Baltimore Pit Beef Sandwiches Recipes
BALTIMORE PIT BEEF SANDWICH
Provided by Steven Raichlen
Categories dinner, lunch, sandwiches, steaks and chops, main course
Time 4h
Yield 8 sandwiches
Number Of Ingredients 11
Steps:
- 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 5 minutes.
- Slice beef thinly across grain. Pile beef high on a roll or bread slathered with horseradish sauce. Garnish with onions, tomatoes and sliced lettuce. Serve.
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- Trim excess fat and any silver skin from the roast. The fat does not penetrate the meat. Meat is 75% water and fat and water don't mix. And the fat blocks the rub and smoke from the meat. If your roast is funny shaped, tie it with butcher string to make it closer to uniform in thickness so it cooks uniformly. Now take a look at the meat and figure out which way the grain is running because when it is done, you will want to slice it across the grain to reduce the chewiness. It is easier to find the grain when the meat is raw.
- Dry brine the meat a day in advance if possible, 1/2 teaspoon of kosher salt per pound of meat. In a baking pan, wet the entire surface and coat it with the Cow Crust. I like to amp it up, especially if I use the lean cuts from the rump by injecting about 1 ounce per pound of my beef injection. You can cook right away, but if you let it sit overnight in the fridge, there will be slightly better penetration of the rub and the injection will have a chance to move around and distribute itself.
- In a baking pan, wet the entire surface and coat it with the Cow Crust. I like to amp it up, especially if I use the lean cuts from the rump by injecting about 1 ounce per pound of my beef injection. You can cook right away, but if you let it sit overnight in the fridge, there will be slightly better penetration of the rub and the injection will have a chance to move around and distribute itself.
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