BALTIMORE PIT BEEF

By LindaW1955

Ingredients

• 4 # top sirloin roast
• 4 tsp kosher salt
• 1 TBS paprika
• 1 TBS blk pepper
• 1 tsp oregano
• 1 tsp garlic powder
• 1/4 tsp cayenne
• Tiger Sauce
• 1/2 cup mayo
• 1/2 cup horseradish, drained
• 1 clove garlic, minced
• 1 tsp lemon
• salt and pepper to taste

Details

Servings 8

Preparation

Step 1

1. Trim off most of fat cap on roast
2. Combine spices. Take 1 TBS and sprinkle over meat. Wrap in plastic wrap, seal, refrigerate 6-24h.
3. WHen ready to cook, remove meat from refrigerator. Grill burners to high. Turn off all burners except 1. With a piece of foil, shield the bottom and one side of the roast. Place foiled side of roast closest to heat source. Close lid
4. Let roast 45" to 1h to 100 degrees (yes, 100 degrees)
5. Remove meat from grill. Turn burners to high and heat for 5". Pat beef dry - sprinkle reserved dry rub over meat. Return roast to grill, turning often. Grill 10-20" or to 120-125".
TIGER SAUCE:
Combine all ingredients, serve with roast.