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Pit Beef.....Need advice please.

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  • TFC
    TFC
    Club Member
    • Jan 2017
    • 12
    • Massachusetts
    • Tom
      Weekend BBQ Enthusiast

      Grills
      Weber Summit S-670
      Weber Smokey Mountain (Originial Size)
      Primo Oval XL

      Thermometers
      Primo Remote Digital Thermometer (Dual Probe)
      CyberQ Wifi BBQ Control (Quad Probe)
      CyberCook Mini (iPhone/iPad Advanced App for CyberQ)

      Beverages
      Coors Light
      Single Malt Scotch
      Red Wine

    Pit Beef.....Need advice please.

    Hi Folks -

    I decided (among other items) to attempt my first Baltimore Pit Beef for Super Bowl Sunday (oops I mean The Big Game...I know the NFL is crazy about their trademarks LOL). I plan on following Meathead's recipe but need your help. I went to the store today to get a top round roast and got what looks like a very nice one. My next stop was Costco to pick up some other supplies and while i was there, i happened to see a Prime Grade Top Sirloin Roast at what I thought was a ridiculously low price so I decided to buy it.

    Both roasts are about the same size and will work for the number of guests I have. I will cook one and freeze one. Never having done one of these before, the question is.......Which one should i cook...Top Round (Choice) or the Top Sirloin (Prime)???

    Appreciate any and all feedback!

    Thanks in advance,
    Tom
  • GadjetGriller
    Club Member
    • Dec 2015
    • 754
    • Lubbock tx
    • I have 3 outdoor devices (plus a couple indoor items) Starting with the PBC, Faux Kamado Kooker,(Akorn metal Kamado) & Oklahoma Joe offset grill and smoker. I use the FireBoard WiFi Thermometer. IQ110 (heat control device for akorn) recently acquired a Char-Broil Big Easy TRU-INFRARED 3-in-1 Roaster, Smoker and Grill, I also have A Anova & Joule Sous Vide Wands and The Steakager ( a unit for Dry aging big hunks of meat!)

    #2
    Depends on how much you like your guests! Are they Prime time kinda people or or they just choice?? Really if you have not done one yet I would do the Choice 1st (consider it Practice) so you better know what to expect when the Prime cut is cooked.

    Comment

    • lschweig
      Former Member
      • Jul 2014
      • 979
      • Oswego, Il

      #3
      As you have guests I would do the prime. Although GadjetGriller does have a point.

      Comment

      • ecowper
        Founding Member
        • Jul 2014
        • 3676
        • Maple Valley, WA
        • Grill = Hasty-Bake Gourmet Dual Finish
          Smoke = Weber Smokey Mountain 22.5"

          Thermometer = FireBoard FBX11 with 2 ambient and 6 meat probes
          Thermometer = Maverick ET732
          Thermometer = ThermoWorks Chef Alarm
          Thermapen Mk IV = Light blue
          Thermapen Classic = Grey
          PID Controller = Fireboard Drive + Auber 20 CFM Fan

          Favorite cook = Tri-Tip for the grill, whole packer brisket for the smoker
          Favorite wine = a good Bordeaux with steak, a good Syrah with pork, or a nice bottle of Champagne or California sparkling wine
          Favorite beer = Sam Adams Boston Lager or Shiner Bock
          Favorite whisky = Lagavulin 16 year old single malt

          Best Cookbooks - Meathead's "The Science of Great Barbecue and Grilling", Chris Lilly's "Big Bob Gibson's BBQ Book", Aaron Franklin's "Franklin BBQ"


          Eric Cowperthwaite aka ecowper

        #4
        I'm pretty sure I've always used Choice Top Round and had great outcomes. BUt, since you have the Prime sirloin, I'd go for it with that. It's the "Big Game" after all.

        Comment

        • Steve B
          Club Member
          • Jun 2016
          • 3179
          • Rockland county New York
          • Lonestar Grillz 24x36 offset smoker, grill, w/ main chamber charcoal grate and 3 tel-tru thermometers - left, right and center
            Yoke Up custom charcoal basket and a Grill Wraps cover.

            22.5 copper kettle w/ SnS, DnG, BBQ vortex, gasket and stainless steel hinge kit.

            Napoleon gas grill (soon to go bye bye) rotting out.

            1 maverick et-733 digital thermometer - black
            1 maverick et-733 - gray
            1 new standard grilling remote digital thermometer
            1 thermoworks thermopen mk4 - red
            1 thermoworks thermopop - red

            Pre Miala flavor injector
            taylor digital scale
            TSM meat grinder
            chefs choice food slicer
            cuisinhart food processor
            food saver vacuum sealer
            TSM harvest food dehydrator

          #5
          Sure just confuse the poor guy. Seriously though Having not done one before I would do as Meathead says in most of his recipes. Do exactly the way the recipe calls for the first time than you can adjust to your liking on your next cook. Good luck with your cook and if possible show us some pics.

          Comment

          • Mr. Bones
            Charter Member
            • Sep 2016
            • 10127
            • Kansas Territory
            • Grills / Smokers
              *********************************************

              Kingsford 24" grill (Free) 'Billy'
              Brinkmann Smoke n Grill
              Oklahoma Joe Highland, gaskets, LavaLock baffle / tuning plate. 'Big Joe'
              Weber 18" Kettle ($30 CL) 'Lil' Feller'
              Weber Smokey Joe ($25 CL) 'Lil' Brother'
              Weber 22.5 Master Touch '93 P Code Blue($85) from fellow WKC member Bmitch 'Elwood'
              Weber 22.5 Bar-B-Q Kettle '69-'70 "Patent Pending" Red ($80) from fellow WKC member dwnthehatch 'Maureen'
              Weber 22.5 OTS DD Code Black ($40 CL) 'DeeDee'
              Weber 22.5 OTS DO Code Black ($15 CL)
              Weber 22.5 OTS E Code Black ($20 CL
              Weber 22.5 OTS EE Code Black ($20 CL

              Weber "C" Code 18.5" WSM '81 ($50 CL) 8-0!!!
              Weber "H" Code 18.5" WSM '86 ($75 CL)
              Weber " " Code 18.5" WSM

              Weber 26.75, $199 NFM clearance !!!
              Weber SJS AH 'Lil' Brother'
              Weber SJS AT 'Lil' Sister'
              Weber SJS DE Code (FREE) 'Lil' Helper'
              Weber SJG M Code 'Lil Traveller'
              Weber SJS AH Code 'Kermit'
              (Lime Green)
              Horizon 20" Classic, w/baffle/tuning plate (FREE)
              Good One Open Range, (FREE), Monthly Prize from AR giveaway!!!!



              Thermometers:
              *********************************************
              Ol' Skool Bi-metal probe pocket thermo, that has checked / served ~ 1,000,000 meals in my possession, easily...
              Maverick ET-732, (Black)
              Thermopops, (Red, Yellow, Green)
              ThermaPen Mk4 (Black), THANKS!!! to jgjeske1
              Blue ThermaPen Mk4
              Orange Thermapen Mk4
              Pink Thermapen Mk4
              ThermoWorks IR-GUN-S
              ThermoWorks Smoke
              ThermoWorks Open Box Smoke
              4 Pro Series cable extensions
              Smoke Gateway

              Accessories:
              *********************************************
              2 Slow 'N Sears, Slow 'N Sear XL, Grill 'N Griddle
              BBQ Vortex, 2 Hovergrills, Top Deck
              Warming shelf
              MyWeigh KD-8000Kitchen Scale
              Backyard Grill marinade injector
              Acoustic Guitars/Electric Guitars/Basses/1928 National Duolian/Harmonicas/Banjo Washboard, Spoons, kazoos, pocket comb with wax paper, egg shakers ;-)
              Bear Paws
              Meat Rakes
              BBQ Dragon/Chimley of Insanity, Dragon Wing Shelves (x2 ea.)



              Cookware:
              Probably a ton of cast iron, mostly very old...still cookin'
              G'Ma's Piqua skillet, :-)( They went out of business in 1934~)
              '60's Revere Ware (Mom's), + others found elsewhere
              60's CorningWare 10-cup percolator (Mom's) Daily driver
              50's CorningWare 10-cup percolator (G'Ma's), for a backup! ;-)
              Carpy Wally World stock pots, in approx 2 gal/3gal sizes, blue speckledty-porcelain enameled
              Tramontina 6.5 qt Dutch Oven

              Cutlery, etc.:
              Shi*-ton of kitchen/chef knives, most sharper than my straight-razors are. (Better steel!) Chicago Cutlery, Old Hickory, various, including some nice German stuff ;-)
              Dexter 12" slicing knife, 6" Sani-Safe boning knife
              Smith's Tri-Hone Natural Arkansas Knife Sharpening System
              Multiple steels, from all over the planet
              Crock sticks
              Diamond stones, various
              Lansky Sharpening System

              Tableware
              Daily driver:Washington Forge Mardi Gras, Navy / Cobalt Blue
              Dinner: Guests: Washington Forge, Town and Country
              Fancy / Formal: Family silverware

            #6
            TFC
            Easy Peasy...
            Cook both, then y'll have a baseline fer future cooks.
            Freeze half of each for lovely leftovers!
            Jus' sayin'!!! ;-)
            Ya already got th' smoke rollin', so wth??!!

            Comment

            • TFC
              TFC
              Club Member
              • Jan 2017
              • 12
              • Massachusetts
              • Tom
                Weekend BBQ Enthusiast

                Grills
                Weber Summit S-670
                Weber Smokey Mountain (Originial Size)
                Primo Oval XL

                Thermometers
                Primo Remote Digital Thermometer (Dual Probe)
                CyberQ Wifi BBQ Control (Quad Probe)
                CyberCook Mini (iPhone/iPad Advanced App for CyberQ)

                Beverages
                Coors Light
                Single Malt Scotch
                Red Wine

              #7
              Thanks for the feedback fellas........after much waffling.....the Prime Top Sirloin is getting the nod. It's all trimmed up and still sleeping in the fridge after applying the dry brine. Lots of cooking today with guests arriving in 4 hours..... will try to take/post pics.

              Comment

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              2021 Meat-Up In Memphis Canceled - Rescheduled for March 2022

              We've unfortunately had to cancel the 2021 Meat-Up in Memphis. We are rescheduling for March 18-20, 2022. More details and re-booking info coming soon! For now click here for more info.
              See more
              See less
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