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EC North Dakota | Our community has used the same recipe for 50 years for our pit barbecues. We used to serve up to a couple thousand. Sorry to say I don't know the recipe, but it's very good.
As far as the pit goes, we have it down so the beef is just right but my wife can make it far easier and maybe a bit better in a big roaster.
Here's another one I like almost as well, but it uses liquid so we haven't done it in the ground.
4 lb roast
1/2 cup soy sauce
1 beef bouillon cube
1 bay leaf
4 whole peppercorns
1 tsp dried crushed Rosemary
1 tsp dried thyme
1 tsp garlic powder
Combine ingredients and pour over roast. Add enough water to nearly cover roast. Cook for 12 hours, remove from heat to rest at least 1/2 hour before opening. | |
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Pit cooked beef recipe?
