Today I made Baltimore Pit Beef on the Egg. While I’ve made this before, there were some big differences this time around. This recipe was by SR and was printed in the New York Times. I grilled the meat on the Egg at 600 degrees, about 150 degrees higher than I’ve done in the past. Steven also suggested using either kaiser rolls or rye bread. I had both types around but everyone wanted to try the rye.
We’ve been having work done on our house going on 3 weeks now. I’ve been getting in practice time on my new Egg by making lunch for the 2-3 guys working on the house. This has paid off in many ways including their offering to build my grill gazebo at a greatly reduced price. Work on the grill gazebo began yesterday and I will include a 3D view of what it is going to look like at the end of this post together with a progress photo.
The 2.75 pound eye of the round roast has been trimmed of fat. The next step is to rub and refrigerate the roast.
The rub used oregano, garlic powder, seasoning salt, sweet paprika & black pepper.
The finished rub.
The roast has been rubbed, wrapped in plastic wrap and it is off to the fridge for several hours.
The sauce, called Tiger Sauce, uses lemon juice, fresh horse radish, mayo, salt & pepper.
The finished Tiger Sauce.
Setting up for some slicing. The meat gets thinly sliced on the meat slicer after it comes off the grill and the white onion gets thinly sliced on the mandoline slicer.
The rubbed roast is out of the fridge and has been unwrapped and is ready to go back on the grill.
The meat gets direct grilled over 650 degree high heat.
After about 45 minutes the roast is at 120 degrees internal temperature and is ready to come off the grill and get a 5 minute rest before slicing.
The meat is ready to be thin sliced across the grain.
Time to eat! The meat is served with the thin sliced onions and the Tiger sauce.
The roast beef was moist and tasty, despite being grilled at a very high 650 degrees. The high grilling temp which was something I added and wanted to try, gave the meat a crusty crunch skin.
The sandwich consisted of rye bread, thin sliced roast beef, Tiger Sauce & thin sliced white onions.
Baltimore Pit Beef is my favorite roast beef sandwich. This recipe was excellent and the high temperature grilling gave the meat a nice crunchy crust and the Egg helped the meat retain much of its moisture. Lastly the rye bread was a great choice. I think I like it better than the kaiser rolls.
Here is what my new grill gazebo will look like later this week.
Here is the progress at the end of the day today. Tomorrow the framing should be done. BTW, about 4' gets trimmed off the corner posts.