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Baltimore Pit Beef

Submitted by: | Source: mrjwjohnson and Steve Raichlen in the New York Times.

Baltimore Pit Beef

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2011-01-21 Other
5 2

I love these sandwiches... nothing better than the combo of rare beef and horseradish! The quote below is from mrjwjohnson: "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. 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."

  • Servings: 8
  • Total Time: 50 minutes

Ingredients:

*, for the rub
* 2 Teaspoon Seasoned Salt
* 1 Teaspoon Sweet Paprika
* 1 Teaspoon Garlic Powder
* 1 Teaspoon Dried Oregano
* 1/2 Teaspoon Black Pepper
*, for the sandwich
* 3 Pound Piece Top Round
* 8 Kaiser Rolls or 16 Slices Rye Bread
* 1 Sweet White Onion, sliced thin
* 2 Ripe Tomatoes, sliced thin (optional
* Iceburg Lettuce (optional).
* Horseradish Sauce
* 1 Cup Mayonnaise
* 1/2 Cup Prepared White Horseradish, or to taste
* 2 Teaspoons Fresh Lemon Juice
* Salt & Black Pepper To Taste.

Directions:

* 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 10 minutes.

* (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.