My eye round was almost circular but it seemed that there were three sides to it. So for direct grilling purposes I grilled each "flat side" for 3 minutes over high heat until the beef was nicely seared and then moved it over indirect heat until it was cooked.
After the searing I was surprised that the internal temperature was only 59 degrees.
After about 40 minutes of indirect heat the eye round had an internal temperature of 135 which is right were I wanted it today. This will yield a juicy medium rare after a couple minutes of resting.
Wow! Look at the juices coming out after the 15 min rest.
After the 15-60 minute rest I got out my electric knife to cut the eye round as thinly as possible. When you are using an electric knife to cut roast beef you almost want to chip the meat, to avoid slices that are too thick. If you see the photo above the slices are pretty thick. After taking the photo I really focused on thin slices. I'm not saying the thick slices weren't any good; they were great! However, there is something magical about really thin sliced pit beef, which either requires a meat slicer or great precision with an electric knife.
I think it is a Baltimore thing but I love raw onions and horseradish on my sandwich. Really nice! The next best thing to a Chaps Pit Beef Sandwich!
Maryland Style Pit Beef Sandwich
Easy Maryland style Pit Beef sandwiches made from grilling an eye round on a charcoal grill. A roast beef cooking temperature chart is also provided.
Prep time: 00:05
Cook time: 01:00
Total time: 01:05
Yield: 4-5 sandwiches
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By John Thomas
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