Pit Beef - MMMMMmmmmmm!

QBabe

Thanks to PG and Rumrunner for the tips on this cook. It turned out FANTASTIC! We picked up a 4.75 lb eye round roast on sale and decided to try pit beef. Sprinkled it up with some seasoned salt, paprika, garlic powder, onion powder and fresh ground black pepper. Wrapped it up in saran wrap and let it sit for 3 days to enhance the flavor. [p]Got the small egg up to about 375° - 400° and cooked, flipping every 10-15 minutes to get all the sides, and pulled it off when the polder read about 130°.[p][p][p]We let it rest about 15 minutes before slicing it paper thin. Served it up on some fresh kaiser rolls with some homemade horseradish sauce. It turned out really flavorful and incredibly tender (but, I think this must be due to the paper thin slices). We foodsaved several packages and put them in the freezer for some quick meals on late nights home from work or for lunches.[p]We'll DEFINITELY do this again!
Tonia
:~)

Unknown

QBabe, I thought if you referred to it as "pit beef" you was talking...no no your right, it's pulled beef when it's low n slow. Anyway , what I'm wondering is how to you make my fav sammy "philly cheese steak" from where you ended up? I've tried once and didn't do no good atall, tuff and tasteless.

QBabe

Chet,[p]I don't think you can get philly cheese steaks from this, but maybe? I'm not sure what cut of meat cheese steaks are from, or how to keep 'em from ending up tough. I've watched shops cook them on the big flat griddle, chopping and stirring as they go, and they end up well done and not rare like these are.[p]Hopefully, the pics will show up sometime. Seems my server is down right now, but when it comes back, the pics should pop in...[p]Tonia
:~)

Rumrunner

QBabe, Philly cheese steaks are cut from the ribeye, frozen and then super thin sliced.

QBabe

Rumrunner,[p]Thanks! That's one thing that just isn't the same here as it was where I grew up. Lots of folks have them on menus here, and while some get close, there's nothin' like the REAL thing![p]Tonia
:~)

Chrispy Bob

QBabe, That is Gorgeous!!!!! You must have a meat slicer to get it so thin.
BTW what time is lunch;-)[p]Bob

QBabe

Chrispy Bob,[p]Yes, I used a meat slicer that my father-in-law gave me for my birthday last year. While it's not the best, it gets the job done most of the time.[p]I'm planning a vidalia onion pie today that I plan to use either that one or maybe the slicer attachment of my food processor...haven't decided yet which one would do a better job.[p]Lunch is anytime now![p]Tonia
:~)[p]