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PING.. Mad Max and Wess B RE: Pit Beef
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mad max beyond eggdome
Posts: 8,134
Eric,
not sure why you can't download the site. ..but here is wess's description, sans pictures .. [p]Many may not have even heard of "Pit Beef"
before. I have been told it`s an East thing. I`m
here to tell you, it`s some good eats. We start out
with about a 4 pound sirloin tip roast. One of
my best friends Page, PG from the forum, uses
top round, and it`s his flavor I am trying to achieve.
I tried to follow PG`s recommendation of " throw
the spice cabinet on it" I used 2 teaspoons of all 4
"Char crust" rubs and some garlic salt and onion
powder. Sealed in a foodsaver bag for 48 hours.[p][p]On to the egg with a dome of around 375° to 400°.
I added 3 good sized chunks of hickory for smoke.
Turning every 15 minutes or so.[p][p]It pulled at an internal of 128° which took a total
of 2 hours. It may look burnt, but that is the char I
was looking to achieve here, actually it could have
been charred even more for my tastes.[p][p]The best way to deal with this is to use an electric
slicer, you want it THIN, more along the lines of
"shaved". The picture doesn`t show it as well as
it really turned out. We had well on the outside and
rare in the center, just what you want.[p][p]Here are the sandwiches, I like mine more done with
barbecue sauce, and Sally likes more the traditional way,
rare with onions and horseradish.[p][p]Here`s what was left after we had our fill, plenty of
leftovers.[p]
as you can read, it is not much different than the way i do it,, although wess goes direct and i go indirect. .. as far as rubs, use whatever you like. .. other thing to remember, is whether you go direct or indirect, a good size roast won't take long at 375 degrees. ..figure an hour and a half or so. . . keep an eye on the internal temps so you don't let it get overdone. .. and remember to slice really thin....[p]enjoy your bal'mer meal!!!!!![p]
not sure why you can't download the site. ..but here is wess's description, sans pictures .. [p]Many may not have even heard of "Pit Beef"
before. I have been told it`s an East thing. I`m
here to tell you, it`s some good eats. We start out
with about a 4 pound sirloin tip roast. One of
my best friends Page, PG from the forum, uses
top round, and it`s his flavor I am trying to achieve.
I tried to follow PG`s recommendation of " throw
the spice cabinet on it" I used 2 teaspoons of all 4
"Char crust" rubs and some garlic salt and onion
powder. Sealed in a foodsaver bag for 48 hours.[p][p]On to the egg with a dome of around 375° to 400°.
I added 3 good sized chunks of hickory for smoke.
Turning every 15 minutes or so.[p][p]It pulled at an internal of 128° which took a total
of 2 hours. It may look burnt, but that is the char I
was looking to achieve here, actually it could have
been charred even more for my tastes.[p][p]The best way to deal with this is to use an electric
slicer, you want it THIN, more along the lines of
"shaved". The picture doesn`t show it as well as
it really turned out. We had well on the outside and
rare in the center, just what you want.[p][p]Here are the sandwiches, I like mine more done with
barbecue sauce, and Sally likes more the traditional way,
rare with onions and horseradish.[p][p]Here`s what was left after we had our fill, plenty of
leftovers.[p]
as you can read, it is not much different than the way i do it,, although wess goes direct and i go indirect. .. as far as rubs, use whatever you like. .. other thing to remember, is whether you go direct or indirect, a good size roast won't take long at 375 degrees. ..figure an hour and a half or so. . . keep an eye on the internal temps so you don't let it get overdone. .. and remember to slice really thin....[p]enjoy your bal'mer meal!!!!!![p]
Comments
-
mad max beyond eggdome,[p]Thanks for the post.[p]Wess B- let me clarify, I can open the "some of my cooks" link just fine and I found the pit beef there after Mad MAX sent it to me.[p]I can't open any of the links on the "recipes and cook book" page. Both IE and Firefox shopw HTML code.[p]Thanks to both of you. Will let you know how it turns out.[p]E in NOLA
-
Eric,
What you are seeing is XML code. To properly view the recipes you would have to load that "cookbook" file into a program that properly formats the XML. See http://www.livingcookbook.com/[p]rb
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