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.
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.