Thursday, July 8, 2010

Pit Beef

It is so hot outside.

I know much of the rest of the country is dealing with the same thing - but OH, GOOD GRACIOUS - this pregnant girl is in a major love affair with air conditioning right now.

So, heating up the oven to 500 degrees to sear and cook a roast is not really on anyone's top list of favorite things to do in 100 degree heat.

But, we love roasts around here. Pot roasts, roast beef - and our absolute FAVORITE summer roast - Pit Beef.

I posted this recipe last Spring when my husband and I made it for the first time, and it is one of the most popular recipes on this blog. I get more Google searches for "Pit Beef recipe" than just about any other recipe I've shared with you.

SO, since we're all roasting (*grin*), and this is such a fabulous way to grill up dinner - for your family or for a slew of company - here is my recipe for Pit Beef.

Serve it with potatoes.
With grilled veggies.
Or in traditional Baltimore fashion - on a kaiser roll with sliced onions and some mustard or horseradish. (This is a GREAT way to have the leftovers - if there are any.)

And, just to tempt you, here is the photo I took of a large platter of sliced Pit Beef my husband grilled up for our family on our last trip to Maryland.

SWEET MERCY - this man o' mine grills up some seriously awesome pit beef.


Pit Beef
my own recipe...

1 (3-4 pound) top or eye round roast
1 tablespoon salt
1 tablespoon fresh ground pepper
1 tablespoon oregano
1 tablespoon thyme
1 tablespoon garlic powder
1 tablespoon lemon pepper

Preheat outdoor grill to highest setting.

Combine spices in a small bowl. Poke meat all over with a fork and rub spices all over meat, patting down as you move around roast.

Place meat on preheated grill and grill for approximately 30-40 minutes - depending on desired doneness. You need to use a meat thermometer to accurately measure the doneness you want.

Insert meat thermometer into center of meat. Use the following guide to know when the meat is finished:

140 degrees - rare
145 degrees - medium rare
160 degrees - medium
170 degrees - well done

After removing from heat, allow roast to sit for 10 minutes. Thinly slice with a carving knife or meat slicer.

Dig in. Enjoy. Try not to eat it all straight off the cutting board.


  1. Hopefully my keayboard does not short circuit from the drool. Yum.

  2. Still drooling ...

    wishing I could have a bite right now!

  3. totally drooling and hoping I can replicate this one at home... and soon!!