Wednesday, May 14, 2014

Baltimore Style Pit Beef


  • 7 lb - Eye of Round (top or bottom round will work as well)
  • Salt and Pepper
  • Let the roast sit out on the counter for at least 2 hours to warm up.  If you cook it cold, it will ruin the texture of the meat.
  • Light grill for direct cooking, but leave a cool zone for big flare ups.
  • Season the roast VERY liberally with salt and pepper on all sides.
  • Cook the roast over the hottest part of the coals and flip often.
  • It will begin to look burnt, but it will even out and turn into a nice crust.  
  • Continue to cook over direct coals, flipping often until you reach your desired rareness.  
  • 'Round' roast are very lean, I recommend to not cook well done or it will be dry.  Pull between 125º-135º for maximum tender and juicy meat.
  • Let the roast rest 15-20 minutes and slice as thin as possible.  Use a meat slicer for best results.
  • Serve on fresh Kaiser rolls with horseradish and sliced onions.  Or your preferred condiments.

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