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"Red meat is not bad for you. Now blue-green meat, that's bad for you!"--Tommy Smothers

Baltimore Pit Beef Recipe

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This recipe for Baltimore Pit Beef is from Our Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For the rub :

2 tsp seasoned salt
1 tsp sweet paprika
1 tsp garlic powder
1 tsp dried oregano
½ tsp black pepper

For the sandwich:

3 pound piece top round
8 kaiser rolls or 16 slices rye bread
1 sweet white onion, sliced thin
2 ripe tomatoes, sliced thin (optional)
Iceburg lettuce (optional).
horseradish sauce
1 c mayonnaise
• 1/2 cup prepared white horseradish, or to taste
• 2 teaspoons fresh lemon juice
• salt and black pepper to taste.
Directions:
Directions:
1. Combine ingredients for the rub in a bowl, and mix See Photo. 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.
2. 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 10 minutes.
Note: 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 and hour and a half total on a flat-top grill for rare-medium rare.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
2 - 3 Beers
Personal Notes:
Personal Notes:
A Draft Party Favorite! Update Christmas 2018, Uncle Gary

Key Words: #Tailgating, #Football

 

 

 

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