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The Baltimore Pit Beef takes and eye of the round roast and has you apply a spice rub to it and then the roast is cooked directly on high heat for the whole time. You get a roast with a dark bark and a rare inside. The meat is sliced thin and served on kaiser rolls with a sauce that is a horse radish/mayo based blend plus some sliced onions. Whey you can't tell from the pictures below is how great it tasted!
The second item was St. Louis Pork Steaks. I've always wanted to try these but even from a specialty butcher around here the pork steaks had to be special ordered. This recipe showed how to cut them out from a Boston Butt. The pictures below show the steaks just cut from a Boston Butt ready to go on the grill with the BBQ sauce they will braise in next to them. After searing the steaks, they are braised in a spicy BBQ sauce in a covered foil pan. The second pix shows them 1 hour along. They get seared again after braising and the last two pix show the final results.
On tap for this weekend are Smokehouse burgers (a thick burger spiced on the inside and direct and indirect grilled with smoke) & Corn grilled with Chili Butter from the same 2010 grilling guide. For tonight Brats in Beer from the 2009 Summer Grilling Guide. For Monday ground Lamb Kebabs from Planet BBQ. But I need to wrap this up so I can start the brats.
Jim
