Tuesday, October 1, 2013

Recipe: Baltimore Pit Beef

Based on the recipe from the June 2011 Cook's Country Read the story behind this dish in Sunday, Dinner for TwoMakes many servings.



Tiger Sauce
½ cup mayonnaise
½ cup hot prepared (not creamy) horseradish
1 teaspoon lemon juice
1 garlic clove
Pit Beef
4 teaspoons kosher salt
1 tablespoon paprika
1 tablespoon pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
¼ teaspoon cayenne pepper
1 boneless top sirloin beef roast (about 4 pounds)
kaiser rolls
1 onion 


  1. Mince the garlic or pass it through a garlic press.
  2. In a small bowl, whisk the garlic together with the mayonnaise, horseradish, and lemon juice. Refrigerate until needed.
  3. In a small bowl, combine the dry seasonings for the beef.
  4. Trim the roast of any fat cap and veins of hard fat then cut it in half.
  5. Pat the roasts dry and rub with 2 tablespoons of the seasoning mix.
  6. Wrap the roasts in plastic wrap and refrigerate for 6 to 24 hours.
  7. Clean the grates on a gas grill, turn all burners to high, and heat with the lid closed for 15 minutes or so.
  8. Leave the primary burner on high and turn off the other burners.
  9. Unwrap the roasts and place them on the cool side of the grill, using a sheet of aluminum foil to shield them from the hot side of the grill (see photo below).
  10. Close the grill lid and cook until the meat registers 100°, 30-60 minutes.
  11. Remove the roasts from the grill, discarding the foil.
  12. Pat them dry and rub with the remaining seasoning mixture.
  13. Place the roasts on the hot side of the grill and cook, covered, turning as needed to char all sides of the meat and cook it to 125&def;.
  14. Remove roasts from grill, tent loosely with foil, and rest for 15 minutes.
  15. Slice meat across the grain and serve on kaiser rolls with the tiger sauce and some thinly sliced onion.
Whisk together mayonnaise, horseradish, lemon juice, and pressed garlic to make tiger sauce.
Cut roast in half and trim, pat dry, apply spice rub, wrap, and refrigerate for 6 to 24 hours.
Cook the beef on the cool side of a gas grill, shielding it from the highest heat with foil, to an internal temperature of 100°.
Remove from grill, add the remaining spice rub, and cook on the hot side of the grill to an internal temperature of 125°.
After the meat rests, slice it thinly against the grain and serve on a bun with the tiger sauce.

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