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Pit Beef Question

PicklePickle Posts: 74
edited 2:09AM in EggHead Forum
Just picked up 2 Sirloin tips from Publix, but the largest they had were about 2.5 lbs. Will this work for Pit Beef cook?

Comments

  • sure. . . it won't take long to cook though. . .i roast pit beef at around 375 degrees, so those won't take more than around 1 - 1 1/2 hours to be done ...just make sure you slice em real thin. . ..
  • PicklePickle Posts: 74
    Thanks Max. Just got my Slicer last week. Been looking for a way to try it out.
  • BordelloBordello Posts: 5,926
    Max.
    What are you using for a slicer??? Hi to Spawn.

    Regards,
    Bordello in the pub (Again :laugh: )
  • and pit beef is the perfect way to break it in!!! post some pics!!
  • PicklePickle Posts: 74
    This is the one I bought. Not exactly professional, but got good reviews on Amazon.

    http://www.amazon.com/Choice-610-Premium-Electric-Slicer/dp/B0002AKCOC/ref=sr_1_1?ie=UTF8&s=home-garden&qid=1250713111&sr=8-1
  • Little StevenLittle Steven Posts: 28,817
    Bob,

    Do you have your own computer with you or did the pub install one for you? :laugh: :laugh:

    Steve

    Steve 

    Caledon, ON

     

  • i picked up an electric slicer from spiegles catalogue a few years ago for about 100 bucks. ...don't ask me the brand, i can't remember. ...its not the best in the world but it works ok. ...and makes good work of eyes of the round or round roasts for pit beef thats for sure. ..heck, its about the only thing i use it for. ..and i 'shave' the meat for pit beef. ..so its good, not looking for pretty slices for this one. .. .

    spawn is good, i'll say 'hi' . ..

    back at ya!! :cheer:
  • i think he borrows the one from the two girls in the dressing room :woohoo:

    just has to stuff a couple of extra 'fives' in their g-strings every afternoon as compensation. . heee
  • Little StevenLittle Steven Posts: 28,817
    Max,

    I didn't know it was that kind of pub :whistle:

    Steve

    Steve 

    Caledon, ON

     

  • Spring ChickenSpring Chicken Posts: 10,247
    I noticed that your handle is the same as someone from Houston. Are you the same "Pickle?"

    I know the one from Houston does not post often but she has been active in the past.

    If you are not the same person you may want to reconsider your handle.

    Spring "Duplication Makes For Confusion" Chicken
    Spring Texas USA
  • fishlessmanfishlessman Posts: 22,874
    375/400 for pit beef, 275/300 makes a nice delibeef if chilled before slicing. ;)
  • What is the best cut for pit beef. I put two chuck roast on a little while ago to try pulled beef. I slathered and rubbed and now cooking at 250. any recommendations?
  • chuck roast has a lot of fat and stuff ...probably works better for pulled beef than pit beef. ..i think i'd let that go at 250 for a while, then put it a pan with some liquid (bottle of good hearty beer maybe) seal it tight with HDAF till its fork tender, then pull it and mix it with some bbq sauce for pulled beef. .. .

    pit beef is usually made with a good lean roast beef type cut, like eye of the round, bottom or top round roast beef cut, seasoned heavily with a rub of your choice ( i like dizzy cowlick or red eye express), then roasted at fairly high temps, say 375, either direct or indirect, for a shorter period of time and pulled out of the fire while its still rare/medium rare in the center and then very thin sliced (shaved) to fool it into being tender. .. served on kaiser rolls with raw onions and either horseradish or bbq sauce. .
  • PicklePickle Posts: 74
    I am not the same person. Have never seen another Pickle out here, and I am surprised that they would allow 2?
  • HossHoss Posts: 14,600
    Whatever you do,pull it off the heat at NO MORE than 125 Internal Temp!!! ;)
  • BordelloBordello Posts: 5,926
    :whistle:
    I've been here so long I'm not sure. Dang old guy with no sense of humor, butt I'm trying. :evil:

    Hmmm, yes my own puter. :laugh:

    Cheers,
    Bordello
  • BordelloBordello Posts: 5,926
    Ha,
    If I got in the dressing room you would probably not ever hear from me. :woohoo: :woohoo: :woohoo:

    Cheers,
    Bordello
  • BordelloBordello Posts: 5,926
    Thanks Max,
    Appricate the info.

    Regards,
    Bordello
  • PicklePickle Posts: 74
    This was great. Made sandwiches with Vidalias and Horseradish sauce. Very nice, and plenty of leftovers. Thanks Max!

    photo.jpg
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