My first Pit Beef - I need opinions from american pit masters

Serial344 · 07-25-2008, 03:56 AM

Hello folks,
I've been far for a while but here we go with another recipe from your culture. Maybe you don't remember me but I do remember you!
I have alway the same obsession: I want to learn from you to all the techniques and use the italian cooking style to make a new kind of barbecue. To make it possible I've to know well hot to make a great american barbecue and I'm studying a lot even if, for the time being, it's not possible to me travel to america to attend classes from masters.
So here I am to post my work asking for your ideas and reviews. I need to improve my knowledge so please donate me some minutes of your precious time to light my road.
Ok, let me start with the recipe:
No secrets for you. I made the rub with....

1-½ tblsp salt;
1-½ tblsp black pepper;
1 tblsp garlic powder;
1 tblsp oregano;
2-½ tblsp sweet paprika;

The meat is half trimmed buttock.
Brush some dijon mustard and sprinkle with the rub. Wrap with plastic warp and let absorb the flavor overnight in the fridge.
I made the horseradish sauce (as the original recipe) grating the horseradish into a tbsp of vinergar just to keep the heat.

I make the sauce with mayonnayse, sour cream and horseradish.
After I made kaiser rolls by myself cooking them in my gas grill. It's easy to find the recipe...

While cooking kaiser rolls i put the meat on the grill. As far as I know, the pit beef isn't smoked but grilled.

I grilled the meat until reaching 140F internal.
After I made very thin slices to keep tenderness...

Mounted into a kaiser roll with lettuce and horseradish sauce..
That's all...
I wait for you verdict!

God bless america!

Greetings from Italy....

OSD · 07-25-2008, 05:37 AM

Excellent looking sandwich!! I could eat a couple of them.

Norcoredneck · 07-25-2008, 06:23 AM

If i made something that looked like that i wouldn't even have to ask. Besides I would still be eating, ortoo full to type! Great job.

bowhnter · 07-25-2008, 06:40 AM

Oh yeah, that's lookin good!

Lord willing, I'll be over there in Florence middle of September, are you close, I could stop by for a sandwich!

bbqbull · 07-25-2008, 07:37 AM

Welcome back Serial and your food looks awesome!

bbqdano · 07-25-2008, 07:52 AM

Good looking meat. Imagine it would be great with bbq sauce as well!!

PaPaQ · 07-25-2008, 07:59 AM

I have a weak spot for horseradish sauce, so I will take 2 please!!

07-25-2008, 07:59 AM

I personally like a touch of cayenne to a rub..how much depends on how hot you like it...I love it hot but anymore I am leaning towards just enough to give a slight bit fo heat to the back of your throat at the finish of a piece of meat.

Heat on the front side, as you first start to eat a piece, tends to take away from the flavor of the meat IMO.

That being said...great looking pron!!

Fredbird · 07-25-2008, 08:08 AM

Wow, great looking sandwich! I like a good horseradish sauce as well.

My only suggestion would be to add a little onion powder and maybe some brown sugar to your rub.

Westexbbq · 07-25-2008, 08:24 AM

Nice to hear from you again Serial344 and that looks real good to me.
Keep up the good work, nice going.

BBQ Grail · 07-25-2008, 08:29 AM

Welcome back our Italian friend.

That is indeed some great looking food. If I were to make any suggestion it might be to move that beautiful hunk of beef a little further off the goals when you cooking it. A good sear would be nice and this indirect the rest of the way to 140.

Great job!

LMAJ · 07-25-2008, 08:43 AM

That sandwich looks great and I am a big fan of the horseradish sauce.
I see a lot of juices on the cutting board - did you rest the meat before you slices it? I imagine a nice rest in a cooler would do wonders.

Stiltz6ft9in · 07-25-2008, 08:51 AM

Quote:

I personally like a touch of cayenne to a rub..how much depends on how hot you like it...I love it hoe but anymore I am leaning towards just enough to give a slight bit fo heat to the back of your throat at the finish of a piece of meat.

Must be having a fat finger day....

Arlin_MacRae · 07-25-2008, 08:58 AM

Molto bene, brother!

It looks very good!

Arlin

Divemaster · 07-25-2008, 08:59 AM

Welcome back Serial!!! We've missed you even though I've been trying to keep up with your site!

Quote:

Originally Posted by Fredbird

Wow, great looking sandwich! I like a good horseradish sauce as well.

My only suggestion would be to add a little onion powder and maybe some brown sugar to your rub.

I agree, a little onion powder goes a long way... Also, you could try substituting Lemon pepper for the black pepper.

Quote:

Originally Posted by trp1fox

That is indeed some great looking food. If I were to make any suggestion it might be to move that beautiful hunk of beef a little further off the goals when you cooking it. A good sear would be nice and this indirect the rest of the way to 140.

I would also think about adding a smoke bomb to the corner of your coals... This is made up of wood chips in foil with some holes poked into it... Could add some of that smoke flavor you like so much....

Again, welcome back my friend!!!!

07-25-2008, 05:37 AM	#2
OSD is One Chatty Farker Join Date: 12-22-05 Location: Pinellas Park, Fl.	Excellent looking sandwich!! I could eat a couple of them. __________________ Jim

07-25-2008, 06:23 AM	#3
Norcoredneck somebody shut me the fark up. Join Date: 07-11-06 Location: Norco, Ca.	If i made something that looked like that i wouldn't even have to ask. Besides I would still be eating, ortoo full to type! Great job. __________________ *Low and Slow.....* *The Prontologist is in...* *Ok let's see your Butt!*

07-25-2008, 06:40 AM	#4
bowhnter Babbling Farker Join Date: 12-05-06 Location: Van Alstyne TX Name/Nickname : Mike	Oh yeah, that's lookin good! Lord willing, I'll be over there in Florence middle of September, are you close, I could stop by for a sandwich! __________________ Mike Primo Oval XL Grilla Silverbac Weber kettle 22” and 26” Weber Genesis Blackstone 22 and 36 Weber Jumbo Joe for the RV Ooni Pro Pizza Oven Join us for the South East Bash in Lebanon, Tn. May 4, 2024 https://docs.google.com/spreadsheets...p=drivesdk)%5D Bash planning thread here https://www.bbq-brethren.com/forum/s...d.php?t=305951

07-25-2008, 07:37 AM	#5
bbqbull Watching over us. Join Date: 12-27-05 Location: Mid Michigan	Welcome back Serial and your food looks awesome! __________________ "You have never really lived until you have done something for someone who can never repay you." "I wish my mind could forget what my eyes have seen. :shocked:" "Heavily medicated for your protection. :doh:" Klose Mobile Pit Klose Owners Reccomended Pit Cookshack Smokette Gasser Little Chief Smoker Large BGE Gifted to me my Pit Barrel Smoker :mrgreen::clap:[URL="http://www.bbq-brethren.com//www.pinterest.com/pin/create/extension/"][/URL]

07-25-2008, 07:52 AM	#6
bbqdano Knows what a fatty is. Join Date: 05-12-08 Location: Overland Park, KS	Good looking meat. Imagine it would be great with bbq sauce as well!! __________________ bbqdano American BBQ Systems model All Star, CS-570 & TG-300 pellet grills, Broilmaster P3, and lastly, Superfast Red Thermapen

07-25-2008, 07:59 AM	#7
PaPaQ is Blowin Smoke! Join Date: 02-07-07 Location: Mt. Gilead, NC Name/Nickname : Clyde	I have a weak spot for horseradish sauce, so I will take 2 please!!

07-25-2008, 07:59 AM	#8
StayDown Guest	I personally like a touch of cayenne to a rub..how much depends on how hot you like it...I love it hot but anymore I am leaning towards just enough to give a slight bit fo heat to the back of your throat at the finish of a piece of meat. Heat on the front side, as you first start to eat a piece, tends to take away from the flavor of the meat IMO. That being said...great looking pron!! Last edited by StayDown; 07-25-2008 at 10:29 AM..

07-25-2008, 08:08 AM	#9
Fredbird is one Smokin' Farker Join Date: 08-01-06 Location: Columbia, MO	Wow, great looking sandwich! I like a good horseradish sauce as well. My only suggestion would be to add a little onion powder and maybe some brown sugar to your rub. __________________ John Traeger 075 22-1/2" WSM 18" WSM Weber One-Touch Gold Aussie Gasser MOFO Chapter KCBS CBJ "BEER is proof that God loves us and wants us to be happy". - Benjamin Franklin

07-25-2008, 08:24 AM	#10
Westexbbq somebody shut me the fark up. Join Date: 09-02-05 Location: Rockin' Lake Ronfarkoma, Hinterlands of BBQ .	Nice to hear from you again Serial344 and that looks real good to me. Keep up the good work, nice going. __________________ Illuminated, circa 1967. KCBS CBJ-Texas Transplant. Texas Smokemaster offset, Well-cured NB Silver Smoker, Santa Fe grill (retired). glory bee gasser. Texas International Pop Festival, Labor Day 1969. IMBAS Certified. Just roll me up and smoke me when I die. Always remember, no matter where ya go, there you are. I wanna tell you 'bout Texas radio and the big beat. Someday, I hope to visit Penelope. Hondo Crouch, Famous Late Mayor of Lunkenbach, Texas who advocated a 'dillo diet: "You can eat nothing but armadillos for a month, but you will have to run down and catch all the armadillos you eat and it can really take the weight off!"

07-25-2008, 08:29 AM	#11
BBQ Grail somebody shut me the fark up. Join Date: 08-11-03 Location: Rocklin, CA	Welcome back our Italian friend. That is indeed some great looking food. If I were to make any suggestion it might be to move that beautiful hunk of beef a little further off the goals when you cooking it. A good sear would be nice and this indirect the rest of the way to 140. Great job! __________________ Larry Soon to be a Texafornian. For a limited time I will be issuing Moink Ball Certificates. I'm working on a special COVID 19 Verson. Email me for details.

07-25-2008, 08:43 AM	#12
LMAJ somebody shut me the fark up. Join Date: 07-01-07 Location: Southeastern Pa	That sandwich looks great and I am a big fan of the horseradish sauce. I see a lot of juices on the cutting board - did you rest the meat before you slices it? I imagine a nice rest in a cooler would do wonders. __________________ L-M Official Pennsylvania MOINK Ball maker 1 Large BGE - 7/5/08 1 Large BGE and table - 8/29/12 1300 Timberline 5/26/17 1 18.5 WSM Super Fast BLUE and REDThermopen 1 - Fantastic hubby - the original Big Al Enjoy the little things, for one day you may look back and realize they were the big things. - Robert Brault

07-25-2008, 08:58 AM	#14
Arlin_MacRae somebody shut me the fark up. Join Date: 04-14-04 Location: Choctaw, OK	Molto bene, brother! It looks very good! Arlin __________________ Arlin MacRae Primo Oval Junior, Traeger Model 075 Pellet Pooper, Big Chief, Kingfisher Kooker 14" gas/wood combo, PBC Brethren Edition, Pit Boss NASCAR Tailgater Home Brewer, Murderer of Squirrels, Armadillo Inspector Flaming Pig Head Mod Certified KCBS Master BBQ Judge

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