Pit Beef [moved from DC board]
I am looking for a good Pit Beef recipe. I have a friend who is a Native Baltimorean and would like to make this favorite for her. I know this is not the home cooking board and this will probably be moved there, but where else do they eat Pit Beef ??
They don't eat pit beef outside Baltimore; you can barely find it outside "pit beef row" off Pulaski Highway.
Stephen Raichlen has a recipe for pit beef in his BBQ USA book that I've done several times and it is indeed very close to real pit beef. The problem is that the real deal is cooked several feet above the coals, which is impossible to do with a Weber Kettle. But indirect cooking does a close approximation. It was reprinted in the NYTimes.
And it must be served with raw onion and horseradish sauce on a kaiser roll.
BALTIMORE PIT BEEF SANDWICH
Adapted from Big Fat Daddy's
Time: 1 hour, plus 3 hours' to 3 days' marinating
For the rub:
2 tablespoons seasoned salt
1 tablespoon sweet paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon black pepper
For the sandwich:
1 3-pound piece top round
8 kaiser rolls or 16 slices of rye bread
Horseradish sauce (see recipe)
1 sweet white onion, sliced thin
2 ripe tomatoes, sliced thin (optional)
Iceburg lettuce (optional).
1. 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.
2. 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.
3. 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.
Yield: 8 sandwiches.
Adapted from Big Fat Daddy's
Time: 3 minutes
1 cup mayonnaise
1/2 cup prepared white horseradish, or to taste
2 teaspoons fresh lemon juice
Salt and black pepper to taste.
Combine ingredients in a bowl, and whisk to mix. Adjust seasonings to taste.
Yield: 1 1/2 cups.
My family uses a eye roast on a rotisserie spit. Season Salt is all you really need for spice. It is really the horseradish mayo and onion that makes pit beef what it is.
Back when you posted they didn't have a blog up, but they have it up now with lots of good articles from Pit Beef to Citrus Marinade, in fact they have Updated Horsey Sauce recipe (I guess they didn't give it all to the NY Times after all.) They use BOTTOM ROUND and even AUSSIE BEEF can you believe it? Look : http://bigfatdaddys.blogspot.com/2012...
By the by, my wife used to get pit beef in Harrisburg and York, Pennsylvania back in the day. She loved it too.