Baltimore Pit Beef Recipe Amazing Ribs
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Sandwich lovers, unite! This Maryland way pit beefiness from a bottom circular, piled high with beef and white onions and is a beef lovers dream.
Maryland BBQ: Pit Beef Sandwiches!!
In the past, I've made Maryland-mode pit beefiness, or Baltimore-style pit beef out of an eye round on a charcoal grill. Information technology works really well.
However, walking around carnivals or local fairs I've always noticed that the grills, or "pits," are loaded with a real large cut of meat. The cut they use is certainly bigger than the typical centre round.
Most pit beefiness stands apply the full beef round which has the top, centre, and bottom pieces. This is a lot of beefiness!
Since I was only cooking for myself and my wife this weekend I picked upwards an 8lb bottom circular. Ha! I was besides just honestly itching to use my newly built Ugly Pulsate Smoker (UDS) and so I came up with this method for cooking pit beef on a UDS.
When I made pit beef before I would direct sear the eye round and and so move the circular to indirect heat to cease cooking (or vice versa using the contrary sear method).
It doesn't accept long to cook pit beef (or roast beef) to the medium-rare range of 135 degrees so grilling is really the preferred method. Pit beef isn't smoked.
There is no smoke band and it'due south not cooked the typical low and slow mode. In order to utilise my new UDS I had to "crank it" to almost 300 degrees. Since the UDS works via directly rut cooking I essentially turned my UDS into my own "pit." Hither'south what I did:
This 8 lb bottom round was on auction for about $17. Not bad considering I got a lot of meals out of it!
I went with a simple dry rub that I routinely use for cooking pit beefiness: 1 tablespoon of garlic powder, 1 tablespoon of kosher table salt, 1 tablespoon of black pepper, and about 1 teaspoon of chili powder.
I spread it all over the beef round and allow information technology sit for a few hours in the fridge.
Ingredients For Maryland Style Pit Beef Sandwiches
Beef bottom round: v-10 pounds of beef lesser round; fresh, never frozen is best.
Herbs and Spices: Spin those spice racks or toss open those drawers, we are going to be using table salt, pepper, garlic pulverization, and chili pulverisation.
White onions: 1 or two whole white onions. I dearest onions, so more is best. However, use what makes sense for you and the amount of meat you take. I typically recommend 1 cup of onions for every i pound of meat.
Rolls: one bag of kaiser rolls.
Sauce: one bottle of horseradish.
How To Make Maryland Manner Pit Beef Sandwiches
Mix. Mix your common salt, pepper, garlic powder, and chili powder together and sprinkle all over your lesser round. Let to sit in the refrigerator for well-nigh 30 min – overnight.
Grill. Grill the bottom round on a smoker over directly rut at 300 degrees F until the internal temperature reaches most 135 degrees F. If you practise non have a smoker, yous tin grill the bottom circular on a standard grill past searing it over directly estrus and then moving it to indirect heat until medium-rare.
Wrap. Wrap the cooked bottom round in foil for most 30 minutes.
Slice. Slice the meat thin on a meat slicer or with an electrical knife. Besides, piece your onions thin on a meat slicer or with an electric pocketknife.
Serve. Serve the thin thin-sliced pit beef on rolls with sliced onions and horseradish!
PRO-TIP: There are a few means to make these sandwiches. If yous'd like, y'all can tiptop it with gorgonzola cheese or Monterey jack cheese likewise.
Firing upward the Smoker
Start past filling the charcoal handbasket about halfway with unlit charcoal.
And so dumped about ½ a charcoal chimney of fully lit ashed over coals right on top. I added no smoke forest. I had all valves open to crank the heat.
When the smoker reached about 250-275 I closed two of the three air intakes and let it ride. The ugly pulsate smoker loves property at 250.
In order to get it up over 275, I had to keep 2 of the 3 vents open the entire fourth dimension. I was and then able to keep a 300-degree cooking temperature.
The above photograph was taken 1-60 minutes subsequently putting the round on the smoker. I flipped it in one case at the 1-hr mark.
I tin't Say information technology Enough…Balance YOUR MEAT!!
Later some other hour the internal temperature of the lesser round was at an average of 135, which is correct in the heart of the medium-rare range.
If you lot are looking for roast beefiness cooking temperatures, check this out. I wrapped the circular in foil and permit it sit for most thirty minutes.
Afterward, I opened upwards the foil and made sure to relieve all those beef drippings!
I cut the large lesser round in half so it was more manageable and sliced it thin on the meat slicer. I realize that near people don't have a meat slicer.
However, Costco does sell 1 for about $99 so having a meat slicer is attainable. If you don't accept a meat slicer you should at to the lowest degree use an electric knife.
The electric knife requires some precision to brand actually thin slices.
It'southward actually quite hard to practice. I'm not saying your pit beef or roast beef won't be tasty simply it won't have that tender really easy-to-seize with teeth quality that a thinly sliced version from a meat slicer will.
Moral of the story: inquire for a meat slicer for your altogether! But don't fret if y'all accept to slice it with a regular knife. Fifty-fifty ¼ inch slices will be tasty.
Thinly Sliced Beefy Goodness!
Oh Lord look at all this! I tell you lot, it was really hard not to ruin my entire appetite by eating and eating this nonstop as I was slicing.
Information technology was so good. Information technology is also a really adept thought to take your onion and piece it sparse on the meat slicer besides. Thin onions are the manner to become!
Please don't be discouraged if you do non have an Ugly Drum Smoker. This pit beefiness method can easily be practical to a Weber Smokey Mountain smoker.
You lot would merely remove the water pan and melt directly over the coals.
The reason for this is that yous want the meat to drip directly on the flame. This provides a unique "pit" taste. Think, there is no fume wood added hither.
Baltimore-fashion pit beefiness sandwiches aren't smokey-tasting. However, there is a unique "char" taste from the straight oestrus pit method.
Of course, if you don't have a smoker you can practice this in a typical charcoal grill. Direct heat sears the sides and moves information technology to indirect heat until medium-rare.
Give it a try! If y'all Dearest Beefy Succulent Sandwiches Cheque out this Beef Short Rib Sandwich w/ Pimento Cheese
What To Serve With Pit Beefiness Sandwiches
Y'all tin can never go wrong with a side of fries. It's the perfect side dish to a perfect sandwich! However, here are some of my favorite sides I recommend:
- Corn and Avocado Summertime Salad- Best Cookout Side Dishes
- Twice Broiled Potato – The Perfect Steak Side Dish
- Grilled French Fries
- Corn and Avocado Summertime Salad
- Top 25 BBQ Sides for the 4th of July
How To Shop Leftover Pit Beef
To properly store whatever leftover pit beef you have, make sure to seal information technology in an airtight container and proceed it in the fridge. This method should go on your pit beefiness practiced for 3-four days!
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Maryland (Baltimore) Fashion Pit Beef From a Bottom Round
- • 5-10 lbs Beefiness bottom round
- • 1 T Kosher Salt
- • one T Blackness Pepper
- • ane T Garlic Powder
- • 1 tsp Chili powder
- • 1 or ii Whole White Onions
- • 1 bag Kaiser Rolls
- • ane bottle Horseradish
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1.Mix the dry rub ingredients together (salt, pepper, garlic pulverization and chili powder) and sprinkle all over the bottom round. Let to sit in the fridge for about xxx min – overnight.
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2.Grill the bottom circular on a smoker over direct rut at 300 degrees until the internal temperature reaches about 135 degrees. If yous do non have a smoker yous can grill the round on a standard grill by searing information technology over direct oestrus and and so moving it to indirect heat until medium rare.
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3.Wrap the cooked lesser round in foil for well-nigh 30 minutes.
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4.Slice the meat thin on a meat slicer or with an electric knife.
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5.Slice the onions on the meat slicer or with an electric knife.
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half dozen.Serve sparse sliced pit beef on rolls with sliced onions and horseradish sauce!
Source: https://grilling24x7.com/maryland-style-pit-beef/
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