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Baltimore Pit Beef

Baltimore Pit Beef Categories: Beef|Barbeque|Sandwiches
Nb persons: 10
Preparation time:
Total time:

June/July 2011 WHY THIS RECIPE WORKS: Baltimore is known for its pit beef, replete with a well-seasoned, charred crust and a rosy pink interior. The meat is shaved paper thin, piled onto a Kaiser roll, topped with a horseradish-y mayo known as tiger sauce, and finally covered with sliced onions. For maximum char, we cut a beefy top sirloin roast in half and generously seared both pieces all over. We then slid the roasts to the cool side of the grill where, thanks to a protective foil shield, they gently finished cooking to perfection. Buy brined (not creamy) prepared horseradish and, if necessary, drain it. INGREDIENTS TIGER SAUCE
    1/2cup  mayonnaise
    1/2cup  hot prepared horseradish
    1teaspoon  lemon juice
    1  garlic clove, minced
    4teaspoons  kosher salt
    1tablespoon  paprika
    1tablespoon  pepper
    1teaspoon  garlic powder
    1teaspoon  dried oregano
    1/4teaspoon  cayenne pepper
    1(4- to 5-pound)  boneless top sirloin beef roast, trimmed and halved crosswise
    10  kaiser rolls
    1  onion, sliced thin

1. For the tiger sauce: Whisk mayonnaise, horseradish, lemon juice, and garlic together in bowl. Season with salt and pepper to taste. (Sauce can be refrigerated for up to 2 days.)
2. For the pit beef: Combine seasonings in bowl. Pat roasts dry with paper towels and rub with 2 tablespoons seasoning mixture. Wrap meat tightly with plastic wrap and refrigerate for 6 to 24 hours.
3A. For a charcoal grill: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes (6 quarts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.
3B. For a gas grill: Turn all burners to high, cover, and heat grill until hot, about 15 minutes. Leave primary burner on high and turn off other burner(s).
4. Clean and oil cooking grate. Unwrap roasts and place end to end on long side of 18 by 12-inch sheet of aluminum foil. Loosely fold opposite long side of foil around top of roasts. Place meat on cool part of grill with foil-covered side closest to heat source. Cover (positioning lid vents over meat if using charcoal) and cook until meat registers 100 degrees, 45 to 60 minutes.
5. Transfer roasts to plate and discard foil. Turn all burners to high if using gas. If using charcoal, carefully remove cooking grate and light large chimney starter three-quarters full with charcoal briquettes (4 1/2 quarts). When top coals are partially covered with ash, pour evenly over spent coals. Set cooking grate in place and cover. Heat grill until hot, about 5 minutes.
6. Pat roasts dry with paper towels and rub with remaining spice mixture. Place meat on hot part of grill. Cook (covered if using gas), turning occasionally, until charred on all sides and meat registers 120 to 125 degrees (for medium-rare), 10 to 20 minutes. Transfer meat to carving board, tent loosely with foil, and rest 15 minutes. Slice meat thin against the grain. Transfer sliced beef to buns, top with onions, and drizzle with sauce. Serve.

1. SHIELD Even with indirect heat, the sides of the roasts closest to the fire can overcook. A simple foil shield protects them.

2. RE-SEASON After about one hour of grill roasting, we remove the roasts, rub them with more seasoning, and turn up the heat.

3. BLAST With a hot fire and a fresh coating of spices, it’s easy to create a flavorful seared crust on the roasts.
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