Recreating a favorite main dish from childhood. I'm from the Baltimore area and we eat Pitt Beef. I've never cooked this myself, but with my parents in town I had years of experience at my disposal.
3 lb Top round roast
Sprinkled with fresh cracked Salt and Pepper all around
Fire set up indirect but hot. We ran the Performer at 400 using the charcoal baskets and a water pan.
An hour and 15 minutes later it was at 160, which I may reduce to 150 or so in the future. But this was momma's temp, so of course it worked.
Drank some damn good beer. Devils Backbone, Vienna Lager.
Cooked up some slices taters and squash on the OTS. EVOO wash and sprinkled with Old Bay.
Took all the covers off just to make it a party.
All done.
Sliced up. I need to get a meat slicer. Part of the Baltimore style is ultra thin. I just can't slice thin enough with a knife.
Big time delicious. Highly recommend on a bun with sliced onion with a touch of Horseradish.
Topic: Roast Beef, Hot and Fast (Read 2798 times)
