Baltimore Pit Beef (thinly sliced beef on Kaiser/Brioche/burger bun topped with a horseradish sauce)
Based on a recipe by Jim Shahin published in the Washington Post on 19 June 2013. ( Parenthetical gratuitous comments are based on multiple performances of this recipe.)
MEAT: 3 pound beef eye round roast – serves at least six at one sitting
RUB:
1 tsp Kosher salt
1 tsp freshly ground black pepper
½ tsp garlic powder
½ tsp chili powder
PREP TIMES:
PRE-COOK = 10 minutes to combine rub ingredients and to rub all over beef; 4 hrs (or up to overnight) of rubbed beef sitting in fridge.
COOK = 10 to 20 minutes of searing ALL sides and ends over direct heat THEN another 30-45 minutes of indirect with lid closed. (I have learned the hard way that the "COOK" usually takes closer to an hour and ten minutes (20 plus 45 plus a cushion) than to forty minutes (10 plus 30).)
STEPS:
For the horseradish sauce, we use mayo, a little lemon juice, and horseradish from a newly opened jar.
We ate ours with home made lettuce soup and potato chips accompanied by Cynar Manhattans.
Based on a recipe by Jim Shahin published in the Washington Post on 19 June 2013. ( Parenthetical gratuitous comments are based on multiple performances of this recipe.)
MEAT: 3 pound beef eye round roast – serves at least six at one sitting
RUB:
1 tsp Kosher salt
1 tsp freshly ground black pepper
½ tsp garlic powder
½ tsp chili powder
PREP TIMES:
PRE-COOK = 10 minutes to combine rub ingredients and to rub all over beef; 4 hrs (or up to overnight) of rubbed beef sitting in fridge.
COOK = 10 to 20 minutes of searing ALL sides and ends over direct heat THEN another 30-45 minutes of indirect with lid closed. (I have learned the hard way that the "COOK" usually takes closer to an hour and ten minutes (20 plus 45 plus a cushion) than to forty minutes (10 plus 30).)
STEPS:
- After combining rub ingredients and rubbing all over the roast (including the ends), tightly wrap roast in plastic wrap (or put in plastic bag that can be pulled tightly around meat) THEN put in fridge for at least 4 hours but not longer than overnight.
- About 1 and ½ hours before you want to eat, light the grill (charcoal uses about ¾ of a chimney’s worth).
- When the coals are ready (light ash all over), bank them on one side of kettle then clean and oil grill THEN sear all sides and the ends.
- THEN move to cool side for the last 30-45 minutes of cooking (with bigger roast end facing coals) and close lid. (About 30 minutes in the closed kettle, my thermometer indicated that internal temp "stalled" at about 105F, and it took another 10 minutes for it to run up to 115-120 and THAT happened in about minutes 8 through 10, SO WATCH IT because it’ll heat up rapidly after the stall, and you want to take it off the grill when internal temp hits about 125F for medium rare. AND if you want medium, be careful not to exceed 130F or you’ll get tough meat.)
- Let rest 5 minutes with loose foil tenting THEN slice as thinly as practical. (When we are having this and after I put the rubbed meat in the fridge, I always sharpen the knife I’ll use that evening.)
For the horseradish sauce, we use mayo, a little lemon juice, and horseradish from a newly opened jar.
We ate ours with home made lettuce soup and potato chips accompanied by Cynar Manhattans.
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