Pit Beef! *PICS*

YetiBob

I am from the Maryland/Baltimore area and love two foods that really seem typical of this area. Steamed Blue Crabs and Pit Beef Sammiches!!

Pit beef is made from Top Round Roast that is cooked at a low temp until it is rare (120 or 125 MAX). It is sliced super thin (this is one major key to pit beef) and served on a Kaiser roll with Tiger Sauce and thin slice onion. The whole sammich is quickly dipped in home made au Jus - AMAZING!

Here is mine done with Cowboy lump and Oak for smoke at 300 to 325 degrees at the dome. I cooked it on my Medium.

The left over also makes great deli style cold roast beef sammiches

You have to have one of these...


This is the Roast I used....



The Medium is ready to go...



A lame attempt to be artistic with the large in the background....



Ready To pull off the egg...



All sliced up!

Boilermaker Ben

Bob, only your first photo showed up.

Hit the "edit" button at the bottom of your post, and in the line that calls up your photos, remove the border="0" width="620" part from each.

Also, I'd be interested to hear your process for making your au jus.

Nice slicer.

Cecil

Bob
Would love to see finished product.
Where did you get your slicer? I am in the market for one. If you don't mind my asking, how much$?

Walt

YetiBob

THANKS! Got them fixed......

I actually have a cast iron pan I set on the plate setter with no water in it (but coated well with oil) under the roast. It is not in the pic as I already removed it then realized I forgot to take a pic so i put the roast back on.

Anyway let the meat drip into the pan the entire cook, pour off the excess fat, and place the roasting pan over high heat. Add a few cups beef broth and bring to a boil while scraping all the caramelized beef drippings from the bottom of the pan with a wooden spoon or whisk.

Let this boil and reduce slightly while you slice the meat. Pour into a serving bowl, season with salt and fresh ground black pepper to taste, and serve along side the prime rib.

It is pretty darn yummy.

YetiBob

Should be working now....

The slicer was a long road to get here. I bought two others before - 1 for 99 bucks at Costco another for 360ish at Amazon (Chef's Choice pro). Neither would slice raw or rare beef unless it was partially frozen. So I bit the bullit (really not much more than the Chef's Choice and bought a light duty pro model - WORKS GREAT and is VERY easy to clean compared to others.

I got it here;
http://www.webstaurantstore.com/berkel_823e_9_light_duty_manual_slicer/165823E.html

They had FAST and free shipping. It was $510.00 delivered.

WessB

We like it with a nice dark "crust" gives a great flavor...


And you still end up with some rare stuff..


The entire picumentary can be seen in the "Cooks" section of my website, linked below...Pit beef is some awesome eats.

Weekend Warrior

Cecil, I bought my Globe 3500 1/2hp slicer on eb*y for $500. You do need to do some boning up on slicers though. Good brand names are Hobart (models 1612 and 1812) for manual slicers. Globe (model 3500), Berkel (model 919) and Bizerba. You can find good deals if you know what you're buying. One thing to be careful of is not to buy a slicer that the manufacturer doesn't support anymore, ie. no parts available. Many of the made-for-home use models will not slice cheese and only go to 7/16 or 9/16 thickness. Those won't do you much good if you want to buy a whole beef rib or loin and slice them into steaks. I can slice steaks to 1 1/4" and zip through any hard cheese. PM me if you want and I'll be glad to share what I know.

Midnight Smoker

Mmmm, mmmm, that looks tasty. I'm going to be in Baltimore in a couple of weeks for a conference, staying at the Waterfront Marriot. Any place close by you could recommend for picking up one of these beauties?

fsmith

It's hard to tell by the pics but did you use any sort of rub on the roast?

My wife has been asking me to do some beef this way but haven't gotten around to it yet. I've been busy with ribs and pulled pork.

thanks,
fred

Cecil

Thanks, there is a butcher supply store here I am going to check.

Walt

Cecil

Thank you for the info and advice.

Walt

bmlove

man, that brought back some very pleasant memories. I moved from Baltimore to Austin, TX about 1.5 years ago and miss my pit beef. don't get me wrong, there are great BBQ places here, but a good Pit beef done Balto style is really great. Used to get mine from several places in the Glen Burnie area - the Canopy. Might just have to do one on my BGE now..hadn't really thought about it till I read your post. Tks for bringing back some memories.

YetiBob

The best place around for pit beef is a little dive at the corner of Rolling road and Johnny cake road in Woodlawn, but that is about 20 minutes from the inner harbor area.

It is called Pioneer Pit Beef - it is even better than Chaps (another good place). That is the place that made me finally decide I needed to get the slicer.

YetiBob

Yes! There is a rub. I used a very simple Worcestershire sauce all over and Season Salt - Simplistic Beauty!

Adam B.

Ok I am new at this I live in MT. Airy, MD. I have a XL egg. do you use a plate seter? how long do you think it took? do you recommend a digital probe style or just the metal kind to stick in the meat for the temp? Did you sear the outside before or after you were done cooking?

Adam

YetiBob

Hi Adam!

You are close by, I am in Elkridge, MD

I did use an inverted (legs up and grate on the legs) plate setter with no drip tray, I seemed to remeber it takes about 25 min per pound at 300 - 325 degrees.

I did not do a sear as i wanted the most tender beef I could get, also I wanted even redness without a large area of well done around the edge (makes a prettier roast beef sammich).

The trouble with the stick thermometer is you have to open the egg for the reading, and they are slow to respond.

It is WELL WORTH getting a decent digital one. Avoid the one's made by Oregon Scientific (they also make the Weber Digital one). These do not allow you to select the temp for doneness rather you select the meat type and it goes off at the FDA safe level for that meat. Those levels are not accurate today.

Instead get one like this; http://www.amazon.com/gp/product/B00004SZ10

They also have a single probe version. I got the double so I can monitor more than one thing at a time.

These have timers, infinate temp points and alarms as well as remote recievers so you can cook overnight with the temp of the roast by your bedside!

Adam B.

Thanks alot I just ordered the digital one from Amazon thanks.