Beef and Beef - BBQ Central

Go Back   BBQ Central > General > Grilling
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 11-29-2008, 01:29 PM   #1
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Beef and Beef

Gotta order for London broil and while I was picking it up the grocery store also had top round, bottom round and eye of round on sale, so I picked up 2 top round roasts for pit beef for the Skins game tomorrow. Weather is gonna be funky here tomorrow so I'm gonna cook the pit beef tonight.

Wet all the meat down with worcestershire sauce and then liberally seasoned the London broil with Wolfe Rub Bold and the pit beef with a rub I mixed up consisting of kosher salt, chili powder, cumin, oregano, thyme, basil, cayenne, lots of black pepper, granulated garlic and onion. It's sitting in the fridge now for a little bit while I sauce myself up with a couple cold ones.

__________________

__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 11-29-2008, 01:55 PM   #2
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Uh oh, saucing the saucer!
__________________

__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 11-29-2008, 03:29 PM   #3
BBQ Central College
 
BayouChilehead's Avatar


 
Join Date: Oct 2008
Location: Walker, La.
Posts: 407
Mmmmmm.....Beef.....It does a body good!!

Looks great so far!!
BayouChilehead is offline   Reply With Quote
Old 11-29-2008, 04:06 PM   #4
Official BBQ Central Mark
 
bigwheel's Avatar


 
Join Date: Jan 2005
Location: Foat Wuth
Posts: 9,951
Looks good. Hey think I done mentioned but used Wolf Bold on my Turkey this year. Got nothing but rave reviews. Thanks for being so inventive.

bigwheel
bigwheel is offline   Reply With Quote
Old 11-29-2008, 04:19 PM   #5
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Thanks BW, glad everyone enjoyed it!

Meat is on and it's getting COLD OUT!! Starting by lighting a couple coals with the hose torch ala MM. Cracked the bottom vents just barely and closed the top vent 50%. Temps are slowly climbing, Kettle is at 220 and the meat is at 87. I'll pull the meat off when it hits 105, then finish with a sear until 125.

The London broil will be sliced and vacuum sealed. The pit beef may be sliced tonight, but I'm leaning towards wrapping and refridgerating and slicking before the game tomorrow???

__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 11-29-2008, 09:27 PM   #6
Wizard of Que
 
Tannehill Kid's Avatar


 
Join Date: Nov 2007
Location: Winnfield LA
Posts: 1,812
Go ahead on Larry. Got it going your way.
__________________
Geaux Tigers
Tannehill Kid is offline   Reply With Quote
Old 11-29-2008, 11:04 PM   #7
Official BBQ Central Mark
 
Cliff H.'s Avatar


 
Join Date: Mar 2006
Location: Jonesboro, Arkansas
Posts: 6,143
Hot sear, Reverse sear, Finney method. Which is it ?



Looks like it is going to be good Larry.
__________________
" Never let a day go by "
Cliff H. is offline   Reply With Quote
Old 11-30-2008, 06:12 AM   #8
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by Cliff H.
Hot sear, Reverse sear, Finney method. Which is it ?



Looks like it is going to be good Larry.
They were all reverse seared. I let them cool and will slice today.

Thinking of having a pot of hot stock for everyone to grab a pile of meat and then just dunk the meat into the hot stock to reheat. I do NOT want this over heated!
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 11-30-2008, 07:10 AM   #9
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Here's the finished pic's of the London broil after it sat wrapped in the fridge last night. I will slice these cold for now on if they're not being eaten right away, sliced like butter. This one is now in a foodsaver bag in the freezer and will be delivered tomorrow.



Here are the pic's of the top round roast, that will be sliced today and served as pit beef. More pic's to follow.

__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 11-30-2008, 07:18 AM   #10
Wizard of Que
 
ronbeaux50's Avatar


 
Join Date: Nov 2007
Location: Louisiana
Posts: 1,559
Mighty fine eats Larry!!
__________________
The fight ain't over until the winner says it is.

Backwoods Party, Bubba Keg, Primo XL Oval, Ole Grandad, Mini BGE, Bradly Original Smoker, and a Weber kettle.
ronbeaux50 is offline   Reply With Quote
Old 11-30-2008, 08:13 AM   #11
Official BBQ Central Mark
 
surfinsapo's Avatar


 
Join Date: Jun 2007
Posts: 5,044
WoW, that looks great at 0700. I could eat half of it right now!!!
surfinsapo is offline   Reply With Quote
Old 11-30-2008, 08:17 AM   #12
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
Awesome looking beef and beef !
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 11-30-2008, 08:21 AM   #13
BBQ Central College
 
BayouChilehead's Avatar


 
Join Date: Oct 2008
Location: Walker, La.
Posts: 407
Thats makin me hungry, when do we eat!!
Looks real good Larry!!
BayouChilehead is offline   Reply With Quote
Old 11-30-2008, 08:49 AM   #14
Official BBQ Central Mark
 
007bond-jb's Avatar


 
Join Date: Dec 2006
Location: Baton Rouge La
Posts: 6,428
Larry, Your using the top round for the london broil?
The stupid butchers down here never lable meat correctly:

http://en.wikipedia.org/wiki/London_Broil

Looks great too
__________________
BBQ Shaken Not Stirred
He who don't cook, better not complain
Why limit happy to an hour
Yes beer qualifies as an appetizer


BOY!

https://www.youtube.com/user/007bondjb
007bond-jb is offline   Reply With Quote
Old 11-30-2008, 09:01 AM   #15
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Quote:
Originally Posted by 007bond-jb
Larry, Your using the top round for the london broil?
The stupid butchers down here never lable meat correctly:

http://en.wikipedia.org/wiki/London_Broil

Looks great too
Yes I'm using top round......some times they will label top round as 'London broil' other times they will label shoulder as 'London broil'.

The term 'London broil' in the grocery store makes the common shopper think they're getting something better than what they really are.

However, if cooked properly a top round can be delicious and tender!
__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 11-30-2008, 10:45 AM   #16
Moderator
 
Nick Prochilo's Avatar
 
Join Date: Jan 2005
Location: Long Island, N.Y.
Posts: 16,367
Looks great Larry. The sliced picture looks almost like it was marinated.
__________________
I hope this isn't negative!
Nick Prochilo is offline   Reply With Quote
Old 11-30-2008, 11:39 AM   #17
Official BBQ Central Mark
 
Larry Wolfe's Avatar


 
Join Date: Jan 2005
Location: Bealeton, Virginia
Posts: 14,969
Nick I didn't marinade the meat other than splashing worcestershire sauce and rubbing it about 2 hours before cooking.

Here's the finished pic's, sammich pic's coming up later. This was absolutely the best Pit Beef I've made.....I threw together a rub for it and just added stuff and didn't write down the amounts.....hope I can duplicate it, cause the flavors REALLY came through the meat.

I shaved this meat paper thin straight out the fridge and will pile high on kaiser rolls with horseradish and paper thin onions around game time...pic's to follow.

__________________
Larry Wolfe
Visit the Wolfe Pit
Wolfe Rub Recipes
Larry Wolfe is offline   Reply With Quote
Old 11-30-2008, 11:47 AM   #18
Master of All
 
ScottyDaQ's Avatar


 
Join Date: Mar 2005
Location: In ur house, eatin ur foodz.
Posts: 7,490
Yum! I could go for a sammich!
__________________
-=-=-=-=-=-=-=-=-=-=-
Weber Smokey Mountain Cooker ?
Weber 22.5 One Touch Gold ?
Weber Smokey Joe Gold ?

Weber Grill Decency Agent # KTL9352
ScottyDaQ is offline   Reply With Quote
Old 11-30-2008, 12:40 PM   #19
Pope O'Que


 
Join Date: Apr 2008
Location: Colorado
Posts: 2,416
HELL YA!!!!!!!!! LOOKS GREAT : GO SKINS!!!!!!!!!!!
__________________
One of the best things about my hobby is that my family and friends are fed well.
Member #1462
BBQ ........So easy a caveman could do it.....?

Never look your best friend in the eye while your makin' sausage.
dollarbill is offline   Reply With Quote
Old 11-30-2008, 01:11 PM   #20
God O'Que
 
Unity's Avatar


 
Join Date: Jun 2006
Location: Virginia near Washington DC
Posts: 2,694
Great looking beef, Larry. I hope you can replicate the rub -- sounds like a good one.

--John
__________________

__________________
Weber Smokey Mountain -- "Want authentic smokehouse flavor?"
22.5 Inch One-Touch -- "The legendary Weber kettle"
18.5 Inch Original (R.I.P.; garage mishap) -- 10 books S&H Green Stamps, 1968
Weber Performer -- Craigslist 2007
Unity is offline   Reply With Quote
Reply

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off







All times are GMT -5. The time now is 08:16 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, vBulletin Solutions, Inc.
×