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; it 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 beef roast in half—the seasonings allowed the two smaller roasts quicker, and now it is double the smoky and spicy crust.
Baltimore Pit Beef Tips
To get it roast and avoid overcooking meat just underneath the top, we’ve wrapped our roasts using aluminum foil until they reached the temperature of 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 sandwich, we’ve assembled an easy variation of the famous traditional Tiger Sauce with a mix of horseradish, mayonnaise, garlic, lemon juice, salt, and pepper.
The trick to making a 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 like my horseradish cut with only a little mayonnaise, and I like sliced dill pickles – so experiment according to your liking. So, let’s get to work and make this amazing Baltimore Pit Beef Recipe:
For Tiger Sauce
- 1/2 cup of mayonnaise
- 1/2 cup of hot horseradish
- 1 minced garlic clove
- Salt and pepper
- 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 rubbing with 2 Tbsp of the seasoning mix.
- Wrap the beef tight using plastic wrap and place it 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 halfway).
- After the coals at the top are covered in part with ash, pour equally over 1 / 2 of the grill.
- Put the cooking grate in position and cover it, then open the lid vent halfway. 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 the other burners.
- Prepare the oil cooking grate. Take your roasts and put an end-to-end on the larger side of the aluminum foil.
- Fold the foil loosely around the top of the roasts. Put the meat on the cooler section of the grill with the side covered with foil close to the heat.
- Cover and let it cook till beef reaches 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.
- If you’re using charcoal, easily take away the cooking grate and light the chimney starter 3/4 with charcoal briquettes.
- After the top coals are somewhat covered with ash, place them evenly over the spent coals. Put the cooking grate in position and cover it. Heat the grill for about 5-6 min.
- Pat dry the roasts using paper towels and rub them with the rest of the spice mixture.
- Put the beef on the hot section of the 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 for 15 min.
- Place the sliced beef on the buns, top with sliced onions, and drizzle with tiger sauce.