In Baltimore, Pit Beef is its own sort of open-fire cookery: a hybrid somewhere between barbecue and grilling. Think of it as a roast beef sandwich with a more interesting back story. The coffee is the secret of the rub; an old cook gave the recipe to me, right before he expired.

Please don’t skimp on the Tiger Sauce.

Source: Big American Cookbook

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Name: Pit Beef Sandwiches
Prep time: 30 min
Cook time: 30 min
Total time: 30 min
Yield: 8
Cuisine: not set
Ingredients: 2 tablespoons kosher salt; 1 tablespoon freshly ground pepper; 1 teaspoon garlic powder; 1 teaspoon dried oregano; 1 teaspoon ancho chile powder; 1 teaspoon instant coffee; 1 top round or eye of round roast about 3 pounds; 1/2 cup mayonnaise; 1/2 cup sour cream; 1/2 cup prepared horseradish; zest and juice of 1 lemon; 8 hamburger buns lightly toasted; 1 medium sweet onion thinly sliced

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INGREDIENTS

2 tablespoons kosher salt
1 tablespoon freshly ground pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ancho chile powder
1 teaspoon instant coffee
1 top round or eye of round roast ; about 3 pounds
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup prepared horseradish
zest and juice of 1 lemon
8 hamburger buns ; lightly toasted
1 medium sweet onion ; thinly sliced

INSTRUCTIONS

For the beef: Mix together the salt, pepper, garlic powder, oregano, ancho chile powder, and instant coffee. Sprinkle it all over the roast, cover with plastic wrap, and refrigerate overnight.

For the Tiger Sauce: Combine all the ingredients in a small bowl. Mix well, cover, and refrigerate until the beef is ready.

Prepare a grill for indirect heat. Sear the meat over the fire for 7 to 8 minutes per side, until there’s a nice char around the outside of the roast. Then move the roast over to the unlit side, cover the grill, and cook until the interior of the meat reaches about 120°F on an instant-read thermometer, about 1 hour.

Let the roast rest for about 10 minutes, then slice it against the grain as thinly as possible. Stack the meat on the buns, adding onion slices and Tiger Sauce to taste.

NOTES

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Pit Beef Sandwiches

2 tablespoons kosher salt
1 tablespoon freshly ground pepper
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon ancho chile powder
1 teaspoon instant coffee
1 top round or eye of round roast about 3 pounds
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup prepared horseradish
 zest and juice of 1 lemon
8 hamburger buns lightly toasted
1 medium sweet onion thinly sliced

For the beef: Mix together the salt, pepper, garlic powder, oregano, ancho chile powder, and instant coffee. Sprinkle it all over the roast, cover with plastic wrap, and refrigerate overnight.

For the Tiger Sauce: Combine all the ingredients in a small bowl. Mix well, cover, and refrigerate until the beef is ready.

Let the roast rest for about 10 minutes, then slice it against the grain as thinly as possible. Stack the meat on the buns, adding onion slices and Tiger Sauce to taste.

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Nutrition

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Serving Size: 1 Serving (157g)
Recipe Makes: 8 Servings

Calories: 308
Calories from Fat: 99 (32%)

Amt Per Serving		% DV

	Total Fat 11g	15 %
	Saturated Fat 2.5g	13 %
	Monounsaturated Fat 1.7g
	Polyunsanturated Fat 1.9g
Cholesterol 12.3mg		4 %
Sodium 1457.3mg		50 %
Potassium 240.9mg		6 %
Total Carbohydrate 44.3g		13 %
	Dietary Fiber 2.8g	11 %
	Sugars, other 41.5g
Protein 8.8g		13 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 308

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