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Post by sluggo on Dec 16, 2013 12:03:26 GMT -5
I remember when I lived near baltimore, going to 'bull roasts'. They would roast large cuts of beef, I would guess 40-50 lbs each. They used open pits made from concrete forms and had 2 large metal rods going through each hunk of beef, they would use the rods to turn the beef and also to take it off. They ususally rough cut the hunks up, and then sliced on the meat slicer for sammy's.
a couple of questions, do you know the cuts that they used? (the large cuts)
and what could I use at home to try to duplicate this sammy? FWIW I see Chaps in baltimore on Diners Drive inn and Dives doing a simliare procedure.
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Post by BBQ Butcher on Dec 16, 2013 12:19:48 GMT -5
I remember when I lived near baltimore, going to 'bull roasts'. They would roast large cuts of beef, I would guess 40-50 lbs each. They used open pits made from concrete forms and had 2 large metal rods going through each hunk of beef, they would use the rods to turn the beef and also to take it off. They ususally rough cut the hunks up, and then sliced on the meat slicer for sammy's. a couple of questions, do you know the cuts that they used? (the large cuts) and what could I use at home to try to duplicate this sammy? FWIW I see Chaps in baltimore on Diners Drive inn and Dives doing a simliare procedure. Mmmm, I love pit beef! I use either Top Round or Eye Round. I will put a sear on it and then cook it indirect until just past rare, cool it down and then slice it thin. They could've used a Steamship Round, which consists of the Top, Bottom and Eye Round, but I think that guy on Triple D just uses Top Round.
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Post by BBQ Butcher on Dec 16, 2013 12:23:10 GMT -5
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Post by sluggo on Dec 16, 2013 13:58:03 GMT -5
thanks for the information!! if I were to go to my local 'beef packiing house', what would I order? If I want to use top round, would I just say I want some top round, and they would say Okay or is there a number for the cut and I can tell them the weight?? this is basically a wholesale place, for butcher shops ands restrarunts that I can access, but dont want to sound like a dummy. Works much better when you act like you know what you are doing. (like for ex I tell them I want a case a st louis style ribs, and boom I pick them up)
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Post by BBQ Butcher on Dec 16, 2013 15:44:57 GMT -5
thanks for the information!! if I were to go to my local 'beef packiing house', what would I order? If I want to use top round, would I just say I want some top round, and they would say Okay or is there a number for the cut and I can tell them the weight?? this is basically a wholesale place, for butcher shops ands restrarunts that I can access, but dont want to sound like a dummy. Works much better when you act like you know what you are doing. (like for ex I tell them I want a case a st louis style ribs, and boom I pick them up) They should understand "Top/Inside Round" with no problem
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Post by sluggo on Dec 20, 2013 15:06:35 GMT -5
thanks for the information!! if I were to go to my local 'beef packiing house', what would I order? If I want to use top round, would I just say I want some top round, and they would say Okay or is there a number for the cut and I can tell them the weight?? this is basically a wholesale place, for butcher shops ands restrarunts that I can access, but dont want to sound like a dummy. Works much better when you act like you know what you are doing. (like for ex I tell them I want a case a st louis style ribs, and boom I pick them up) They should understand "Top/Inside Round" with no problem thanks again. Well I have my top round, all 27 lbs!! anyway I will not use it for a week (12/27), it is not frozen, is it safe to just leave it in the refrig, or should I freeze it and then unthaw it?? I if I freeze, I will probably trim it, and then freeze 'pieces'. Your thoughts??
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Post by BBQ Butcher on Dec 20, 2013 16:01:32 GMT -5
If it's in the cryovac packaging, you are fine. If not, it will probably be fine, but may take on a tinge of color and lose some juices. It's up to you whether to freeze it or not, and cutting it into quarters would make it more 'workable'
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