question on grill

Discussion in 'Roll Call' started by kingbrutis, Oct 12, 2009.

  1. kingbrutis

    kingbrutis Newbie

    So I have an idea and am trying to figure out the best way to go about it. I really dont need a smoker cause I wont be smoking for hours. I want to do Baltimore pit beef. I know some places use gas and some use charcoal. Anyone use Meadow Creek's grills? Looks like a good product. Ideas?
  2. Welcome aboard.

    If you want a charcoal grill, you can't go wrong with the Weber Kettle. I am not familiar with Meadow Creek's grills.

    Head over to Roll Call and introduce yourself.
  3. bmudd14474

    bmudd14474 Guest

    I was born and raised in So.Md. All the bbq joints that did the Pit Beef smoked it for several hours. It wasnt grilled quickly.

    You can achieve Pit Beef by using a grill. But you have to use indirect heat and add wood to your charcoal or a foil bag with chips in it.

    Good luck and dont forget to post Qview when your done.
  4. kingbrutis

    kingbrutis Newbie

    I'm saying more for catering. Bayside uses propane. They used to use charcoal, but John said it was just way to messy. They dont use any wood to cover up the flavor of the meat. Thanks
  5. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Welcome to the SMF. You can't go wrong with a grill that has the rep of a Weber. I moved your thread to roll call, so that everyone can give you a warm welcome. it's all good my friend.
  6. chefrob

    chefrob Master of the Pit OTBS Member

    welcome.........i'm sure someone here will help ya!
  7. kingbrutis

    kingbrutis Newbie

    I have been a member for a while but have been taking in all the knowledge. Thanks
  8. txbbqman

    txbbqman Smoking Fanatic SMF Premier Member

    Welcome to the family glad to have you

    No disrespect intended but I use wood to enhance the flavor of my meat not cover it up.

    I have never had the type you are referring to and I am sure it is good, just saying wood helps not hurts.....just my .02
  9. kingbrutis

    kingbrutis Newbie

    Yea, if you eat it right you get a great beef flavor and a super rush of hot fresh horseradish. MMMMMM
  10. the dude abides

    the dude abides Master of the Pit OTBS Member

  11. kingbrutis

    kingbrutis Newbie

    Yea, it is not BBQ. It is kinda only know in MD, PA and DEL areas. From my perspective, that article is pretty accurate (except for the cut of beef). I am just trying to figure my trailer lay out and grill. All the places back home were flat grills with hood systems, you know in restaurants. Thanks for the link.
  12. hoser

    hoser Smoking Fanatic SMF Premier Member

    That looked awful good Dude....I may take a stab at that sometime.

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