Baltimore Pit Beef With Tiger Sauce

Name: Baltimore Pit Beef With Tiger Sauce
Prep time: 24 h
Cook time: 30 min
Total time: 24 h 30 min
Yield: 8 serving(s)
Ingredients: 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

Submitted by gailanng

"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."

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Ready In:: 24hrs 30mins
Ingredients:: 16
Serves:: 8

ingredients

Tiger Sauce
¹⁄₃ cup horseradish
¹⁄₃ cup mayonnaise
1 teaspoon lemon juice
1 garlic clove, minced
1 pinch cayenne
salt and pepper, to taste
Beef
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

directions

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.

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Reviews

It's Tulkoff Horseradish BTW! No other is better!

Ruth M.

RECIPE SUBMITTED BY

gailanng

United States

I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!

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