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How I Made BBQ Pit Beef Sandwiches
Posted on 6/10/23 at 8:27 pm
Posted on 6/10/23 at 8:27 pm
Tried something new tonight and I loved it.
I wanted to change up the normal Baltimore Pit Beef (usually a cut from the round, onions, and horseradish sauce known as tiger sauce).
The grocery’s eye of round wasn’t looking impressive so I decided to try a picanha (roast) and I was not disappointed.
I seasoned with a simple rub, grilled over charcoal, let it rest 10 minutes, then sliced in my cheap at-home meat slicer.
Made the sandwiches on a bun with mayonnaise on the bottom, followed by sliced beef, barbecue sauce, sliced cheddar cheese, thin sliced onions, and pickles. Made the sandwich, then wrapped in aluminum foil and baked for 10 minutes to get hot, melt the cheese, and crisp the bun.
I didn’t take the best pictures, but since it was so good, I wanted to share for anyone interested.
I wanted to change up the normal Baltimore Pit Beef (usually a cut from the round, onions, and horseradish sauce known as tiger sauce).
The grocery’s eye of round wasn’t looking impressive so I decided to try a picanha (roast) and I was not disappointed.
I seasoned with a simple rub, grilled over charcoal, let it rest 10 minutes, then sliced in my cheap at-home meat slicer.
Made the sandwiches on a bun with mayonnaise on the bottom, followed by sliced beef, barbecue sauce, sliced cheddar cheese, thin sliced onions, and pickles. Made the sandwich, then wrapped in aluminum foil and baked for 10 minutes to get hot, melt the cheese, and crisp the bun.
I didn’t take the best pictures, but since it was so good, I wanted to share for anyone interested.
9
Posted on 6/10/23 at 8:46 pm to SixthAndBarone
I feel you with the not so great cuts of big roasts. Glad it turned out great. Thanks for the idea.
Posted on 6/10/23 at 8:53 pm to SixthAndBarone
Very nice and that cut would have to be better than a big clod.
Hand sliced or use one of your fancy machines?
Edit - see you machine sliced.
Hand sliced or use one of your fancy machines?
Edit - see you machine sliced.
This post was edited on 6/10/23 at 9:21 pm
Posted on 6/10/23 at 10:33 pm to Professor Dawghair
I have a cheap slicer. Ordered on Amazon. I use it maybe twice a year, but may start using it more now.
Posted on 6/11/23 at 12:18 am to SixthAndBarone
I'm not attacking you but, my Brazilian friends say that a picanha must include the fat cap.
The absence of the fat cap on your roast disqualifies it from being considered a picanha.
What you have there is a Coulotte/Culotte, Top Sirloin Cap, Top Butt Cap, or Rump Cap. Not a picanha.
Again, I'm not attacking you, just clarifying the classification of your claim.
Also, you got a lot of gray meat. Don't ask me to post pics of my meat and tell you my method, because this is not an attack. Just a general observation. I prefer my beef more on the medium rare side.
I'm sure it was tasty.
The absence of the fat cap on your roast disqualifies it from being considered a picanha.
What you have there is a Coulotte/Culotte, Top Sirloin Cap, Top Butt Cap, or Rump Cap. Not a picanha.
Again, I'm not attacking you, just clarifying the classification of your claim.
Also, you got a lot of gray meat. Don't ask me to post pics of my meat and tell you my method, because this is not an attack. Just a general observation. I prefer my beef more on the medium rare side.
I'm sure it was tasty.
Posted on 6/11/23 at 5:40 am to BigDropper
It did have the fat cap on the bottom in those pictures. I took the pictures with the fat cap down.
A couple of my family members don’t want red meat. It ended up being cooked perfectly. I was able to split the not-red and the red for each sandwich and those who don’t like the red, didn’t get it.
A couple of my family members don’t want red meat. It ended up being cooked perfectly. I was able to split the not-red and the red for each sandwich and those who don’t like the red, didn’t get it.
Posted on 6/11/23 at 9:26 am to SixthAndBarone
quote:
I have a cheap slicer. Ordered on Amazon.
I've been eyeing those and tempted to pull the trigger. Have been smoking turkey breast "Texas Style" lately and would love to get more consistent, thinner slices than I can do by hand.
Posted on 6/11/23 at 9:43 am to Professor Dawghair
Never heard of it, I’ll look into it.
The one I have is really cheap but it works just fine for a few times a year. As long as you aren’t expecting a fine quality machine, it gets the job done until it breaks. It wasn’t more than $100.
The one I have is really cheap but it works just fine for a few times a year. As long as you aren’t expecting a fine quality machine, it gets the job done until it breaks. It wasn’t more than $100.
Posted on 6/11/23 at 9:43 am to SixthAndBarone
I smoked one of those a few weeks ago and did pretty much the same thing. First time cooking a picanha (the store I bought it from called it a coulotte). I was damn good. Only pic I got
Posted on 6/11/23 at 1:09 pm to SixthAndBarone
Looks pretty awesome- nice job. If I had an empty cabinet, I would consider a slicer, but I’m ok with a thick carved slice of beef, chicken or Turkey, too.
Posted on 6/11/23 at 4:30 pm to BigDropper
quote:
What you have there is a Coulotte/Culotte, Top Sirloin Cap
Costco sells a top sirloin cap with the fat (cap) attached. They also sell it cap off.
Cap is down but it is there.
Posted on 6/11/23 at 4:49 pm to Professor Dawghair
[quote]Have been smoking turkey breast "Texas Style" lately[/quote
I am curious. Will you expound on this or share link/recipe please?
I am curious. Will you expound on this or share link/recipe please?
Posted on 6/11/23 at 4:58 pm to tiggerfan02 2021
quote:
I am curious. Will you expound on this or share link/recipe please?
Glad to. I've noticed over the years that every TX BBQ joint I've been to has smoked turkey on the menu, but I really never order it. A buddy of mine was raving over the turkey in a BBQ place in ATL - DAS BBQ - so I tried it and was blown away.
It's pretty much just smoked Turkey breast but you wrap it and continue to cook with butter for a while after the bark is set. Juicy and tender.
Here is an article and recipe that I think is representative of that style.
Mash for Turkey
Posted on 6/11/23 at 5:08 pm to highcotton2
Your sirloin cap looks great! But I guess we have to start taking fat cap pictures for some people to be happy. My last post he said had fat and this post he said it didn’t.
Interesting on the Texas turkey with butter. I’m going to look into it more and will try it eventually.
Interesting on the Texas turkey with butter. I’m going to look into it more and will try it eventually.
This post was edited on 6/11/23 at 5:11 pm
Posted on 6/11/23 at 9:46 pm to highcotton2
quote:
highcotton2
Now that is legit.
Posted on 6/11/23 at 9:53 pm to SixthAndBarone
Probably would’ve been better if it wasn’t well done. A nice rare to medium rare would’ve been delicious.
Posted on 6/11/23 at 11:42 pm to SixthAndBarone
For another pit sandwich and potato salad I'll go a few more.
- Wee-Bey Brice
- Wee-Bey Brice
Posted on 6/12/23 at 10:41 am to SixthAndBarone
Yes please
Posted on 6/12/23 at 11:25 am to Professor Dawghair
The turkey recipe sounds good. Will have to try that.
Posted on 6/12/23 at 3:14 pm to SixthAndBarone
Nice job my friend!!
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