Baltimore Pit Beef

Tjcoley

I've posted a similar cook in the past.  Here's a step by step for Pit Beef.  Start with a top round.  This one was 2 1/2 pounds after trimming all the fat.  Seasoned with S/P and some garlic.



Fire up the Egg and the Lodge.  I've done this on just the Egg, with a small grid placed right on the coals to sear, but much easier using the Lodge.



Not important to the cook, but it seems I have an issue with my gasket.  Top gasket is gone, and bottom gasket is just about off.  Good thing I have one in the mail from @RRP



Sear all sides right over the hot coals





Then onto the Egg at 400 raised direct




To an IT temp of 120 or so



Let rest for 15 minutes, then thinly slice across the grain.



Serve on fresh Kaiser rolls, with Tiger Sauce (Mayo + Horseradish with a bit of lemon and S/P)

Enjoy!

DMW

That looks really good. Going to get some top round out of the freezer now and do one this week.

shucker

looks great, thats the same way I cook flank steak

ericp

Thanks for the pics. Was wondering what the hibachi was for. On small cooks I put a grill over my charcoal starter and sear right off of that then just dump the lump in my egg. Doing next weekend. Will post pics and putting the hibachi on my list