Here is recipe I started from for the Pit Beef – here.
I needed to change the recipe because I was cooking the meat inside and not outside. Here is the recipe I ended up with:
- 1 tablespoon garlic powder
- 1 tablespoon black pepper
- 1 tsp salt
- 1/2 tsp chili powder
- Kaiser Rolls
- Eye Round (2 1/2 to 3 pounds)
- “Tiger Sauce”
- Combine the garlic powder, black pepper, salt, and chili powder.
- Place the dry rub all over the eye round, and let the round rest in the fridge. I placed mine in a plastic bag, and let it rest for about 4 hours. I then removed the the round and allowed it to come up to temperature on the counter for approximately 30 minutes.
- Preheat oven to 350 degrees.
- Heat cast iron pan over high heat.
- Sear meat on all sides, then cover meat and place it in the oven for approximately 45 minutes or until meat is the desired doneness. I wanted something closer to medium than rare.
- Allow meat to rest for approximately 15 minutes, and then slice to desired thickness.
- Pile on a Kaiser Roll, top with Tiger Sauce, or whatever else you want, and enjoy. For the Tiger Sauce, I mixed together a little horseradish, greek yogurt, and siracha sauce.
I think I will try this recipe again, but on a grill, and I also think I will buy an electric knife for the next go round. As you can see from the picture above, I desperately need an electric knife – hint, hint Ryan. I think I would also add sauteed onions next time. The recipe calls for raw onions, but I am not the biggest fan of raw onions.
When it comes to recipes, I always find myself changing the recipe. Do you typically follow recipes exactly, or do you change them?