The trick is to smoke the meat and not make the meat smoke
BALTIMORE PIT BEEF v2
Date:September 11, 2012 Info:ClickHERE to jump to additional Info about this recipe.
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The 3 pound eye of the round roast gets trimmed of all fat prior to being rubbed.
The rub used: Oregano, garlic powder, Lawry's seasoned salt, sweet paprika & black pepper.
The finished rub.
After the meat is rubbed, it gets wrapped with plastic wrap before being refrigerated for 2 hours.
The Tiger Sauce used: Mayo, horseradish, lemon juice, table salt & black pepper.
The finished Tiger Sauce.
Setting up for some thin slicing. The onion gets thin sliced on the mandolin slicer & later the meat will get thin sliced on the food slicer.
The meat is ready to go on the grill which has been preheated to 550 degrees.
The meat is about 1/4 of the way along in it's 45 minutes on the grill.
The meat is nicely seared on all sides and it is time to pull it and bring it into the kitchen for a 5 minute rest before slicing.
A food slicer makes thin slicing this meat super easy. The thin slices are essential because this is not the most tender cut.
The meat is sliced, and is joined by the thin sliced onions & Tiger Sauce.
The meat was moist and tender and had great flavor from the outer bark.
The beef slices go on the rye bread & get topped with the Tiger Sauce & the thin sliced onions.
This is one of my favorite sandwiches and the addition of the rye bread made them even tastier.
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Info:I wanted to try Baltimore Pit Beef on my new grill and I figured I'd also try a new recipe at the same time. The recipe I chose was by Stepehen Raichlen, a Baltimore native, who ironically never had Baltimore Pit Beef growing up. He made up for it by getting a recipe from one of the most popular places to get these sandwiches. This recipe originated from the Barbecue Bible, but the version I used was one published in the New York Times. Pit beef is actually simple to make. The eye of the round roast is direct grilled over high heat until it is about 10 degrees shy of your desired doneness. It rests and is thin sliced across the grain. It is served with a horseradish/mayo sauce called Tiger Sauce together with sliced onions. One new wrinkle in this recipe was the sandwich used rye bread instead of kaiser rolls. This was a wonderful change & I think I prefer the rye bread for these sammies.