I have been asked to cook pit beef for 30-35 people. Does anyone know what kind of loss in weight I can expect during cooking? It will be hot and fast on a grill.
Eye of round for pit beef? We use Eye of Round for roast beef quite often - in pit at 265 until 140. Cool, slice thin, and serve in au jus. Pit beef to me means top round grilled to medium at a higer heat to get some char and sliced thin "on weck" so i'd stay away from Eye of Round. Loss will be minimal. Maybe 15%.
Eye of round for pit beef? We use Eye of Round for roast beef quite often - in pit at 265 until 140. Cool, slice thin, and serve in au jus. Pit beef to me means top round grilled to medium at a higer heat to get some char and sliced thin "on weck" so i'd stay away from Eye of Round. Loss will be minimal. Maybe 15%.
No, you're right on your thinking of what I mean by pit beef but the eye is just what I have used before. I know it is normally top round but the eye is just easier to handle on my slicer.