Description
This smoky, succulent sandwich is a Baltimore classic that’s gonna blow your taste buds away. And with this recipe, you can cook it at home on any basic charcoal grill.
Ingredients
- 5# bottom round roast
- 2 Tablespoons olive oil
- 1/4 cup Killer Hogs AP Seasoning
- 1 Tablespoon onion powder
- 1 Tablespoon chili powder
- 1 Tablespoon paprika
- 1 teaspoon mustard powder
- kaiser rolls for serving
- 1 thinly sliced sweet onion
- Tiger Sauce (recipe below)
Tiger Sauce
- 3/4 cup Blue Plate Mayonnaise
- 1/4 cup prepared horseradish
- squeeze of lemon wedge
- 2 teaspoons Killer Hogs AP Seasoning
Mix all together in a small bowl and refrigerate for at least 1 hour.
Instructions
- Combine AP Seasoning with onion powder, chili powder, paprika, and mustard powder in a small bowl. Drizzle olive oil over the bottom round roast for a binder and apply the seasoning to the outside.
- Prepare a charcoal fire for direct grilling over lump coal.
- Place the seasoned bottom round fat side down on the pit and sear for 2-3 minutes. Rotate the roast and continue to sear on all sides turning often.
- Keep searing and turning the roast until all sides have a nice dark color and the internal temperature in the center of the roast reaches 120°F. (the outer edges will be a little more done but the center should be perfect)
- Remove the pit beef from the grill and rest for 20 minutes before slicing thin across the grain.
- To assemble the sandwich. Spread Tiger Sauce on the bottom bun, pile on the sliced pit beef, add thinly sliced onion and the top half of the bun. Enjoy!
Keywords: Pit beef recipe, baltimore pit beef, pit beef sandwich, bottom round, how to make pit beef