Best Pit Beef Recipes

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BALTIMORE PIT BEEF WITH TIGER SAUCE



Baltimore Pit Beef With Tiger Sauce image

This regional speciality calls for a large roast to be grilled (but not smoked) over intensely hot coals while being flipped constantly to avoind burning. The meat comes off the grill well charred, almost black on the exterior but not burned, and rosy pink in the center, bordering on rare. The meat is sliced thin, piled on kaiser rolls, and top with sliced onions and a horseradish-mayonnaise mixture some locals refer to as "Tiger Sauce". The final result is tender, smoky and spicy. In Baltimore, a deli slicer is often used to shave the meat thinly for sandwiches. It's easiest to cut the roast in half lengthwise before slicing it as thinly as possible. From "The Best of America's Test Kitchen 2010" by Cooks Illustrated.

Provided by gailanng

Categories     Lunch/Snacks

Time P1DT30m

Yield 8 serving(s)

Number Of Ingredients 16

1/3 cup horseradish
1/3 cup mayonnaise
1 teaspoon lemon juice
1 garlic clove, minced
1 pinch cayenne
salt and pepper, to taste
2 teaspoons salt
2 teaspoons paprika
1 teaspoon pepper
1/2 teaspoon garlic powder
1/2 teaspoon dried oregano
1/4 teaspoon cayenne
1 -3 lb boneless eye of round roast, trimmed
2 teaspoons vegetable oil
8 kaiser rolls, split and warmed
1 onion, julienned thinly

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.

Nutrition Facts : Calories 323.7, Fat 11.7, SaturatedFat 2.9, Cholesterol 41.1, Sodium 1026.5, Carbohydrate 35.7, Fiber 2.2, Sugar 3.1, Protein 18.4

OVEN DEEP PIT BARBECUED BEEF



Oven Deep Pit Barbecued Beef image

Make and share this Oven Deep Pit Barbecued Beef recipe from Food.com.

Provided by Garnet

Categories     Meat

Time P1DT20m

Yield 16-20 serving(s)

Number Of Ingredients 7

8 -10 lbs boneless chuck roast
1/2 cup liquid smoke
2 tablespoons salt
1 tablespoon black pepper
1 tablespoon garlic powder
2 tablespoons Lawry's Seasoned Salt
2 tablespoons barbecue seasoning

Steps:

  • Start the day before serving.
  • Mix seasonings well and roll the roast in the mixture.
  • Pour the liquid smoke over the roast.
  • Tear 8 layers of heavy duty foil in approximately 24 inch lengths.
  • Wrap the roast in each piece of foil individually, sealing layer each well.
  • After using 4 lengths of foil, place roast in a large brown grocery bag and seal with masking tape.
  • Continue with the other 4 lengths of foil, again, sealing well.
  • Place in a large roasting pan and put into a 200°F oven for 24 hours.
  • Do NOT disturb the meat while roasting.

BALTIMORE PIT BEEF SANDWICH



Baltimore Pit Beef Sandwich image

Provided by Steven Raichlen

Categories     dinner, lunch, sandwiches, steaks and chops, main course

Time 4h

Yield 8 sandwiches

Number Of Ingredients 11

2 tablespoons seasoned salt
1 tablespoon sweet paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon black pepper
1 3-pound piece top round
8 kaiser rolls or 16 slices of rye bread
Horseradish sauce
1 sweet white onion, sliced thin
2 ripe tomatoes, sliced thin (optional)
Iceburg lettuce (optional)

Steps:

  • Combine ingredients for the rub in a bowl, and mix. Sprinkle 3 to 4 tablespoons all over the beef, patting it in. Place in a baking dish, and cover with plastic wrap. You can cover the beef with the rub for a few hours, but for maximum flavor, leave it for 3 days in the refrigerator, turning once a day.
  • Prepare a hot grill. Grill beef 30 to 40 minutes, or until outside is crusty and dark brown and internal temperature is about 120 degrees (for rare). Turn beef often. Transfer to a cutting board; let it rest 5 minutes.
  • Slice beef thinly across grain. Pile beef high on a roll or bread slathered with horseradish sauce. Garnish with onions, tomatoes and sliced lettuce. Serve.

BALTIMORE PIT BEEF RECIPE - (4.1/5)



Baltimore Pit Beef Recipe - (4.1/5) image

Provided by mrboyton

Number Of Ingredients 15

TIGER SAUCE:
1/2 cup mayonnaise
1/2 cup hot prepared horseradish (Buy brined (not creamy) prepared horseradish and drain it)
1 garlic clove , minced
Salt and pepper
PIT BEEF:
4 teaspoons kosher salt
1 tablespoon paprika
1 tablespoon pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1/4 teaspoon cayenne pepper
1 (4 to 5 pounds) boneless top sirloin beef roast, trimmed and halved crosswise
10 kaiser rolls
1 onion, sliced thin

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.

PIT SMOKED BEEF BRISKET AND HOT SMOKED SAUSAGE WITH TEXAS BARBECUE SAUCE



Pit Smoked Beef Brisket and Hot Smoked Sausage with Texas Barbecue Sauce image

Provided by Food Network

Categories     main-dish

Time 14h40m

Yield 4 servings

Number Of Ingredients 25

7 pound brisket
4 tablespoons salt
2 tablespoons brown sugar
2 teaspoons dry mustard
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoons dried basil
3/4 teaspoon dried coriander
1/2 teaspoon dried savory
1 teaspoon black pepper
1/2 teaspoon ground cumin
2 dried bay leaves, ground
2 tablespoons brisket rub
1 pound slab bacon, rind removed, diced
1/4 cup onion, minced
1/4 cup garlic, minced
1/4 cup celery, minced
8 bottles Dock Street Lager beer
1 teaspoon dry mustard
1 teaspoon black pepper
1 teaspoon lemon zest
1 tablespoon lemon juice
2 tablespoons soy sauce
2 tablespoons cider vinegar
8 beef sausages from Southside Market and BBQ; Elgin, Texas

Steps:

  • Mix all the ingredients together, saving 1/4 cup, and rub the brisket vigorously. Store brisket well sealed overnight in a shallow pan.;
  • In a medium sauce pot, place bacon, onion garlic, and celery. Cook over medium heat until browned. Add 4 bottles of beer to the pot. It's going to be a long day; you will need the other beers for the cook. Bring the pot to a boil. Add rub, mustard, pepper, zest, juice, soy sauce and vinegar. Continue to slowly simmer, for 1 hour, as the meat smokes.
  • Start a charcoal fire on one side of the grill. Add post oak pieces that have been well soaked (1 hour), or still green and uncured. Control the heat of the fire by closing the air vents to the grill. Place brisket, fat side up, on indirect heat (not over the fire) and close the top of the grill. Grill should be 300 degrees. Baste meat continuously with mop every 30 minutes. When turning meat always carefully use a spatula and never prick the meat. Tongs or forks may pierce the meat allowing juices to escape making the meat dry and tough. Brisket will be done in about 4 1/2 to 5 hours or when internal temperature reaches 165 degrees. Allow to rest 30 minutes before slicing.
  • Remove any excess fat and slice brisket across grain 3/8 inches thick. Texans don't use barbecue sauce, but they haven't tried these. Serve hot smoked sausages split, brisket sliced, BBQ sauce, white bread and pickled peppers.
  • Place sausages on smoking grill beside the brisket with indirect heat, not over the fire. Cook at 300 degrees for 1 1/4 hours.
  • Chipolte BBQ Sauce: 2 tablespoons vegetable oil 1/2 onion, diced 3 cloves garlic, smashed 1 cup chopped tomatoes 1 cup ketchup 1/2 cup coffee 3 tablespoons molasses 2 tablespoons Dijon mustard 3 tablespoons brown sugar 1 tablespoon Worcesterchire sauce 2 chipotle peppers In a medium saucepan, over medium heat, place oil, onion and garlic. Cook for 3 minutes. Add the tomatoes and simmer for about 8 minutes. Add remaining ingredients and bring to a boil. Reduce heat and simmer for 15 minutes. Remove from heat and puree in food processor. Serve right away or let cool and refrigerate.
  • Pickled Peppers: 3 cups cider vinegar 3 cups pineapple juice 1 tablespoon cracked peppercorns 2 teaspoons thyme leaves 2 bay leaves 1 teaspoon salt 40 jalapenos 25 garlic cloves 1 red onion, peeled and chopped 2 carrots, peeled and shredded
  • In a large saucepan over high heat, bring vinegar, juice, peppercorns, thyme, bay leaves and salt to a full boil. Add jalapeno, garlic, onion and carrots and bring to a boil again. Remove from heat. Transfer to a large container and seal.

BALTIMORE PIT BEEF SANDWICHES



Baltimore Pit Beef Sandwiches image

Mmmmm sounds good to me! The meat should be charred on the outside, but medium-rare on the inside.

Provided by Kimmi Knippel (Sweet_Memories) @KimmiK

Categories     Beef

Number Of Ingredients 16

TIGER SAUCE:
1/2 cup(s) mayonnaise
1/2 cup(s) prepared horseradish (not creamy)
1 teaspoon(s) lemon juice
3 clove(s) garlic, minced
- salt & pepper, to taste
PIT BEEF:
4 teaspoon(s) kosher salt
1 tablespoon(s) paprika
1 tablespoon(s) pepper
2 teaspoon(s) garlic powder
1 teaspoon(s) oregano, dried
1/4 teaspoon(s) cayenne pepper
5 pound(s) boneless top sirloin beef roast, halved crosswise
10 - kaiser rolls
1 large onion, sliced thin

Steps:

  • SAUCE: Whisk mayo, horseradish, lemon juice, garlic, salt & pepper; mix until well combined. CAN BE PREPARED & REFRIGERATED UP TO 2 DAYS IN ADVANCE.
  • BEEF: Combine seasonings in a bowl; mix well to combine. Pat roast halves dry with a paper towel & rub with 2 tbsp seasoning mixture. Wrap meat tightly with plastic wrap. Refrigerate 24 hours.
  • GAS GRILL: Turn all burners to HIGH, cover & heat until hot, about 15 minutes. Leave primary burner on HIGH & turn off all other burners. CHARCOAL GRILL: Open bottom vent halfway. Light large chimney starter filled with charcoal (about 6 qts). When top coals are partially covered with ash, pour evenly over half of grill. Set cooking grate in place, cover & open lid vent halfway. Heat grill until hot, about 5 minutes.
  • Clean & oil cooking grate (on either grill). Unwrap roasts & place end to end on long side of 18" x 12" 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 the heat source. Cover & cook until meat registers 100 degrees F., about 45 - 60 minutes.
  • Transfer roasts to plate & discard foil. GAS: Turn all burners to HIGH. CHARCOAL: Carefully remove cooking grate & light large chimney starter 3/4 full with charcoal (4 1/2 qts). When top coals are partially covered with ash, pour evenly over spent coals. Set cooking grate in place & cover. Heat grill until hot, about 5 minutes.
  • Pat roasts dry with paper towels & rub remaining spice mixture. Place meat of hot part of grill. Cook (covered for gas), turning occasionally until charred on all sides & meat registers 120 - 125 degrees F. (for medium rare), about 10 - 20 minutes. Transfer meat to carving board, tent loosely with foil & rest 15 minutes before carving. Slice meat thin against the grain.
  • Transfer sliced beef to buns, top with onions & drizzle with sauce. Enjoy!

PIT BEEF



PIT BEEF image

Categories     Beef     Low Carb     Summer     Grill/Barbecue

Yield 4

Number Of Ingredients 19

Baltimore Pit Beef Sandwich
Ingredients
For the rub
2 teaspoon seasoned salt
1 teaspoon sweet paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon black pepper
for the sandwich
3 pound piece top round
8 kaiser rolls or 16 slices rye bread
1 sweet white onion, sliced thin
2 ripe tomatoes, sliced thin (optional)
Iceburg lettuce (optional).
HORSERADISH SAUCE
1 cup mayonnaise
1/2 cup prepared white horseradish, or to taste
2 teaspoons fresh lemon juice
Salt and black pepper to taste.

Steps:

  • Directions Combine ingredients for the rub in a bowl, and mix. Sprinkle 3 to 4 tablespoons all over the beef, patting it in. Place in a baking dish, and cover with plastic wrap. You can cover the beef with the rub for a few hours, but for maximum flavor, leave it for 3 days in the refrigerator, turning once a day. Prepare a hot grill. Grill beef 30 to 40 minutes, or until outside is crusty and dark brown and internal temperature is about 120 degrees (for rare). Turn beef often. Transfer to a cutting board; let it rest 10 minutes. (This pit beef recipe yields rare doneness for a 3 lb. piece of top round. Cook longer for a larger piece of beef or for more well done temperature. A whole top round weighing 15-20 lbs. should take about and hour and a half total on a flat-top grill for rare-medium rare. ) Slice beef thinly across grain. Pile beef high on a roll or bread slathered with horseradish sauce. Garnish with onions, tomatoes and sliced lettuce.

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