Rotisserie Eye Of Round Roast Baltimore Pit Beef Style Recipes

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ROTISSERIE EYE OF ROUND ROAST, BALTIMORE PIT BEEF STYLE



Rotisserie Eye of Round Roast, Baltimore Pit Beef Style image

Rotisserie Eye of Round Roast recipe, Baltimore Pit Beef Style. Thin sliced rotisserie beef roast, perfect for sandwiches.

Provided by Mike Vrobel

Categories     Rotisserie

Time 1h45m

Yield Lots and lots of roast beef

Number Of Ingredients 7

7 pound eye of round roast
1 1/2 tablespoons Diamond Crystal kosher salt (or 1 tablespoon fine sea salt)
2 teaspoons fresh ground black pepper
2 cups smoking wood chips (gas grill) or 2 fist-sized chunks wood (charcoal) - I used a mix of oak and hickory chips
Kaiser rolls
Thin-sliced onions
Prepared horseradish (or horseradish sauce)

Steps:

  • The night before cooking, season the roast with the salt and pepper. Put the roast in a baking dish, using the bones as a rack to lift it off the bottom of the dish, and refrigerate overnight. One hour before cooking, remove the roast from the refrigerator. (Or, salt and pepper the roast right before trussing and spitting, below.)
  • Set the grill up for rotisserie cooking at medium-low heat (300°F). For my Weber Summit, this means removing the grates, turning the two outer burners (burners 1 and burner 6 or the smoker burner) to medium, and leaving the infrared rotisserie burner off. Then I put my drip pan in the middle, over the unlit burners, and let the grill preheat for ten to fifteen minutes.
  • While the grill is preheating, truss and spit the roast. Tie a truss around the roast every two inches, pulling it into into a tight cylinder. Run the spit through the center of the roast, and secure the roast to the spit with the spit forks.
  • If you don't have a smoker box, on your grill, wrap the wood chips in an envelope of aluminum foil and poke a few holes in it for the smoke to escape. Put the wood chips in the smoker box (or put the foil envelope under the grill grate, directly on the burner cover over a lit burner.)
  • Put the spit on the rotisserie and start it spinning. We're cooking the roast until it reaches an internal temperature of 120°F for medium. (Cook to 100°F for rare, 110°F for medium-rare. I prefer my round roasts cooked to medium, pink all the way through.) This will take about 1 hour, but the time will vary - go by temperature, not by time. Check the temperature of the roast after 45 minutes of cooking (it should be about 90°F). At that point, start checking every five to ten minutes - you want to get as close to 120°F as you can without going over (I quit at 116°F - close enough). As soon as the roast reaches 120°F, turn the grill to indirect high heat. On my Summit, I turn the outer burners up to high, then light the infrared rotisserie burner and set it to high. Sear the roast on high heat until it is well browned on the outside, 10 to 15 minutes. The internal temperature should measure 130°F for medium. (115°F for rare, 120°F for medium-rare).
  • Remove the spit from the grill. Be careful - the spit is rocket hot. Immediately remove the roast from the spit, transfer to a platter, and remove the twine. Cover the roast with foil and rest the roast for 15 minutes, then slice the roast as paper-thin as possible and serve.

ROTISSERIE EYE ROUND OF BEEF



Rotisserie Eye Round of Beef image

Summer is grilling time and I love an outdoor grill with a rotisserie. Here is what I did with a small roast and I wanted to share with you.

Provided by mer5901

Categories     Roast Beef

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 7

2 lbs eye of round roast
1/4 cup McCormick's Montreal Brand steak seasoning
1 medium carrot
1/2 medium onion
1/4 cup water
1 (10 1/2 ounce) can beef gravy (any brand)
aluminum foil, to serve as drip tray (or an aluminum throw away pan)

Steps:

  • Set up your outdoor rotisserie grill for indirect cooking.
  • Move lava rocks to one side and place aluminum drip pan in its place.
  • If you have a newer grill like mine that uses no rocks, but has a dome over the burners, bend your aluminum to mold to the dome and create a pan for drippings.
  • Light your grill and use the burner opposite from where you placed your drip pan.
  • Leave the burner on high.
  • Prepare your meat by sprinkling it with the seasoning.
  • Rub into meat.
  • Secure the meat on your rotisserie skewer so that it is over the drip pan.
  • Place the roast on the grill and let the rotisserie run, covered for 20 minutes.
  • At this time quarter your onion and carrot and place in drip pan.
  • Continue to roast meat covered for 40 minutes, checking the drip pan occasionally for dryness and add water.
  • After an hour use a meat thermometer to check for your desired doneness (160 degrees for medium).
  • Place roast on a platter.
  • Take drip pan, add 1/4 cup water and scrape pan drippings.
  • Discard vegetables and mix pan drippings in with your favorite gravy Add a baked potato and a salad and enjoy!

TENDER EYE OF ROUND ROAST



Tender Eye of Round Roast image

Expand your culinary arsenal with this hearty, Paleo-friendly meal from Russ Crandall of The Domestic Man.

Provided by Reynolds Kitchens(R)

Categories     Trusted Brands: Recipes and Tips     Reynolds®

Time 2h30m

Yield 4

Number Of Ingredients 10

1 tablespoon olive oil
2 teaspoons kosher salt
1 teaspoon black pepper
½ teaspoon dried thyme
4 cloves garlic, minced
1 (3 pound) beef eye of round roast
½ cup dry red wine (merlot or cabernet sauvignon)
½ cup beef broth
2 tablespoons cold butter, cubed
Reynolds Wrap® Aluminum Foil

Steps:

  • Combine the oil, salt, pepper, thyme and garlic into a paste, then rub all over the roast. Set aside at room temperature for 1 hour. Forty minutes into the hour, pre-heat the oven to 500 degrees F.
  • On a baking sheet, place two sheets of Reynolds Wrap® Aluminum Foil large enough to cover the roast. Place the roast on the foil sheets and transfer everything to the oven. Roast for 6 minutes per pound.
  • Remove from the oven. Fold up the foil so it wraps the roast then return it to the oven. Reduce the oven temperature to 170 degrees F and roast for one hour. After an hour, check the internal temperature with an instant-read thermometer: 120-125 degrees F will yield a rare center, 130-140 degrees F will yield a medium-rare center, and 140-150 degrees F will yield a medium center.
  • When the roast is finished, remove it and set it on a cutting board to rest. Transfer any drippings from the roast into a saucepan, then combine with the red wine and beef broth. Bring to a simmer over med-high heat and reduce by 1/4; reduce heat to medium-low and whisk in the cubes of butter one at a time until incorporated into the sauce. Add salt and pepper to taste and set aside.
  • Slice the roast into 1/2 inch thick slices and serve with the pan sauce poured on top.

Nutrition Facts : Calories 685.2 calories, Carbohydrate 2.2 g, Cholesterol 198.9 mg, Fat 25.6 g, Fiber 0.3 g, Protein 99.7 g, SaturatedFat 10 g, Sodium 1230.8 mg, Sugar 0.2 g

ROTISSERIE GRILLED EYE OF ROUND



Rotisserie Grilled Eye of Round image

This is an easy recipe and a great way to prepare a roast without heating up my house on a hot Phoenix summer day. The marinade recipe is from a book called "The Passion of the Barbeque." I've made this for just my family, and have also made it for a large crowd (40 plus people) by adding more roasts to the spit. Preparation time includes marinating.

Provided by agileangus

Categories     Roast Beef

Time 7h45m

Yield 4-5 serving(s)

Number Of Ingredients 7

1/2 cup red wine vinegar
1 teaspoon Worcestershire sauce
1 teaspoon dried basil
1/3 cup catsup
1 teaspoon sugar
2 cloves pressed garlic
2 1/4-3 lbs beef eye round

Steps:

  • Prepare marinade by combining all ingredients except roast in a covered container or ziplock bag.
  • Trim fat from meat and add to marinade.
  • Marinate in refrigerator for at least 6 hours.
  • Remove meat from marinade and place on spit over indirect heat.
  • Close grill cover and roast at about 325°F for 1 1/2 to 2 hours, until desired doneness.

Nutrition Facts : Calories 419.1, Fat 12.7, SaturatedFat 4.3, Cholesterol 137.8, Sodium 376.9, Carbohydrate 16.4, Fiber 0.8, Sugar 6, Protein 57.8

BALTIMORE PIT BEEF SANDWICH



Baltimore Pit Beef Sandwich image

Provided by Steven Raichlen

Categories     dinner, lunch, sandwiches, steaks and chops, main course

Time 4h

Yield 8 sandwiches

Number Of Ingredients 11

2 tablespoons seasoned salt
1 tablespoon sweet paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 3-pound piece top round
8 kaiser rolls or 16 slices of rye bread
Horseradish sauce
1 sweet white onion, sliced thin
2 ripe tomatoes, sliced thin (optional)
Iceburg lettuce (optional)

Steps:

  • Combine ingredients for the rub in a bowl, and mix. Sprinkle 3 to 4 tablespoons all over the beef, patting it in. Place in a baking dish, and cover with plastic wrap. You can cover the beef with the rub for a few hours, but for maximum flavor, leave it for 3 days in the refrigerator, turning once a day.
  • Prepare a hot grill. Grill beef 30 to 40 minutes, or until outside is crusty and dark brown and internal temperature is about 120 degrees (for rare). Turn beef often. Transfer to a cutting board; let it rest 5 minutes.
  • Slice beef thinly across grain. Pile beef high on a roll or bread slathered with horseradish sauce. Garnish with onions, tomatoes and sliced lettuce. Serve.

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