Rotisserie Eye Of Round Roast Baltimore Pit Beef Style Recipes

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BALTIMORE PIT BEEF



Baltimore Pit Beef image

Baltimore Pit beef is a hot roast beef sandwich consisting of beef top round or bottom round that has been cooked quickly over hot charcoals.

Provided by John Mooney

Categories     Dinner     Lunch     Sandwich

Time P1DT1h

Number Of Ingredients 8

3 pounds Top Round of Beef
2 tbsp Seasoned salt
1/2 cup Mayonnaise
2 tbsp Sour cream
1/4 cup Prepared horseradish
1 tsp Mustard flour
1 pinch Salt
1 pinch Black pepper

Steps:

  • Start by trimming any silver skin that has been left on the top round by the butcher.
  • Season the roast beef all over with Seasoned Salt and then refrigerate the beef (uncovered) for at least 2 hours, but better overnight.
  • Make Baltimore Tiger Sauce combine mayonnaise (½ cup), with sour cream (2 tbsp). Add in prepared horseradish (¼ cup) and dry mustard (1 tsp). Finish the Tiger sauce with Seasoned Salt (¼ tsp) and freshly cracked black pepper (⅛ tsp). Refrigerate for 30 minutes to let the flavors develop.
  • Start a charcoal fire in your pit, creating a 2 zone fire. When the coals have ashed over, put the beef directly on the grill over the hot coals. Turn the beef as it cooks every few minutes (about 5 minutes on each side) until the beef has developed a good char all over. Check the beefs internal temperature.
  • Move the beef to the cool side of the pit and cover the grill. Set the dampers to run a pit temperature of 225-250 degrees F. Cook the pit beef, rotating occasionally, until the internal temperature reaches 115-120 degrees F. Remove the round of beef from the pit and let it rest for 20 minutes before slicing thinly. Make sure you slice against the grain to get the thinnest slices
  • Serve the Baltimore Pit Beef sandwich topped with Tiger sauce and thin slices of white onion.

Nutrition Facts : Calories 688 kcal, Carbohydrate 2 g, Protein 76 g, Fat 39 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 226 mg, Sodium 3934 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving

BALTIMORE PIT BEEF SANDWICH



Baltimore Pit Beef Sandwich image

Provided by Steven Raichlen

Categories     dinner, lunch, sandwiches, steaks and chops, main course

Time 4h

Yield 8 sandwiches

Number Of Ingredients 11

2 tablespoons seasoned salt
1 tablespoon sweet paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 3-pound piece top round
8 kaiser rolls or 16 slices of rye bread
Horseradish sauce
1 sweet white onion, sliced thin
2 ripe tomatoes, sliced thin (optional)
Iceburg lettuce (optional)

Steps:

  • Combine ingredients for the rub in a bowl, and mix. Sprinkle 3 to 4 tablespoons all over the beef, patting it in. Place in a baking dish, and cover with plastic wrap. You can cover the beef with the rub for a few hours, but for maximum flavor, leave it for 3 days in the refrigerator, turning once a day.
  • Prepare a hot grill. Grill beef 30 to 40 minutes, or until outside is crusty and dark brown and internal temperature is about 120 degrees (for rare). Turn beef often. Transfer to a cutting board; let it rest 5 minutes.
  • Slice beef thinly across grain. Pile beef high on a roll or bread slathered with horseradish sauce. Garnish with onions, tomatoes and sliced lettuce. Serve.

ROTISSERIE EYE ROUND OF BEEF



Rotisserie Eye Round of Beef image

Summer is grilling time and I love an outdoor grill with a rotisserie. Here is what I did with a small roast and I wanted to share with you.

Provided by mer5901

Categories     Roast Beef

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs eye of round roast
1/4 cup McCormick's Montreal Brand steak seasoning
1 medium carrot
1/2 medium onion
1/4 cup water
1 (10 1/2 ounce) can beef gravy (any brand)
aluminum foil, to serve as drip tray (or an aluminum throw away pan)

Steps:

  • Set up your outdoor rotisserie grill for indirect cooking.
  • Move lava rocks to one side and place aluminum drip pan in its place.
  • If you have a newer grill like mine that uses no rocks, but has a dome over the burners, bend your aluminum to mold to the dome and create a pan for drippings.
  • Light your grill and use the burner opposite from where you placed your drip pan.
  • Leave the burner on high.
  • Prepare your meat by sprinkling it with the seasoning.
  • Rub into meat.
  • Secure the meat on your rotisserie skewer so that it is over the drip pan.
  • Place the roast on the grill and let the rotisserie run, covered for 20 minutes.
  • At this time quarter your onion and carrot and place in drip pan.
  • Continue to roast meat covered for 40 minutes, checking the drip pan occasionally for dryness and add water.
  • After an hour use a meat thermometer to check for your desired doneness (160 degrees for medium).
  • Place roast on a platter.
  • Take drip pan, add 1/4 cup water and scrape pan drippings.
  • Discard vegetables and mix pan drippings in with your favorite gravy Add a baked potato and a salad and enjoy!

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