Ok - FINALLY. I ignored all the 'faux' ways to do the pit beef. The accent..I knew you had the right approach. I'm sorry, some of these tutorials where you don't char the outside? What's that about? This is my go-to today.
Good Video! Will be making our pit beef like this tomorrow. Only thing we're doing different is only pulling it off sooner. It looked like you waited until ~136F internal temp, we like our meat rare and are going to try pulling it off about 110F or 120F instead. I also liked your setup (with your Green Egg built into your worktable and a wheeled SST topped work cart. Thanks for sharing
The rump end of a bottom round is personally my favorite part of the round, I'm not sure why so many making this style of beef on UA-cam talk it down or prefer eye of round since it doesn't have as much marbling and is generally a little tougher. I think the fat cap is better quality on a bottom and the trimmings are better for grind or stew meat to boot.... Anyway, good job on the cook.
Wow I live in Williamsport too !!!!!
FYI for u.
If your Horseradish isn’t as fresh as you’d like . Add a bit of lemon juice to it and it will brighten up and make it hot again
I too am from Baltimore and missing home. I’m definitely going to make this real soon! You nailed it. I need to find something I can slice it with...
Electric food slicers are the best.
@@boomstickbbq47 do you think one of the knife lookin ones will work or is it worth it to get the full on deli meat slicer
@@TheWabinator they really are worth it for this. Also helps when anting time cut jerky up if you like making some.
Ok - FINALLY. I ignored all the 'faux' ways to do the pit beef. The accent..I knew you had the right approach. I'm sorry, some of these tutorials where you don't char the outside? What's that about? This is my go-to today.
Glad you enjoyed it. How did they turn out for you?
@@boomstickbbq47 Fantastic. Perfect. Will not go with another recipe.
Top round is the leaner cut and is used most often with Baltimore Pit Beef, but bottom round works well too.
That’s not correct bottom round is used thanks for lying
Good Video! Will be making our pit beef like this tomorrow. Only thing we're doing different is only pulling it off sooner. It looked like you waited until ~136F internal temp, we like our meat rare and are going to try pulling it off about 110F or 120F instead. I also liked your setup (with your Green Egg built into your worktable and a wheeled SST topped work cart. Thanks for sharing
Hope you enjoy
I pull mine at 115,
Great tutorial.I miss this more than crab cakes being a former Terplander. The only start-up outlay will be my new meat slicer.
the meat slicer really helps.
Traditionally it is not on a skewer
I have seen it on skewers several places in Maryland. Bull on the Beach certainly does and it’s some of the best.
@@boomstickbbq47 go to chaps
The rump end of a bottom round is personally my favorite part of the round, I'm not sure why so many making this style of beef on UA-cam talk it down or prefer eye of round since it doesn't have as much marbling and is generally a little tougher. I think the fat cap is better quality on a bottom and the trimmings are better for grind or stew meat to boot.... Anyway, good job on the cook.
over here in Howard county. keep up the good videos.
G Garden thanks man
Nice channel man! Love your style.
What are the temperatures of the pit? What was the temperature of the meat when you pull it off the grill?
Girl Scouts pit was about 450-500. Depending on your desired doneness cook to the same temp you like steak.
“Merlin”
Nice Bawlmer cook’en on the green egg before watch’en da O’s, but dude...lick the spoon and put it back into a mayo mix?
Patti McQuade just the wife and I here. This isn’t a restaurant. I watched last nights game. Was nice to see them win one for a change this season.
Did this fool just lick the spoon and put it back in the bowl? That's a no-no when cooking for others! Yuck!
andikav2004 it's just my wife and I here.
Seriously? Do you see him in a restaurant? Damn UA-cam police.
It's for him and his wife, ya ass! Do your thing, Steve!
That's what you gleaned from this.
I’ve never licked a spoon