I was gonna make some amped up Baltimore pit beef today for the super bowl but I got an itch and decided to do it yesterday instead. Went and picked up a 6 lb top round roast from the butcher on Thursday. Got it home then dried brined it. Went all day Friday at work thinking bout it and couldn’t get it outta my mind. Then I got a spur up my .....mind and decided to put it on the rotisserie on one of my gas grills instead of using one of my smokers or my charcoal grills. Sat morning came around and couldn’t wait till 8 to start cooking it. So I made some tiger sauce and Meathead secretariat horseradish sauce. I already injected it on Friday and could already tell it was gonna be juicy.
4 hours later it was ready. I cooked it a little longer cause I was gonna tAke it over to my neighbors and he doesn’t like it med rare. He is more of a medium type so I compromised. Took it over to his house and finished it off on his charcoal grill. I cut an onion and left half of it raw and the other half I grilled just enough to make sweet but still with a crunch.
I took my slicer over to his house and proceeded to slice it thinner than a paper. Used a Kaiser rolls and proceeded to dig in.
Man you wanna talk about good stuff. Even made a lil au jus to dip it but it didn’t need any. Good thing I did both horseradish sauces cause he doesn’t prefer mayo to much. But he loved the other one. I myself liked both. I would slather the top bun with one sauce and then slather the bottom with the other. I was in heaven. Now I wanna make some more so I know what I’m making next Saturday A couple of pics to prove it happened
That’s just a little of it sliced. I added a little string cause I didn’t want it to flop around. It didn’t need it but just a safety measure
4 hours later it was ready. I cooked it a little longer cause I was gonna tAke it over to my neighbors and he doesn’t like it med rare. He is more of a medium type so I compromised. Took it over to his house and finished it off on his charcoal grill. I cut an onion and left half of it raw and the other half I grilled just enough to make sweet but still with a crunch.
I took my slicer over to his house and proceeded to slice it thinner than a paper. Used a Kaiser rolls and proceeded to dig in.
Man you wanna talk about good stuff. Even made a lil au jus to dip it but it didn’t need any. Good thing I did both horseradish sauces cause he doesn’t prefer mayo to much. But he loved the other one. I myself liked both. I would slather the top bun with one sauce and then slather the bottom with the other. I was in heaven. Now I wanna make some more so I know what I’m making next Saturday A couple of pics to prove it happened
That’s just a little of it sliced. I added a little string cause I didn’t want it to flop around. It didn’t need it but just a safety measure
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