Well Baltimore has been in the news lately. Its a great town, but I would rather keep this upbeat, so I decided to make a Baltimore Pit Beef Sandwich. This has to be one of the easier things I have made lately. If you have never tried it, you want to.
I started with a decent sized top round and seasoned it with Montreal Steak Seasoning. Salt and pepper would have worked as well, but I saw the Montreal in the cabinet and decided to use it.
My plan was to sear it on all sides first. I like to use a cast iron skillet for that. Normally I will sear it indoors on the stove, but my wife was baking, so I decided to do it outdoors.
I set up my charcoal starter on my Weber grill. I added about 15-20 briquettes to the chimney starter and got it burning. I then took an old grate I keep around for just this purpose and put it on top of the chimney starter. This allows more airflow at the top of the chimney starter which gives me a higher temp. I placed the cast iron pan on the grate and let it heat up. It took less than 2 minutes to get to 600 degrees, so I started searing the meat. About a minute and a half on each side, that gives it a decent sear, depending on temp.
I then put the top round onto my egg which was set up with the plate setter at 350 degrees. I pulled the top round off the egg when the internal temp hit 120 degrees, which is rare. The way I like it.
I Let the meat rest, covered in foil, for about 20 minutes to let the juices settle. Then I sliced it.
I made sandwiches using Kaiser rolls, added the meat, Tiger Sauce, and sliced onions. Quite delicious.