I love Baltimore pit beef. Anyone have any recipes? I have the meat, the wood chips, I'm just not sure about the rub. Any help?
Baltimore Pit Beef
Started by
handmc
, Jul 06 2007 05:39 PM
6 replies to this topic
#1
handmc
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Posted 06 July 2007 - 05:39 PM
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Ah, it's been way too long since I did a butt. - Susan Fahning aka "snowangel"
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One summers evening drunk to hell, I sat there nearly lifeless…Warren
#2
DTBarton
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Posted 07 July 2007 - 05:23 AM
I'm no expert on this style of BBQ (although I live 25 miles south of Baltimore). Most of the pit beef I've had over the years ended up being somewhat dry. The Canopy location in Glen Burnie used to be very good, their medium rare was always moist. The other Canopy locations couldn't do it.
Here's a NY Times article with a recipe:
http://query.nytimes...agewanted=print
Here's a NY Times article with a recipe:
http://query.nytimes...agewanted=print
#3
handmc
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Posted 08 July 2007 - 06:10 PM
I used turbano sugar and a hefty dose of smoked paprika in addition to the ingedients in the recipes. I actually put the rub together before I saw the recipe.
I grilled it on all sides and wrapped it up in a few layers of foil and let it cook until it reached 135 then it let rest. It was moist smokey and very tasty. The kids loved it. I will make it again.
I grilled it on all sides and wrapped it up in a few layers of foil and let it cook until it reached 135 then it let rest. It was moist smokey and very tasty. The kids loved it. I will make it again.
**************************************************
Ah, it's been way too long since I did a butt. - Susan Fahning aka "snowangel"
--------------------
One summers evening drunk to hell, I sat there nearly lifeless…Warren
#4
DTBarton
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Posted 09 July 2007 - 08:21 AM
Sounds good. What cut of meat did you use?
#5
handmc
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Posted 09 July 2007 - 09:48 AM
a large top round I trimmed of silver skin and fat then tied so it would be the same shape and cook evenly
**************************************************
Ah, it's been way too long since I did a butt. - Susan Fahning aka "snowangel"
--------------------
One summers evening drunk to hell, I sat there nearly lifeless…Warren
#6
Jensen
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Posted 09 July 2007 - 10:10 AM
Do you think it would work with a chuck roast? I took the last roast of my winter supply out of the freezer this morning, thinking I'd grind it up and make burgers for dinner.
Then you came along with this Baltimore pit beef idea...
Maybe the chuck wouldn't slice well though. Hmmmm...
Then you came along with this Baltimore pit beef idea...
Maybe the chuck wouldn't slice well though. Hmmmm...
Jen Jensen
http://fontasfood.blogspot.com/
http://fontasfood.blogspot.com/
#7
DTBarton
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Posted 12 July 2007 - 06:29 AM
I think the large grain of the meat in chuck roast would make it less than ideal for pit beef.
