Directions: |
Directions:Pat meat dry with paper towels and press the dry rub evenly over beef. Cover with saran wrap and let stand at room temp for at least 1 hour or refrigerated for up to 24 hours. (If refrigerated, let stand at room temp 1 hour before grilling). Before cooking, unwrap meat and rub with oil. Fire up the grill. Clean and oil cooking grate. Place meat on the hotter part of the grill. Cook, (covered if using gas), turning often, until evenly blackened on all sides and the center of meat is around 110º, 30 minutes. Transfer meat to a cutting board, tent with foil and let rest 30 minutes. Slice roast against the grain as thinly as possible. Divide sliced meat equally among Kaiser rolls*, top with onion and Tiger Sauce and serve.
*Chaps puts the sliced meat pile back on the grill for a minute or so to reheat and char a bit. If you plan on doing that remove the meat when the center is 100º. |
Personal
Notes: |
Personal
Notes: Dave Booth is married to my daughter Carrie. A graduate of the Merchant Marine Academy and Maryland Law School he's a master of his Big Green Egg. (There's a joke in there somewhere) A native of Harford County, just north of Baltimore, he pays homage to Chaps Pit Beef with this recipe.
If you're ever on Pulaski Hwy. just west of I-95 stop by Chaps and grab a sandwich. See how close this recipe is to the Best.
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