Thread: Pit Beef (pics)
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Unread 01-14-2013, 07:50 AM   #1
rubbbq
Got Wood.
 
Join Date: 01-05-12
Location: Chicago,IL
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Default Pit Beef (pics)

Out east, especially in Baltimore, they eat "Pit Beef"...It's normally top-round, seasoned with a dry rub (salt, pepper, paprika, garlic, onion), cooked about 12-18" above a bed of hot coals (grilled, not indirect smoking) turning it throughout the cook to blacken the outside, and cook till about 130 inside (rare). Let rest for a few minutes, then slice thin and serve on a kaiser roll with fresh horseradish sauce.



I took some hot coals out of the bottom of my firebox, put them on a cooking shelf, and cooked on the next shelf up...turned out pretty good:


Fresh horseradish sauce:






...a nice "variation" of BBQ that I enjoyed, it's always fun to try a new style of cooking - anyone else ever make "Pit Beef"?
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Last edited by rubbbq; 01-14-2013 at 07:52 AM.. Reason: added question about others making pit beef
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