Rotisserie Eye Of Round Roast Baltimore Pit Beef Style Recipes

BALTIMORE PIT BEEF

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.

BALTIMORE PIT BEEF SANDWICH

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

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!