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-   -   Maryland Style Pit Beef on the UDS! (http://www.bbq-brethren.com/forum/showthread.php?t=154050)

grilling24x7 02-17-2013 06:14 AM

Maryland Style Pit Beef on the UDS!
 
What!? Pitbeef on a smoker!?

Well, I used my new smoker but I didn't "smoke the beef." Just charcoal in the charcoal basket; no smoke wood.

I absolutly love my new UDS (minus a few hiccups such as handle paint flaking off and a little lid rust). It holds temp like a beast.

Bottom rounds were on sale so I tossed one on the UDS. 300 degrees F for about 2 hours. 1 flip an hour in. I let it rest for about an hour then sliced it thin. I also used my meat slicer to slice some onions real thin.

I've made pitbeef before on the charcoal grill and even on my rotisserie. However, the UDS provides the unique flavor that you get at fairgrounds here on the east coast. The UDS allows the drippings to land right on the coal and give a bit of that rustic extra smoke char flavor.

Now I know technically Pitbeef is made by grilling it, but to me a 300 degree direct heat for a couple of hours is pretty much going to do the same as a 450 degree heat for 45 min, especially when the beef is sitting over direct heat. It worked well.

This tasted great!

http://www.grilling24x7.com/bottomround1230.jpg

http://www.grilling24x7.com/bottomround1.jpg

http://www.grilling24x7.com/bottomround2.jpg

Bubba Gup 02-17-2013 06:40 AM

I still remember my first pit beef sammy. Guy in a shack on the side of the road in Pasadena. Tender, juicy, RARE, thin slices of heaven with raw onion a a little horsey (straight, not horsey "sauce"). Can't get anything like it outside the greater B'more area. Looks like you nailed it!

HeSmellsLikeSmoke 02-17-2013 06:44 AM

Thanks for this post which is the first time I've heard of Maryland Pit Beef. That really looks good.

I need to get out more.

Ron_L 02-17-2013 06:45 AM

That looks perfect! What did you use for the rub?

Big George's BBQ 02-17-2013 06:48 AM

That is a Great looking sammie that you have there :hungry:

peaspurple 02-17-2013 06:49 AM

I just made some last weekend. I love it. Nice and juicy. Did it on my UDS too.

Mason Dixon Bowhunta 02-17-2013 07:03 AM

Wow, that sandwich is Da Bomb! You totally nailed it :thumb:

Oldbob 02-17-2013 07:18 AM

That Sammie Looks Fantastic !! :thumb:

Garyclaw 02-17-2013 07:47 AM

Beautiful Sammie!! Nice work.

grilling24x7 02-17-2013 07:47 AM

Quote:

Originally Posted by Ron_L (Post 2371346)
That looks perfect! What did you use for the rub?


I eyeball equal parts: kosher salt, black pepper, garlic powder and then add a little chili powder. It has a great flavor and I always have all of the ingredients!

grilling24x7 02-17-2013 07:47 AM

Quote:

Originally Posted by peaspurple (Post 2371349)
I just made some last weekend. I love it. Nice and juicy. Did it on my UDS too.

Great minds grill alike! :-)

cholloway 02-17-2013 09:42 AM

A true "1st Place" sandwich anywhere.

Vision 02-17-2013 10:00 AM

What no tiger sauce?

It's Baltimore style, not MD.

YankeeBBQboy 02-17-2013 10:20 AM

Quote:

Originally Posted by Bubba Gup (Post 2371340)
I still remember my first pit beef sammy. Guy in a shack on the side of the road in Pasadena. Tender, juicy, RARE, thin slices of heaven with raw onion a a little horsey (straight, not horsey "sauce"). Can't get anything like it outside the greater B'more area. Looks like you nailed it!


How true - there are a couple of stands on Pulaski Blvd in Baltimore that make a mean sandwich especially with the horsey sauce. Not in the most fashionable neighborhoods but well worth your time to check them out (and then for dinner, have a dozen or so steamed crabs.

Mr Baloo 02-17-2013 10:34 AM

OK, first I was making pizza, then I was doing those chicken bacon cheese ball thingies now the rump roast Sammy..... You guys are driving me nuts!!!


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