Easter dinners are a great time for a fun meal together. Most folks enjoy sliced spiral ham. Others get a Prime Rib roast, turkey, or other cut of meat.
No matter what type of meat you serve, family time is always satisfying. Sometimes meat is not always what the guests want. My daughter Jess is not fond of ham. She used to enjoy it, but her tastes have changed. She does enjoy beef and other meats. She even likes Tofu! I am always trying new ideas to make her and others happy.
This Easter we are going to our Baltimore roots. The Pit Beef sandwich is an amazing mouthful. Chaps Pit Beef was the BEST place in the state to get one of these tasty sandwiches. I have yet to find anywhere in Montana that comes close or has anything quite like it.
You can search YouTube videos for ways to cook boneless bottom round roasts and turn them into the best pit beef you have ever had.
I started with two small, 3-5 lb., boneless bottom round roasts. Both were rubbed in Traeger’s seasoning. I covered them in plastic wrap and placed them in the fridge to set for 48 or so hours.” Chaps” uses a simpler blend that is available on their website.
You can smoke the roasts on charcoal, which is the traditional way, or in a smoker grill at 250 degrees. I prefer to sear all the sides on hot coals or heat, then cook indirectly until the internal temperature is 120 degrees, rare to medium rare doneness. Well done will be too chewy and dry. Some people do not care for a charred exterior but when sliced thin, you barely notice. Others like the chunky burnt ends.
After the meat has reached 120 degrees, at the thickest part, wrap the roast in foil and let it rest. By having 2 small roasts at the ready, you can slice one while the other stays warm. You can keep one roast more rare than the other, if your guests prefer less rare meat.
You will serve this tasty sandwich on fresh Kaiser Rolls or your favorite buns. Some folks like the buns toasted/ buttered, while others prefer soft and fresh. The small Hawaiian style dinner rolls are a perfect size for kids or sliders. Our local grocer makes baseball sized potato rolls that are also perfect.
To slice the beef a sharp filet knife will do but a meat slicer machine will make the perfect paper-thin tender slices. The finely sliced meat is like butter. You can also slice the sweet white onion into thin slices. A mandolin will work for the onions but not the roast. As a sauce, you can go with salt/pepper and raw horseradish or make a Tiger Sauce that has horseradish, mayo and a pinch of simple spice. BBQ sauce is also a choice.
Serve with Cole slaw, baked beans, fries, or onion rings. Have napkins on hand. Pickles can be a nice side. Deviled eggs are always good. Be creative, meet the needs of your cowboy crew, and keep Easter traditions” Hoppening.”
The slow smoking Traeger pellet grill makes a juicier roast, but the charcoal seems to have more flavor. I have also made this roast camping, in a Dutch Oven. Elk, deer, antelope, and moose roasts are also tasty but very lean. Just don’t overcook. Add some beef broth if you need more Aus jus. The thermometer is helpful.
If you are looking for other traditional Baltimore desserts, look at Baltimore Peach Cake, Berger cookies, or “Smiercase” cheesecake, if there is any room left.
PIT BEEF IS GREAT!!!
Montana Grant
