I was looking to grill something a little different since I had the time on a Sunday and it can be easy to fall into ruts in all aspects of cooking. I decided to grill pit beef for sandwiches and used a method I was unfamiliar with. This is basically a grilled roasted beef sandwich, which I thought would be indirect heat slow cooked but instead was directly cooked over the grill in a rather short period with much close attention to the grilling.
To cook the meat, prepare a medium hot grill and place the beef right over the coals. Then don’t go too far and turn the meat about every 3 minutes or so until it is well crusted on all sides and cooked through. I cooked mine for about 45-50 minutes and then let the meat rest for another 10-15. I was aiming for a medium rare, but after continuing to cook while resting the meat was a solid medium. It seemed as if the temperature was really low for so long and then just shot up towards where I wanted it and kept going over. So keep that in mind and take the meat off about 10-15 degrees before you would like it to be done.
After the cooling session, I tried to slice the meat as thin as possible like lunchmeat but it is difficult to do by hand. This was again one of the times I wished that I had an industrial lunchmeat slicer, but know deep down that it is for the best that I do not.
It wasn’t too thick but it would have been best if the meat were paper thin and piled high! We made a simple sauce of mayo, some seasonings, and horseradish and made sandwiches with the usual toppings.