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 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 BEEF BAD BOY
Provided by Guy Fieri
Time 55m
Yield 8 sandwiches
Number Of Ingredients 17
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
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
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
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
Provided by Global Cookbook
Number Of Ingredients 10
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
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 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 RECIPE - (4.1/5)
Provided by mrboyton
Number Of Ingredients 15
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 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
PIT BEEF SANDWICHES
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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- 2.Grill the bottom round on a smoker over direct heat at 300 degrees until the internal temperature reaches about 135 degrees. If you do not have a smoker you can grill the round on a standard grill by searing it over direct heat and then moving it to indirect heat until medium rare.
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