Baltimore Pit Beef with Tiger Sauce
Baltimore Pit Beef, also known as Maryland Pit Beef or just Pit Beef in that part of the East Coast, is a barbecue of a different color….usually pink, when cooked medium rare to medium. I, like many BBQ afficionados, are used to long, slow cooked cuts of pork or beef from the Carolinas, Texas, Memphis and other barbecue hot spots. There are 2 big differences though. One is that Baltimore Pit Beef uses the Eye of Round Beef cut, which is not an especially tender cut of beef, then sliced paper thin against the grain and piled high on an Onion or Kaiser Roll, topped with fresh, horseradish-based Tiger Sauce. The other is that it’s charred then only cooked for 45 minutes to an hour, depending on how you like your beef cooked. You can find some recipes using other cuts, different rolls or breads and toppings. But, this recipe is more from the traditional school, which we think is very tender, flavorful and can’t be beat for a fairly fast meal.
Pit Beef sandwiches have a following, not unlike Chicago’s Italian Beef Sandwiches, or any of the pulled pork or beef brisket sandwiches. And like these other regional sandwiches which have their traditional toppings like cole slaw, BBQ sauce and the like, the Pit Beef is traditionally served with the previously mentioned fresh, horseradish-based Tiger Sauce and a slice of onion. Other toppings can include a slice of tomato, peppers or whatever the local restaurant claims as their specialty.
Our Baltimore Pit Beef Rub adds a wonderful flavor to the cut and when charred over direct heat on the grill, sears the flavor into the meat. Then, cooked indirect until done, the flavor is set and then it’s just a matter of time until you have a cut ready for slicing and piling high on the roll.
Once you have made a Baltimore Pit Beef, you’ll have one more arrow in your BBQ quiver to impress your friends with this Summer or anytime of the year when you can fire up your grill.
Baltimore Pit Beef
Servings: 6 – 8
1 Eye of Round Beef Roast, about 2 ½ to 3 Pounds
1-2 Tablespoons Sheffield’s Baltimore Pit Beef Rub
8 Onion or Kaiser Rolls
½ Cup Tiger Sauce for Topping (Recipe Below)
1 Large Sweet Onion, Sliced Thin
Rub the Baltimore Pit Beef seasoning all over the meat. Place on a plate, cover with plastic wrap and refrigerate 1-2 hours, or longer if you have the time. 3-4 hours works well.
When ready to cook, remove from the refrigerator and let sit covered at room temperature for about 30-45 minutes.
Set up your charcoal or gas grill for both Direct and Indirect heat. For your charcoal grill, set your charcoal at one side, light and let the charcoal fully turn ashen. For your gas grill, heat one side of your grill to 450 degrees, or medium-high. You need the heat to set the perfect char on the meat. You might want to keep a water bottle on hand in case of flaring up.
Lightly oil the grill grate, and place the meat on the direct-heat side of the grill. Cook for about 3-4 minutes on all sides of the meat. Turn as needed to get a heavy, even char, but not burned.
Move the meat to the indirect-heat side of the grill and close the lid. Grill for about 30 to 45 minutes for medium-rare, or 45 to 60 minutes for medium. Use a meat thermometer inserted into the center to check the temperature. It should register 140 degrees for medium rare and 155 degrees for medium. When at your desired doneness, move to a cutting board. Cover and let rest the for 5 minutes. Slice against the grain as thin as you can, which is the key to tender slices. Partial slices are alright since you’re piling them high on the roll and it’s all about super-thin slices.
Pile the thin slices onto the buns. Top with Tiger Sauce (see recipe below) and a few onion slices, if you like. Serve with a side of cole slaw, fries or whatever makes you happy. You can’t go wrong.
Put all ingredients in a bowl and whisk until well combined. Cover and refrigerate until ready to use.