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Category: |
Category: |
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Rub |
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Ingredients: |
Ingredients: 2 tsp seasoned salt
1 tsp sweet paprika
1 tsp garlic powder
1 tsp dried oregano
½ tsp black pepper
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Directions: |
Directions:Combine ingredients for rub in a bowl, and mix. |
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Horseradish Sauce |
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Ingredients: |
Ingredients: 1 c mayonnaise
½ C prepared white horseradish, or to taste
2 tsp fresh lemon juice
Salt and black pepper, to taste
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Directions: |
Directions:Combine all ingredients in a bowl and refrigerate until ready to serve. |
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Pit Beef |
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Ingredients: |
Ingredients: 3 lb piece top round
8 kaiser rolls, or 16 slices rye bread
1 sweet onion, sliced thin
2 ripe tomatoes, sliced thin (optional)
Iceburg lettuce (optional)
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Directions: |
Directions:Sprinkle 3 to 4 tablespoons of rub 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 and let sit for a few hours, but for maximum flavor, leave it for 3 days in the refrigerator, turning once daily.
Prepare a hot grill. Grill beef 30 to 40 minutes, or until outside is crusty and dark brown and internal temperature is about 120º (for rare). Turn beef often. Transfer to a cutting board; let it rest 10 minutes.
Serve with horseradish sauce and desired bread. Have tomatoes and lettuce as optional add ons to sandwich.
This pit beef recipe yields rare doneness for a 3 lb piece of top round. Cook longer for a larger piece of beef or for more well done temperature. A whole top round weighing 15-20 lbs should take about an hour and a half total on a flat-top grill for rare to medium-rare.
Key Words: #Football, #Tailgating |
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Number Of
Servings: |
Number Of
Servings:8 sandwiches with a 3 lb roast |
Preparation
Time: |
Preparation
Time:75 minutes not including roast marinade time |
Personal
Notes: |
Personal
Notes: Update Christmas 2015, Gary and Robin
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This recipe for Baltimore Pit Beef is from