Baltimore Pit Beef

See the video here!

30 pound beef round  (I used Black Angus USDA Choice inside round)

36 Kaiser rolls

3 cups Maryland Tiger Sauce

3 large sweet onions thinly sliced

Rub

1/4 cup kosher salt

1/4 cup coarse black pepper

1/8 cup garlic powder

1/8 cup chili powder

Remove all silver skin and fat from the round and sprinkle liberally with the rub.

Next place over a charcoal fire so the juices can drip onto the charcoal and steam back up onto the meat.  I use a double probe thermometer so I can monitor both the temperature of the grill and the meat.  You want to keep your fire, at the grill, between 275 and 300° F and you are looking for a final internal temperature of your meat of 135° F.

Once done allow the meat to rest for 1-2 hours.  Then slice thinly on a meat slicer.  The meat will still be pink inside, just how we like it.  Now pile a handful of meat into a Kaiser Roll, top with some thinly sliced sweet onion and some Maryland Tiger Sauce, not to be confused with the tomato based stuff.  Here's the recipe for the Maryland Tiger Sauce.

Maryland Tiger Sauce

1 cup mayonnaise

½ cup prepared horse radish

1 large clove garlic
1/2 tspn lemon juice

salt & pepper to taste

Combine and mix well in a food processor. makes 1½  cups.

This is a staple at Bull & Oyster Roasts in Maryland.  If you've never been to one you've really missed out so get some friends together and hold your own!  The recipe can easily be reduced to a 3 pound eye round for 6 people. Enjoy!