BALTIMORE PIT BEEF
Steps:
- Start by trimming any silver skin that has been left on the top round by the butcher.
- Season the roast beef all over with Seasoned Salt and then refrigerate the beef (uncovered) for at least 2 hours, but better overnight.
- Make Baltimore Tiger Sauce combine mayonnaise (½ cup), with sour cream (2 tbsp). Add in prepared horseradish (¼ cup) and dry mustard (1 tsp). Finish the Tiger sauce with Seasoned Salt (¼ tsp) and freshly cracked black pepper (⅛ tsp). Refrigerate for 30 minutes to let the flavors develop.
- Start a charcoal fire in your pit, creating a 2 zone fire. When the coals have ashed over, put the beef directly on the grill over the hot coals. Turn the beef as it cooks every few minutes (about 5 minutes on each side) until the beef has developed a good char all over. Check the beefs internal temperature.
- Move the beef to the cool side of the pit and cover the grill. Set the dampers to run a pit temperature of 225-250 degrees F. Cook the pit beef, rotating occasionally, until the internal temperature reaches 115-120 degrees F. Remove the round of beef from the pit and let it rest for 20 minutes before slicing thinly. Make sure you slice against the grain to get the thinnest slices
- Serve the Baltimore Pit Beef sandwich topped with Tiger sauce and thin slices of white onion.
Nutrition Facts : Calories 688 kcal, Carbohydrate 2 g, Protein 76 g, Fat 39 g, SaturatedFat 10 g, TransFat 1 g, Cholesterol 226 mg, Sodium 3934 mg, Fiber 1 g, Sugar 2 g, ServingSize 1 serving
BALTIMORE PIT BEEF
Pit beef is Baltimore's answer for barbecue with beef that's charcoal grilled, then sliced thin and piled into Kaiser rolls with onion and Tiger sauce.
Provided by Joshua Bousel
Categories Sandwiches
Time 2h20m
Yield 10-12 servings
Number Of Ingredients 19
Steps:
- To make the tiger sauce: In a medium bowl, whisk together mayonnaise, horseradish, lemon juice, and garlic. Season with salt and pepper to taste. Transfer to an airtight container and refrigerate until ready to serve.
- To make the beef: In small bowl, mix together salt, black pepper, oregano, garlic powder, onion powder, paprika, and chili powder. Season beef all over with spice mixture. Wrap beef in plastic wrap and place in refrigerator for at least one hour to overnight.
- Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place beef on cool side of grill. Cover grill and position top vent over cool side of grill. Cook until center of meat registers 110°F on an instant read thermometer for rare beef, or 120°F for medium-rare.
- Transfer beef to hot side of grill and cook, turning every minute, until well seared on all sides and center of meat registers 120°F on an instant read thermometer for rare, or between 125-130°F for medium-rare. Transfer beef to a cutting board and let rest for 10 minutes.
- To serve: Cut beef into very thin slices, preferably using a meat slicer. Pile beef onto rolls and top with onion slices and tiger sauce. Serve immediately.
BALTIMORE BAD BOY CLUB
Steps:
- Preheat a charcoal grill.
- Toast bread and bacon slices on the grill. Toss Pit Beef and sliced ham on grill to warm before placing on sandwich. Shred lettuce. Assemble the sandwich in this order:1 slice bread, lettuce, BBQ sauce, ham, another slice of bread, bacon, mayo, tomato, Pit Beef, mac and cheese and final slice of bread.
- Preheat a charcoal grill to 400 degrees F.
- Sprinkle beef with rub and grill over direct heat, turning occasionally, until a nice crust forms, about 1 hour 30 minutes. Don't overcook. Rare with a nice char is best because we are going to throw the sliced meat back on the charcoals to heat up before putting on sandwich. Cool completely, then slice about 1/2-inch thick.
BALTIMORE PIT BEEF RECIPE
With its amazing crust and juicy rose pink inside, Baltimore is very well known for its pit beef! This Baltimore Pit Beef is Baltimore's signature sandwich, begins with huge, rubbed with spices, roast beef grilled on fire. The beef is sliced very thin, placed on a large, soft bun, and topped with a couple of fresh onion rings. How hard is it to remake this, spicy, savory and sloppy mess of a sandwich in our home? Some tips about what I've discovered: Regular Baltimore pit beef normally begins with whole top or bottom rounds. While filled with flavor, these large cuts will also be really tough if cooked at medium-rare. We've chosen the top sirloin roast for low-cost, tender, and full of flavor sandwich beef that was better compared to the round roasts while testing both on the grill. When having the ratio right within our paprika rub, we discovered that despite the savory exterior, the beef's inside was still undeniably bland. To correct this, we've sliced our roast in half-the seasonings allowed the 2 smaller roasts quicker and now it is double the smoky and spicy crust. Baltimore Pit Beef Tips To get it roast, but avoiding a band of overcooked meat just underneath the top, we've wrapped our roasts using aluminum foil till they reached the temperature that's about 100 F. After that, we cranked up our grill, gave the roasts additional seasoning, and seared it on the grill for approximately 15 min. They ended up charred externally and uniformly rosy within. For the topping of this Pit beef Baltimore sandwiches, we've assembled an easy variation of famous traditional Tiger Sauce with a mix of horseradish, mayonnaise, garlic, lemon juice, salt, and pepper. The trick to making pit beef sandwich, the same as Chaps is the meat slicer or electric knife. It enables you to have the beef and tissue very thin. This permits the beef to glow through with only a wisp of onion flavor. I actually do like my horseradish cut with only a little mayonnaise, and I really like sliced dill pickles - so experiment according to your liking. So, let's get to work, and make this amazing Baltimore Pit Beef Recipe: Ingredients For Tiger Sauce 1/2 cup of mayonnaise 1/2 cup of hot horseradish 1 minced garlic clove Salt and pepper Pit Beef 4 tsp of kosher salt 1 Tbsp of paprika 1 Tbsp of pepper 2 tsp of garlic powder 1 tsp of dried oregano 1/4 tsp of cayenne pepper 1 boneless top sirloin beef roast (4 to 5 pounds) 10 kaiser rolls 1 yellow onion Baltimore Pit Beef Recipe For the Tiger Sauce Take horseradish, lemon juice, mayonnaise and garlic and whisk using a bowl. Season with pepper and salt to your liking. For the Pit Beef Mix the seasonings using a bowl. Dry the roasts by patting, using paper towels and rub with 2 Tbsp of the seasoning mix. Wrap the beef tight using a plastic wrap and place in the fridge for 6 to 24 hours. For the Charcoal Grill Light the chimney starter filled up with charcoal briquettes (your vent should be opened half-way). After the coals at the top are covered in part with ash, pour equally over 1 / 2 of grill. Put cooking grate in position and cover, then open lid vent half-way. Heat the grill till hot enough, it should take about 5-6 min. For the Gas Grill Switch all the burners on high, cover, and heat up the grill till it's hot enough, it should take about 15-16 min. Leave the main burner on high and switch off other burners. Prepare the oil cooking grate. Take your roasts and put end to end on larger side of aluminum foil. Fold the foil loosely around top of roasts. Put the meat on the cooler section of the grill with side covered with foil close to heat. Cover and let it cook till beef reach 100 F, 40 to 55 minutes. Move the roasts to the plate and remove the foil. Switch all the burners to high-temp if utilizing gas. In case you're using charcoal, easily take away the cooking grate and light the chimney starter 3/4 full of with charcoal briquettes. After the top coals are somewhat covered with ash, place evenly over the spent coals. Put cooking grate in position and cover. Heat the grill for about 5-6 min. Pat dry the roasts using paper towels and rub with the rest of the spice mixture. Put the beef on hot section of grill. Cook (if you're using gas, cover), turning from time to time, till it's charred on both sides and meat shows 120 -125 F (that is medium-rare), 10- 20 min. Move the beef to the board, loosely tent using foil, and let it rest 15 min. Place the sliced beef on the buns, top with sliced onions, and drizzle with tiger sauce.
Provided by Cooking Frog
Number Of Ingredients 15
Steps:
- Switch all the burners on high, cover, and heat up the grill till it's hot enough, it should take about 15-16 min. Leave the main burner on high and switch off other burner's. Prepare the oil cooking grate. Take your roasts and put end to end on larger side of aluminum foil. Fold the foil loosely around top of roasts. Put the meat on cooler section of grill with side covered with foil close to heat. Cover and let it cook till beef reach 100 F, 40 to 55 minutes. Move the roasts to the plate and remove the foil. Switch all the burners to high-temp if utilizing gas. In case you're using charcoal, easily take away the cooking grate and light the chimney starter 3/4 full of with charcoal briquettes. After the top coals are somewhat covered with ash, place evenly over the spent coals. Put cooking grate in position and cover. Heat the grill for about 5-6 min. Pat dry the roasts using paper towels and rub with the rest of the spice mixture. Put the beef on hot section of grill. Cook (if you're using gas, cover), turning from time to time, till it's charred on both sides and meat shows 120 -125 F (that is medium-rare), 10- 20 min. Move the beef to the board, loosely tent using foil, and let it rest 15 min. Place the sliced beef on the buns, top with sliced onions, and drizzle with tiger sauce.
Nutrition Facts : Calories 320
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.
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
'LIL' JOHN'S OVEN DEEP PIT
A well seasoned shredded beef recipe that will keep em' commin'. Slow cooked and the aroma in your house will drive em' nuts! Its enough for a large dinner party. And the leftovers are even better the next day, if there's any left that is.
Provided by Johnney
Categories One Dish Meal
Time 12h30m
Yield 10-30 serving(s)
Number Of Ingredients 9
Steps:
- Additional Items needed: Large Roasting or Sheet Pan, Heavy Duty Aluminum Foil, Butchers String, Large Brown Paper Shopping Bag.
- Tear 3 sheets of aluminum foil large enough to cover and seal meat.
- Place meat in a mixing bowl and pour the soy sauce over meat and being sure to get the soy sauce all over the meat.
- Place meat on the sheets of foil.
- Mix all the dry seasonings together and rub over the top and sides of the meat.
- Bring the first sheet of foil sides up and fold together being careful not to let the liquid run out, Then fold up the ends of the foil to seal, Make sure there are no leaks.
- Continue folding up the remaining sheets of foil one at a time.
- Carefully place the wrapped meat in the bottom of the Brown Paper Bag and fold the bag snugly and tie up with the two pieces of butchers string.
- I like to refrigerate 1-2 hours before cooking, However you can cook right away.
- When ready to cook preheat oven to 225°F.
- Place the meat package (keep it in the foil and paper bag tied)in the roasting pan or sheet pan and cook for 12 hours.
- Pull the packaged meat out and let rest for at least 10 minutes.
- Remove the paper bag and carefully (It's Hot!) open the foil and lift the meat out with a spatula (the meat should be falling apart)and place into a deep container, Retain all the juices, with 2 forks shred the meat well and pour the remaining juices over the meat and stir.
- Serve with sour cream, salsa or whatever ya like.
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