Posts: 681 Location: Beautiful St. Mary's County, Maryland
Since I was raised in east Baltimore and eastern Baltimore county, I have fond memories of eating pit beef from many different roadside stands. I definitely need to try Steven's recipe to see how it compares to the meat I remember.
Unfortunately, I was only able to obtain Eye Round, not Top Round, however, the flavor was outstanding. As with the other poster, the cooking time was somewhat longer than the book estimated. I think next time I will cook it at slightly higher temperatures than the medium I was at.
The sidebar in the book recommends an indirect cook to replicate the modified direct grilling. I may try that as well.
Does anyone have any suggestions on slicing this meet thin? I tried the food processor ( as the book suggested) and that was a total failure. The meet would rotate in the processor and end up cutting with the grain rather than across it. I was using the slicer blade in the cuisinart.