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View Full Version : My Shot at Maryland Pit Beef


rogwadd
03-17-2010, 10:13 PM
My last couple of cook efforts have been with ribs and butt, so I had a hankering for beef. Safeway had a sale on bottom round @ $1.99 so I picked up a 4 pounder to do pit beef.

I applied olive oil to the roast and did a rub of salt, pepper, granulated onion and garlic, and a little bit of cayenne pepper, Wrapped and put it in the fridge for about 4 hours.

Started a full chimney of briquettes and set up my kettle for an indirect cook. I had intended to cook all sides of the roast over direct heat for 5-6 minutes each and then finish off indirect, but my coals were a bit hot and flamed up around the meat. I ended up dancing the roast around the coals for 2 or three minutes per side before moving the meat away from the coals.

Vent temps were a bit over 350, so I cooked the roast away from the coals for about 40 minutes. My coals cooled down some during that time which allowed me to finish the last 15-20 minutes right over the coals. All in all, I think the piece of meat cooked for about 1 hr 10-20 minutes. Pulled at 120 degrees and let rest under foil for about 5 minutes.

End product includes kaiser rolls, sliced sweet onion, and horseradish. Really need to work a bit more on final presentation. Enjoy!!

http://lh3.ggpht.com/_JIoXWqabLl4/S6GE5NcFTtI/AAAAAAAAAeE/8yBSpKL-Qt4/s800/IMG_8986.JPG

http://lh4.ggpht.com/_JIoXWqabLl4/S6GE6Y1pjKI/AAAAAAAAAeI/iXJ1WBoYM7Q/s800/IMG_8988.JPG

http://lh4.ggpht.com/_JIoXWqabLl4/S6GE8JW2FkI/AAAAAAAAAeM/vTLB3qbjvbE/s800/IMG_8989.JPG

http://lh3.ggpht.com/_JIoXWqabLl4/S6GE-TakzeI/AAAAAAAAAeY/BOOWouCV-LE/s800/IMG_8991.JPG

Jay Bird
03-17-2010, 10:21 PM
Final presentation looks fine to me. That is one fine lookin' sammie.

Boshizzle
03-17-2010, 10:23 PM
Looks good! Next time I'm in Baltimore, I'm finding the PB place and giving it a try. If I like it, I may try making my own. If it tastes as good as yours looks, I will be trying my hand at making it.

bigabyte
03-17-2010, 10:33 PM
Good Freaking Lord that looks GOOD!:hungry:

JD McGee
03-17-2010, 10:40 PM
Most excellent pron sir! :clap2:

bobaftt
03-17-2010, 10:51 PM
dayum slice me off a piece of that.... Thats just bottom round cooked to rare?

Phesant
03-17-2010, 11:13 PM
I'll have a sammie or two :rolleyes:
Nicely done .... Very nicely done....MMMMM..mmmmmmmmmmmmmmmmm

telecomic
03-17-2010, 11:29 PM
As that's my hometown, I'd suggest these places in Baltimore and the surrounding area: Champs - Pulaski Highway in Baltimore. It was featured by Guy Fieri, and got a nice write-up in his book. They usually live up to the hype, too. Really good pit beef, sweet pit ham. I've eaten there about a dozen times, and five of those were mind-blowingly good, five were pretty good, and two were ok. Pretty good odds. Some people tear them down on internet forums, but I've never had a problem with them. Still, I hope their plug from Fieri hasn't spoiled them. Bonus about Champs - it's in the parking lot of the Gentleman's Gold Club strip club. Hey, strippers need meat, too! Bayside Bull - MD 214 in Edgewater - about 30 miles from DC and 30 miles from Baltimore, these guys always have a solid offering. They do really good catering services as well. Good pit turkey, especially. Charcoal Deli - Off York Road in Cockeysville, MD, north of the city. Great grilled wings, nice lemonade, and great pit beef. They had a fire not too long ago, and I haven't been back since, so I don't know how they're doing since they rebuilt. Bonus about the Charcoal Deli - it's right next to the Corner Stable restaurant, a place where I spent many nights as a Towson State undergrad eating juicy ribs and killer crabcakes. There also was a place off Johnnycake Road in Ellicott City that was killer, too. Don't know if they are still around, though. It's been a couple of years since I was there. Also, if you see "The Canopy" anywhere, they're usually good, too. They're a really small chain based around the Baltimore metro that seems to have some issues keeping stores open.

btcg
03-17-2010, 11:31 PM
My last couple of cook efforts have been with ribs and butt, so I had a hankering for beef. Safeway had a sale on bottom round @ $1.99 so I picked up a 4 pounder to do pit beef.

I applied olive oil to the roast and did a rub of salt, pepper, granulated onion and garlic, and a little bit of cayenne pepper, Wrapped and put it in the fridge for about 4 hours.

Started a full chimney of briquettes and set up my kettle for an indirect cook. I had intended to cook all sides of the roast over direct heat for 5-6 minutes each and then finish off indirect, but my coals were a bit hot and flamed up around the meat. I ended up dancing the roast around the coals for 2 or three minutes per side before moving the meat away from the coals.

Vent temps were a bit over 350, so I cooked the roast away from the coals for about 40 minutes. My coals cooled down some during that time which allowed me to finish the last 15-20 minutes right over the coals. All in all, I think the piece of meat cooked for about 1 hr 10-20 minutes. Pulled at 120 degrees and let rest under foil for about 5 minutes.

End product includes kaiser rolls, sliced sweet onion, and horseradish. Really need to work a bit more on final presentation. Enjoy!!

http://lh3.ggpht.com/_JIoXWqabLl4/S6GE5NcFTtI/AAAAAAAAAeE/8yBSpKL-Qt4/s800/IMG_8986.JPG

http://lh4.ggpht.com/_JIoXWqabLl4/S6GE6Y1pjKI/AAAAAAAAAeI/iXJ1WBoYM7Q/s800/IMG_8988.JPG

http://lh4.ggpht.com/_JIoXWqabLl4/S6GE8JW2FkI/AAAAAAAAAeM/vTLB3qbjvbE/s800/IMG_8989.JPG

http://lh3.ggpht.com/_JIoXWqabLl4/S6GE-TakzeI/AAAAAAAAAeY/BOOWouCV-LE/s800/IMG_8991.JPG

Glad you Va people appreciate all us marylanders have done for you. :wink:

BlkJeep
03-18-2010, 07:17 AM
Farking ehh... I'll take that plate! :clap:

watg?
03-18-2010, 07:44 AM
I'll have one on rye to go please!

MikeR
03-18-2010, 07:55 AM
Wow- great looking food- I love horseradish on beef.:clap2:

cameraman
03-18-2010, 08:09 AM
Is it me or does that look like it was sliced with the grain? Not saying it doesn't look mouth-watering, just saying...

EatonHoggBBQ
03-18-2010, 08:40 AM
Is it me or does that look like it was sliced with the grain? Not saying it doesn't look mouth-watering, just saying...


It does kind of look that way.




Looks DEEEEEEEEELICIOUS. I'll second that horseradish on the beef too.