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1:41 pm
October 28, 2008
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beltwaybbq
Rookie
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| posts 34 |
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Folks -
My wife recently bought me a rotisserie kit for my Char-Griller smoker. The next project I want to do is a top round of beef. Does anyone have a recipe for this? I saw a thing on Food Network about all the pit beef places in Baltimore. I was born and raised in MD and had no idea the Baltimore area was known for that. Anyway, that show made my mouth water for some sliced beef.
Also, can someone recommend a rotisserie basket large enough for one or two top rounds? The ones I've seen in the stores don't seem like they have the depth I'd need as those roasts are pretty big around. Maybe a round shaped rotisserie? I've seen those online.
Thanks!
JAC - beltwaybbq
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4:43 pm
October 31, 2008
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homebbq
Moderator
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| posts 43 |
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I do a Pit Beef on my grilling DVD..
I have never done one on a rotisserie, every top round I have bought are more like thick steaks. A cut I think would do well is the rump, or bottom round..
Kevin
HomeBBQ.com
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4:26 pm
November 2, 2008
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beltwaybbq
Rookie
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Thanks Kevin!
I will have to check your video out.
There's a guy outside of Baltimore that does some tasty pit beef on a spit. I have seen his rig with my own eyes. How he does it exactly and what recipe or marinade he uses, I couldn't tell you. As for the taste, from what I recall, it was pretty damn good.
I was thinking that theses pit beef masters used mainly top roasts, but I could be mistaken. Further research may be required. And hey, if nothin esle, it's a great excuse to get out and enjoy this fall weather.
Happy q'ing!
JAC -beltwaybbq
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4:54 pm
November 2, 2008
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beltwaybbq
Rookie
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| posts 34 |
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For those interested, I just came across this recipe and description of Baltimore Pit Beef. This was on another BBQ chat site. Not as good as this one of course.
Notice the cut they use. It is in fact top round, though I suspect other roasts would probably work as well. A large rotisserie basket still seems like to me the way to go. This guy talks about flipping the meat over. Why do that when your rotisserie motor does it all for you?
Anyway, I am printing this one out and will try and report back.
Enjoy!
JAC -beltwaybbq
Maryland Pit Beef
This may be a little strange to you all but because I was born and raised in Maryland, it's a tradition called Pit Beef. I was reminded of this while reading the threads about a basic salt and pepper rub, and to sear or not to sear. Pit beef is both of these together. This rub is used generously on top rounds, usually cut in half, then wrapped up and refrigerated for three days. It is really fun to do on a smaller scale in the driveway during the winter and in my neighborhood, we do it about once a month to get everybody outside and enjoy the fresh winter air. Put a tv out in the garage with the Sunday games on and it's a party.
Beef Rub:
2 Tablespoons seasoned salt
1 Tablespoon sweet paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon black pepper
At large events, the rounds are skewered onto pairs of steel rods and the rods of beef are laid about 2-3 feet above a really hot bed of coals. The pits are long and about 3 ft wide. Two men, working across from one another, flip the rods over to turn the meat for a couple of hours. The rising smoke has a wonderful aroma. The outside of the meat gets a really nice crust. The beef is pulled from the fire when it is med-rare, while the inside is still pink and juicy. It is sliced very thin and served on kaiser rolls with horseradish and onions. |
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11:59 pm
November 2, 2008
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homebbq
Moderator
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| posts 43 |
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yep, thats Pit Beef… I love Pit Beef sandwiches, except I also put slices of cheddar on as well.
On my DVD I use my Beef Rub, a little Garlic Lovers, and cracked peppercorns…. good stuff!
Kevin
HomeBBQ.com
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8:33 am
November 5, 2008
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beltwaybbq
Rookie
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| posts 34 |
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Kevin -
One question on this.
Should I use a rotisserie basket or could I just use the rotisserie forks as I would with a chicken? I was worried about piercing the meat and letting the juices run out. If I need a basket, I would have to get one online. The home centers don't really have one that will fit a roast like a top round.
Many thanks!
beltwaybbq
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4:20 pm
November 5, 2008
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Big Dan
Moderator
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Ooohhh — this thread has my mouth watering. One question — how thick do you slice it for sandwiches?
Just an FYI — I spit roast prime rib using the spit rod and forks — juiciest rib roast ever, every time. The key, as always, is to get the best grade meat possible. I get my prime ribs at Costco and every time they come out better than I've ever had even at the best restaurants.
Big Dan
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8:02 am
November 6, 2008
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beltwaybbq
Rookie
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| posts 34 |
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Big Dan -
This has my mouth watering too believe me. I was going to do this for my X-Mas party this year until I decided not to have one.
Anyway, I think I am going to have to just fire this son of a gun up and see what happens. I have two sets of rotisserie forks so I think I'll just do it that way and see how it comes out. I may try a round basket another time.
The slicing issue is a little perplexing. Like so many other cook projects, turkey being one, thin slicing or precise slicing really makes the difference. I was thinking about buying a slicer, but they're kind of expensive at around $100.00 from Cabelas. I would definitely want to slice this as you would roast beef and stack it high on a bun with horseradish. Can you smell it yet? Oh yeah, buddy! It's pit beef time. I may look at Costco as well for a top round. I believe they usually have plenty on hand.
Well, I guess a really sharp knife is the way to go until Santa Claus brings me a pro slicer.
Thanks for chimming in!
beltwaybbq
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8:26 am
November 6, 2008
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homebbq
Moderator
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| posts 43 |
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you know its hard for me to sell something that has me telling people what to do, when I keep giving it away! 
This is how I cook a Pit Beef (Top Round)…
I don't use a rotisserie (I don't have one actually)…
I start by searing the top round for 2 mins a side, and I then move it off the heat and cook it indirect, for additional 15 - 25 minutes (depending on the thickness of the cut)…
Let it rest for 10 minutes or so, and slice it as thin as you possibly can, if you have a meat slicer that is best. Then make sandwiches using onion, horseradish sauce, and I like chesse on it and prefer sliced cheddar… mmmmmmm 
Kevin
HomeBBQ.com
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