The top round is a particularly tough cut with hardly any marbling, meaning there is one fine way to consume it once cooked. Sliced thin. I'll be the first to admit my fault here, I was aiming for Medium-Rare but somewhere along the line my thermometer lied to me and I ended up on the thorough side of medium. Still an amazing meal.
Baltimore Pit Beef is served on a soft white roll with thinly sliced white/sweet onion and a concoction called 'Tiger Sauce'.
STEP 1. THE RUB
3 teaspoons Salt
2 teaspoons Sweet Paprika
2 teaspoons crushed Black Pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon cayenne pepper.
I combine all the ingredients in our Vitamix dry container and blend. I find this easier as we use Himalayan Salt and Whole Peppercorns. It saves a whole lot of time and mixes the ingredients much better then I ever could with my, 'It's Saturday' muscle function. Be sure to really cover the roast in the rub, as you will see, it blackens very well.
STEP 2. BEGIN COOK
I decided to use Lump Charcoal on this cook. It is fantastic for high heat cooking and generally induces more flavour than briquettes. I brought the Weber up to approx 232 Celsius (450F) and placed the hunk of spunky wunky woo woo indirect opposite the charcoal. I put the lid on and let cook for about 20 minutes.
STEP 3. TIGER SAUCE and ONIONS
While this was happening I ventured inside, opened a Stella Artois and begun making the Tiger Sauce. Being of European decent I have an incredible habit of reading a recipe, laughing at the amount of garlic it suggests, then doubling it. What I ended up with was:
1/3 cup horseradish
1 Tablespoon minced garlic
A few dashes of lemon juice
STEP 4. DIRECT COOKING
After about 20 minutes indirect I moved the hunk of spunky woo woo wee waa directly over the charcoal. The internal temp had only climbed about 10 degrees and I am one impatient person when it comes to food. The direct cooking really crusted up the outside nicely and I was beginning to fall in love.
STEP 5. SLICE
After tossing the sexy hunk between direct and indirect for about 45 mins, I reached my internal temp of about 50 Celsius (122F) pulled the meat from the BBQ and let rest for about 20 minutes. I believe this is where the meat continued to cook, I really should have sliced it right away. I don't know what I was thinking. I'm pretty stupid sometimes, thank god I have amazing looks.
STEP 6. THE SANDWICH
This meat screams 'pile me high!!' and that's exactly what I did. I placed about 100/150g on each roll.......then the onions.........and a generous serving of Tiger Sauce, gave it a little kiss and like magic. A sandwich is born.