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V_Rocco
07-22-2007, 12:39 PM
Maryland is not known for its BBQ, but we do have something special. Its called Bit beef. I've sampled this across the Baltimore region, and it is awesome. I've never been able to duplicate it until now. I found this recipe by Steve Raichlen in the New York Times. All I can say is it is unbelievable. I cooked the roast directly over the charcoal. I turned it frequently, until it was black on each side. It needs to be rare, so take it off the fire as soon as it reaches 120-130 degrees. It will continue to cook while you're slicing it.

NY Times (http://query.nytimes.com/gst/fullpage.html?sec=travel&res=9501EFD81230F93BA15755C0A9669C8B63)

I don't know how long the link will be good, so here it is:

BALTIMORE PIT BEEF SANDWICH
Adapted from Big Fat Daddy's
Time: 1 hour, plus 3 hours' to 3 days' marinating

For the rub:
2 tablespoons seasoned salt
1 tablespoon sweet paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon black pepper

For the sandwich:
1 3-pound piece top round
8 kaiser rolls or 16 slices of rye bread
Horseradish sauce (see recipe)
1 sweet white onion, sliced thin
2 ripe tomatoes, sliced thin (optional)
Iceburg lettuce (optional).


1. Combine ingredients for the rub in a bowl, and mix. Sprinkle 3 to 4 tablespoons all over the beef, patting it in. Place in a baking dish, and cover with plastic wrap. You can cover the beef with the rub for a few hours, but for maximum flavor, leave it for 3 days in the refrigerator, turning once a day.

2. Prepare a hot grill. Grill beef 30 to 40 minutes, or until outside is crusty and dark brown and internal temperature is about 120 degrees (for rare). Turn beef often. Transfer to a cutting board; let it rest 5 minutes.

3. Slice beef thinly across grain. Pile beef high on a roll or bread slathered with horseradish sauce. Garnish with onions, tomatoes and sliced lettuce. Serve.

Yield: 8 sandwiches.

HORSERADISH SAUCE
Adapted from Big Fat Daddy's
Time: 3 minutes

1 cup mayonnaise
1/2 cup prepared white horseradish, or to taste
2 teaspoons fresh lemon juice
Salt and black pepper to taste.


Combine ingredients in a bowl, and whisk to mix. Adjust seasonings to taste.

Yield: 1 1/2 cups.

BTW... Put a splash of your fav BBQ Sauce on the sandwich. We call them samwiches in Baltimore. http://tvwbb.infopop.cc/groupee_common/emoticons/icon_smile.gif

Bill Hays
07-23-2007, 10:18 AM
Good read ~ Thanks! Too bad they didn't include a picture of a samwich.

Bill

Bryan S
07-23-2007, 05:23 PM
Great article, thanks for posting. Sounds like a road trip on the Roade Glide for a Pit Beef Sammy sometime soon. http://tvwbb.infopop.cc/groupee_common/emoticons/icon_biggrin.gif

V_Rocco
07-29-2007, 05:42 AM
You know, it's weird. I looked for a picture, but I could not find one. I should have taken a picture of mine. LOL

Bryan S
07-29-2007, 02:03 PM
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by V_Rocco:
I've sampled this across the Baltimore region, and it is awesome. </div></BLOCKQUOTE>
V. Rocco, which place is your fav? Acc to map quest, I'm 1.5 hrs away from Chaps, Big Fat Daddy's. I'm going to try and get down there sometime soon. http://tvwbb.infopop.cc/groupee_common/emoticons/icon_biggrin.gif

V_Rocco
07-29-2007, 03:49 PM
Fat Daddy's is awesome, but there is another Road side stand in Hanover, MD. If you are south of Baltimore, that might be easier to get to. It is called Smokey's pit beef. Their Pit Turkey is pretty darn good also. The place is located one block south of Route 100 on Route 1 (Washington, Blvd). I have heard they are not open on the weekends, but I am not sure if that is true. I used to work right near there, and spent many lunch hours just haging out.

Check out this news story in the City paper. There are a lot of good places on Route 40, east of Baltimore. That is the home of Pit Beef:

Pit Beef (http://www.citypaper.com/eat/review.asp?rid=5021)

You might want to try Big Al's instead of Fat Daddys, but I never had a problem with Fat Daddys.

In Cockeyesville (north of Baltimore) there is another place called the Charcoal Deli. They are open all the time just like a regular restaurant.

The absolute king of Pit Beef is Andy Nelson's BBQ. It is in Cockeyesville, right next to Valley View Farms. VVF will be easy to find. It is the best by far. I've never had a bad samwiche there.

Bryan S
07-29-2007, 04:25 PM
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by V_Rocco:
Fat Daddy's is awesome, but there is another Road side stand in Hanover, MD. If you are south of Baltimore, that might be easier to get to. It is called Smokey's pit beef.

You might want to try Big Al's instead of Fat Daddys, but I never had a problem with Fat Daddys.

In Cockeyesville (north of Baltimore) there is another place called the Charcoal Deli. They are open all the time just like a regular restaurant.

The absolute king of Pit Beef is Andy Nelson's BBQ. It is in Cockeyesville, right next to Valley View Farms. VVF will be easy to find. It is the best by far. I've never had a bad samwiche there. </div></BLOCKQUOTE>
Thanks for all the info. I'm above you in PA. I can go many different ways down to MD. The best way for me is probably down 272 to Rt 1 go right and make a left right at the Conewingo Damn and head down through Port Deposit verses Rt 30 to 83 South, death highway. http://tvwbb.infopop.cc/groupee_common/emoticons/icon_eek.gif When I go i'll have my appetite with me so I'm planning on trying as many as I can find while there. I can eat a lot and it shows. http://tvwbb.infopop.cc/groupee_common/emoticons/icon_biggrin.gif

V_Rocco
07-30-2007, 03:28 PM
Well, good luck to you, I'm sure you'll have a lot of fun. 83 might be the death highway, but it goes right by Andy Nelson's BBQ. http://tvwbb.infopop.cc/groupee_common/emoticons/icon_smile.gif

IMHO, it's the best of the bunch (OK, I can't really decide which is the best!)

Matt Jones
08-23-2007, 05:31 AM
Bryan, might be better to stay on Rt 1 until you hit Bel Air then take Rt 24 down to Rt 40, it would put you on Rt 40 a lot closer to the places mentioned.

We have Fast Eddies in North East but I don't know how they compare to the places closer to Baltimore. Next time I'm down that way, I'm gonna have to do some sampling of my own.

Bryan S
08-23-2007, 03:55 PM
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Matt Jones:
Bryan, might be better to stay on Rt 1 until you hit Bel Air then take Rt 24 down to Rt 40, it would put you on Rt 40 a lot closer to the places mentioned.

We have Fast Eddies in North East but I don't know how they compare to the places closer to Baltimore. Next time I'm down that way, I'm gonna have to do some sampling of my own. </div></BLOCKQUOTE>
Matt, Thanks for the directions tip. I can swing by and pick you up when I go down. I can be in N East in about 45 min or less. http://tvwbb.infopop.cc/groupee_common/emoticons/icon_biggrin.gif

Matt Jones
08-25-2007, 08:49 AM
No problem, lots of ways to get done here from up there.

JeremyC
09-10-2007, 05:27 AM
I'll second that on Andy Nelson's BBQ. Probably one of the best BBQ joints in Maryland. Lucky for me, its 10 min. from my house!

Denny M
10-06-2007, 06:40 PM
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bryan S:
[QUOTE]Originally posted by V_Rocco:

You might want to try Big Al's instead of Fat Daddys, </div></BLOCKQUOTE>

Big Al's in Essex is awesome. I used to keep a boat on the bay and BA's was a regular stop. I work at the Harley plant in York,Pa. and BA's owner and I traded some t-Shirts. It was fun. Great Sammichs. http://tvwbb.infopop.cc/groupee_common/emoticons/icon_wink.gif

Might hafta buy another boat.

Phil E
04-10-2008, 08:15 AM
Here is a pic of a pit beef sandwich: Pit Beef (http://www.costasinn.com/maryland_crab_cakes/images/pitbeef_003.jpg)

In Ocean City, I always liked Bull on the Beach (http://www.bullonthebeachoc.com/)

There used to be a place over the bridge on the way to OC that had great pit beef. Might have been Easton. Just a road side stand. It was near a Holiday Inn. Been years since I've lived in MD!

Born and raised in MD!

Akio Stribling
05-14-2008, 07:28 AM
Baltimore is losing their pit beef places at an alarming rate. I'm pretty sure Big Fat Daddy's is closed.

I've done pit beef using eye of round on the Kamado and it came out great. Should work fine on the WSM minus the water pan. The Baltimore pits cook theirs a couple feet above the coals, although most now use gas.

D Larsen
05-17-2008, 05:36 AM
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil E:
Here is a pic of a pit beef sandwich: Pit Beef (http://www.costasinn.com/maryland_crab_cakes/images/pitbeef_003.jpg)

In Ocean City, I always liked Bull on the Beach (http://www.bullonthebeachoc.com/)

There used to be a place over the bridge on the way to OC that had great pit beef. Might have been Easton. Just a road side stand. It was near a Holiday Inn. Been years since I've lived in MD!

Born and raised in MD! </div></BLOCKQUOTE>

There's also a Bull on the Beach in Bel Air now ! Been there a couple of times, but I gotta say, neither my wife nor I cared for it much....might be closer for Bryan S, though http://tvwbb.infopop.cc/groupee_common/emoticons/icon_smile.gif

Of course, if anyone takes in an O's game at Camden Yards, there's always Boog Powell's place....

Dean...

chris comer
05-17-2008, 03:17 PM
Would this be good marinated over night in a steak & chop sauce, or is this something that requires you to stay true to the rub recipie that is posted? I would think that the rare meat and horseradish sauce are what makes it authentic.

Bryan S
05-21-2008, 09:11 PM
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by D Larsen:
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Phil E:
Here is a pic of a pit beef sandwich: Pit Beef (http://www.costasinn.com/maryland_crab_cakes/images/pitbeef_003.jpg)

In Ocean City, I always liked Bull on the Beach (http://www.bullonthebeachoc.com/)

There used to be a place over the bridge on the way to OC that had great pit beef. Might have been Easton. Just a road side stand. It was near a Holiday Inn. Been years since I've lived in MD!

Born and raised in MD! </div></BLOCKQUOTE>

There's also a Bull on the Beach in Bel Air now ! Been there a couple of times, but I gotta say, neither my wife nor I cared for it much....might be closer for Bryan S, though http://tvwbb.infopop.cc/groupee_common/emoticons/icon_smile.gif

Of course, if anyone takes in an O's game at Camden Yards, there's always Boog Powell's place....

Dean... </div></BLOCKQUOTE>
Ate several times at "The Bull on The Beach" in OC Maryland and it was OK, along with Thrashers fries. I think the other places is more what I'm after. http://tvwbb.infopop.cc/groupee_common/emoticons/icon_wink.gif

Bryan S
07-31-2008, 04:40 PM
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Bill Hays:
Too bad they didn't include a picture of a samwich.

Bill </div></BLOCKQUOTE>

http://tvwbb.infopop.cc/groupee_common/emoticons/icon_biggrin.gif

http://img.villagephotos.com/p/2005-2/947456/PittBeef012.jpg

Bill Hays
07-31-2008, 05:07 PM
http://tvwbb.infopop.cc/groupee_common/emoticons/icon_eek.gif Just one sammich??? http://tvwbb.infopop.cc/groupee_common/emoticons/icon_razz.gif

http://tvwbb.infopop.cc/groupee_common/emoticons/icon_wink.gif

Bill http://tvwbb.infopop.cc/groupee_common/emoticons/icon_biggrin.gif

Thanks bud..

Kyle H.
08-01-2008, 02:39 AM
I' not sure which place that pic came from but I will throw my vote up for Andy Nelson's as well. I'm currently in the process of researching a way to mimic their smoked wings. They are by far the best thing I've had there. I would never have thought that wings that aren't deep fried and served naked could taste that friggin good!

I'm going to be hounding them for tips at the Maryland BBQ Bash in Bel Air next weekend!

Bryan S
08-01-2008, 01:40 PM
Ok where to start. This thread seems to have gone from best pit beef sammie in MD to the best BBQ joint in MD. The pic is from a pit beef sammie I had at the Susquehanna Inn/Bar right near the Rt 1 & Rt 222 intersection near Coniwingo MD. It was really good, and I enjoyed the seasoning/rub they had on the meat, and for $5.85. http://tvwbb.infopop.cc/groupee_common/emoticons/icon_smile.gif
I met up with Dean L from TVWBB there about 3 weeks ago. Dean had to leave and did not get one.
Fast forward to this past Wed and meeting up with Jeremy C from TVWBB at his house in Towson MD. We then went over to Andy's and met up with Dean L and his wife Susan. Dean and Susan placed their orders first then Jeremy. While Jeremy was placing his order is when I got an attidue about the place instantly. Jeremy likes his meat med rare and requested his pit beef that way. He was told you can't get it that way. The meat is the way it is. Now this really shocked me, that you can't get a roast beef sammie to the doneness you like. So he ordered one anyway and it was med well, same as mine. I love my meat med well, but that's not the point here. Your paying $8.10 for a beef sammie, you should be able to get it done they way you like it, this wasn't Arby's we were at people. http://tvwbb.infopop.cc/groupee_common/emoticons/icon_confused.gif So I ate mine, and while the meat was tender and I did like it, it had no seasoning/rub on the meat. So after my first trip to Andy's, I give the Susquehanna the best MD pit beef that I have had so far. Ok, I know I've only been to 2 places, but they won hands down over Andy's IMO. Dean is going to take me to one of the places he goes to for pit beef, and I'll compare that one against the other 2. http://tvwbb.infopop.cc/groupee_common/emoticons/icon_biggrin.gif

Kyle H.
08-01-2008, 03:15 PM
Well next time invite me, damnit! Kidding, although I'm sorry you had a bad experience there. I've never been much of a pit beef guy, maybe I just haven't had good pit beef but I always considered it kinda bland.

However, it would be a cool idea to get everyone from Maryland and surrounding areas together for a BBQ meet and greet. I'd definitely be down for that. I don't know a single person who's into BBQ. http://tvwbb.infopop.cc/groupee_common/emoticons/icon_frown.gif

Bryan S
08-01-2008, 03:22 PM
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Kyle H.:
I'm sorry you had a bad experience there.

However, it would be a cool idea to get everyone from Maryland and surrounding areas together for a BBQ meet and greet. I'd definitely be down for that. I don't know a single person who's into BBQ. http://tvwbb.infopop.cc/groupee_common/emoticons/icon_frown.gif </div></BLOCKQUOTE>
Kyle, I didn't have a bad experience there, my sammie was good. I just couldn't belive that you couldn't get the pit beef to the doneness of your choice. That just blows me away.
About the get together, I'm trying to. I don't see your name on the list here. (http://tvwbb.infopop.cc/eve/forums/a/tpc/f/3780069052/m/4810048365) http://tvwbb.infopop.cc/groupee_common/emoticons/icon_biggrin.gif

D Larsen
08-01-2008, 05:52 PM
Kyle,

I've posted to you a couple of times, but never heard back from you....my email is in my public profile, as is Bryan's....I'm just up the road in Bel Air http://tvwbb.infopop.cc/groupee_common/emoticons/icon_smile.gif

I agree about the fuss over pit beef....never quite understood the attraction ! I'll try and get Bryan to Wargo's, out on Old MD 23....

BTW....it looks like Andy Nelson isn't competing in the MD BBQ Bash....based on the list in this week's paper...

Dean....

Bryan S
08-01-2008, 07:18 PM
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by D Larsen:
I agree about the fuss over pit beef....never quite understood the attraction ! </div></BLOCKQUOTE>
I'll work it out and let you have a taste. When it's done right, it's right. http://tvwbb.infopop.cc/groupee_common/emoticons/icon_biggrin.gif If anybody has ever eaten a roast biff sammie from the Shanesville Hotel off Rt 100 here in PA, you know what I'm talking about. Funny thing is, they do theirs in the oven, and to this day, nothing I ever ate can even compare to that roast biff sammie. http://tvwbb.infopop.cc/groupee_common/emoticons/icon_wink.gif

Kyle H.
08-03-2008, 06:30 AM
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">BTW....it looks like Andy Nelson isn't competing in the MD BBQ Bash....based on the list in this week's paper... </div></BLOCKQUOTE>

You just ruined my day! That sucks, I wonder why they aren't going to have a booth...

Kyle H.
08-03-2008, 06:47 AM
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by D Larsen:
Kyle,

I've posted to you a couple of times, but never heard back from you....my email is in my public profile, as is Bryan's....I'm just up the road in Bel Air http://tvwbb.infopop.cc/groupee_common/emoticons/icon_smile.gif </div></BLOCKQUOTE>

Hey Dean, sorry about that. Completely unintentional. I just haven't really messed with the profile stuff since I originally created my account. Email addy is now public! Any ignoring on my part was unintentional I assure you. Sometimes I tend to lose conversations on these boards because there are just so many of them!

JeremyC
08-05-2008, 05:20 AM
Yeah, I was pretty shocked that I couldn't get my pit beef medium rare. In an ideal world, I would have gotten in rare. I just asked for medium rare because I didn't think they'd do it rare. Little did I know they didn't have medium rare either!

It was still a decent sandwich, definitely not the best. Bryan was right, there was very little, if any seasoning or crispy bark like substance to it. It was, however, very tender. Slathered on some horseradish and raw onions and it was still a pretty good sammie.

D Larsen
10-16-2008, 11:13 AM
Hey, V_Rocco !

I'm thinking of using one of my Treuth tri-tips with your recipe...but I'm wondering....3 DAYS in the rub ? Have you tried it ? I don't want to waste a good tri http://tvwbb.infopop.cc/groupee_common/emoticons/icon_biggrin.gif

Dean...

D Larsen
11-17-2008, 06:10 AM
Well, I happened to catch an old episode of "Guy's Big Bite" on the FN. He was making Maryland Pit Beef. Recipe is similar, but he adds chili powder and onion powder to the rub, and sour cream and minced garlic to the horseradish sauce. Here is his version :

Baltimore Beef Bad Boy
Guy Fieri, "Guy's Big Bite", FoodNetwork.com

Ingredients
2 tablespoons seasoned salt
Freshly ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons dried oregano
1 tablespoon paprika
1 teaspoon chili powder
4 pounds top round, cut in 2-equal pieces
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon lemon juice
1/2 cup horseradish
1 teaspoon garlic, minced
1/2 teaspoon sea salt
16 slices Rye bread, lightly toasted

Directions

Combine seasoned salt, 1 tablespoon black pepper, onion and garlic powder, oregano,
paprika and chili powder in a 1-gallon sealable plastic bag. Mix thoroughly and then
add 1 piece of meat, shake it around in the bag, remove it and repeat with the second
piece of meat. When both pieces are done, return them to the bag, and let marinate for
24 to 48 hours in refrigerator. Remove meat from refrigerator at least 20 minutes,
prior to grilling.

In a medium-sized bowl, combine the sour cream, mayonnaise, lemon juice, horseradish,
garlic and sea salt and pepper. Mix thoroughly and place into refrigerator for at least 4 hours.

Set grill or large grilling pan to high heat. Cook meat for 20 minutes or until desired temperature. Remove from heat, cover and let rest for 5 to 10 minutes. Best served medium-rare. Slice cooked and rested steaks paper thin using either a knife
or counter-top deli-slicer. Place 4-ounces of meat on a slice of toasted rye and spread on sour cream horseradish.


Haven't tried either one, but I guess the 2-3 days in the rub must be about right http://tvwbb.infopop.cc/groupee_common/emoticons/icon_smile.gif The toasted rye bread sounded like a tasty substitution !

Dean...

Robert T.
11-18-2008, 09:58 AM
This is very timely because I was thinking about doing this weekend. Question though. This one says cook direct on high heat while other recipes are indirect. Any thoughts on what will work better?

Thanks,

Bob

Bryan S
11-18-2008, 10:49 AM
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">This is very timely because I was thinking about doing this weekend. Question though. This one says cook direct on high heat while other recipes are indirect. Any thoughts on what will work better? </div></BLOCKQUOTE>
Bob, The size of the piece of meat will determine which way to go. If your doing a big chunk of top round roast, go with indirect. If using say a top round steak/AKA london broil cut as they are called alot, I'd say use direct. HTH

Robert T.
11-18-2008, 11:38 AM
Bryan,

Thanks for the help. If I do this, I will probably use Top Round so I would do indirect. Last question, what grill temp am I shooting for on the indirect?

Bob

Bryan S
11-18-2008, 03:58 PM
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Robert T.:
If I do this, I will probably use Top Round so I would do indirect. Last question, what grill temp am I shooting for on the indirect?

Bob </div></BLOCKQUOTE>
Bob, Grill as in a Weber kettle i'm guessing? I'd shoot for the 350-400 range to get a nice char on the outside. In MD they grill direct and then shave off the char from the sides then back on the grill it goes for another round of char. You can do it like that but I'd just shoot for the center to be what you after, i.e. rare, med rare etc. and don't forget to factor in about 5-8 for carry over cooking once the meat is removed and resting. If you want more char, you can move it over direct for a few min on each side before removing . The ends will be a little more done so if your feeding some with different prefferences on doneness, all should be good. HTH

Robert T.
11-18-2008, 04:31 PM
Bryan,

Thanks once again. Yeah, by grill I meant the Weber. I also thought about just doing high heat on the WSM with the beef on the top grate and now water pan. My thinking is it would be high enough above the coals to keep from flaring up.

Bob

Bryan S
11-18-2008, 05:46 PM
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Robert T.:
I also thought about just doing high heat on the WSM with the beef on the top grate and now water pan. My thinking is it would be high enough above the coals to keep from flaring up.
</div></BLOCKQUOTE>
Bob, that's how I would do it. I haven't used any of my Weber grills in 2 years. Here's my method/theory. (http://tvwbb.infopop.cc/eve/forums/a/tpc/f/1780069052/m/1310056365?r=5040056365#5040056365) HTH

Robert T.
11-18-2008, 06:21 PM
Bryan,

Awesome and I appreciate your help with all my questions.

I will certainly share some pics if and when I fire this up.

Thanks again.

Bob

Bryan S
11-18-2008, 07:06 PM
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Robert T.:
Bryan,

Awesome and I appreciate your help with all my questions.

I will certainly share some pics if and when I fire this up.

Thanks again.

Bob </div></BLOCKQUOTE>
My pleasure Bob. Please post the results and pics of your cook for us, Thanks http://tvwbb.infopop.cc/groupee_common/emoticons/icon_smile.gif

D Larsen
11-18-2008, 08:02 PM
What Bryan said http://tvwbb.infopop.cc/groupee_common/emoticons/icon_biggrin.gif

The ones I've seen cooked in MD, I'd say they were "direct", BUT they move the meat around, and the grills are high above the coals. It might be a "reverse sear" kinda approach. Remember that, one of the keys is to not get it too well done ! You want it a little rare, to keep it "tender"

BTW....I love adding some raw onion rings to the top of the sammie http://tvwbb.infopop.cc/groupee_common/emoticons/icon_smile.gif The wife and I are not big fans of horseradish

I'm echoing Bryan.....post your results, and pics, so we can all learn from your experiments !

Dean...

Robert T.
12-04-2008, 10:04 AM
I realized I was remiss in not following up on this. Unfortunately, as I tend to do, I got caught up in the game and the food and forgot to take pictures, a mistake I will try not to make in the future. I ended up doing 4 pounds of Top round and used the Pit Beef recipe in the Steven Raichlen BBQ USA book. It came out great. Served on Kaiser roll with horseradish sauce and thinly sliced onions. I cooked in the WSM on the top rack with no water pan at high heat. In retrospect, I should have taken it off sooner as I was surprised at how much it continued to cook as it sat. I also need to work on cutting it a little thinner, tough to do without a slicer. All that being said, everyone loved them and with 6 of us there, very few leftovers.

Thanks again to everyone for all of their help on this.

Bob