Pit Beef (pics)
Out east, especially in Baltimore, they eat "Pit Beef"...It's normally top-round, seasoned with a dry rub (salt, pepper, paprika, garlic, onion), cooked about 12-18" above a bed of hot coals (grilled, not indirect smoking) turning it throughout the cook to blacken the outside, and cook till about 130 inside (rare). Let rest for a few minutes, then slice thin and serve on a kaiser roll with fresh horseradish sauce.
I took some hot coals out of the bottom of my firebox, put them on a cooking shelf, and cooked on the next shelf up...turned out pretty good:
Fresh horseradish sauce:
...a nice "variation" of BBQ that I enjoyed, it's always fun to try a new style of cooking - anyone else ever make "Pit Beef"?
Never had it but after seeing those pics I'm going to have to try it! Thanks for sharing.
looks yummy! Good work!
That my friend, looks tasty! Nothing looks/taste better than some rare beef!!!!!
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