Baltimore Pit Beef Recipe 41

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BALTIMORE PIT BEEF



Baltimore Pit Beef image

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

For the Tiger Sauce
1 cup mayonnaise
1/2 cup prepared white horseradish, or to taste
2 teaspoons fresh lemon juice
2 teaspoons finely minced fresh garlic
Kosher salt, to taste
Freshly ground black pepper, to taste
For the Beef
2 tablespoons kosher salt
1 tablespoon coarsely ground black pepper
1 teaspoon dried oregano
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon paprika
1 teaspoon chili powder
1 4lb bottom round roast
For Serving
1 sweet white onion, sliced thin
10 Kaiser rolls

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 PIT BEEF SANDWICH



Baltimore Pit Beef Sandwich image

Provided by Steven Raichlen

Categories     dinner, lunch, sandwiches, steaks and chops, main course

Time 4h

Yield 8 sandwiches

Number Of Ingredients 11

2 tablespoons seasoned salt
1 tablespoon sweet paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 3-pound piece top round
8 kaiser rolls or 16 slices of rye bread
Horseradish sauce
1 sweet white onion, sliced thin
2 ripe tomatoes, sliced thin (optional)
Iceburg lettuce (optional)

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 BEEF BAD BOY



Baltimore Beef Bad Boy image

Provided by Guy Fieri

Time 55m

Yield 8 sandwiches

Number Of Ingredients 17

1 tablespoon fine sea salt
Freshly ground black pepper
1 tablespoon onion powder
1 tablespoon garlic powder
2 teaspoons dried oregano
1 tablespoon paprika
1 teaspoon chili powder
2 pounds beef top round, cut into 2 equal pieces
1/2 cup sour cream
1/2 cup mayonnaise
1 teaspoon fresh lemon juice
1/2 cup prepared hot horseradish
1 teaspoon minced garlic
1/2 teaspoon fine sea salt
Freshly ground black pepper
16 slices rye bread, lightly toasted
2 white onions, sliced paper-thin

Steps:

  • Combine the spices for the meat in a resealable 1-gallon plastic bag and shake to mix thoroughly. Add 1 piece of meat, shake it around in the bag, remove it and repeat with the second piece of meat. Add the first piece back to the bag, seal and marinate as long as you can in the refrigerator -- 24 to 48 hours is recommended. But if you can't wait, just go for it. It won't be as over-the-top, but it will still be really good.
  • Make the sour cream-horseradish sauce: In a medium bowl, combine the sour cream, mayonnaise, lemon juice, horseradish, garlic, sea salt, and pepper to taste. Mix thoroughly and refrigerate for at least 4 hours.
  • Twenty minutes before you plan on grilling, remove the meat from the refrigerator and let it sit at room temperature. Preheat a grill or a large grill pan to high.
  • Grill the meat for 10 to 15 minutes (7 1/2 minutes per side), or until desired doneness. (It's best at medium rare, about 140 degrees F or 145 degrees F.) Set the meat aside, cover and let rest for 5 to 10 minutes.
  • Slice the meat paper-thin with a knife or a countertop deli slicer. Divide the meat among 8 bread slices, spread some sour cream-horseradish sauce on each one, then add a few rings of onion slices and top with the rest of the bread.

BALTIMORE PIT BEEF



Baltimore Pit Beef image

Baltimore Pit beef is a hot roast beef sandwich consisting of beef top round or bottom round that has been cooked quickly over hot charcoals.

Provided by John Mooney

Categories     Dinner     Lunch     Sandwich

Time P1DT1h

Number Of Ingredients 8

3 pounds Top Round of Beef
2 tbsp Seasoned salt
1/2 cup Mayonnaise
2 tbsp Sour cream
1/4 cup Prepared horseradish
1 tsp Mustard flour
1 pinch Salt
1 pinch Black pepper

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



Baltimore Pit Beef image

Michael Shores, whose family has been cooking pit beef at the Baltimore Farmers' Market & Bazaar for some 30 years under the name Beef Barons, recommends that home cooks use an eye round.

Provided by From Smoke Signals columnist Jim Shahin

Yield 6

Number Of Ingredients 8

1 teaspoon kosher salt
1 teaspoon freshly cracked black pepper
1/2 teaspoon garlic powder
1/2 teaspoon chili powder
One 3-pound eye round cut of beef
8 kaiser rolls, potato rolls or 16 slices of regular white sandwich bread, for serving
1/2 cup homemade or store-bought horseradish sauce (see related recipe)
1 large sweet onion, sliced thin into rings and halves

Steps:

  • 1 Combine the salt, black pepper, garlic powder and chili powder in a small bowl and mix well
  • 2 Rub the beef all over with all the spice mixture, then cover it with plastic wrap and refrigerate for 4 hours or up to overnight
  • 3 Bring the beef to room temperature; this should take about 30 minutes
  • 4 Meanwhile, prepare a fire for direct and indirect heat
  • 5 If using a gas grill, preheat to medium-high (450 degrees)
  • 6 If using a charcoal grill, light the charcoal or wood briquettes; when the briquettes just turn ashen, distribute them on one side of the cooking area
  • 7 For a hot fire, you should be able to hold your hand about 5 inches above the coals for 3 or 4 seconds
  • 8 Have ready a spray water bottle for taming any flames
  • 9 Lightly coat the grill rack with oil and place it on the grill
  • 10 Place the meat on the direct-heat side of the grill
  • 11 Cook (uncovered) for 2 to 3 minutes on each side of the meat, turning as needed, so the exterior becomes evenly crusty
  • 12 Move the meat to the indirect-heat side of the grill
  • 13 Close the lid
  • 14 (In Baltimore, the pit beef is cooked over an open pit
  • 15 But that's because the pitmen distribute the coals in a way that creates hot and cool spots and also because they constantly monitor the cooking process
  • 16 Cooking the beef with the lid closed reduces both the grill-hovering and the challenges of cooking to tenderness over a live fire
  • 17 )
  • 18 Grill for 30 minutes to 45 minutes (for medium-rare)
  • 19 A meat thermometer inserted into the center should register 130 degrees
  • 20 Transfer to a cutting board; rest the meat for no more than 5 minutes, then slice it against the grain as thinly as possible
  • 21 Don't worry about full slices; you're only heaping the meat onto a sandwich
  • 22 The key is thinness
  • 23 Pile the meat onto buns or bread
  • 24 Top with horseradish sauce or Tiger Sauce and a few onion slices

Nutrition Facts : Calories 220 calories, Fat 6 g, Carbohydrate 0 g, Cholesterol 80 mg, Fiber 0 g, Protein 39 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 340 mg, Sugar 0 g

BALTIMORE PIT BEEF SANDWICH



Baltimore Pit Beef Sandwich image

Provided by Global Cookbook

Number Of Ingredients 10

2 Tbsp. seasoned salt
1 Tbsp. sweet paprika
1 tsp garlic pwdr
1 tsp dry oregano
1/2 tsp black pepper
1 x 3-lb. piece top round
8 x kaiser rolls or possibly
16 slc rye bread horseradish sauce see recipe
1 x sweet white onion sliced thin
2 x ripe tomatoes sliced thin, optional iceburg lettuce optional

Steps:

  • 1. Combine ingredients for the rub in a bowl, and mix. Sprinkle 3 to 4 Tbsp. 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 hrs, but for maximum flavor, leave it for 3 days in the refrigerator, turning once a day. 2. Prepare a warm grill. Grill beef 30 to 40 min, or possibly till 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 min. 3. Slice beef thinly across grain. Pile beef high on a roll or possibly bread slathered with horseradish sauce. Garnish with onions, tomatoes and sliced lettuce. Serve.

Nutrition Facts : ServingSize 281 g, Calories 615, Fat 2.81 g, TransFat 0.0 g, SaturatedFat 0.41 g, Cholesterol 0 g, Sodium 2130 g, Carbohydrate 147.06 g, Fiber 2.9 g, Sugar 39.04 g, Protein 6.43 g

BALTIMORE PIT BEEF WITH TIGER SAUCE



Baltimore Pit Beef With Tiger Sauce image

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

1/3 cup horseradish
1/3 cup mayonnaise
1 teaspoon lemon juice
1 garlic clove, minced
1 pinch cayenne
salt and pepper, to taste
2 teaspoons salt
2 teaspoons paprika
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon cayenne
1 -3 lb boneless eye of round roast, trimmed
2 teaspoons vegetable oil
8 kaiser rolls, split and warmed
1 onion, julienned thinly

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 RECIPE



Baltimore Pit Beef Recipe image

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

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

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 RECIPE - (4.1/5)



Baltimore Pit Beef Recipe - (4.1/5) image

Provided by mrboyton

Number Of Ingredients 15

TIGER SAUCE:
1/2 cup mayonnaise
1/2 cup hot prepared horseradish (Buy brined (not creamy) prepared horseradish and drain it)
1 garlic clove , minced
Salt and pepper
PIT BEEF:
4 teaspoons kosher salt
1 tablespoon paprika
1 tablespoon pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 (4 to 5 pounds) boneless top sirloin beef roast, trimmed and halved crosswise
10 kaiser rolls
1 onion, sliced thin

Steps:

  • TIGER SAUCE: Whisk mayonnaise, horseradish, lemon juice, and garlic together in bowl. Season with salt and pepper to taste. (Sauce can be refrigerated for up to 2 days.) PIT BEEF: Combine seasonings in bowl. Pat roasts dry with paper towels and rub with 2 tablespoons seasoning mixture. Wrap meat tightly with plastic wrap and refrigerate for 6 to 24 hours. CHARCOAL GRILLING: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes. GAS GRILL: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s). Clean and oil cooking grate. Unwrap roasts and place end to end on long side of 18 by 12-inch sheet of aluminum foil. Loosely fold opposite long side of foil around top of roasts. Place meat on cool part of grill with foil-covered side closest to heat source. Cover (positioning lid vents over meat if using charcoal) and cook until meat registers 100 degrees, 45 to 60 minutes. Transfer roasts to plate and discard foil. Turn all burners to high if using gas. If using charcoal, carefully remove cooking grate and light large chimney starter three-quarters full with charcoal briquettes (4 1/2 quarts). When top coals are partially covered with ash, pour evenly over spent coals. Set cooking grate in place and cover. Heat grill until hot, about 5 minutes. Pat roasts dry with paper towels and rub with remaining spice mixture. Place meat on hot part of grill. Cook (covered if using gas), turning occasionally, until charred on all sides and meat registers 120 to 125 degrees (for medium-rare), 10 to 20 minutes. Transfer meat to carving board, tent loosely with foil, and rest 15 minutes. Slice meat thin against the grain. Transfer sliced beef to buns, top with onions, and drizzle with sauce. Serve.

MARYLAND STYLE PIT BEEF



Maryland Style Pit Beef image

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

1 can Beef broth 10 - 12 oz can
1 teaspoon onion powder
1 teaspoon garlic powder
1/2 teaspoon cayenne pepper
1/4 cup Worcestershire sauce (Eyeballed this one)
5 pounds Beef Roast Any that is on sale
1 tablespoon Kosher Salt
1 tablespoon black pepper
1 tablespoon garlic powder
1 teaspoon chili powder
1 Horseradish Real Horseradish - not sauce
1 Onion Regular white is best

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

PIT BEEF SANDWICHES



Pit Beef Sandwiches image

Categories     Main Course

Time 1h30m

Number Of Ingredients 11

3 tbsp. Kingsford™ Original All-Purpose Seasoning
2 lb. beef top round
0.5 cup sour cream
0.5 cup mayonnaise
0.5 cup prepared hot horseradish, drained
0.5 tsp. kosher salt
0.25 tsp. freshly ground black pepper
6 hamburger buns or Kaiser rolls
1 sweet white onion, thinly sliced
2 ripe tomatoes, thinly sliced
iceberg lettuce (optional)

Steps:

  • Sprinkle rub all over the beef, patting it in. Place on a plate or in a baking dish, and cover with plastic wrap. You can let the rub marinate for a few hours, but for maximum flavor, leave it for 2 to 3 days in the refrigerator, turning once a day.
  • While the beef is marinating, mix together the sour cream, mayonnaise and horseradish in a small bowl. Season with 1/2 teaspoon salt and 1/4 teaspoon freshly ground black pepper. Refrigerate for at least a few hours.
  • Using Kingsford® Original Charcoal, build a fire for direct grilling and preheat to 400°F. Oil the grill grates to prevent sticking.
  • Grill the beef 30 to 40 minutes, or until the outside has a nice bark, and is dark brown and the internal temperature reaches 120°F (for rare). Turn the beef often. For your safety, please reference the USDA safe cooking temperatures.
  • Transfer to a cutting board; let it rest at least 10 minutes.
  • Slice the beef very thinly across the grain. Divide the beef and pile it onto the rolls.
  • Garnish each with the sliced onion and tomato (and the lettuce if using) and spoon on a few tablespoons of the horseradish sauce. Serve immediately.Major League Baseball trademarks and copyrights are used with permission of Major League Baseball. Visit MLB.com.

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Total Time 4 hrs 10 mins


BALTIMORE STYLE PIT BEEF RECIPE - ALL INFORMATION ABOUT ...
Baltimore Pit Beef Sandwich Recipe - NYT Cooking best cooking.nytimes.com. 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 …
From therecipes.info


MARYLAND STYLE PIT BEEF - ALL INFORMATION ABOUT HEALTHY ...
Maryland-Style Pit Beef Recipe by Matt Sulem hot www.thedailymeal.com. Maryland-Style Pit Beef. February 18, 2016. By. Matt Sulem. Pit beef and Old Bay are about as Maryland as you can get without involving crab. This recipe is courtesy of Common Plate. 4. Servings. 621. Calories Per Serving. Related Recipes. 30 Italian Recipes That Will Never Go Out of Style . …
From therecipes.info


WHAT IS BALTIMORE PIT BEEF RECIPES
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.
From tfrecipes.com


BALTIMORE PIT BEEF: THE ULTIMATE TOP SIRLOIN ROAST BEEF ...
Most recipes are simply prepared grated horseradish mixed with mayonnaise and a few other ingredients. Here’s a representative recipe from America’s Test Kitchen that’s easy to make. Tiger Sauce For Baltimore Pit Beef. 1/2 cup prepared grated horseradish; 1/2 cup mayonnaise; 1 clove garlic, pressed; 1 teaspoon lemon juice ; Salt & pepper to taste; Use a prepared …
From virtualweberbullet.com


BALTIMORE PIT BEEF RECIPE RECIPES WITH INGREDIENTS ...
Baltimore Pit Beef Recipe 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. Ingredients; 2 tablespoons seasoned salt: 1 tablespoon sweet paprika: 1 teaspoon garlic powder : 1 teaspoon dried oregano: 1/2 teaspoon black …
From tfrecipes.com


BALTIMORE PIT BEEF | COOK'S COUNTRY - MASTERCOOK
2017-11-05 Baltimore Pit Beef | Cook's Country. Date Added: 11/5/2017 Source: www.cookscountry.com. Want to save this recipe? Save It! Share It! Share Recipe. Your Name: Please enter your name: To: (Separate e-mail addresses by commas) Please enter at least 1 e-mail address: Message: Please enter a message. Public Recipe Share. Click "Show Link" to …
From mastercook.com


BALTIMORE PIT BEEF SANDWICHES | BALTIMORE PIT BEEF RECIPE ...
Growing up going to the beach in Ocean City MD stopping for a Baltimore Pit Beef Sandwich was always a must. This recipe is simple and easy to follow and can...
From youtube.com


BALTIMORE PIT BEEF | COOK'S COUNTRY - QUICK RECIPES | TV ...
Get FREE ACCESS to every recipe and rating from this season of our TV show. enter your email address Start Now . How we use your email ? Log in. Account Account. Support; Account; Logout; Search. Save up to 30% on our Highest-Rated Indoor Gardens from Click and Grow! Our Sites Our Sites. America's Test Kitchen ; Cook's Illustrated; Cook's Country; Cooking School; ATK …
From cookscountry.com


BALTIMORE PIT BEEF RECIPE - COOKING FROG | RECIPE | PIT ...
Jul 26, 2020 - With it’s amazing crust and juicy rose pink inside, Baltimore is very well known for its pit beef! This Pit beef is Baltimore's signature sandwich...
From pinterest.com


BALTIMORE PIT BEEF RECIPE 41 WITH INGREDIENTS,NUTRITIONS ...
Baltimore Pit Beef Recipe - Cooking Frog tip cookingfrog.com. 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. 359 …
From tfrecipes.com


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