I made a fantastic prime rib on my Char-Broil Big Easy the other day. I needed a rockin’ good horseradish sauce to go with it. One with some serious kick besides just a horseradish kick. And this Sriracha horseradish sauce is it. This is perfect for dipping prime rib. Or a French dip sandwich.
Nicely Spicy
It has some ‘tang’ to it, for sure, and that great Sriracha heat. The horseradish is there for sure. But it’s not overpowering at all. That’s a good thing. For me, a little horseradish goes a long, long ways. I found the amount in this sriracha horseradish sauce to be perfect for my tastes.
This sauce has some ‘tang’ to it, for sure, and that great Sriracha heat. Not overpowering at all, which was a good thing, since for me, a little horseradish goes a long, long ways.
Wow, this Maryland-style pit beef is incredible. So very flavorful. Incredibly flavorful. Easily the best tasting (smoked) roast beef I’ve ever had. A good amount of the meat disappeared while I was slicing it, that’s for sure.
This beef is so incredibly tender. I used a top round, which isn’t a cheap cut, but you could substitute a bottom round if you have to. If you want even more tender meat and great flavor, a top sirloin can also be substituted but you’re going to pay for it. I found the top round was just perfect.
Rare Is Best
If you ‘fear’ rare beef, do not. If you overcook this pit beef you will not have a happy day. Keep it rare and enjoy the wonderful juices and flavors.
Slice It Thin
Although I have a meat slicer, I ended up slicing this Maryland-style pit beef roast with my chef’s knife. It’s a Wusthof, and it has a lot of use on it. A lot.
Although I sharpen my knives by hand, I recently purchased a Chef’s Choice 1520 sharpener that is absolutely amazing. My knives are incredibly sharp now. The sharpener is one of the best purchases I’ve made in a long time. It only takes minutes to use, and it supports both 20 degree (European) and 15 degree (Asian) knives, which is a really nice feature to have.
Wow, this Maryland-style pit beef is incredible. So very flavorful. Incredibly flavorful. Easily the best tasting (smoked) roast beef I’ve ever had. A good amount of the meat disappeared while I was slicing it, that’s for sure.
Combine the remaining ingredients and rub on all sides of the meat. Depending on the size of the roast you might need all of the seasoning.
Wrap up in foil and seal tightly.
Refrigerate overnight.
On the smoker
Fire up a smoker for cooking 225 – 250 F. Use hickory chunks or fruit wood.
Place beef on smoker and cook until the internal temperature reaches 135 F. For my 3 pound round, this took about 4 hours, but you should start checking yours after 3 hours depending on the size, shape, temperature conditions.
Remove meat from smoker and wrap in foil for at least 30 minutes before slicing against the grain.
On the grill
Fire up a grill for direct and indirect cooking.
Place beef on grill over direct heat and sear on all sides.
Move to indirect heat and cook until the internal temperature reaches 135 F.
Remove meat from grill and wrap in foil for at least 30 minutes before slicing against the grain.
For the sandwiches
Toast buns, if desired
Slather buns with the sauce.
Add plenty of onion then mound up the thinly-sliced beef.
