MD Pit beef and ham is such that a marinaded round of beef (not roast) or ham is put onto a pit style flame(or Weber Grill) with high charcoal or chunk heat. Marinades include the typical dry (recipes already submitted). The "Pit" comes from an open style of roasting or grilling. Put the meat directly over the flame and by turning ever so often, crisp the outside of the meat over direct flame. Once crisp, spray meat with mixture of your favorite water, oil, vinegar, salt, pepper, garlic powder, etc... to your liking. This flavor will soak into the "crust" and ultimately into the meat. Be careful not to add too much salt as the meat WILL be salty after this process. Cover after spraying, let cook a little while longer. Uncover the meat to flash the fire and re-establish the hard crust. Take off of the fire, let rest and slice thinly across the grain. Pile high onto a soft kaiser roll, add fresh horseradish, mustard, finely slice onion and enjoy.