To flip or not to flip???...Man I almost flipped!!

firecracker jack · 05-16-2010, 08:43 PM

So today rolled around and I was supposed to hook up with a friend and do some fab work on the Dpp-60, as well as build a couple of drums..He had to work 6-days this week and then had a bunch to do around the house so we put off the fab work till next weekend...
So I decided to do my spin on some Baltimore pit beef (I believe usually bottom round roast...I used sirloin tip cause it was on sale). Put it on the drum and inserted my temp probe and let her go....Burning all lump charcoal my temps were a little high, 287*-294*, but for this roast I wasn't concerned....I hit an internal temp of 145* after about three hours and pulled her off to rest. Now I never worry about flipping any other cut of meat on the drum, and didn't flip the roast this time either...After letting it rest for 15min or so I cut it half to fit it on the slicer and dang if it wasn't cooked nice on the bottom half and a little too rare on the upper! At that point I put it back on the drum figuring I'd just ruined it, and I was almost flippin' out......Timed it rather than reinserting the probe...Let her stay on for about 30-35min. and pulled her again to rest and the slice....
Guess I got lucky cause it turned out a nice medium in the center and a little more well to the outside(which the wife prefers).

The roast was liberally seasoned with kosher salt, black pepper, fresh garlic, oregano, and a little rosemary. It was served pilled high on some asiago cheese bread slathered with a mayo, dijon, horseradish, vinegar dressing. The dressing was also used to make a rough chopped slaw that topped off the sandwiches....Served with corn steamed in the husks.

Dang near tastey!!

Thanks for checking out, my supper...

firecrackerjack

landarc · 05-16-2010, 08:48 PM

Looks like a good sandwich to me, no drama in the end.

BBQDawg · 05-16-2010, 08:50 PM

Man, that's some tasty looky chow. I'd hit that for sure.

Furyous · 05-16-2010, 08:50 PM

That looks well beyond "dang near" tasty

SmokeJumper · 05-16-2010, 09:00 PM

Man that looks great. I love the slaw on top. I only usually do that with pork but that sounds perfect.

Sean "Puffy" Coals · 05-16-2010, 09:13 PM

Looks great! Good to know you can do that with pit beef. Was thinking of trying it next smoke- good info.

cameraman · 05-16-2010, 09:37 PM

Isn't it funny how you can think things have turned to chit and a little work puts everything right? Looks good enough to eat.

Gore · 05-17-2010, 05:51 AM

Beautiful sammie! Looks like a good breakfast to me.

Vince B · 05-17-2010, 06:50 AM

Maybe next time cook on a rack in a tin foil pan like you would in the oven. This way the pan will work as a heat shield and you should get a more even cook by keeping it elevated with the rack.

Bbq Bubba · 05-17-2010, 07:20 AM

Outstanding!

05-16-2010, 08:43 PM	#1
firecracker jack is one Smokin' Farker Join Date: 06-27-09 Location: belleville,mich.	To flip or not to flip???...Man I almost flipped!! So today rolled around and I was supposed to hook up with a friend and do some fab work on the Dpp-60, as well as build a couple of drums..He had to work 6-days this week and then had a bunch to do around the house so we put off the fab work till next weekend... So I decided to do my spin on some Baltimore pit beef (I believe usually bottom round roast...I used sirloin tip cause it was on sale). Put it on the drum and inserted my temp probe and let her go....Burning all lump charcoal my temps were a little high, 287-294, but for this roast I wasn't concerned....I hit an internal temp of 145* after about three hours and pulled her off to rest. Now I never worry about flipping any other cut of meat on the drum, and didn't flip the roast this time either...After letting it rest for 15min or so I cut it half to fit it on the slicer and dang if it wasn't cooked nice on the bottom half and a little too rare on the upper! At that point I put it back on the drum figuring I'd just ruined it, and I was almost flippin' out......Timed it rather than reinserting the probe...Let her stay on for about 30-35min. and pulled her again to rest and the slice.... Guess I got lucky cause it turned out a nice medium in the center and a little more well to the outside(which the wife prefers). The roast was liberally seasoned with kosher salt, black pepper, fresh garlic, oregano, and a little rosemary. It was served pilled high on some asiago cheese bread slathered with a mayo, dijon, horseradish, vinegar dressing. The dressing was also used to make a rough chopped slaw that topped off the sandwiches....Served with corn steamed in the husks. Dang near tastey!! Thanks for checking out, my supper... firecrackerjack

05-16-2010, 08:48 PM	#2
landarc somebody shut me the fark up. Join Date: 06-26-09 Location: sAn leAnDRo, CA	Looks like a good sandwich to me, no drama in the end. __________________ [COLOR=DarkGreen][COLOR=DarkRed][SIZE=1]me: I don't drink anymore Yelonutz: me either, but, then again, I don't drink any less [/SIZE][/COLOR][/COLOR][SIZE=1][COLOR=DarkRed] [COLOR=Pink]SSS[/COLOR] [/COLOR][/SIZE]

05-16-2010, 08:50 PM	#4
Furyous Knows what a fatty is. Join Date: 03-23-10 Location: Las Cruces, NM	That looks well beyond "dang near" tasty __________________ XL BGE, Brinkman horiz

05-16-2010, 09:13 PM	#6
Sean "Puffy" Coals is one Smokin' Farker Join Date: 03-29-10 Location: Buffalo, NY	Looks great! Good to know you can do that with pit beef. Was thinking of trying it next smoke- good info. __________________ 2 UDS: Sean "Puffy" Coals & Tupork, 275g oil tank smoker: Piggy Smokes, in progress

05-16-2010, 09:37 PM	#7
cameraman Babbling Farker Join Date: 08-30-09 Location: Nashville, TN	Isn't it funny how you can think things have turned to chit and a little work puts everything right? Looks good enough to eat. __________________ [COLOR=RoyalBlue][SIZE=3]Dave [/SIZE][/COLOR] [COLOR=Gray]22.5 WSM 22.5 OTS Weber kettle Smokey Joe (RIP) a dorky little headlamp[/COLOR]

05-16-2010, 08:50 PM	#3
BBQDawg Found some matches. Join Date: 04-10-10 Location: Shawnee, KS	Man, that's some tasty looky chow. I'd hit that for sure.

05-16-2010, 09:00 PM	#5
SmokeJumper is One Chatty Farker Join Date: 04-14-10 Location: San Francisco, CA and Phu Quoc Island Vietnam	Man that looks great. I love the slaw on top. I only usually do that with pork but that sounds perfect.

05-17-2010, 05:51 AM	#8
Gore Phizzy Join Date: 10-05-08 Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts Name/Nickname : Gore (surprise!)	Beautiful sammie! Looks like a good breakfast to me. __________________ Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS "I love everything about the pig, even the way she walks." -- Spanish proverb (\__/) (='.'=) This is the rabbit baby. Invests him in yours signature, (")_(") and the help rabbit baby takes over control of the world! Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.

05-17-2010, 06:50 AM	#9
Vince B is one Smokin' Farker Join Date: 11-15-09 Location: Bloomingdale Illinois	Just an idea..... Maybe next time cook on a rack in a tin foil pan like you would in the oven. This way the pan will work as a heat shield and you should get a more even cook by keeping it elevated with the rack. __________________ 18"WSM/SMOKEY JOE/ VERY OLD 22.5" Weber /5 BURNER KENMORE GAS

05-17-2010, 07:20 AM	#10
Bbq Bubba somebody shut me the fark up. Join Date: 05-03-07 Location: New Baltimore, Mi.	Outstanding! __________________ Owner of Bubba's BBQ & Catering L.L.C. Beer Snob I cook the #bestbrisketnorthoftexas. Get over it. #detroitporkmafia BBQ Person of the Year 2013

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