If you’re traveling to Baltimore you certainly want to take advantage of its seafood, in particular the Blue crab, but there’s another tasty treat worth searching out. Baltimore may not be known for its barbecue, but if you get the chance stop into one of the small stands found around the city and outlying suburbs and check out the “Baltimore Pit Beef Sandwich”. “Pit Beef” refers to open barbecued meat served rare, cut paper thin on a Kaiser roll with raw onion and a fabulous horseradish sauce called “Tiger Sauce”.
I’ve never been able to duplicate this delicious beef sandwich until I ran across this recipe from cookscountry.com
Baltimore’s “Pit Beef” Sandwich
- 1 – 4 to 5 lb. boneless top sirloin roast, trimmed and halved crosswise.
- 4 teaspoons kosher salt
- 1 tablespoon paprika
- 1 tablespoon fresh ground pepper
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- ¼ teaspoon cayenne pepper
- 10 Kaiser Rolls
- 1 onion, sliced thin
Tiger (Horseradish) Sauce
- ½ cup mayonnaise
- ½ cup prepared horseradish
- 1 teaspoon lemon juice
- 1 garlic clove, minced
- Salt and pepper
- Combine kosher salt, paprika, black pepper, garlic powder, oregano, and cayenne pepper in a bowl. Whisk to blend completely. Pat roasts dry with paper towels and rub them evenly with 2 tablespoons spice mixture. Wrap roasts tightly with plastic wrap and refrigerate for 6 to 24 hours. Remove roasts from refrigerator 1 hour before cooking and let sit at room temperature.
- If using a charcoal grill: Open bottom vent halfway. Light large chimney starter filled with charcoal briquettes. When top coals are partially covered with ash, pour evenly over one half of grill. Set cooking grate in place, cover, and open lid vent halfway. Heat grill until hot, about 5 minutes.
- If using 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 burners.
- 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 roasts on cooler side of grill with foil covered side closest to heat source. Cover (positioning lid vents over roasts if using charcoal) and cook until meats internal temperature registers 100⁰ F., about 45 minutes to 1 hour.
- Remove roasts from grill and set on plate discarding foil. Turn all burners to high is using gas grill. If using charcoal, carefully remove cooking grate and light large chimney starter three-quarters full with charcoal briquettes. When top coals are partially covered with ash, pour evenly over spent coals. Set cooking grate in place and close cover. Heat grill until hot, about 5 minutes.
- Pat roasts dry with paper towels and rub them evenly with remaining spice mixture. Place roasts on hotter side of grill. Cook (covered is using gas grill), turning occasionally, until charred on all sides and meats internal temperature registers 120⁰ to 125⁰F. (For medium rare), 10 to 20 minutes. Transfer roasts to carving board, tent loosely with foil, and let rest for 15 minutes. Slice met thin against grain. Pile sliced meat on Kaiser Rolls, top with onion slices, and slather with tiger sauce.
- Whisk all ingredients together in bowl and season with salt and pepper to taste. (Sauce can be refrigerated for up to 2 days.)