Jack Daniels Pit Beef by SQWIB

  • 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.

Bearcarver

Gone but not forgotten RIP
OTBS Member
SMF Premier Member
Group Lead
Sep 12, 2009
45,280
18,123
Macungie, PA
Thank you for the compliment

Yeah, slicing thin does help. I do want to try corned beef as well.

Still chewing it, Not Really, 1/8" thick slices were extremely tender as was a large chunk sliced off, who knows maybe I was lucky.

Anybody else have good results with this cut of meat, chime in, would love to hear from folks from SMF, you guys never steered me wrong... YET!

Beef Round Bottom Round Roast
SQWIB,

Bottom Round is also good for "Dried Beef", although I prefer "Eye Round" for Dried Beef.

Here's a Link:

http://www.smokingmeatforums.com/t/109617/canadian-bacon-and-dried-beef-cured-smoked

One plate of Dried Beef made from Bottom Round:



Three plates of dried Beef, and two bowls of Dried Beef Jerky:



Bear
 
Last edited:

sqwib

Smoking Guru
Original poster
OTBS Member
Thread starter
Sep 25, 2007
5,964
1,032
Philadelphia
I definitely want to play a little more with this cut, as Sams always has it and the price is good.

Bear, How is the dry beef served as "S**t on a shingle", (cream chipped beef) pardon my vulgarity but thats how we refer to it.
 

Bearcarver

Gone but not forgotten RIP
OTBS Member
SMF Premier Member
Group Lead
Sep 12, 2009
45,280
18,123
Macungie, PA
I definitely want to play a little more with this cut, as Sams always has it and the price is good.

Bear, How is the dry beef served as "S**t on a shingle", (cream chipped beef) pardon my vulgarity but thats how we refer to it.
That's what most people do with it, but since you cook the flavor out of it in "SOS", I prefer to use the lousy store-bought Dried Beef for SOS. Actual SOS is made with ground beef---Not Dried Beef (Learned that in the Army).

On Edit:  I should rephrase this to say that SOS was originally "WW2"  made with Chipped Beef, but in the Mess Halls that I ate in, in the 60s (Ft Bragg, Ft Monmouth, Ft Dix, Ft Gordon, Vietnam, Schofield Barracks, HI, and Ft Hood), it was always Ground Beef.

I make Sammies with Dried Beef, American Cheese, Horse Radish, and Miracle Whip (or Mayo).

Or I mix up some Horse Radish & Philly Cream Cheese. Then plaster it on Dried Beef slices, and roll them up for snacks.

Bear
 
Last edited:

chef jimmyj

Gone but not forgotten. RIP
OTBS Member
SMF Premier Member
★ Lifetime Premier ★
May 12, 2011
22,173
7,128
 A Bottom Round can contain up to 3 muscles...So depending on the butcher or processor, one, two or all three may show up in the case labeled " Bottom Round "...JJ

The #170 Bottom Round (Gooseneck) is removed from the primal beef round (IMPS/NAMP 158) and contains the eye, outside round (flat) and the heel. This cut is often referred to as the gooseneck.

The #170A Bottom Round (Gooseneck), Heel Out is the same as the #170 with the heel muscle removed. It still contains the eye and outside round (flat).

The #171B Outside Round (Flat) is cut from the bottom round with the heel, eye, bones, cartilage and heavy connective tissue removed. Because it is leaner, the flat has a higher cooked yield than the gooseneck.

This pick shows the Eye Round (Bottom Left), the Outside Round (Top) and the Heel (bottom middle). Pops can verify but I believe the Heel gets trimmed and is what Craig has that is labeled Bottom Round...

006b.jpg
 

roller

Smoking Guru
SMF Premier Member
Mar 10, 2010
6,040
56
N.E. Louisiana
The meat looks just great and I bet it was really good BUT I think you need a couple more temp probes stuck in it...
biggrin.gif
 

Bearcarver

Gone but not forgotten RIP
OTBS Member
SMF Premier Member
Group Lead
Sep 12, 2009
45,280
18,123
Macungie, PA
The meat looks just great and I bet it was really good BUT I think you need a couple more temp probes stuck in it...
biggrin.gif
LOL----Now that you mention it, reminds me of what I looked like back in November!!
icon_frown.gif


Bear
 

sqwib

Smoking Guru
Original poster
OTBS Member
Thread starter
Sep 25, 2007
5,964
1,032
Philadelphia
The meat looks just great and I bet it was really good BUT I think you need a couple more temp probes stuck in it...
biggrin.gif
LOL----Now that you mention it, reminds me of what I looked like back in November!!
icon_frown.gif


Bear
Can you tell I was a bit afraid of uneven cooking temps lol.

Bear I don't know whether to laugh or cry at that statement, you had a bit of a rough time.

Glad to see it did not affect your great sense of humor.
 

rowsdower

Fire Starter
Sep 2, 2011
73
12
Goshen, IN
That looks phenomenal...  The sammies, then the wraps...  Mama Mia!  I gotta go out and pick up a cut of this myself and give it a whirl.
 

pops6927

Gone but never forgotten.
OTBS Member
SMF Premier Member
Jul 23, 2008
7,245
1,205
Fort Worth, Tx.
 A Bottom Round can contain up to 3 muscles...So depending on the butcher or processor, one, two or all three may show up in the case labeled " Bottom Round "...JJ

The #170 Bottom Round (Gooseneck) is removed from the primal beef round (IMPS/NAMP 158) and contains the eye, outside round (flat) and the heel. This cut is often referred to as the gooseneck.

The #170A Bottom Round (Gooseneck), Heel Out is the same as the #170 with the heel muscle removed. It still contains the eye and outside round (flat).

The #171B Outside Round (Flat) is cut from the bottom round with the heel, eye, bones, cartilage and heavy connective tissue removed. Because it is leaner, the flat has a higher cooked yield than the gooseneck.

This pick shows the Eye Round (Bottom Left), the Outside Round (Top) and the Heel (bottom middle). Pops can verify but I believe the Heel gets trimmed and is what Craig has that is labeled Bottom Round...

006b.jpg
That's what most people do with it, but since you cook the flavor out of it in "SOS", I prefer to use the lousy store-bought Dried Beef for SOS. Actual SOS is made with ground beef---Not Dried Beef (Learned that in the Army).

I make Sammies with Dried Beef, American Cheese, Horse Radish, and Miracle Whip (or Mayo).

Or I mix up some Horse Radish & Philly Cream Cheese. Then plaster it on Dried Beef slices, and roll them up for snacks.

Bear
Actual SOS is made with ground beef---Not Dried Beef (Learned that in the Army).

From Wikipedia, modified 5/22/13:

[h1]Chipped beef[/h1]
From Wikipedia, the free encyclopedia

Chippedbeefpacking.jpg

Modern chipped beef product, showing coiled packing
Origin
Place of originUnited States
Details
TypeMeat
Main ingredient(s)Beef
Chipped beef
Chipped beef  is thinly sliced or pressed salted and dried beef. Some makers smoke  the dried beef for more flavor. The modern product consists of small, thin, flexible leaves of partially dried beef, generally sold compressed together in jars or flat in plastic packets. The processed meat producer Hormel  once described it as "an air-dried product that is similar to bresaola, but not as tasty."[sup][1][/sup]
[h2]Availability  [edit][/h2]
220px-Chippedbeefslice.jpg


Individual sliver of chipped beef

Chipped beef is served in many diners and restaurants in the United States as a breakfast item. Creamed chipped beef is standard fare on many such diner menus, especially in the Mid-Atlantic and Northeast, but has become harder to find in chain restaurants that serve breakfast; among the restaurants still offering chipped beef on toast are Golden Corral  and Silver DinerIHOP  no longer offers this on their menus, having substituted sausage gravy, and the same is true for Cracker Barrel  restaurants. It is also available from companies such as Stouffer'sin a frozen form which can be put on top of separately-prepared toast; It is typically quite salty, for instance, Stouffer's creamed chipped beef contains 590mg sodium per 5.5 ounces (160 g) serving.[sup][2][/sup]  The mixture was also, at one point, available from both Freezer Queen  and Banquet as "hot sandwich toppers"; as of late 2007, Freezer Queen no longer makes this product, and the Banquet variety is rarely found. Finally, both the Esskay Meat Company of Baltimore and Knauss Foods  make a refrigerated version of creamed chipped beef which can be easily microwaved. The meat itself is also available for purchase under the Knauss, Carson's Brand names.
[h2]Chipped beef on toast  [edit][/h2]


Creamed chipped beef on toast
[h3]U.S. military cuisine  [edit][/h3]
Chipped beef on toast (or creamed chipped beef on toast) is a culinary dish  comprising a white sauce  and rehydrated slivers of dried beef, served on toasted bread. Hormel recommends flavoring the dish with Worcestershire sauce  and dried parsley. In military slang  it is commonly referred to by the dysphemism  "Shit On a Shingle" (SOS)—or, "Stew On a Shingle", "Same Old Stuff", "Something On a Shingle", or occasionally "Save Our Stomachs". Chipped beef is also often served onbagelsEnglish muffinsbiscuitshome friesrice, and in casseroles.

Wentworth and Flexner cite no origin, but noted "shingle" for slice of toast has had "some use since 1935" in the U.S. Army, mostly in the expression "shit on a shingle", and the latter had "wide World War II  Army use".[sup][3][/sup]

In the United States, chipped beef on toast was emblematic of the military experience, much as pea soup  is in Finland  or SwedenChipped beef on toast (S.O.S.)  is the title of a book of military humor.[sup][4][/sup]  In his World War II book Band of BrothersStephen E. Ambrose  evokes the military basics:
At the end of May, the men of Easy  packed up their barracks bags and … [took] a stop-and-go train ride to Sturgis, Kentucky. At the depot Red Cross  girls had coffee and doughnuts for them, the last bit of comfort they would know for a month. They marched out to the countryside and pitched up tents, dug straddle trenches for latrines, and ate the Army's favorite meal for troops in the field, creamed chipped beef on toast, universally known as SOS, or Shit on a Shingle.[sup][5][/sup]
[h2]See also  [edit][/h2]
[h2]References  [edit][/h2]
  1. ^  "Dried Beef Products"Hormel. Archived from the original  on 2007-03-11. Retrieved 2008-09-03.
  2. ^  "Creamed Chipped Beef"Stouffer's.
  3. ^  Wentworth, Harold; Stuart Berg Flexner (1967). Dictionary of American Slang  (supplemented ed.). New York, NYThomas Y. Crowell.
  4. ^  Bertram, Charles S. (2003). Chipped Beef on Toast (S.O.S.)ISBN  0-7414-1554-2.
  5. ^  Ambrose, Stephen E.  (2001-06-06). Band of Brothers: E Company, 506th Regiment, 101st Airborne from Normandy to Hitler's Eagle's NestNew York, NYSimon & SchusterISBN  0-7432-1645-8. Retrieved 2008-09-03.
[h2]External links  [edit][/h2]
12px-Commons-logo.svg.png
 Media related to Chipped beef  at Wikimedia Commons

Categories
[h2]Navigation menu[/h2]



search-ltr.png



[h3]Interaction[/h3]

[h3]Toolbox[/h3]

[h3]Print/export[/h3]

[h3]Languages[/h3]

Hamburger was substituted for dried beef, but the original SOS was with dried, chipped slivers of beef, not hamburger.  In times of war beef was scarce in muscle form.

It was beef, buffalo or other animals that was cured and smoked to dry it, as in that form it would keep without refrigeration on the long journeys migrating masses would use.  Indians would hang up meat in their tents after salting to dry it above the open fire, for example.  Otherwise, it would spoil quickly and not be fit for transporting long distances.

Parts of the round steak, bone in:


A whole gooseneck:


It's parts:


con't:

Heel:


Whole Eye of Round:


Beef whole bottom round;


Beef Whole Bottom Round (w/rump sectioned off):


Grain runs diagonal on the piece, so slice across the grain.

These are the parts of the gooseneck and how they are sectioned out.  Bottom Round can be tender when cooked medium rare, max, and sliced thin across the grain.  Rump is the tenderest, End cut is the toughest.  The heel is seamed out for cubes and stew; the center muscle looking like a rope is seamed out for longboil stew, like a soupbone - stringy and tough.
 

uncle awesome

Newbie
Jun 12, 2013
7
10
Broken Arrow, OK
OK, now I want to fire up the smoker and it's only Wednesday.  Gotta wait till Friday or Saturday, but man that beef sandwich and wrap look fantastic.  This guy sure can romanticize the smoking experience.  
 

Latest posts

Hot Threads