Pit Beef Sandwich
Baltimore has a rich food scene but one thing stand out the most- the Pit Beef Sandwich! Smoky, juicy, and covered in a rich and tangy sauce, this sandwich is easy to recreate at home and will leave your whole family wanting more.
Equipment
- 1 charcoal smoker
Ingredients
- 1 4 lb top or bottom round roast
- 1 tbsp olive oil
- 2 tbsp kosher salt
- 1 tbsp freshly ground black pepper
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp oregano
- 1 tsp paprika
- 1 tsp chili powder
For the Tiger Sauce
- 1 cup mayo
- ½ - ¾ cup prepared horseradish depending on your spice level
- 1 tbsp fresh lemon juice
- 1 garlic clove minced
- salt and pepper to taste
For the Sandwich
- 12 buns toasted
- 1 white onion thinly sliced
Recipe Instructions
- For the beef. In a small bowl, mix together all of the seasonings. Coat the beef in olive oil and then liberally apply the spice mix, being sure to cover all sides.
- Cover, and refrigerate for at least one hour or up to a day. Remove 1 hour before cooking to bring to room temp.
- Bring your smoker to 275 ℉. Place beef in smoker and smoke until the internal temp reaches 120℉ for rare, 125℉ for medium rare (about 1 hour - 1.5 hours).
- Make the sauce. While your meat smokes, in a small bowl, combine all of the tiger sauce. Taste, and adjust salt and pepper if necessary. Cover and refrigerate until ready to use.
- Transfer to a cutting board and let rest for 10 minutes.
- After resting, cut against the grain into slices as thin as possible. To assemble, place as many slices as desired onto a bun, top with tiger sauce, and then top with onions.
Nutrition
Calories: 325kcalCarbohydrates: 36gProtein: 6gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 4gTrans Fat: 0.03gCholesterol: 8mgSodium: 1620mgPotassium: 63mgFiber: 2gSugar: 6gVitamin A: 78IUVitamin C: 4mgCalcium: 23mgIron: 11mg
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