Baltimore-style
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DIRECTIONS:
FOR BEEF: In a small bowl, whisk together the beef broth, Louisiana spices, and tamari. Place top round in a container that will comfortably fit the meat. Using a meat injector (we used the Spitjack Magnum Meat Injector from the creator of the product right here in Western, MA!) Where was I? Oh, yes... depress the needle with desired amount of beef broth liquid into the meat several times in the top and bottom of the beef (about 3oz. total). Sprinkle Louisiana spices on all sides of the meat, cover meat tightly without disturbing the spices, and allow to marinate in refrigerator 4-24 hours.
FOR HORSERADISH MAYO: Mix together mayonnaise and prepared horseradish in a small container. Cover and refrigerate.
After marinating, remove beef from fridge and allow to sit at room temperature while you prepare your grill for indirect cooking. (We used a small 22" kettle grill for this cook). Prepare lump hardwood charcoal on one side of the grill and bring temp to 225-250°F. Place beef on unlit side of grill, insert temperature probe and place cover on the grill. Allow beef to cook to about 80°F then flip with one or two pairs of tongs. Further cook the meat to 115°F.
Transfer beef to hot side of grill and almost "blacken" each side until temperature reaches 130-135°F (for medium rare). Transfer cooked meat to a platter and loosely tent with aluminum foil for 20 minutes. Meanwhile, thinly slice the onions. After 20 minutes, thinly slice the beef across the grain with a well-sharpened knife. (Take your time and do it right as the thin slice across the grain will ensure juicy bites!)
Pile the cut beef onto the bottom half of a kaiser roll, top with horseradish mayo and sliced onions. (Serves 4-6)
FOR BEEF: In a small bowl, whisk together the beef broth, Louisiana spices, and tamari. Place top round in a container that will comfortably fit the meat. Using a meat injector (we used the Spitjack Magnum Meat Injector from the creator of the product right here in Western, MA!) Where was I? Oh, yes... depress the needle with desired amount of beef broth liquid into the meat several times in the top and bottom of the beef (about 3oz. total). Sprinkle Louisiana spices on all sides of the meat, cover meat tightly without disturbing the spices, and allow to marinate in refrigerator 4-24 hours.
FOR HORSERADISH MAYO: Mix together mayonnaise and prepared horseradish in a small container. Cover and refrigerate.
After marinating, remove beef from fridge and allow to sit at room temperature while you prepare your grill for indirect cooking. (We used a small 22" kettle grill for this cook). Prepare lump hardwood charcoal on one side of the grill and bring temp to 225-250°F. Place beef on unlit side of grill, insert temperature probe and place cover on the grill. Allow beef to cook to about 80°F then flip with one or two pairs of tongs. Further cook the meat to 115°F.
Transfer beef to hot side of grill and almost "blacken" each side until temperature reaches 130-135°F (for medium rare). Transfer cooked meat to a platter and loosely tent with aluminum foil for 20 minutes. Meanwhile, thinly slice the onions. After 20 minutes, thinly slice the beef across the grain with a well-sharpened knife. (Take your time and do it right as the thin slice across the grain will ensure juicy bites!)
Pile the cut beef onto the bottom half of a kaiser roll, top with horseradish mayo and sliced onions. (Serves 4-6)
