I'm doing Baltimore Style Pit Beef... but since I'm doing it at home - on my charcoal grill - I'm calling it "Mississippi Style" Pit Beef.
Charcoal Grilled Pit Beef Recipe
This smoky, succulent sandwich is a Baltimore classic that's gonna blow your taste buds away. And for this method, we're cooking it at home using any charcoal grill.
You start with a Bottom Round Beef Roast, cook it over an open flame until it's medium rare. Let it rest, slice it as thin as possible (meat slicer works best, but a sharp knife works too).
And to make the Pit Beef Sandwich all you need are some Kaiser rolls, thinly sliced onion and TIGER SAUCE!
This is a simply delicious sandwich! And you can really feed a lot of people with this one… so it makes it perfect for a crowd.Author:
- 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)
- 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.
- 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!