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.

Ingredients

Tiger Sauce

• ½ cup mayonnaise

• ½ cup prepared hot horseradish

• 1 clove garlic, minced

• Salt and pepper, to taste

Pit Beef

• 4 tsp kosher salt

• 1 Tbsp paprika

• 1 Tbsp black pepper

• 2 tsp garlic powder

• 1 tsp dried oregano

• ¼ tsp cayenne pepper

• 1 boneless top sirloin beef roast (4–5 lbs)

• 10 kaiser rolls

• 1 yellow onion, thinly sliced

Instructions

1. Make the Tiger Sauce

1. In a bowl, whisk together horseradish, mayonnaise, and garlic.

2. Season with salt and pepper to taste.

3. Cover and refrigerate until ready to serve.

2. Season the Beef

1. In a small bowl, mix together salt, paprika, pepper, garlic powder, oregano, and cayenne.

2. Pat the roast dry with paper towels. Rub with 2 tablespoons of the seasoning mix.

3. Wrap tightly in plastic wrap and refrigerate for 6–24 hours.

3. Prepare the Grill

For Charcoal Grill:

1. Light a chimney starter full of charcoal briquettes, with vents halfway open.

2. When coals are partially ashed over, pour evenly over one half of the grill.

3. Replace cooking grate, cover, and open lid vent halfway. Heat for about 5–6 minutes until hot.

For Gas Grill:

1. Turn all burners to high, cover, and heat until hot (about 15–16 minutes).

2. Leave the main burner on high; turn off other burners.

4. First Cook – Indirect Heat

1. Oil the cooking grate.

2. Wrap the roast loosely with foil on one side.

3. Place the roast on the cooler side of the grill, foil side facing heat.

4. Cover and cook until the internal temperature reaches 100°F (40–55 minutes).

5. Remove roast and discard foil.

5. Prepare for Searing

• If Using Gas: Turn all burners to high.

• If Using Charcoal: Light another ¾ chimney of charcoal, pour over spent coals, replace grate, cover, and heat for 5–6 minutes.

6. Second Cook – Direct Heat

1. Pat the roast dry again. Rub with the remaining spice mix.

2. Place directly over the hot side of the grill.

3. Cook, turning occasionally, until charred on both sides and internal temperature reaches 120–125°F for medium-rare (about 10–20 minutes).

4. Transfer to a cutting board, tent loosely with foil, and rest for 15 minutes.

7. Assemble & Serve

1. Slice beef thinly against the grain.

2. Toast kaiser rolls if desired.

3. Pile beef onto rolls, top with sliced onions, and drizzle generously with tiger sauce.

4. Serve immediately.

Baltimore Pit Beef Tips

• Prevent Overcooking: To get a perfect roast without overcooking just beneath the crust, wrap the roasts in aluminum foil until they reach about 100°F. Then crank up the grill, add more seasoning, and sear for about 15 minutes for a beautifully charred exterior and a uniform rosy interior.

• Tiger Sauce Variation: This version combines horseradish, mayonnaise, garlic, lemon juice, salt, and pepper for a creamy, tangy kick. Adjust horseradish-to-mayo ratio to taste.

• Thin Slicing Matters: A meat slicer or electric knife allows you to cut the beef ultra-thin so the flavor shines with just a hint of onion.

• Customize Your Sandwich: Some people love it with sliced dill pickles, others go heavy on the sauce—make it your own.

Rich in taste and amazingly delicious, expect this paleo keto eggnog to vary slightly from the standard holiday one! To start up the holiday cheer, I’ve certainly got one of my favorites: incredibly creamy and silky keto sugar-free eggnog.

If you have a taste similar to mine, its taste will undoubtedly be enough to bring you back once again to Christmas past. However, certainly not in a Christmas Carol’s Ebenezer Scrooge type of way!

Ingredients

• 2 cups unsweetened nut milk (macadamia or almond)

• 2 cups heavy cream or coconut milk

• 1 whole cinnamon stick

• 1 tsp freshly grated nutmeg

• 6 egg yolks (organic if possible)

• ½–¾ cup erythritol, xylitol, or allulose

• 2 tsp vanilla extract

• ½–1 cup dark rum or bourbon (optional, to taste)

Instructions

1. Infuse the Cream
   In a medium saucepan, combine the heavy cream, nut milk, cinnamon stick, and nutmeg. Bring to a gentle simmer over medium heat, stirring occasionally, for about 9–10 minutes to infuse the flavors. Remove from heat and set aside.

2. Whisk the Yolks
   In a large mixing bowl, whisk or beat the egg yolks with your chosen sweetener until the mixture becomes pale, thick, and fluffy. If using erythritol, some granules may remain, which is fine.

3. Temper the Eggs
   Slowly drizzle the hot cream mixture into the egg mixture in small amounts, whisking constantly, to prevent curdling.

4. Cook the Eggnog
   Return the mixture to the saucepan. Cook over medium-low heat, stirring constantly, until it reaches 160°F and coats the back of a spoon (about 10 minutes).

5. Finish & Chill
   Strain into a clean medium bowl to remove the cinnamon stick and any bits of cooked egg. Stir in the vanilla extract and liquor (if using). Cover and refrigerate until cold.

6. Serve
   The eggnog will thicken as it chills. Stir before serving and thin with extra nut milk if desired. Serve in mugs or glasses, dusted with extra nutmeg.

Tips & Variations

• Non-Alcoholic Version – Simply omit the rum or bourbon for a family-friendly holiday drink.

• Extra Frothy – Blend for a few seconds before serving for a light, airy texture.

• Make Ahead – Eggnog flavors deepen after 1–2 days in the fridge.

Share the image below to your Pinterest board if you like this Keto Eggnog Recipe!

Sweetener For Keto Eggnog

You’ve got a lot of options with this sugar-free eggnog. You could use allulose (my choice cause there is no aftertaste and 0 GI, just make sure to add 30% more as it’s less sweet!), erythritol the one with minimal cooling aftertaste is Lakanto, and xylitol (corn-free though to avoid stomach issues!. Allulose has about 70% sweetness of sugar; you will need to add 30% more (just multiply the total amount of sweetener in recipes by 1.3.

And if using xylitol, be sure you are cautious if you have a puppy at home, as it’s highly toxic to small dogs.

Milk For Keto Eggnog

You have a few options here. Arguably the most effective is the standard version of heavy whipping cream. However, the coconut milk one is awesome, too; you must look after a couple of details.

For the heavy whipping cream version, you can do a 1:1 ratio of cream to nut-based milk (macadamia and almond would be my choice!), adjusting with a bit more milk after cooling till desired consistency is achieved.

And for the coconut version, use 1 1/3 cups of coconut milk with full fat. With approximately an even ratio of the liquid and solid parts from the can. However, bear in mind that this variation is slightly more susceptible to scrambling, so you’ll need to include the warm coconut milk very slowly not to scramble the eggs! And extremely important, be sure to remove it from heat just before it begins to simmer.

Spices For Keto Eggnog

Nutmeg (Freshly grated) is actually ideal here. You might have noticed this, but nutmeg loses its kick quite fast. Therefore, the pre-ground version won’t ever compare. And also perfect are the cinnamon sticks. However, you may get away with subbing here for 1/2 tsp of cinnamon (ground).

For the Booze

Really optional; however, highly recommended! I suggest you choose either a dark rum or perhaps a bourbon. Both are carbs-free and are great pairings. Interesting fact: by the time eggnog traveled over the Atlantic, rum was a cheap substitute for the rest of the taxed liquors. However, throughout the Revolutionary War in America, the supply of rum dried up, and bourbon began to be utilized as a substitute. Therefore, both bourbon and rum are the standard alcohols of preference.

So, if it’s keto, you have to know your limits, as this eggnog can hit you really hard. I personally use 2/3 cups here, but somewhere from half to 1 cup works great. Or simply pour to your liking.

Create a full pot with this healthy, vegan Lebanese Lentil Soup, made out of green lentils, sweet potato, kale, ginger, and plenty of garlic and lemon. It is an Original Lebanese soup; lentils and veggies are cooked with greens in a broth that is lemony, combined with garlic, ginger, and other delicious ingredients.

I’ve made this recipe for a big batch. It is ideal for dinner, and you are able to freeze the remainder for lunch or dinner for a busy night. I enjoy lentil soup, so for me, it is the perfect soup to own in the freezer every time a craving hits.

Making lentil soup from scratch

Making lentil soup couldn’t be easier. The first thing to do would be to boil the lentils in water and broth, and after that, simmer for 25-30 minutes. As the lentils are cooking, slice the stems and leaves from the kale. After that, melt down the butter in a medium-sized skillet and cook the garlic for under a minute. Add in and mix the cilantro, and take away the pan from the heat before the cilantro cooks.

When the lentils are soft enough, include most of the vegetables (not the kale leaves) and cook till they are soft, for approximately 15 minutes. Add the garlic, cilantro, and lemon, and simmer for several minutes. Then, take the pot away from the heat, add the kale leaves, cover it for 10 minutes, and it’s ready to be served!

Lebanese Lentil Soup Recipe

Ingredients

• 1 pound dry green lentils
• 32 oz (1 box) vegetable broth
• 5 cups water
• 2 large carrots, diced
• 1 large sweet potato, diced
• 3 large celery stalks, diced
• 1½ cups chopped cilantro
• 1 whole bulb of garlic
• 2 tablespoons olive oil or butter
• 2 cups chopped kale (stems removed)
• 1 thumb-sized piece of fresh ginger (about 2 tablespoons grated or minced)
• Juice of 1 medium lemon (approximately 2-3 tablespoons)

Instructions

1. Start Cooking Lentils: In a large pot or Dutch oven, combine water, lentils, and vegetable broth. Bring to a boil, then reduce heat to simmer. Let it simmer for 30 minutes.

2. Prepare Kale: While lentils are cooking, separate kale leaves from stems. Wash them thoroughly. Chop stems into small cubes and leaves into larger pieces. (Note: Kale wasn’t listed in the ingredients but was mentioned in the instructions.)

3. Cook Garlic and Cilantro: In a medium skillet, melt butter (or heat olive oil). Add garlic and cook for less than a minute (avoid burning). Add cilantro, stir until it starts to wilt but remains vibrant green, then remove from heat and set aside.

4. Add Vegetables to Lentils: Once lentils are soft, add diced celery, sweet potato, carrots, ginger, and kale stems to the pot. Cook for about 15 minutes or until vegetables are soft.

5. Final Steps: Add the cilantro-garlic mixture to the pot along with lemon (quantity not specified in the original recipe). Simmer for 2-3 minutes. Remove pot from heat.

6. Add Kale Leaves: Stir in the kale leaves, cover the pot, and let it sit for 10 minutes. This allows the leaves to wilt and flavors to meld.

7. Serve: Stir the soup well. It’s ready to serve and should make up to 16 cups.

Excited about this Lebanese Lentil Soup Recipe? Spread the joy and pin it to your Pinterest board! Sharing not only shows your love for this delicious recipe, but it also helps others discover a fantastic new dish to try. Let’s inspire a community of food lovers together!

What to serve with Lebanese Lentil Soup?

This healthy lentil soup is great alone; however, it would also be great served with some bread, like sourdough, that is nice and crusty or pita, and some salad for more of a whole meal.

How to Freeze Lentil Soup?

Because this recipe makes a large batch of Lebanese lentil soup, you ought to have a lot of leftovers. You are able to refrigerate the leftovers for around four days or freeze them for around six months. Place the soup in containers that are freezer-friendly or in zip-locked bags for the freezer, and lay it flat in your freezer.

To use again, just move the lentil soup from the freezer to the fridge the night before you intend to serve it or eat it. In case you don’t have time for this, you may also microwave frozen soup for about 30 sec—intervals, stirring between each interval.

Lentil Soup Variations

• There are lots of different types of lentils. This recipe requires green lentils, but when you can’t have them, you are able to substitute the green with red or brown lentils.
• Substitute the kale with Swiss chard or some other leafy green.
• You are also able to swap up the sweet potato with butternut squash.