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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, Equipment and just outdoor cookin' in general, hints, tips, tricks & techniques, success, failures... but stay on topic. And watch for that hijacking.


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Unread 02-17-2013, 06:14 AM   #1
grilling24x7
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Talking 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!





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Unread 02-17-2013, 06:40 AM   #2
Bubba Gup
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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!
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Unread 02-17-2013, 06:44 AM   #3
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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.
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Unread 02-17-2013, 06:45 AM   #4
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That looks perfect! What did you use for the rub?
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Unread 02-17-2013, 06:48 AM   #5
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That is a Great looking sammie that you have there
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Unread 02-17-2013, 06:49 AM   #6
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I just made some last weekend. I love it. Nice and juicy. Did it on my UDS too.
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Unread 02-17-2013, 07:03 AM   #7
Mason Dixon Bowhunta
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Wow, that sandwich is Da Bomb! You totally nailed it
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Unread 02-17-2013, 07:18 AM   #8
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That Sammie Looks Fantastic !!
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Unread 02-17-2013, 07:47 AM   #9
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Beautiful Sammie!! Nice work.
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Unread 02-17-2013, 07:47 AM   #10
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Quote:
Originally Posted by Ron_L View Post
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!
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Unread 02-17-2013, 07:47 AM   #11
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Quote:
Originally Posted by peaspurple View Post
I just made some last weekend. I love it. Nice and juicy. Did it on my UDS too.
Great minds grill alike! :-)
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Unread 02-17-2013, 09:42 AM   #12
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A true "1st Place" sandwich anywhere.
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Unread 02-17-2013, 10:00 AM   #13
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What no tiger sauce?

It's Baltimore style, not MD.
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Unread 02-17-2013, 10:20 AM   #14
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Quote:
Originally Posted by Bubba Gup View Post
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.
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Unread 02-17-2013, 10:34 AM   #15
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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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