Maryland Style Pit Beef Recipes
MARYLAND STYLE PIT BEEF
Maryland Style Pit Beef From a Beef Roast and cooked on a UDS Smoker (Ugly Drum Smoker)
Provided by WBoweIII
Categories Main Dish
Time 4h
Yield 6
Number Of Ingredients 12
Steps:
- Beef Injection Mix Beef broth, onion powder, garlic powder, cayenne pepper and Worcestershire sauce together and stir well Inject Roast with as much as you can get into it - approx 2-2.5 cups went into my 5lbs Pit Beef Mix the dry rub ingredients together (salt, pepper, garlic powder and chili powder) and rub it in all over the roast. Allow to sit in the fridge for at least 30 minutes (or as much as overnight) For this recipe I used my UDS (Ugly Drum Smoker) but heated it up to about 300 and didn't add any smoke wood so basically it became a big oven. Put the meat in and used a Maverick ET-732 meat thermometer to keep tabs on the temp. Pulled it off at 135 degrees. (Note: 135 was sure done enough - should try pulling at 130 next time) Immediately wrapped the roast in foil for about 30-60 minutes to rest and then sliced it thin on the my slicer. For a true Maryland taste add thin sliced onions and horseradish
Nutrition Facts : Calories 936 calories, Fat 65.3187335042015 g, Carbohydrate 12.8495568836672 g, Cholesterol 249.4758035 mg, Fiber 2.83005621792009 g, Protein 72.8687564305216 g, SaturatedFat 26.2527502433411 g, ServingSize 1 1 People (561g), Sodium 1176.36782204683 mg, Sugar 10.0195006657471 g, TransFat 8.42988846084044 g
BALTIMORE PIT BEEF WITH TIGER SAUCE
This regional speciality calls for a large roast to be grilled (but not smoked) over intensely hot coals while being flipped constantly to avoind burning. The meat comes off the grill well charred, almost black on the exterior but not burned, and rosy pink in the center, bordering on rare. The meat is sliced thin, piled on kaiser rolls, and top with sliced onions and a horseradish-mayonnaise mixture some locals refer to as "Tiger Sauce". The final result is tender, smoky and spicy. In Baltimore, a deli slicer is often used to shave the meat thinly for sandwiches. It's easiest to cut the roast in half lengthwise before slicing it as thinly as possible. From "The Best of America's Test Kitchen 2010" by Cooks Illustrated.
Provided by gailanng
Categories Lunch/Snacks
Time P1DT30m
Yield 8 serving(s)
Number Of Ingredients 16
Steps:
- Sauce: whisk all ingredients together.
- Beef: combine all seasonings. Pat meat dry with paper towels and rub evenly over beef. Cover with saran wrap and let stand at room temp for at least 1 hour or refrigerated for up to 24 hours. (If refrigerated, let stand at room temp 1 hour before grilling). Before cooking, unwrap meat and rub with oil.
- Charcoal grill: Open bottom grill vents completely. Light a large chimney started filled with charcoal briquettes (100 briquettes; 6 quarts). When coals are hot, pour in an even layer over 1/2 grill, leaving other 1/2 empty. Set cooking grate in place, cover and heat grill until hot.
- Gas grill: turn all burners to high, cover and heat until hot.
- Clean and oil cooking grate. Place meat on the hotter part of the grill. Cook, (covered if using gas), turning often, until evenly blackened on all sides and the center of meat is 95-100 degrees (med rare); 30 minutes.
- Transfer meat to a cutting board, tent with foil and let rest 30 minutes. Cut roast in 1/2 lengthwise, then slice against the grain as thinly as possible. Divide sliced meat equally among Kaiser rolls, top with onion and Tiger Sauce and serve.
Nutrition Facts : Calories 323.7, Fat 11.7, SaturatedFat 2.9, Cholesterol 41.1, Sodium 1026.5, Carbohydrate 35.7, Fiber 2.2, Sugar 3.1, Protein 18.4
BALTIMORE PIT BEEF SANDWICH
Provided by Steven Raichlen
Categories dinner, lunch, sandwiches, steaks and chops, main course
Time 4h
Yield 8 sandwiches
Number Of Ingredients 11
Steps:
- Combine ingredients for the rub in a bowl, and mix. Sprinkle 3 to 4 tablespoons all over the beef, patting it in. Place in a baking dish, and cover with plastic wrap. You can cover the beef with the rub for a few hours, but for maximum flavor, leave it for 3 days in the refrigerator, turning once a day.
- 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 5 minutes.
- Slice beef thinly across grain. Pile beef high on a roll or bread slathered with horseradish sauce. Garnish with onions, tomatoes and sliced lettuce. Serve.
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- Rub the top round with the pre-mixed dry rub. Let it sit in a container, uncovered or lightly covered, in the fridge for 2-3 days. This gives the rub a chance to absorb into the meat and start to break it down and tenderize a little bit.
- After the meat has sat for a few days, fire up the charcoal grill. Get it nice and hot, then grill the meat for only about an hour. It can be longer if your meat is a larger piece. You want the internal temperature to be 120. This will have your meat rare on the inside. If you don’t want rare, cook it a little longer, but be aware that cooking it too long will make the meat tough.
- Let the meat rest, or let it cool down completely, if you want. When you slice it, go against the grain and slice it as thin as possible.
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