Worcestershire Sauceas a binder (optional), can use mustard or oil instead
2tablespoonsBrazilian Steakhouse Seasoningor beef rub of choice
For the Sandwiches:
Baltimore Tiger Saucerecipe to follow
Baltimore Tiger Sauce:
Prepare the Roast For Smoking:
Trim any excess silver skin and fat off of the eye of the round roast. Cut off the tapered end so that the roast is uniformly shaped - reserve for later use.
Sprinkle the roast liberally with Worcestershire sauce, then add the rub.
Fire Up The Grill Or Smoker:
Set up the grill or smoker for indirect heat. Preheat to 225-250 degrees F.David used his Weber kettle grill set up with a 3-Zone Fire, using grill baskets on each side to hold the charcoal and wood. Each basket should have about 8-10 hot briquettes with a chunk of smoking wood on each side. Setting up the grill this way allows the roast to cook evenly without having to flip it around. If your heat source is one-sided, flip the roast when the temperature reaches between 60-90 degrees F internal, turn the meat around, so both sides of the roast spend equal time towards the hot coals.
Place the prepared beef on the grill in the center of the grill or away from direct heat. In a probe thermometer into the thickest portion of the roast. Close lid on grill and monitor temperature. Add more unlit coals and wood as needed to maintain the temperature and smoke.
Meanwhile, make the Baltimore Tiger Sauce. Whisk all the ingredients in a bowl. Cover and refrigerate until needed.
When the internal temperature is between 125-130 degrees F, remove roast from the grill. Wrap in foil for at least 30 minutes and allow it to rest.
Toast the Bread:
During the last few minutes of resting the meat, preheat the oven to 350 degrees F. Slice the buns open (if not presliced). Place the buns open-faced on a sheet pan. Cut the slices of cheese in half and lay a slice of cheese on the top and bottom of each bun. Bake at 350 degrees for 5-10 minutes, until the cheese just begins to melt. Remove and build your sandwich.
Slice and Serve:
Slice the meat and serve curled on a toasted steak roll with sliced onions and Baltimore Tiger Sauce.
Trim the Fat: Remember there is silver skin under the fat, so everything comes off. You don’t want to have chewy meat.Use A Binder: Using a binder like Worcestershire sauce to ensure the rub sticks to the meat is a good idea, but not always necessary. Use a thermometer: Small cuts of beef cook quickly, so use a reliable probe meat thermometer when cooking this roast. Well done beef is never good. Lots of Smoke: This is a very short cook, so pump that beef with lots of smoke. It can take it!Make Tiger Sauce Ahead: For best results, make the Baltimore Tiger Sauce at least 30 minutes ahead to allow the flavors to meld.Resting Before Slicing: Remove and wrap the beef for no less than 30 minutes before slicing thin. This ensures it is tender and juicy.Slicing: A meat slicer works best, but if you don’t have one, use a very sharp knife, take your time and slice the beef as thin as possible. For best results, store leftover roast beef whole in the refrigerator and slice the next day. Cold beef slices are much easier to cut than warm!Storage: Allow the beef to cool to room temperature. Wrap the entire roast beef in foil or plastic wrap and place it inside an airtight container.Properly stored, roast beef will last for 3-4 days in the refrigerator. Freeze after 4 days wrapped tightly in a freezer bag.Reheating: It’s almost inevitable that the pink rare roast beef will turn gray and cook even more when warming it back up. To reduce doneness, fill the bottom of a skillet with a small amount of water. Heat until it steams over medium-low heat and steam the meat warm; about 3-5 minutes. It may turn gray but will be just as tasty and tender. You can also eat it cold if you prefer.
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