Comments on: Homemade Pit Beef Recipe. P.S. Pit Beef IS NOT Barbecue http://foodnerd.org/2008/06/30/homemade-pit-beef-recipe-or-pit-beef-aint-barbecue-wake-up-sheeple/ Tue, 06 Jan 2009 03:10:08 +0000 http://wordpress.org/?v=2.5.1 By: Henry Hong http://foodnerd.org/2008/06/30/homemade-pit-beef-recipe-or-pit-beef-aint-barbecue-wake-up-sheeple/#comment-67 Henry Hong Fri, 12 Sep 2008 02:52:31 +0000 http://foodnerd.org/?p=32#comment-67 That's a good point, although I'd say it's pretty difficult to over-salt a 3-4 lb. hunk of beef, particularly if you are applying the rub pretty far in advance. I would say 2-1 salt to pepper if you're using fresh ground pepper, or almost equal if you're using more finely ground pepper. Trust me, a top round roast can handle a lot of salt. That’s a good point, although I’d say it’s pretty difficult to over-salt a 3-4 lb. hunk of beef, particularly if you are applying the rub pretty far in advance. I would say 2-1 salt to pepper if you’re using fresh ground pepper, or almost equal if you’re using more finely ground pepper. Trust me, a top round roast can handle a lot of salt.

]]> By: Hatepaste http://foodnerd.org/2008/06/30/homemade-pit-beef-recipe-or-pit-beef-aint-barbecue-wake-up-sheeple/#comment-66 Hatepaste Fri, 12 Sep 2008 02:41:47 +0000 http://foodnerd.org/?p=32#comment-66 Hey Henry, happen to think of something. Was getting ready to put the rub on, but I realized...What ratio you use for the salt/pepper? Don't want to overpower it, one way or the other. Hey Henry, happen to think of something. Was getting ready to put the rub on, but I realized…What ratio you use for the salt/pepper? Don’t want to overpower it, one way or the other.

]]> By: Henry Hong http://foodnerd.org/2008/06/30/homemade-pit-beef-recipe-or-pit-beef-aint-barbecue-wake-up-sheeple/#comment-63 Henry Hong Fri, 12 Sep 2008 00:33:41 +0000 http://foodnerd.org/?p=32#comment-63 Sorry for the delay in responding. There really isn't much to it, slicing the beef properly basically makes or breaks it. That and not overcooking it. Most places I've tried, and I've tried a lot, don't even bother to use salt and pepper, let alone oregano. The thing about the guy who wrote the NYT article, it's someone named Steve Raichlen, which didn't mean anything to me until recently. Then I saw his show "BBQ U." on PBS, and this guy was grilling mangos and calling it BBQ! Thus casting more doubt on his expertise. Anyway please let me knowhow it turns out! Sorry for the delay in responding. There really isn’t much to it, slicing the beef properly basically makes or breaks it. That and not overcooking it. Most places I’ve tried, and I’ve tried a lot, don’t even bother to use salt and pepper, let alone oregano. The thing about the guy who wrote the NYT article, it’s someone named Steve Raichlen, which didn’t mean anything to me until recently. Then I saw his show “BBQ U.” on PBS, and this guy was grilling mangos and calling it BBQ! Thus casting more doubt on his expertise. Anyway please let me knowhow it turns out!

]]> By: hatepaste http://foodnerd.org/2008/06/30/homemade-pit-beef-recipe-or-pit-beef-aint-barbecue-wake-up-sheeple/#comment-58 hatepaste Fri, 05 Sep 2008 15:14:03 +0000 http://foodnerd.org/?p=32#comment-58 I'm a transplanted Marylander living outside of Philadelphia. My daughters 1 year birthday part is next Saturday, and I'm going to attempt to make pit beef (first time). I, too, was very disappointed when all I could find was that NY article on pit beef. I've heard that all you need is salt and pepper for a proper pit beef sandwich; so I was thrown off a little about the oregano. Happen to do a quick google search today to see if anything else popped up, and found your website. Going to follow more of your instructions then the NY guy. We'll see, my slicer is kind of junky, we'll see how it holds up. All I know is all these Philly guys going to be ticked the stuff is not sitting in au jus! I’m a transplanted Marylander living outside of Philadelphia. My daughters 1 year birthday part is next Saturday, and I’m going to attempt to make pit beef (first time). I, too, was very disappointed when all I could find was that NY article on pit beef. I’ve heard that all you need is salt and pepper for a proper pit beef sandwich; so I was thrown off a little about the oregano. Happen to do a quick google search today to see if anything else popped up, and found your website. Going to follow more of your instructions then the NY guy.

We’ll see, my slicer is kind of junky, we’ll see how it holds up. All I know is all these Philly guys going to be ticked the stuff is not sitting in au jus!

]]> By: akchu http://foodnerd.org/2008/06/30/homemade-pit-beef-recipe-or-pit-beef-aint-barbecue-wake-up-sheeple/#comment-55 akchu Fri, 29 Aug 2008 04:31:53 +0000 http://foodnerd.org/?p=32#comment-55 Hey, do you know if one can buy pit beef already cooked or from a butcher/deli type place (like 3 lbs. of pit beef shaved and ready to serve)? I'm having a Maryland themed party for a newcomer to Baltimore and was thinking about serving pit beef on mini buns, but my grill crapped out, so I probably will not be grilling any top round myself. Plus, I'm determined to make a Smith Island and a Lady Baltimore cake, which will probably consume all of my time and patience. Hey, do you know if one can buy pit beef already cooked or from a butcher/deli type place (like 3 lbs. of pit beef shaved and ready to serve)? I’m having a Maryland themed party for a newcomer to Baltimore and was thinking about serving pit beef on mini buns, but my grill crapped out, so I probably will not be grilling any top round myself. Plus, I’m determined to make a Smith Island and a Lady Baltimore cake, which will probably consume all of my time and patience.

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