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How to cook this beef

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  • HouseHomey
    replied
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ID:	484147 Here are some pics I took today of my salad bar/deli station prep cook fabricating a top round as you have above. This is going to be for Roast beef in the deli bar section of the dining room.

    Referring to Polarbear777 link above to MH pit beef recipe. Chapsmuses bottom round and slices on a machine. MH suggests to cook low n slow as do I. Cook to mid rare tops. If no slicer don't get too barely unless you have a seriously sharp knife and some skill. Make sure your against the grain on your final service cut.

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  • Polarbear777
    replied
    probably too lean for low and slow to pulled consistency.

    I would listen to the above, divide into manageable sizes and go the pit beef route:

    https://amazingribs.com/tested-recip...it-beef-recipe

    Leave a comment:


  • Frozen Smoke
    replied
    Well I have a big enough Santa Maria I have access to the primal cuts now I need to search for a slicer that can do the job!!

    Leave a comment:


  • HouseHomey
    replied
    Dwaynereis im sorry I can't give you the answer you are looking for. I cook by desired temp, probe tender, what I'll be using it for, who I'm feeding and how I want my leftovers to be.

    Even mini bagel bites tell you 12-14 minutes.

    depends on how big (thick) your chucnks are, your pit temp, where you pull it etc...

    i can tell you when I put large chunks in a 325 convection parts can be pulled at an hour. Others not.

    You need to know what you are going to do with it and desired temp etc...

    Leave a comment:


  • HouseHomey
    commented on 's reply
    Right! My stomach was growling.

  • Troutman
    replied
    That was awesome. The more of that style of cooking meat I see, the more I want a to just start cooking large primals of meat on a Santa Maria style grill and throw away all my other cookers. My mouth is literally watering from watching them eat those pit beef sammies !! There's your answer new guy and welcome to the Pit !!!

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  • Dwaynereis
    commented on 's reply
    Yes but how long of a cook on average?

  • HouseHomey
    replied
    Mbmorgan that was awesome!!!! I love it!

    Yup, it was a direct heat, they used a slicer, served it from rare and were using bottom round. I'm not sure if any of those variables apply to the cook above.

    Killer video and a great story. Thank you for that!
    Last edited by HouseHomey; April 15, 2018, 10:01 AM. Reason: cleaning up my act.

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  • MBMorgan
    replied
    Originally posted by HouseHomey View Post
    Question, isn't pit beef direct heat???
    To HH's point: http://chapspitbeef.com/what-is-pit-beef/

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  • HouseHomey
    replied
    I cut those all the time. That's what they call one of those "Steamship" rounds. I usually do about 6 at a time. I'm using 5 of them for stir fry tomorrow. It's been marinading since yesterday in actual strips.

    we use CAB choice and there's always one well marbled section within. The fat cap comes off from the center to the end revealing another muscle on top with more fat underneath.

    if you try and break this down you will lose a lot. If you cut it into smaller chunks it will make it harder to slice thin without a slicer.

    Here's what I would suggest after cooking many of them.

    1 Cut that top layer of fat off, turn over and some from the bottom too. This will help you see the muscles and the way the "grains" are running.

    2. Slice with the grain your large pieces so when you cut for service you can lay flat (safely) and cut against the grain. (I think I said that right) I've never had to explain it before.

    3. Hot n fast is no bueno for that large cut unless their thin strips. Low n slow is good.

    4. The bark on these can really get to an undesireable state if you have hot spots so be sure to rotate the meat.

    5. Season wisely as this has very beefy flavor so nothing that can give you bitter flavors if cooking a long time time.

    6. Definitely save the dripping if you can and make a gravy.

    Its very delicious on a sandwich and soft bun.

    i hope this helps.
    HH

    oh, BTW I think Alton Brown has an episode on this. Question, isn't pit beef direct heat???

    Leave a comment:


  • MBMorgan
    replied
    I think I'd go with the pit beef approach. At least it's certified Angus ... so you're probably dealing with a pretty decent piece of meat.

    Leave a comment:


  • Huskee
    replied
    Hard to say exactly what I'd do unless that chunk of meat was right in front of me and I were in your exact shoes, but I think I agree with the above. Cut it into manageable chunks, dry bine well in advance, and cook it to a medium rare or medium level. Prime rib or pit beef kinda thing.

    Leave a comment:


  • Reds Fan 5
    replied
    This is a difficult cut for low n slow. As HorseDoctor notes, pit beef is a better approach. Top round is also a good cut for Italian beef, though pit beef may have broader appeal and is easier to manage for a large crowd.

    Leave a comment:


  • HorseDoctor
    replied
    Likely even choice will be very lean and a little tough. Medium rare pit beef approach would be my suggestion. Hard to be upset with the "church group", but I hate it when someone hands me a cheap piece of meat and wants me to smoke/cook it. It's an honor to be asked, but personally I would rather just know how many people, and buy the meat myself. (Rant over...)

    Leave a comment:


  • Dwaynereis
    started a topic How to cook this beef

    How to cook this beef

    My church group wants me to smoke this 32 pound top round sirloin. Need some guidance. I’m thinking of cutting into 3 10 pound pieces and smoking low and slow at 225. I have a few questions:

    1. How long will it take? I need it ready at noon and can hold it in a cooler for at least 2 hours.

    2. Inject with like beef broth the night before

    3. Make it like pit beef or slice like brisket?

    Thanks for any input.
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