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Pit Beef
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Pepper Monkey BBQ
Posts: 652
Football food tonight was another experiment ... Pit Beef. Got a chunk of top round. Rubbed it with salt, black pepper, white pepper, cayenne, paprika, ground coffee and italian seasoning. Let it sit for 24 hrs after being rubbed. Put a horse radish sauce (mayo, lemon juice, salt, pepper) on the buns for serving
Seared on the small for two minutes per side then stuck it in the large indirect at 350 deg until internal temp was 130. Let rest for 20 minutes then sliced thin.
Erin made a fantastic side: Steamed cauliflower with white sauce of milk, olive oil, flower, shallot, blue cheese, cheddar cheese, parmesan, salt, white pepper, red pepper, pit beef dry rub. broiled until brown.
Two 1lb chunks of top rounded rubbed.
Quick sear on the small.
Pulled at 130 Deg
Pit Beef ... a great excuse for a new gadget!!
1 lb sliced ... a little goes a long way!
Served with the cauliflower and horsey sauce.
Seared on the small for two minutes per side then stuck it in the large indirect at 350 deg until internal temp was 130. Let rest for 20 minutes then sliced thin.
Erin made a fantastic side: Steamed cauliflower with white sauce of milk, olive oil, flower, shallot, blue cheese, cheddar cheese, parmesan, salt, white pepper, red pepper, pit beef dry rub. broiled until brown.
Two 1lb chunks of top rounded rubbed.
Quick sear on the small.
Pulled at 130 Deg
Pit Beef ... a great excuse for a new gadget!!
1 lb sliced ... a little goes a long way!
Served with the cauliflower and horsey sauce.
Comments
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:laugh: nice new slicer! beef looks good, too...horseradish in the cauliflower?? Please tell us more 'bout that :silly:
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mattesoncreations,
That looks really good! The cauliflower looks brilliant.
SteveSteve
Caledon, ON
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Great job. My mouth is watering as I read this post. Looks like the sliocer did a fantastic job. Gotta get me one of those. Thanx for the post.
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No horseradish in the cauliflower ... just a spread on the buns for the beef ... but now that you mention it ....... may be worth a try!
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Looks great!...I'll be giving pit beef a try tomorrow, I hope mine turns out as good as yours..
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thanks for the cauliflower update
WOW, 3 great cheeses; looks fantastic :woohoo: -
That stuff looks awsome!
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Mike and I had a great time in the class yesterday. Wish you could have joined us!
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Very nice. Was it tender sliced thin like that?
Cauliflower looked very good!
Richard -
Wow, that looks great! You have done it. I bought a slicer and have yet to use it. That will be next weekend. I might be tapping on your shoulder. Thanks for sharing.Molly
Colorado Springs
"Loney Queen"
"Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE -
That looks delicious. what is the brand of the slicer that you got ? Good job. Was the meat difficult to slice since it was warm ?
Thanks.
gary -
Incredibly tender ... and super juicy with no additional sauce or juice!
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Tap away ... rub was an experiment but came out great. Be glad to give you more details if you desire.
Joel -
It's the Warning Pro slicer from Costco ... $50. Meat rested for 20-30 minutes and was cut thin, 1/8 or less and there was nothing to it ... all slices were even. It did a great job.
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You'd have to drive all the way up to Middle River to find pit beef as good as that. Hell, yours is probably better! Mighty fine. Thanks for sharing.
I have a friend down your way who talks about the Egg (fondly) like he knows someone who has one. Does the name Pancho (or "Paunch") ring a bell with you?
Jack -
Doesn't ring a bell, but that doesn't mean we haven't crossed paths somewhere!
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