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/ck/ - Food & Cooking

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18725256 No.18725256 [Reply] [Original]

Anyone here ever make Pit Beef? I'm going to make it for the second time ever this weekend. Its been several years since I last made it, so any tips or guidance would be welcome.

Top round with a rub made of garlic, onion, salt, pepper, paprika and chili powder. Grilled hot for just a couple minutes to sear, then slow grilled to a nice medium rare. Slice the beef thin, put on a nice roll with horsey and raw onion.

Pics are from last time I made it, when I managed to over cook the beef.

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Here's some pics of the real deal.

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>> No.18725569

Looks good, hoss.

>> No.18725578

>>18725256
IM GOING DOWN TO HOUSE OF SAUSAGE
I GOT MY BARBECUE SHOES ON AND MY CIGAR ASH BBQ SAUCE ON MY BEARD

>> No.18725714

>>18725256
pit beef sandwich, extra horseradish and tater salad.

>> No.18726688

>>18725714
The Wire? That's where I first heard of them.

>> No.18726698

that looks real good bud. so do you sear on all sides on high heat then indirect until 135 or something?

>> No.18726705

>>18726698
Yep. I've also seen recipes that do the opposite - low and slow first followed by a finishing sear. Final internal temp varies depending on your doneness preference.

>> No.18726707

>>18725256
Yeah I go to arbys.

>> No.18727378

>>18725256
>when I managed to over cook the beef
unless it was just too hot while slow cooking, you might have seared it too much to start off. at least with slow smoking, I can usually get a good bark without searing at all, so if you do want to start it off with a sear, dont sear it to a fully done sear, it should be done less, and the slow cook should increase it to where you want it to be