42BBQ
is Blowin Smoke!
Hey y'all,
I love me some Baltimore style pit beef and have been wanting to make some. I think I can achieve it on my meadowcreek with the charcoal pan insert. My pan sits six inches below the stainless steel grate. Questions: what cut of beef and thickness do I start with? What IT am I looking for? (I like beef medium rare). How is it normally seasoned/rubbed? Ill be cooking it over RO lump with a little blue bag K mixed in. Any input would be greatly appreciated.
I love me some Baltimore style pit beef and have been wanting to make some. I think I can achieve it on my meadowcreek with the charcoal pan insert. My pan sits six inches below the stainless steel grate. Questions: what cut of beef and thickness do I start with? What IT am I looking for? (I like beef medium rare). How is it normally seasoned/rubbed? Ill be cooking it over RO lump with a little blue bag K mixed in. Any input would be greatly appreciated.
