03
May
If you prefer rye bread or white bread certainly enjoy. Prepare a hot grill.
Rub the top round with the pre-mixed dry rub.
Baltimore pit beef recipe. Ingredients For the Tiger Sauce 1 cup mayonnaise 12 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. Preparation Combine ingredients for the rub in a bowl and mix. Sprinkle 3 to 4 tablespoons all over the beef patting it in.
Prepare a hot grill. Grill beef 30 to 40 minutes or until outside is crusty and dark brown and internal temperature is. Slice beef thinly across grain.
How Do You Make Baltimore Pit Beef with Tiger Sauce. For this recipe youll need a top round of beef white onions mayonnaise sour cream prepared horseradish seasoned salt and pepper and kaiser rolls. If you prefer rye bread or white bread certainly enjoy.
The Kaiser roll really holds up well under the weight of all that roast beef piled high. Transfer sliced beef to buns top with onions and drizzle with sauce. 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.
3Wrap the cooked bottom round in foil for about 30 minutes. 4Slice the meat thin on a meat slicer or with an electric knife. 5Slice the onions on the meat slicer or with an electric knife.
First mix up your dry rub Old Bay paprika garlic powder oregano and pepper. 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. Baltimore Pit Beef Sandwich Recipe Pit Beef On The Pit Barrel Cooker. If playback doesnt begin shortly try restarting your device.
This recipe is inspired by Baltimore pit beef sandwiches. 4 Thin sliced beef piled high on a bun and topped with sliced onions and prepared horseradish sauce. I cook it with a reverse sear.
Pit Beef or Baltimore Pit beef or Maryland Pit Beef is the unofficial blue-collar sandwich for the Baltimore Maryland area. Pit Beef is typically eye of round rubbed then grilled over a charcoal fire until it is crusty on the outside and rare on the inside. The meat is then thinly sliced and placed on a Kaiser roll or rye bread then topped with raw white onion and a horseradish mayo.