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Author Topic: Pit Beef  (Read 2003 times)

Offline ChrisSmolinski

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Pit Beef
« on: January 11, 2017, 2152 UTC »
Pit beef is prepared by grilling a beef roast under high heat until it is medium rare, then sliced thin, and eaten on a platter, or as a sandwich with horseradish. Hereís how to make it:

First, the roast. I prefer sirloin tip, although some use top or bottom round. I donít like the latter due to the thick wedge of fat then runs through it. Iíve heard of people using eye round, but grilled eye round is barely fit for human consumption, so I really canít suggest that. Don't bother using any fancy cuts. And this is not an application for chuck roast (which is for pot roasts) or brisket.  Tri Tip would work great, but good luck finding any here out east. Those dastardly Californians hog it all.



Next, add the spice rub. I use two portions of salt to equal portions of ground red pepper, onion powder, garlic powder, paprika, oregano, and a little ground red pepper. Thereís no exact science here.



Coat your entire roast with the rub.



Then put the roast in the fridge at least a day before youíre going to cook it, so the spices can get absorbed into the meat.



Next, take the roast out of the fridge, and let it sit on the counter for an hour or so, to warm up a bit, so when you grill it, youíll maximize the volume that stays at medium rare. Of course, the USDA food safety police say this is a dangerous food safety violation.

Meanwhile, get your grill going nice and hot, and put the roast on.



Grill with the lid off on high heat.



When your instant read thermometer says 123F, youíre done. Thatís medium rare. The USDA says 145F is medium rare. Theyíre idiots.



Next, you want to tent your beef under aluminum foil, to let it rest, so you donít lose the juices. Donít skip this step. If you cut into the roast now, all the juices will come gushing out, and you'll be left with dry meat.



While your beef is resting, you want to slice your onions. I use an electric meat slicer, since Iím going to use it to slice the beef anyway.



Slice your onions thin. As thin as you can.



Slice your beef thin as well. Sure, you can use a knife if youíre good at it and not lazy. Me, Iím lazy. And I have a deli slicer, so I may as well use it.



Serve on a platter. If you want to make a sandwich, Schmidt's 647 bread http://schmidtbaking.com/products/647-2/ works, I'd suggest toasting it first. 
Put some horseradish on the beef and onions. If youíve got mayonnaise, throw it away now, before someone uses it.

Chris Smolinski
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Offline redhat

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Re: Pit Beef
« Reply #1 on: January 11, 2017, 2203 UTC »
Your catering my next outdoor show  ;D

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Offline ByteBORG

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Re: Pit Beef
« Reply #2 on: January 11, 2017, 2221 UTC »
Beef... It's what's for dinner...
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Offline corq

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Re: Pit Beef
« Reply #3 on: January 11, 2017, 2226 UTC »
Seriously looks awesome Chris, thanks!
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Offline Dr. Strangelove

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Re: Pit Beef
« Reply #4 on: January 12, 2017, 0051 UTC »
Gone to get a deli slicer.....
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Offline skeezix

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Re: Pit Beef
« Reply #5 on: January 12, 2017, 0228 UTC »
Very, very delicious.

What kind of horseradish do you use?

This summer, I got a root from a local farm (they pulled it out of the ground right in front of me) and grated it. That's now long since gone, and have had to resort to grocery store horseradish roots and, while not as good as fresh, its still pretty good freshly grated.

Minneapolis, MN

Offline ChrisSmolinski

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Re: Pit Beef
« Reply #6 on: January 12, 2017, 1122 UTC »
I use Gold's horseradish. On the Ryver chat, Skipmuck mentioned a local brand he buys, Domins.
Chris Smolinski
Westminster, MD
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Offline skeezix

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Re: Pit Beef
« Reply #7 on: January 13, 2017, 0101 UTC »
I'll give those a try.

I don't usually use horseradish at home ... for some unknown reason. Tastes good & I like it, but  ???

On the other hand, fresh ground black pepper goes in nearly everything. And fresh garlic isn't far behind.


BTW: That beef still looks good, so very good.



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Offline Fansome

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Re: Pit Beef
« Reply #8 on: January 13, 2017, 0105 UTC »
Yes, everyone knows that the "pit" is the most delectable, not to mention the most aromatic, cut of beef.

Offline Pigmeat

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Re: Pit Beef
« Reply #9 on: January 13, 2017, 0129 UTC »
Yes, everyone knows that the "pit" is the most delectable, not to mention the most aromatic, cut of beef.

You really need to get out of the house more, Al.