Pit Beef Sandwich

      Pit Beef Sandwich

      3 pound piece top round

      8 KaiserRolls or 16 slices rye bread

      1 sweet white onion, sliced thin

      2 ripe tomatoes, sliced thin (optional)

      Iceberg lettuce (optional).

      Horseradish sauce

      1 cup mayonnaise

      1/2 cup prepared white horseradish, or to taste

      2 teaspoons fresh lemon juice

      Salt and black pepper to taste.

      Sprinkle 3 to 4 tablespoons of seasoning over the beef, rubbing it in. Place in a baking dish, and cover with plastic wrap. You can cover the beef with the rub for a few hours,you can leave it over night to enhance the flavor.

      Prepare a hot grill. Grill beef 30 to 40 minutes, or until outside is crusty and dark brown and internal temperature is about 120 degrees (for rare). Turn beef often. Transfer to a cutting board; let it rest 20 minutes.

      (This pit beef recipe yields rare doneness for a 3 lb. piece of top round. Cook longer for a larger piece of beef or for more well done temperature. A whole top round weighing 15-20 lbs. should take about hour and a half total on a flat-top grill for rare-medium rare. )

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