Baltimore Pit Beef With Tiger Sauce Recipes

BALTIMORE PIT BEEF

Steps:

• Start by trimming any silver skin that has been left on the top round by the butcher.
• Season the roast beef all over with Seasoned Salt and then refrigerate the beef (uncovered) for at least 2 hours, but better overnight.
• Make Baltimore Tiger Sauce combine mayonnaise (½ cup), with sour cream (2 tbsp). Add in prepared horseradish (¼ cup) and dry mustard (1 tsp). Finish the Tiger sauce with Seasoned Salt (¼ tsp) and freshly cracked black pepper (⅛ tsp). Refrigerate for 30 minutes to let the flavors develop.
• Start a charcoal fire in your pit, creating a 2 zone fire. When the coals have ashed over, put the beef directly on the grill over the hot coals. Turn the beef as it cooks every few minutes (about 5 minutes on each side) until the beef has developed a good char all over. Check the beefs internal temperature.
• Move the beef to the cool side of the pit and cover the grill. Set the dampers to run a pit temperature of 225-250 degrees F. Cook the pit beef, rotating occasionally, until the internal temperature reaches 115-120 degrees F. Remove the round of beef from the pit and let it rest for 20 minutes before slicing thinly. Make sure you slice against the grain to get the thinnest slices
• Serve the Baltimore Pit Beef sandwich topped with Tiger sauce and thin slices of white onion.

BALTIMORE PIT BEEF

Steps:

• To make the tiger sauce: In a medium bowl, whisk together mayonnaise, horseradish, lemon juice, and garlic. Season with salt and pepper to taste. Transfer to an airtight container and refrigerate until ready to serve.
• To make the beef: In small bowl, mix together salt, black pepper, oregano, garlic powder, onion powder, paprika, and chili powder. Season beef all over with spice mixture. Wrap beef in plastic wrap and place in refrigerator for at least one hour to overnight.
• Light one chimney full of charcoal. When all the charcoal is lit and covered with gray ash, pour out and arrange the coals on one side of the charcoal grate. Set cooking grate in place, cover grill and allow to preheat for 5 minutes. Clean and oil the grilling grate. Place beef on cool side of grill. Cover grill and position top vent over cool side of grill. Cook until center of meat registers 110°F on an instant read thermometer for rare beef, or 120°F for medium-rare.
• Transfer beef to hot side of grill and cook, turning every minute, until well seared on all sides and center of meat registers 120°F on an instant read thermometer for rare, or between 125-130°F for medium-rare. Transfer beef to a cutting board and let rest for 10 minutes.
• To serve: Cut beef into very thin slices, preferably using a meat slicer. Pile beef onto rolls and top with onion slices and tiger sauce. Serve immediately.

BALTIMORE PIT BEEF WITH TIGER SAUCE

Steps:

• Sauce: whisk all ingredients together.
• Beef: combine all seasonings. Pat meat dry with paper towels and rub evenly over beef. Cover with saran wrap and let stand at room temp for at least 1 hour or refrigerated for up to 24 hours. (If refrigerated, let stand at room temp 1 hour before grilling). Before cooking, unwrap meat and rub with oil.
• Charcoal grill: Open bottom grill vents completely. Light a large chimney started filled with charcoal briquettes (100 briquettes; 6 quarts). When coals are hot, pour in an even layer over 1/2 grill, leaving other 1/2 empty. Set cooking grate in place, cover and heat grill until hot.
• Gas grill: turn all burners to high, cover and heat until hot.
• Clean and oil cooking grate. Place meat on the hotter part of the grill. Cook, (covered if using gas), turning often, until evenly blackened on all sides and the center of meat is 95-100 degrees (med rare); 30 minutes.
• Transfer meat to a cutting board, tent with foil and let rest 30 minutes. Cut roast in 1/2 lengthwise, then slice against the grain as thinly as possible. Divide sliced meat equally among Kaiser rolls, top with onion and Tiger Sauce and serve.

BALTIMORE PIT BEEF RECIPE - (4.1/5)

Steps:

• 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.) 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. CHARCOAL GRILLING: 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. 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). 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. 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. 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.