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Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.


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Old 12-04-2011, 08:27 PM   #1
42BBQ
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Join Date: 06-26-10
Location: Manheim, PA
Default Pit beef recipes?

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.
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Old 12-04-2011, 08:35 PM   #2
IamMadMan
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Quote:
Originally Posted by 42BBQ View Post
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.
Never had it, but here is someones internet link...

http://foodnerd.org/2008/06/30/homem...ke-up-sheeple/

http://www.grouprecipes.com/84989/ba...-sandwich.html
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Old 12-04-2011, 08:43 PM   #3
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Thanks Mad, I'll check the links
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Old 12-04-2011, 08:44 PM   #4
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Baltimore pit beef is a bottom round roast with no seasoning added and is cooked over charcoal on an open charcoal pit. It is usually pretty rare. If someone wants it less rare, they slice it very thin and cook it a little longer after it is sliced. Seasoning is up to the customer.
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