Baltimore Pit Beef Sandwich
From mrjwjohnson 15 years ago
- 50 minutes to make
- Serves 8
Maryland is not known for its BBQ, but we do have something special. Its called Pit beef. I've sampled this across the Baltimore region, and it is awesome. I've never been able to duplicate it until now. I found this recipe by Steve Raichlen in the New York Times. Read more All I can say is it is unbelievable. I cooked the roast directly over the charcoal. I turned it frequently, until it was black on each side. It needs to be rare, so take it off the fire as soon as it reaches 120-130 degrees. It will continue to cook while you're slicing it. http://www.nytimes.com/2000/06/28/dining/how-to-say-barbecue-in-baltimore.html?pagewanted=2&src=pm See less
Ingredients
- For the rub shopping list
- 2 teaspoon seasoned salt shopping list
- 1 teaspoon sweet paprika shopping list
- 1 teaspoon garlic powder shopping list
- 1 teaspoon dried oregano shopping list
- 1/2 teaspoon black pepper shopping list
- for the sandwich shopping list
- 3 pound piece top round shopping list
- 8 kaiser rolls or 16 slices rye bread shopping list
- 1 sweet white onion, sliced thin shopping list
- 2 ripe tomatoes, sliced thin (optional) shopping list
- Iceburg lettuce (optional). shopping list
- horseradish sauce shopping list
- 1 cup mayonnaise shopping list
- 1/2 cup prepared white horseradish, or to taste shopping list
- 2 teaspoons fresh lemon juice shopping list
- salt and black pepper to taste. shopping list
How to make it
- Combine ingredients for the rub in a bowl, and mix See Photo. Sprinkle 3 to 4 tablespoons all over the beef, patting it in See Photo. 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 See Photo. Transfer to a cutting board; let it rest 10 minutes. See Photo
- (This pit beef recipe yields rare doneness for a 3 lb. piece of top round. Cook longer for a larger piece of beef or for more well done temperature. A whole top round weighing 15-20 lbs. should take about and hour and a half total on a flat-top grill for rare-medium rare. )
- Slice beef thinly across grain. Pile beef high on a roll or bread slathered with horseradish sauce. Garnish with onions, tomatoes and sliced lettuce.
7lbs Top Round
Close
Fat trimmed and seasoned
Close
Almost done!
Close
Perfection!
Close
The Rating
Reviewed by 17 people-
great recipe Horse sauce a plus high5 thanks
momo_55grandma
in Mountianview loved it
-
Thank you my friend, this will definitely be served at this years superbowl party. I absolutely fell in love with these when were in Baltimore, it was hard to decide steamed blue crabs and beer or pit beef and beer. thanks again for the great recipe....more
bobbyc0117
in Canfield loved it
-
That photo is going to drive me crazy until I get one!!!! Thanks!
greekgirrrl
in Long Island loved it
Reviews & Comments 20
-
All Comments
-
Your Comments
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "
" It was excellent "