Egg

I know, I hate when someone shifts the tide. But sounds like there are already some solid meats. How about changing it up with ABTs? Or prosciutto wrapped shrimp?

fishlessman

top sirloin is fine, you may need to remove some grizzle when slicing.  some may not like the horseradish sauce. this stuff is magic on a roast beef sandwich. bbq sauce, cheese, rare roast beef, mayo, locally called a three way. not a traditional bbq sauce

https://www.ebay.com/itm/203159157434?_trkparms=amclksrc=ITM&aid=1110006&algo=HOMESPLICE.SIM&ao=1&asc=20200818143230&meid=5a4c1a9595624107b906f2819838e3cb&pid=101224&rk=2&rkt=5&sd=203218984704&itm=203159157434&pmt=0&noa=1&pg=2047675&algv=DefaultOrganicWeb&_trksid=p2047675.c101224.m-1