Baltimore Pit Beef

Name: Baltimore Pit Beef
Yield: Serves 10
Cuisine: Mid-Atlantic
Ingredients: 1/2 cup, mayonnaise; 1/2 cup hot, prepared horseradish; 1 teaspoon, lemon juice; 1 , garlic clove, minced; , Salt and pepper; 4 teaspoons, kosher salt; 1 tablespoon, paprika; 1 tablespoon, pepper; 1 teaspoon, garlic powder; 1 teaspoon, dried oregano; 1/4 teaspoon, cayenne pepper; 1 (4- to 5-pound) boneless, top sirloin beef roast, trimmed and halved crosswise; 10 kaiser, rolls; 1 , onion, sliced thin

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Appears in Cook's Country June/July 2011, America's Test Kitchen TV

Forget low and slow. Baltimore's "barbecue" tradition pits a mammoth cut of beef against the direct heat of the grill. We set out to unlock the secrets of this beloved sandwich.

SERVES10

TIME2½ hours, plus 6 hours marinating

has video

WHY THIS RECIPE WORKS

Baltimore is known for its pit beef, replete with a well-seasoned, charred crust and a rosy pink interior. The meat is shaved paper thin, piled onto a Kaiser roll, topped with a horseradish-y mayo known as tiger sauce, and finally covered w...

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