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Pit Beef and Ribs

DMW
DMW Posts: 13,836
in EggHead Forum
Well, after enjoying @Eggcelsior's meat two weeks ago, I just had to try it here and share with those not fortunate enough to attend BCIV.
Last night, tiger sauce made:


Beef rubbed and bagged:


Back in the fridge for a few hours, then dropped it in the hot tub


And then I went to bed.

This morning


Ribs on with John Henry's Hawaiian Rib Rub


Not my favorite rub, but not terrible. After a number of hours (I ain't so good at math and time keep'n) I foiled them with honey, brown sugar, and butter


Left them in the foil for about an hour, then unwrapped and back on the egg.

While that was going on, had a fire in the fire pit. Tossed some potatoes in there to get warm


Got some hot coals in there and once everyone showed up, unpacked the beef from the bag, separated it, and re-seasoned it. Then time for the sear

Finished and sliced ribs


Finished and sliced pit beef


My sammich


This was spectacular, not as good as what @Eggcelsior made, but I'll take it.
 
They/Them
Morgantown, PA

XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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Comments

  • 20stone
    20stone Posts: 1,961
    That looks awesome
    (now only 16 stone)

    Joule SV
    GE induction stove
    Gasser by the community pool (currently unavailable)
    Scale (which one of my friends refuses to use)
    Friends with BGEs and myriad other fired devices (currently unavail IRL)
    Occasional access to a KBQ and Webber Kettle
    Charcuterie and sourdough enthusiast
    Prosciuttos in an undisclosed location

    Austin, TX
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    DMW said:
    Well, after enjoying @Eggcelsior's meat two weeks ago, I just had to try it here and share 
     dropped it in the hot tub And then I went to bed.


    This morning, Not my favorite rub, but not terrible

    This was spectacular, not as good as what @Eggcelsior made 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    It looks awesome! But I'm up on baby duty so I had time on my hand. Hey, I didn't even bring up the bagging of the beef!

    whats the story with the tiger sauce? Or is that a BC secret

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • DMW
    DMW Posts: 13,836
    Killit_and_Grillit said:
    DMW said:
    Well, after enjoying @Eggcelsior's meat two weeks ago, I just had to try it here and share 
     dropped it in the hot tub And then I went to bed.


    This morning, Not my favorite rub, but not terrible

    This was spectacular, not as good as what @Eggcelsior made 

    Dude, that was awesome.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • DMW
    DMW Posts: 13,836
    Killit_and_Grillit said:
    It looks awesome! But I'm up on baby duty so I had time on my hand. Hey, I didn't even bring up the bagging of the beef!

    whats the story with the tiger sauce? Or is that a BC secret

    For the tiger sauce:


    • 1 cup mayo

    • 1 cup horseradish

    • 3 tbsp lemon juice

    • 4-5 garlic cloves

    • s&p to taste

    • cayenne to taste

    • creole or old bay seasoning, around 1/2 tsp or eliminate salt and go with more to taste.

    • Make the tiger sauce and let it sit overnight for best flavor


    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Killit_and_Grillit
    Killit_and_Grillit Posts: 4,326
    @dmw thanks! Hopefully I'll catch you down there next year. 

    "Brought to you by bourbon, bacon, and a series of questionable life decisions."

    South of Nashville, TN

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  • nolaegghead
    nolaegghead Posts: 42,109
    Looks great, Dwayne-dog!
    ______________________________________________
    I love lamp..
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  • nolaegghead
    nolaegghead Posts: 42,109
    You must have many friends and family or leftovers.
    ______________________________________________
    I love lamp..
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  • caliking
    caliking Posts: 19,780
    My one regret re BC4 is that I missed @Eggcelsior 's pit beef. That's some good ****.

    Looks like you did it justice, @DMW. And thanks for posting the tiger sauce recipe. I love that stuff.

    #1 LBGE December 2012 • #2 SBGE February  2013 • #3 Mini May 2013
    A happy BGE family in Houston, TX.
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  • texaswig
    texaswig Posts: 2,682
    That's a good recipe. It's a must with pit beef. 

    2-XLs ,MM,blackstone,Ooni koda 16,R&V works 8.5 gallon fryer,express smoker and 40" smoking cajun 

    scott 
    Greenville Tx
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  • CTMike
    CTMike Posts: 3,668
    Good looking riff on @Eggcelsior's Pit Beef. I've made his recipe several times, always a crowd pleaser. 
    MMBGE / Large BGE / XL BGE (Craigslist Find) / SF30x80 cabinet trailer - "Ol' Mortimer" / Outdoor kitchen in progress.  

    RECOVERING BUBBLEHEAD
    Southeastern CT. 
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  • bluebird66
    bluebird66 Posts: 2,953
    Great looking meal!!
    Large Egg with adjustable rig, Kick Ash Basket, Minimax and various Weber's.
    Floyd Va

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  • RedSkip
    RedSkip Posts: 1,400
    Looks mighty fine, beautiful day yesterday in PA to enjoy the outdoors, not too many left this year.
    Large BGE - McDonald, PA
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  • Sea2Ski
    Sea2Ski Posts: 4,131
    That looks great!!!   Gonna have to try that tiger sauce - sounds fantastic.  
    --------------------------------------------------
    Burning lump in Downingtown, PA or diesel in Cape May, NJ.
    ....just look for the smoke!
    Large and MiniMax
    --------------------------------------------------

    Caliking said:   Meat in bung is my favorite. 
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  • bgebrent
    bgebrent Posts: 19,636
    Fantastic Dwayne!  That shid is off the hook.
    Sandy Springs & Dawsonville Ga
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  • DMW
    DMW Posts: 13,836
    nolaegghead said:
    You must have many friends and family or leftovers.
    There were 8 adults and 9 kids, do have some leftovers. Not many ribs left, decent amount of beef. I'll vac seal and freeze the beef, should be perfect for sandwich meat for the kids lunches. Oh, and kaiser rolls, lots of extra rolls. Only me and one other guy had sandwiches. Everyone else just ate the meat with the tiger sauce. Rolls in the freezer for next time.
    They/Them
    Morgantown, PA

    XL BGE - S BGE - KJ Jr - HB Legacy - BS Pizza Oven - 30" Firepit - King Kooker Fryer -  PR72T - WSJ - BS 17" Griddle - XXL BGE  - BS SS36" Griddle - 2 Burner Gasser - Pellet Smoker
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  • Hawg Fan
    Hawg Fan Posts: 1,517
    Awesome cook Dwayne.  I'll bet your friends and family look forward to your party/dinner invites.  

    Any road will take you there if you don't know where you're going.

    Terry

    Rockwall, TX
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