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aawa
10-13-2014, 11:10 AM
Well after season a few threads about Baltimore Pit Beef I decided to do my own.

I bought a choice beef bottom round because I like it better than eye of round. Rubbed it up with salt, pepper, chili powder, and garlic powder. I let it sit in the fridge for about 6 hours.
http://i.imgur.com/TWnlEM8.jpg
http://i.imgur.com/tPVScDr.jpg

While the beef sat and rested, I decided to make some sides.

Old Bay + Kale
http://i.imgur.com/eOV5L4P.jpg

Turned into Old Bay Kale Chips.
http://i.imgur.com/Yg98jQM.jpg

Made an Apple Fennel Slaw. Had 1/4 small head of cabbage, shredded carrots. Salted so it leeched out the water and became nice and tender (about 2 hours). Then rinsed and added in thinly sliced fennel bulb and 1 julienned granny smith apple. Mixed 2 tablespoons apple cider vinegar, 1 teaspoon tarragon,2 teaspoons of agave nectar, and about 1.5 cups greek yogurt, and shaved fennel fronds together. Then dumped it in the bowl with the other ingredients and mixed, and then into the fridge.
http://i.imgur.com/7a3Ve8f.jpg

Made some of the Baltimore Tiger Sauce aka Horseradish mayo. I made myself some Olive Oil mayo. 1 egg, 1 teaspoon vinegar, squirt of dijon and about 1 cup of olive oil and a whole lot of hand mixing. After I got the consistency I wanted, I added juice of half a lemon and a bunch of horseradish.

Go time on the pit beef.

I got a bed of lump going, and then threw in 2 branches of oak and peach that I had seasoning. Let the fire get nice and hot and the beef went directly over the fire to sear. It may look black on the fat cap, but the seasoning wasn't bitter by any mean the fat did render out nicely on it though.
http://i.imgur.com/fhK3knf.jpg
http://i.imgur.com/JZHPNdN.jpg

Off the coals and time to cook indirect at a high temperature since I didn't want the outside to look like a meteorite.
http://i.imgur.com/V9oRgjr.jpg
http://i.imgur.com/pCGuyzY.jpg
http://i.imgur.com/5P66hbh.jpg

Normally I would cook till 125 degrees and let carry over cooking to take it to about 130-140. However almost all my friends that came over prefer their meat medium well to well done. So i cooked it to 150 and let the temperature carry over.
http://i.imgur.com/hwdqknd.jpg
http://i.imgur.com/6Q4AkDt.jpg

I let it rest and then hand sliced nice and thin, against the grain. The meat ended up carrying over to well done. It was still nice tender and not too dry. I also dredged it through the au jus so it could soak up more flavor and moisture. I also only sliced what I thought would be eatten, and left the rest unsliced. I did have to go back and slice more off later for second helpings.
http://i.imgur.com/TzA63BZ.jpg
http://i.imgur.com/nRycYRS.jpg
http://i.imgur.com/Z83mxfa.jpg

Here is the spread. Kaiser Rolls, Sweet Onion slices, Homemade Tiger sauce, Apple Fennel Slaw, and Old Bay Kale chips.
http://i.imgur.com/amg3JmR.jpg

And the plated shots.
http://i.imgur.com/q313fza.jpg
http://i.imgur.com/0kmePzv.jpg

Although I wish more of my friends/roommates enjoyed medium rare meat, this did not suck.

PatAttack
10-13-2014, 11:14 AM
Nice cook, Brother!

Shame on your friends. Shame, I tell ya'!

Iroquois
10-13-2014, 11:18 AM
That spread really looks amazing aawa! I would like to know how you made the Kale crisps. I am also with you on the medium rare bit. My in-laws will not touch a piece of Prime Rib if it is still pink. It is a sin to serve a great piece of beef overcooked, and beyond medium rare in my opinion is overcooked.

Garyclaw
10-13-2014, 11:21 AM
Beautiful Beef!! Nice work.

aawa
10-13-2014, 11:32 AM
Nice cook, Brother!

Shame on your friends. Shame, I tell ya'!

Yeah. I have tried to change their views over the years. I have tried to serve them medium cooked beef. They have tried it and just don't like it. I always cook beef to temp that pleases the majority of the crowd I'm cooking for. I would prefer to cook meat to medium well/well done and everybody eats, vs medium rare and I am the only one eating. It defeats the purpose of having friends over for dinner. :p

That spread really looks amazing aawa! I would like to know how you made the Kale crisps. I am also with you on the medium rare bit. My in-laws will not touch a piece of Prime Rib if it is still pink. It is a sin to serve a great piece of beef overcooked, and beyond medium rare in my opinion is overcooked.

Pre Heat oven to 450 degrees. Wash Kale, tear the kale away from the ribs/stems into bite sized pieces and put onto a baking sheet. Spray with pam or any other atomized oil. Sprinkle with your choice of seasoning. This time I used Old Bay. Put in oven till the kale gets cripsy. Takes about 10 minutes or so.

As for overcooking beef, it does make me sad and they have tried my medium and medium rare beef and they just don't like it. So for that group of friends they get medium well/well done beef. I would prefer the whole group eats a well done piece of beef vs medium rare beef and I'm the only one eating. Kind of defeats the purpose of having friends over for dinner and the football games.

Beautiful Beef!! Nice work.

Thanks!

Q Junkie
10-13-2014, 11:42 AM
What I normally do with sliced beef like Prime Rib or a Roast Beef is to cook it to a med rare the way it should be and have a pan of Au Jus on the stove and just dip the slices in that need to be "over cooked". The Au Jus just gets better as people over cook their meat and the left overs are not ruined:mrgreen:.

smoke ninja
10-13-2014, 11:44 AM
I love to see a proper pit beef cooked with direct fire

Grimm5577
10-13-2014, 11:49 AM
Everything looks great! Intrigued by the kale crisps. do you just bake them? Kudos man! again everyhting looks fantastic!

jasonjax
10-13-2014, 11:54 AM
That there is my kind of meal. Well done! Pun-intended!

aawa
10-13-2014, 11:55 AM
What I normally do with sliced beef like Prime Rib or a Roast Beef is to cook it to a med rare the way it should be and have a pan of Au Jus on the stove and just dip the slices in that need to be "over cooked". The Au Jus just gets better as people over cook their meat and the left overs are not ruined:mrgreen:.

I will normally do this with bigger more expensive cuts of meat. But for beef bottom round, it isn't that big of a deal to me. I prefer my beef medium rare, but I'll eat it cooked anyways, as long as it isn't a hockey puck.

I love to see a proper pit beef cooked with direct fire

Direct fire is the only way for true pit beef. I tried to do it, but I had to put it indirect for a little bit, so I didn't just completely turn the outside into jerky.

Everything looks great! Intrigued by the kale crisps. do you just bake them? Kudos man! again everyhting looks fantastic!

Yep, just bake them in a 450 degree oven till they turn into a brownish green and are crispy. It fills the void for potato chips whenever I want them.

RolandJT
10-13-2014, 01:51 PM
Nice pit beef.

jamaicamon
10-13-2014, 03:22 PM
Nice cook. Looks like you nailed it. Never heard of kale chips!

Happy Hapgood
10-13-2014, 04:21 PM
BAM Brother! Most Excellent!

fingerlickin'
10-13-2014, 05:25 PM
Bravo! Looks fantastic man. Love kale chips...surprisingly. Never tried old bay on 'em, good idea. :thumb:

Bama Ron
10-13-2014, 06:42 PM
Great Cook! Makes me want to fire it up!

Vision
10-13-2014, 07:22 PM
Very nice. Next time try soaking the onions in milk beforehand. I do a reverse sear to keep the outside from charring. A slicer will make it more tender.

Awesome use of Old Bay. I love it on veggies.

1buckie
10-13-2014, 07:42 PM
That all looks great !!!


I really like your cookups......always some added extras like the kale chips & the sauce & slaw......:wink:

Beef can go to well & still be good.....here's a tri-tip up to just well:

http://i1223.photobucket.com/albums/dd520/1buckie/Cookers%202012/new%20cookers%202013/Winzs%20Meetup/West%20Coast%20Meetup/West%20Coast%20Meet%2014/PostWestCoastMeet042.jpg

And some other ones a different time:

http://i1223.photobucket.com/albums/dd520/1buckie/1st%202013%20chicken/Mothers%20Day%20TriTip/MothersDayTriTip069.jpg

as long as it stays juiced up, I'm OK w/ it....injected most always..........

J-Rod
10-13-2014, 08:02 PM
Oh HELL yeah that looks dang good brother!!! Really like the take on slaw too, gonna have to try that! Thanks for sharing

aawa
10-13-2014, 08:53 PM
Nice cook. Looks like you nailed it. Never heard of kale chips!

You will have to try them. They are good!

BAM Brother! Most Excellent!

Thanks Brother Toast.

Bravo! Looks fantastic man. Love kale chips...surprisingly. Never tried old bay on 'em, good idea. :thumb:

I try to change it up and put other seasonings on them. Give Plowboys Yardbird a sprinkle on them also, that is really good.

Great Cook! Makes me want to fire it up!

Fire it up! I just try to inspire others, the way others inspire me to cook.

Very nice. Next time try soaking the onions in milk beforehand. I do a reverse sear to keep the outside from charring. A slicer will make it more tender.

Awesome use of Old Bay. I love it on veggies.

I soaked the onions in water, but I'll give them a try in milk. I know a sliccer would work better, but I dont have room for one. So I just use my Victornox 12in graton slicer and I get some nice thin slices still.

aawa
10-13-2014, 08:58 PM
Oh HELL yeah that looks dang good brother!!! Really like the take on slaw too, gonna have to try that! Thanks for sharing

No problem. The slaw goes really well late summer and into fall. When apples and fennel are at their best. Although it is good anytime of the year.

That all looks great !!!


I really like your cookups......always some added extras like the kale chips & the sauce & slaw......:wink:

Beef can go to well & still be good.....here's a tri-tip up to just well:


And some other ones a different time:

as long as it stays juiced up, I'm OK w/ it....injected most always..........

I will eat beef no even if it is well done. As long as it isn't a hockey puck, I'm ok with it. When I cook to well done, I normally just cook to medium well and let it carry over cook. This allows the meat to still remain juicy. And i always try to have some good sides to go along with dinner. Even though the meat is the star typically, I like to make a strong case for sides so the dinner is that much better. :D

cowgirl
10-13-2014, 10:19 PM
Looks excellent!!

BobBrisket
10-13-2014, 10:26 PM
Oh man, that looks good. We (kids too) love steam kale with some salt and lime on it. I'm gonna try the baked kale. I know my kids will tear that up! I'd so hit that plate. Looking really good!

Bob

aawa
10-14-2014, 08:36 AM
Looks excellent!!

Thanks Jeanie.

Oh man, that looks good. We (kids too) love steam kale with some salt and lime on it. I'm gonna try the baked kale. I know my kids will tear that up! I'd so hit that plate. Looking really good!

Bob

Do up the kale chips. You guys will love them.

BKish25
10-14-2014, 08:44 AM
Nicely done! How many pounds was your roast?

aawa
10-14-2014, 09:02 AM
Nicely done! How many pounds was your roast?

It was a 5lb roast. It went fast!