Fathers Day Pit Beef Open Wood Fire

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

HalfSmoked

Epic Pitmaster
Original poster
OTBS Member
★ Lifetime Premier ★
Jun 11, 2015
12,418
4,391
Maryland Eastern Shore
Open Fire Pit

 C Farmer posted where he did an open fire over his ubs I showed it to the misses and she said you need to that you haven done that in a while. We never use to use charcoal all we ever use was wood and we cooked all the meat that way pork chops, chicken, beef and even turkeys. When we went camping ever our coffee and fried eggs and everything was done over open wood fire. Toast no problem just lay slices of bread on the rack.

This is a 8 1/2 ib sirloin tip that was marinated for about 24 hours. As you can see 2 tire rims welded together we use to take this camping.

Boss is checking on it.


About an hour into cooking


About 4 hours into cooking


Getting there as you can see low slow fire about 6 hours total cooking time


won't be long now


Ready for slicer after resting


Sliced Shot


Full plate


I just picked that Berkel Slicer up for $200 worked great.

Thanks for looking

Warren
 
Great lookin cook, meat looks great.

Cant beat a all wood cook.

You got a deal on that slicer.
 
Wow !!  Really looks Great   Super Job   Points for sure  
points1.png


Gary
 
Adam thanks for the points it is greatly appreciated. Maybe I will do one at the gathering.

Gary thanks for the points it is greatly appreciated. For sure it was great in taste and tender.

For got to do a plate shot but it was going so fast I didn't want to miss out.

Warren
 
 
WHAT A FANTASTIC POST!  And I am definitely stealing that idea on the rotisserie.  I've got one I can't use on my gas grill any more.  Time to make it work on an open pit WSM or my Kettle.
points1.png
Thanks for the points it is greatly appreciated. In the beginning of open fire cooking we turned it by hand. I took an old electric ground rod and bent it to make it into Z drove 2 forked sticks in the ground and lined the kids up to take turns. Later I filed the end down to fit a electric rotisserie.

Warren
 
Warren I like the way you set that up,meat looks great.That slicer was a steal Points

Richie
 
That looks fantastic! Living overseas has deprived me of the Maryland pit beef I grew up on. I miss those roadside stands we used to pull off to and on the way to my Grandparent's home on the Chesapeake Bay. Thanks for sharing!
 
Really excellant BBQ Warren. That's real old time BBQ.

The roast came out perfect--looks very delicious. That's real old time BBQ. Neat way to set up an electric rotisserie.

POINTS.

Gary
Thanks for the points Gary and thanks for looking.

Warren
 
 
That looks fantastic! Living overseas has deprived me of the Maryland pit beef I grew up on. I miss those roadside stands we used to pull off to and on the way to my Grandparent's home on the Chesapeake Bay. Thanks for sharing!
Thanks for looking. I live on the Eastern Shore about 25 miles from The Bay Bridge I have cooked tons of that road side chicken but no beef. Where was you Grandparents located?

Warren
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Clicky